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The Best Gluten-Free Chocolate Chip Cookies: Chewy, Gooey, & Amazing

Gluten-Free Chocolate Chip Cookies

Freshly baked, golden gluten-free chocolate chip cookies on a rack.

Okay, let's dive into this! I'm excited to share one of my favorite recipes with you today – a recipe that's not only incredibly delicious but also opens up a world of possibilities for anyone needing to steer clear of gluten. I'm talking about Gluten-Free Chocolate Chip Cookies.

Now, I know what you might be thinking: gluten-free and delicious? Can it even be done? Trust me, my friend, it absolutely can. I've spent a good bit of time perfecting this recipe, and let me tell you, these cookies are not just good for gluten-free, they're downright amazing, period. I've had folks who usually scoff at anything "gluten-free" practically inhale these. It's a bit of a superpower, honestly!

I remember one particular baking day, the aroma of these cookies practically invaded my entire apartment – warm vanilla, melting chocolate…it was pure bliss. And then, the moment of truth: the first bite. That satisfying, slightly crisp edge followed by the chewy, gooey center? I knew, right then, that this was 'the one' gluten-free chocolate chip cookie recipe. I'm so amped to share it with you. So grab your aprons, let's get baking!

Ingredients You'll Need

  • 1 cup (120g) Gluten-Free All-Purpose Flour Blend (ensure it contains xanthan gum or add 1/2 teaspoon separately; my personal fav is the Bob's Red Mill blend)
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/2 cup (113g or 1 stick) Unsalted Butter, softened
  • 1/2 cup (100g) Granulated Sugar
  • 1/4 cup (50g) Packed Light Brown Sugar
  • 1 teaspoon Vanilla Extract
  • 1 Large Egg
  • 1 cup (approx. 170g) Semi-Sweet Chocolate Chips (or your favorite chocolate chunks)

Optional Ingredients:

  • For extra depth: 1/4 teaspoon of espresso powder
  • For a touch of texture: 1/2 cup chopped walnuts or pecans

Let's Bake! The Step-by-Step Guide

  1. Get Prepared: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze.
  2. Dry Ingredients, Unite!: In a medium-sized bowl, whisk together the gluten-free flour blend, baking soda, and salt. Make sure it's thoroughly mixed so there aren't any pockets of one ingredient. It's like a culinary handshake, making sure everything works well together.
  3. Creaming Time: In a separate large bowl (or the bowl of your stand mixer, if you're feeling fancy!), cream together the softened butter, granulated sugar, and packed brown sugar. Beat the mixture with an electric mixer on medium speed until it is light and fluffy, about 2-3 minutes. This brings all the sugars to the butter and sets stage for that lovely chewy texture
  4. Vanilla and Egg Team Up: Beat in the vanilla extract and the egg, mixing it well until everything is smooth and creamy. And this stage helps create emulsification so that the next part of the cookie-making process is perfect. The mixture will look slightly fluffy and pale.
  5. Dry Meets Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be super careful not to over mix, this can cause a tough cookie. The dough will begin to come together.
  6. Chocolate Party: Stir in the chocolate chips (or that extra espresso powder or nuts if you're using them!). Make sure they are evenly distributed for a perfect burst of chocolate in every bite. A spatula works great for this step.
  7. Cookie Prep: Scoop rounded tablespoons of dough onto your prepared baking sheet, leaving a little space between each cookie. You can use a small cookie scoop for this so that each cookie is the same size.
  8. Bake: Bake the cookies in the preheated oven for 9-11 minutes, or until they are lightly golden brown around the edges with a soft center. Don't overbake them if you like gooey cookies. They might be slightly soft when you take them out, and that's perfect! They'll firm up as they cool.
  9. Cooling is Key: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This part is honestly the hardest. The smell is simply too good when the cookies come out of the oven.

Tips & Tricks for Cookie Perfection

  • Butter Temperature Matters: Make sure your butter is softened but not melted. This will make a huge difference in the texture of your cookies. And you can place your butter in the microwave for a short burst (make sure to start by about 10-15 seconds) to get a softened butter.
  • Undercook slightly: If you like a softer, gooier cookie, underbake them by a minute or two.
  • Spice it up: Add a pinch of sea salt on top of the cookies before baking for an extra flavorful contrast.
  • Chocolate Options: Switch it up! Try using dark chocolate, milk chocolate, or even white chocolate chips for a different taste. Or a combination of all of them for a chocolate explosion!
  • Add Oats: Adding 1/2 cup gluten-free rolled oats will give your cookies a chewy texture and lovely flavor.
  • Make it Vegan: Replace the butter with a good vegan butter alternative and use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes) in place of the egg.
  • Storage: Store cooled cookies in an airtight container at room temperature up to a week, or longer if frozen tightly.
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Recipe Card

Gluten-Free Chocolate Chip Cookies

Prep Time: 15 minutes
Cook Time: 9-11 minutes
Yields: About 18 cookies

Ingredients:

  • 1 cup (120g) Gluten-Free All-Purpose Flour Blend
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/2 cup (113g) Unsalted Butter, softened
  • 1/2 cup (100g) Granulated Sugar
  • 1/4 cup (50g) Packed Light Brown Sugar
  • 1 teaspoon Vanilla Extract
  • 1 Large Egg
  • 1 cup (170g) Semi-Sweet Chocolate Chips

Instructions:

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Whisk together gluten-free flour, baking soda, and salt in a medium bowl.
  3. Cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in vanilla extract and egg until smooth.
  5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  6. Stir in chocolate chips.
  7. Scoop rounded tablespoons onto baking sheet.
  8. Bake for 9-11 minutes, until golden brown on edges.
  9. Cool on baking sheet for a few minutes before transferring to a rack.

Product Recommendations

  • Using a high-quality Gluten-Free All-Purpose Flour Blend ensures your cookies will have the perfect texture.
  • A Stand Mixer can definitely save your arms when creaming butter and sugar – plus, it makes baking feel extra fancy!
  • These Silicone Baking Mats are reusable and will prevent your cookies from sticking which saves you money and helps make cleaning up so much easier.

And there you have it! These gluten-free chocolate chip cookies are a treat you can share with everyone, whether they're gluten-free or not. They're tender, chewy, and loaded with chocolatey goodness. Now, go get your bake on, and enjoy every bite!

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