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The BEST Gluten-Free Chocolate Chip Cookies: Soft, Chewy, & Easy!

Gluten-Free Chocolate Chip Cookies

Golden gluten-free chocolate chip cookies, soft and chewy, on a light surface.

Okay, let's do this! I'm excited to share not just a recipe with you, but a little piece of my kitchen heart. We're diving into the wonderful world of gluten-free baking today, and our star attraction is a Gluten-Free Chocolate Chip Cookie that's so good, you'll forget it's even gluten-free.

Introduction: The Cookie That Almost Didn't Happen (But Thankfully Did!)

Now, I know what you might be thinking. "Another gluten-free cookie recipe? Yawn." But trust me on this one. I've been on a quest for the perfect gluten-free chocolate chip cookie for, well, let's just say "a while." It's been a journey involving more than a few rock-hard disappointments, crumbly messes, and cookies that tasted suspiciously like cardboard. (Don't judge, we've all been there.)

This wasn't just me testing for the sake of a blog post. My daughter was diagnosed with a gluten sensitivity a few years back, and let me tell you, finding truly enjoyable gluten-free treats for her that didn't feel like a compromise was...a thing. So many store-bought options were just...meh. Finally, after what felt like endless experimenting, I landed on this cookie. It's soft, chewy, studded with melty chocolate chips, and has that perfect hint of buttery goodness – just the way a classic chocolate chip cookie should. This isn't just a cookie; it's a triumph over gluten-free baking frustrations. It's the cookie my daughter now asks for, and it makes my heart sing. So, let's get baking, shall we?

Ingredients: Simple, But With a Purpose

Here's what you'll need to bring our gluten-free cookie dreams to life:

  • 1 cup (225g) unsalted butter, softened (Crucial for that melt-in-your-mouth texture. Don't skip the softening, please!)
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) packed light brown sugar (The key for that chewy center!)
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, at room temperature (Room temp helps them blend smoothly.)
  • 2 ¼ cups (280g) gluten-free all-purpose flour blend (Make sure it has xanthan gum, or you'll need to add about ½ teaspoon, which acts as a binder, especially in gluten-free baking.)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips (Or you can use a mix of semi-sweet, milk chocolate, and dark chocolate chips for extra complexity! Sometimes I throw in a few chunks instead of all chips).

Instructions: Let's Bake Some Cookie Magic

  1. Preheat and Prep: Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze. Trust me, you'll thank me later. (You can use silicone baking mats, too, if you prefer.)
  2. Cream the Butter and Sugars: In a large bowl (or the bowl of your stand mixer - a KitchenAid Stand Mixer can really make this step easier!), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes.
  3. Incorporate the Wet Ingredients: Beat in the vanilla extract, then add the eggs one at a time, mixing well after each. Make sure they're fully incorporated so you don't have any streaks.
  4. Whisk the Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking soda, and salt. Whisking ensures everything is evenly distributed and prevents any clumps of baking soda from ruining your cookie.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed, or using a spatula, until just combined. Be careful not to overmix! Over mixing will make your cookies tough.
  6. Add the Chocolate Chips: Stir in those beautiful chocolate chips! Make sure they're well distributed in the dough for optimal chocolate chunks in every bite. If you want them especially melty, don't be afraid to smash some up while stirring it.
  7. Scoop and Bake: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You can also use a cookie scoop for perfect portioning.
  8. Bake to Golden Perfection: Bake for 8-10 minutes, or until the edges are golden brown and the centers are just set. They might still look a little soft, and that's okay! They'll continue to firm up as they cool.
  9. Cool and Devour: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. If you want to get extra fancy, add some flaky sea salt on top of the cookies right out of the oven. We won't judge if you sample one or two while they're warm, though!

Tips & Tricks: Making Your Cookies Extra Special

  • Mix It Up: Get creative with your add-ins! Try adding chopped nuts, dried cranberries, or even some toffee bits.
  • Chill Out (The Dough): For thicker cookies, chill the dough for at least 30 minutes before baking. This helps the cookies spread less in the oven. If chilling overnight make sure to let the dough warm up a bit to be able to scoop.
  • Don't Overbake: The key to a chewy cookie is not overbaking it! It's better to err on the side of underbaked than overbaked, as the residual heat will continue to cook them.
  • Substitutions: If you don't have all-purpose gluten-free flour, a mix of almond flour and tapioca starch can work, but you may need to tweak the measurements a bit. Adjust flour at 1/4 cup increments till preferred dough consistency is achieved.
  • Dietary Customization: You can use vegan butter substitute like Miyoko's Cultured Vegan Butter, flax eggs and dairy-free chocolate chips if your family and friends have extra dietary restrictions.
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Recipe Card

Gluten-Free Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: 8-10 minutes

Yields: About 2 dozen cookies

Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, at room temperature
  • 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:

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. Cream together butter, granulated sugar, and brown sugar until fluffy.
  3. Beat in vanilla, then eggs one at a time.
  4. Whisk together flour, baking soda, and salt.
  5. Gradually add dry ingredients to wet, until just combined. Careful not to overmix.
  6. Stir in chocolate chips.
  7. Drop tablespoons of dough onto baking sheets.
  8. Bake 8-10 minutes, until golden brown around edges.
  9. Cool on baking sheets before transferring to wire rack.

Okay, friend, there you have it – my pride and joy (in cookie form). I hope this recipe brings you as much joy as it does my family, and I can't wait to hear how they turn out for you! Happy baking!

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