Gluten-Free Chocolate Chip Cookies

Okay, let's bake! Today, we're diving into a recipe that's close to my heart – and frankly, one I've perfected over countless tries: Gluten-Free Chocolate Chip Cookies. Now, I know what you might be thinking: "Gluten-free cookies... are they actually good?" Trust me, friends, these aren't just "good for gluten-free" cookies. They're genuinely amazing, soft, chewy, chocolate-packed cookies that anyone, gluten-free or not, will adore. I mean, picture this: a warm cookie fresh from the oven, the aroma of vanilla mingling with melting chocolate… is your mouth watering yet? That's what I'm talking about. For years, I struggled to find a gluten-free recipe that truly replicated the classic chocolate chip cookie I knew and loved, and after a series of… let's just say experiments, I've struck gold with this one. So, let's get baking, shall we?
Recipe Card
Yields: Approximately 24 cookies
Prep Time: 20 minutes
Chill Time: 30 minutes (optional but recommended)
Cook Time: 9-12 minutes
Ingredients
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (165g) packed light brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 ¼ cups (270g) all-purpose gluten-free flour blend (with xanthan gum)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (340g) semi-sweet chocolate chips
- Sea salt flakes (optional)
Instructions
- Cream together butter and sugars until light and fluffy.
- Beat in vanilla and then eggs, one at a time.
- Whisk together gluten-free flour, baking soda, and salt.
- Gradually add dry ingredients to wet, mixing until just combined.
- Stir in chocolate chips.
- Chill dough for 30 minutes (optional).
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Scoop cookie dough onto baking sheets, leaving space between.
- Bake for 9-12 minutes until golden brown on the edges.
- Cool on baking sheets for 5-10 minutes before transferring to a wire rack.
Tips & Tricks
- Don't Skimp on the Softening!: Make sure your butter is truly softened before you start. This will give you that perfect soft and chewy texture that we all crave in a cookie. If you need them softened quickly, microwave on 15-second intervals, being careful not to melt it.
- Brown Sugar Power: The brown sugar is what gives these cookies that amazing chewiness and depth of flavor. Don't substitute it for all white sugar unless you want a very different result!
- Experiment with Chocolate: I like semi-sweet chocolate chips, but don't be afraid to mix it up. Try using chunks, a combination of dark and milk chocolate, or even add in some white chocolate chips or chopped toffee pieces!
- Nutty Delights: Add ½ cup of chopped walnuts or pecans for a nutty twist. Toasting the nuts lightly in a pan for 5 to 8 minutes will really elevate the flavour.
- Salt It Up: The sea salt flakes are a game-changer! It enhances the flavors of both the chocolate and caramel notes, and the little salty pops on top are amazing with the sweetness of the cookies.
- Storage Secrets: These cookies are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months. When you need a treat, pull them out and let them come to room temperature or pop in the microwave for a few seconds.
- For a Gooier Cookie: Underbake them by a minute. Just keep a close eye to ensure the edges are set.

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Product Recommendations
- For the best results when creaming the butter and sugars, I highly recommend using a stand mixer or even a good hand mixer.
- The even distribution of heat with these baking sheets makes for the perfect cookie without scorched bottoms.
- Having the measuring cups and spoons really makes measuring flour precisely so you get the best results.
- And of course, for easy and consistent scooping, a solid cookie scoop is a must-have tool!
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