Gluten-Free Chocolate Chip Cookies
Okay, let's do this! I'm so excited to share one of my absolute favorite recipes with you all. I've been tinkering with it for ages, tweaking here and there, until it finally reached that "wow, this is it" moment. And that, my friends, is how my Gluten-Free Chocolate Chip Cookies came to be. Seriously, if you didn't know they were gluten-free, you'd never guess! They're perfectly chewy, packed with gooey chocolate chips, and just the right amount of buttery goodness.

My quest for the perfect gluten-free cookie started when my best friend was diagnosed with celiac disease a few years ago. Baking together was our thing, and I was determined that we wouldn't have to give up on delicious treats just because we needed to go gluten-free. What started as a challenge became an obsession, and now I'm so ready to spread the love with you. Trust me, this recipe is a game-changer, even for non-gluten-free folks!
The Magic Ingredients: What You'll Need
This list might seem a tad longer than a standard cookie recipe, but the extra effort is beyond worth it. Each ingredient plays a crucial role in creating the perfect texture and flavor, so try not to skip anything!
- 1 cup (227g) unsalted butter, softened (make sure it's nicely soft, not melted!)
- ¾ cup (150g) granulated sugar
- ¾ cup (170g) packed light brown sugar
- 2 large eggs, at room temperature (crucial for a good emulsion!)
- 1 teaspoon pure vanilla extract
- 2 ¼ cups (280g) gluten-free all-purpose flour blend (I recommend one that includes xanthan gum)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (340g) semi-sweet chocolate chips (or chunks if you prefer!)
Getting Our Hands Dirty: Step-by-Step Instructions
Alright, let's get baking! Don't worry if you're new to this, I'm here to guide you through it.
- Cream the Butter and Sugars: In a large bowl (or the bowl of a stand mixer), cream together the softened butter, granulated sugar, and brown sugar. Beat on medium speed for 2-3 minutes, until the mixture is light and fluffy. This is where the magic begins and the cookies get that perfect chewy interior.
- Incorporate the Wet Ingredients: Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract. Don't rush this step; patience is key here!
- Combine the Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking soda, and salt. Make sure it's thoroughly mixed, so you don't get weird pockets of anything.
- Slowly Add the Dry to the Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until *just* combined. Be careful not to overmix; overmixing will toughen the gluten-free cookies. You want to keep things light and fluffy! Stop mixing when you still see some streaks of flour.
- Stir in the Chocolate Chips: Add the chocolate chips to the batter, and use a spoon to gently fold them in until they are evenly distributed throughout. This process helps keep the chips from getting smashed in a stand mixer.
- Chill the Dough (Optional but Highly Recommended): Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or even up to a few hours. Chilling the dough helps prevent the cookies from spreading too much in the oven, and it also enhances their flavor. I know waiting is hard, but it's so worth it! If you are very short on time, you can skip the refrigerator, but at a cost of less fluffy/ chewy cookies.
- Preheat the Oven: When you're ready to bake, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Scoop the Dough: Use a cookie scoop (or a tablespoon) to drop rounded balls of cookie dough onto the prepared baking sheet, leaving some space between each cookie. Try to keep them relatively the same size so they bake evenly.
- Bake, Baby, Bake!: Bake for 9-11 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. Don't overbake! The edges should look set but the centers could still be pale. They will finish baking while they cool.
- Cool on the Baking Sheet: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will prevent them from breaking. Then just like that, a perfect batch of cookies awaits!
Tips & Tricks: Elevate Your Cookie Game
Now that you have the basic recipe down, let's talk about how to make these really *your* cookies. Here's where you can start to experiment and customize to your liking:
- Chocolate Variations: Swap out some of the semi-sweet chocolate chips for milk chocolate chips, dark chocolate chunks, or even a combination of white chocolate and macadamia nuts. The choice is yours! If you want to be really adventurous, add a few chocolate shavings on top before baking.
- Nutty Goodness: For a touch of crunch, add ½ cup of chopped walnuts, pecans, or almonds to the dough along with the chocolate chips.
- Spice It up: A sprinkle of sea salt on top of the cookies before baking can make these extra special and balances the sweetness. A dash of cinnamon or nutmeg to the dry ingredients adds a warm, comforting flavor. A pinch of cayenne will turn these into a "spicy chocolate" cookie for the adventurous baker.
- Flour Power: While I recommend a gluten free flour blend with xanthan gum, you can play with other flour combinations as well as long as they total 2 1/4 cups (280g). If using a blend without xanthan gum you may need to add 1 teaspoon
- Dietary Tweaks: To make these vegan, use plant-based butter and a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, and let it sit for 5 minutes) instead of the regular eggs.
- Presentation is Key: For a professional look, use a round cookie cutter to nudge the edges of the cookies while they're still warm. This creates perfect circles, and hey, who doesn't like a pretty cookie?

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Recipe Card
Gluten-Free Chocolate Chip Cookies
- Prep Time: 20 minutes
- Chill Time: 30 minutes (optional but recommended)
- Cook Time: 9-11 minutes
- Yield: Approximately 2 dozen cookies
Ingredients:
- 1 cup (227g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (170g) packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 ¼ cups (280g) gluten-free all-purpose flour blend
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (340g) semi-sweet chocolate chips
Instructions:
- Cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Slowly add dry ingredients to wet, mixing until just combined.
- Stir in chocolate chips.
- Chill dough for at least 30 minutes.
- Preheat oven to 375°F (190°C). Line baking sheet with parchment paper.
- Scoop dough onto baking sheet.
- Bake for 9-11 minutes until edges are golden and centers are slightly soft.
- Cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
Product Recommendations
Baking these to perfection has never been easier! Here are a few products that make this task a breeze:
- A stand mixer can save you a lot of effort when creaming together ingredients, ensuring everything is beautifully mixed.
- Using a cookie scoop ensures all your cookies bake evenly, leading to a consistent product each time.
- I always swear by silicone baking mats! These reduce waste, and also make cleanup such a breeze!
And there you have it! My go-to recipe for Gluten-Free Chocolate Chip Cookies that will have everyone begging you for more. I hope you enjoy these as much as my family and friends do! Happy Baking!
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