My Ridiculously Good Gluten-Free Chocolate Chip Cookies
Okay, let's dive into a recipe I'm absolutely buzzing to share with you – my ridiculously good Gluten-Free Chocolate Chip Cookies. Seriously, these aren't just good for gluten-free, they're just plain good. Full stop. I've baked countless variations over the years, trying to capture that perfect balance of chewy edges, a soft center, and melty chocolate goodness without any gluten-y villains. I always joke that I've got a PHD in gluten-free baking because of my trials and errors. Today's recipe, however, is finally the one, the keeper. You know how some things just stick? Get ready because this is going to be that recipe for you too.

Ingredients You'll Need
- 1 ½ cups (190g) gluten-free all-purpose flour blend (make sure it includes xanthan gum, or add 1/2 tsp if not)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup (170g) semi-sweet chocolate chips (or your favorite kind)
- Optional: Flaky sea salt for sprinkling on top before baking – this makes a huge difference!
Let's Bake These Beauties - The Step-By-Step:
- Get Your Dry Ingredients Ready: In a medium bowl, whisk together your gluten-free flour, baking soda, and salt. Give it a good mix to make sure everything's evenly distributed. Pro tip: If it's humid in your kitchen, lightly spoon your flour into the cup to avoid packing it down and adding too much.
- Cream the Sugars and Butter: In a large bowl (or stand mixer bowl), cream together the softened butter, granulated sugar, and brown sugar until you have a light and fluffy mixture. It should be creamy enough to spread easily and this is when you know it's perfect. If using a stand mixer, use the paddle attachment, if mixing by hand, make sure your butter is nice and soft but not melted.
- Add the Wet Stuff: Beat in the vanilla extract and the egg until everything is incorporated. Try to avoid over beating here. We want the egg to be mixed but not overworked.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Don't over mix, you want to ensure a tender final cookie. We're just going to mix it until no traces of flour are visible.
- Chocolate Chip Heaven: Stir in the chocolate chips until they're evenly distributed throughout the dough. At this point, consider tasting a small bit of the dough (I won't tell!) and add a little more salt if you feel a need.
- Chill Time: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This step is crucial, it helps prevent your cookies from spreading too thin while baking. It is the secret for getting that perfect rise!
- Preheat and Prep: While your dough is chilling, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Shape and Bake: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheet. Leave some space between each cookie because they will spread out a bit. If you're feeling fancy, sprinkle a little flaky sea salt on top of each one.
- Bake 'Em Up: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. The timing can vary depending on your oven, so keep a close eye out.
- Cool Down: Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. This cooling stage hardens those soft centers and this helps to deliver the perfect cookie texture. This step is crucial to preventing crumbling.
- Enjoy: And voila! Prepare to sink your teeth into warm, gooey perfection. Serve them with a big glass of milk and watch them disappear!
Tips and Tricks for the Best Gluten-Free Chocolate Chip Cookies:
- Flour Power: My personal favorite gluten-free flour mix is the Bob's Red Mill 1-to-1 Baking Flour because it contains the needed xanthan gum, so I don't have to add it. But other brands will work too. Just remember, if your blend doesn't, check the directions on the packet and add that half teaspoon of xanthan gum directly into the dry ingredients.
- Butter Temperature Matters: Make sure your butter is softened, not melted, making it easier to cream with the sugars and gives the dough a really nice light texture.
- Don't Overbake: Slight underbaking is the key to keeping gluten-free cookies soft and chewy. They will continue to bake a bit while cooling on the baking sheet.
- Chocolate Variety: Feel free to experiment with different types of chocolate chips, like dark chocolate, milk chocolate, or a mix of both! I've also had success with chopped chocolate bars too!
- Add-Ins: For extra flavor, try adding ½ cup of chopped nuts (walnuts or pecans work great), toffee bits, or even dried cranberries to the dough.
- Freezer Dough: You can also freeze your dough for later. Portion them out onto a tray lined with baking paper, once frozen solid, transfer to freezer bags and bake later for a quick cookie craving!
- Salt Magic: That sprinkle of flaky sea salt before baking? It's a game changer. It balances out the sweetness and enhances the flavors of the cookie. Don't skip this step!

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Recipe Card:
Gluten-Free Chocolate Chip Cookies
Prep Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 9-11 minutes
Yield: Approximately 18-20 cookies
Ingredients:
- 1 ½ cups (190g) gluten-free all-purpose flour blend
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup (170g) semi-sweet chocolate chips
- Flaky sea salt (optional)
Instructions:
- Whisk together flour, baking soda, and salt.
- Cream together butter, granulated, and brown sugar.
- Beat in vanilla and egg.
- Gradually add dry ingredients until just combined.
- Stir in chocolate chips.
- Chill dough for 30 minutes.
- Preheat oven to 375°F (190°C).
- Drop spoonfuls onto baking sheet.
- Bake for 9-11 minutes.
- Cool on sheet for a few minutes before transferring.
- Enjoy!
Product Recommendations To Make These Cookies Easier:
- Investing in a good KitchenAid stand mixer can save you a ton of effort, especially if you bake often!
- And make sure you're using good quality baking sheets, this Nordic Ware baking sheet is a workhorse in my kitchen. If you love baking these as I do, they really are important elements to get that perfect bakery style finish.
- And when it's time to store them, these airtight glass containers will keep those freshly baked cookies fresh as can be!
I truly hope you enjoy baking these as much as I do! Let me know in the comments how they turn out, and if you've tried any variations I NEED the deets! Happy baking my friends!
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