Gluten-Free Chocolate Chip Cookies

Okay, let's get baking! I'm so excited to share one of my all-time favorite gluten-free recipes with you today: Gluten-Free Chocolate Chip Cookies. I know, I know, it's a classic, but trust me on this one. These aren't your average gluten-free cookies that crumble at the slightest touch. These are chewy, gooey, perfectly balanced, and everything a chocolate chip cookie should be – just without the gluten!
There's something magical about the first bite of a warm, freshly baked chocolate chip cookie, isn't there? It brings back childhood memories, comfort, and pure happiness. I've been on a quest for the perfect gluten-free version for years, and after many trials (and many delicious fails) I've finally landed on a recipe that makes my heart sing. I've even had non-gluten-free friends swear they couldn't tell the difference! It's the texture that gets them every time, that perfect balance between chewy in the middle and crisp on the edges.
So, whether you're a seasoned gluten-free baker or just starting your journey, grab your apron, and let's get started on this easy-to-make, incredibly satisfying recipe. You won't believe how simple it is to create these little pockets of joy.
Ingredients
- 1 cup (225g) unsalted butter, softened (make sure it's really soft - this helps achieve the right texture)
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) packed light brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs, at room temperature (again, room temperature makes all the difference in dough consistency)
- 2 ¼ cups (270g) gluten-free all-purpose flour blend (Make sure it includes xanthan gum--more on this later!)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (340g) semi-sweet chocolate chips (or chunks, or a mix - live your best life!)
Instructions
Now, let's get to the fun part – baking these delicious cookies!
- Cream the Butter and Sugars: In a large mixing bowl (or the bowl of your trusty stand mixer if you have one!), cream together the softened butter, granulated sugar, and light brown sugar. Beat on medium speed until the mixture is light and fluffy, about 3-5 minutes. This step is crucial for creating the right texture, so don't rush it!
- Add the Wet Ingredients: Beat in the vanilla extract. Then add the eggs one at a time, making sure each egg is fully incorporated before adding the next. This ensures everything blends together properly.
- Combine the Dry Ingredients: In a separate medium bowl, whisk together the gluten-free all-purpose flour, baking soda, and salt. This helps distribute the baking soda evenly throughout the flour.
- 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 here! Overmixing can lead to tough cookies, and we don't want that.
- Fold in The Chocolate Chips: Gently fold in the chocolate chips (or chunks) using a spatula or wooden spoon. Make sure they are evenly distributed throughout the glorious dough.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 hours. This step is essential! Chilling the dough prevents the cookies from spreading too thin during baking which gives you those nice chewy edges and also enhances the flavor.
- Preheat and Prep for Baking: While the dough chills, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Using parchment (or silicone liners) makes clean up easier- I love these.
- Scoop the Dough: Using a cookie scoop or a spoon, drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving a little space between each one.
- Bake: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Don't overbake these precious treats! Remember, they'll continue to firm up as they cool.
- Cool slightly on Baking Sheet: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This allows them to set and keeps them from crumbling on the wire rack.
Tips & Tricks
Time to let you in on a few of my favorite tricks to really take these cookies to the next level!
- Xanthan Gum is Your Friend: Make sure your gluten-free flour blend contains xanthan gum. If it doesn't, you'll want to add about ½-1 teaspoon of xanthan gum, as it helps give the cookies structure and keeps them from becoming crumbly. I learned this the hard way!
- Variations: Don't be afraid to experiment! Try using dark chocolate chips, adding chopped nuts, or using a little bit of sea salt on top for something extra special. A single flake of Maldon sea salt on top of each cookie is a total game-changer.
- Butter Temperature: Using properly softened butter is vital for the texture of the cookies. It needs to be pliable but not melted. If your butter is too cold, it won't cream and your cookies will be dense. If it's too melted, they'll spread too thin. I like to cut my butter into small cubes before softening to ensure even softening in a faster amount of time.
- Making them Extra Gooey: For the ultimate gooey center, try adding a few extra chocolate chips right after they come out of the oven. They will melt slightly and create that amazing pool of chocolate inside.
- Storage: Store these cookies in an airtight container at room temperature for up to 3 days. If they last that long, that is! You can also freeze the dough for another day. Just thaw the dough in the fridge before baking.
- Baking Time Variance: Just like each oven is wildly different, so too does our climate and elevation effect baking times. Keep an eye on the cookies starting at the 8-minute mark, and don't fret if you need to experiment with baking time for maximum cookie perfection in your kitchen.

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Recipe Card
Gluten-Free Chocolate Chip Cookies
Prep time: 20 minutes
Chill time: 30 minutes to 2 hours
Cook time: 9-11 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 (270g) gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (340g) semi-sweet chocolate chips
Instructions:
- Cream together butter and sugars until light and fluffy.
- Beat in vanilla, then add eggs one at a time, until well combined.
- Whisk together flour, baking soda, and salt in a separate bowl.
- Gradually add dry ingredients to wet ingredients until just combined.
- Fold in chocolate chips.
- Chill the dough for at least 30 minutes.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Scoop rounded tablespoons of dough onto the baking sheet.
- Bake for 9-11 minutes, until edges are golden brown.
- Cool slightly on the baking sheet, then transfer to a wire rack to cool completely.
And there you have it! These are without a doubt the best gluten-free chocolate chip cookies. I just know you are going to love them. Happy baking, and please let me know how they turn out for you. I can't wait to hear your thoughts! Enjoy!
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