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

Gluten-Free Chocolate Chip Cookies

Okay, let's get baking (and eating!) with a recipe that's close to my heart: Gluten-Free Chocolate Chip Cookies.

I don't know about you, but for me, the scent of freshly baked cookies is pure magic. It transports me back to my childhood, sneaking warm cookies from the counter while they were "cooling" (who are we kidding, they never really cooled long enough!). But, like many, I had to navigate the world of gluten-free baking. Let me tell you it's not as daunting as it might seem. So, my goal was to recreate those perfect, chewy-on-the-inside, slightly crispy-on-the-outside chocolate chip cookies without the gluten. After multiple attempts (and a lot of taste-testing, of course!), I finally nailed it. And now, I'm beyond excited to share this recipe with you. Whether you're a seasoned baker or a complete beginner, grab your apron, and let's get started!

Gluten-free chocolate chip cookies, golden brown, fresh from the oven.

Ingredients You'll Need:

  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 ¼ cups gluten-free all-purpose flour blend (make sure it has xanthan gum, if it doesn't add ½ teaspoon)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semi-sweet chocolate chips (or your favorite kind)

Let's Get Baking! Step-by-Step Instructions:

  1. Preheat & Prep: First things first, preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper, or use a silicone baking mat. This prevents the cookies from sticking to the pan and makes cleanup a breeze!
  2. Cream the Butter & Sugars: In a large bowl (or using a stand mixer with the paddle attachment - a KitchenAid stand mixer is my best friend in the kitchen), cream together the softened butter, granulated sugar, and brown sugar until they're light and fluffy. This step is important for creating the right texture, so don't rush it. It should take about 2-3 minutes.
  3. Add the Wet Ingredients: Next, mix in the vanilla extract and then add the eggs, one at a time, beating well after each addition. You'll want to make sure they are fully incorporated.
  4. Combine the Dry Ingredients: In a separate medium bowl, whisk together the gluten-free flour, baking soda, and salt. Make sure everything is well combined. This prevents clumps and makes for a more consistent cookie.
  5. Gradually Add Dry to Wet: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this will make the cookies tough. Stop as soon as the flour is incorporated. This is also where using a good set of mixing bowls will make the process smoother.
  6. Mix in the Chocolate Chips: Finally, gently fold in those glorious chocolate chips. I use a flexible silicone spatula to ensure the chocolate chips are evenly distributed throughout the dough.
  7. Scoop & Bake: Using a cookie scoop (or a tablespoon), drop rounded scoops of dough onto the prepared baking sheet, leaving some space between each one. I like a medium cookie scoop for even sized cookies. Bake for 9-11 minutes, or until the edges are golden brown, and the centers are still slightly soft. Trust me, they will set up perfectly as they cool.
  8. Cool & Enjoy!: Carefully 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 is the hardest part – waiting! But they're worth it, I promise.

Tips & Tricks for Cookie Perfection:

  • Soft Butter is Key: Make sure your butter is softened, but not melted. It should be easily pliable but still hold its shape. This will make the creaming process a breeze!
  • Chill the Dough (Optional): For thicker cookies, you can chill the dough in the refrigerator for 30 minutes. This will firm up the butter and prevent the cookies from spreading too much.
  • Vary Your Chocolate: Feel free to experiment with different types of chocolate chips! Dark chocolate chunks, milk chocolate morsels, or even white chocolate chips all taste amazing in these cookies.
  • Nutty Additions: Add chopped walnuts, pecans, or macadamia nuts along with the chocolate chips for some added crunch and flavor.
  • Sea Salt Sprinkle: Before baking sprinkle a little flakey sea salt on top of each cookie to bring out the flavour.
  • Storage: Store any leftover cookies in an airtight container at room temperature for up to 3 days. They can also be frozen.
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Recipe Card

Gluten-Free Chocolate Chip Cookies
Prep Time: 15 minutes
Cook Time: 9-11 minutes
Yields: About 24 cookies

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 ¼ cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Mix in vanilla extract, then add eggs one at a time, beating until combined.
  4. In a separate bowl, whisk together gluten-free flour, baking soda, and salt.
  5. Gradually add dry ingredients to wet, mix until just combined.
  6. Gently fold in chocolate chips.
  7. Scoop dough onto baking sheet.
  8. Bake for 9-11 minutes, until edges are golden brown (centers still soft)
  9. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

So there you have it! My go-to gluten-free chocolate chip cookie recipe that's guaranteed to bring joy to your kitchen. I hope you love them as much as I do. Happy Baking and don't forget to share your creations, I'd love to see them!

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