Gluten-Free Chocolate Chip Cookies
Okay, let's dive into a recipe that's near and dear to my heart, something that brings a smile to my face every time I bake it: Gluten-Free Chocolate Chip Cookies. Now, I know what you might be thinking – "gluten-free cookies? Really?" And trust me, I get it. I've had my share of dry, crumbly, utterly disappointing gluten-free baked goods. But these cookies? Oh, friend, these are different. These are the kind that disappear faster than you can say "cookie monster," the kind that will have your friends and family begging for the recipe (and maybe another batch).
The secret? It's a combination of a few things: quality ingredients, the right balance of wet and dry, and a little bit of love. Plus, I've tweaked and tested this recipe countless times to ensure that even the most devoted gluten-eaters will have a hard time believing they're gluten-free. So, grab your mixing bowls, preheat that oven, and let's get baking!

Ingredients
- 1 cup (2 sticks or 226 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- ¾ cup (170 grams) packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 ¼ cups (280 grams) gluten-free all-purpose flour blend (make sure it contains xanthan gum)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (about 340 grams) semi-sweet chocolate chips (or chunks, or a mix!)
Instructions
- Cream the Butter and Sugars: In a large mixing bowl, or the bowl of your stand mixer (a stand mixer is a lifesaver here, but hand mixing works great too!), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. Don't rush this step; it's crucial for a tender cookie.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is evenly combined. Then, stir in the vanilla extract. The mixture should be smooth and creamy at this stage.
- Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free all-purpose flour, baking soda, and salt. Giving the dry ingredients a good whisk helps distribute everything evenly.
- 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 can lead to tough cookies. Remember that a few streaks of flour are totally okay at this point.
- Stir in the Chocolate Chips: Gently fold in the chocolate chips until they're evenly distributed throughout the dough. Now, who could resist a taste of this goodness? Go on, sneak a little.
- Chill the Dough (Optional but Recommended): For best results, cover the bowl with plastic wrap and chill for at least 30 minutes, or up to 2 hours. Chilling helps prevent the cookies from spreading too much during baking. If you're impatient (like me sometimes), you can skip this step, just know that your cookies might be a little flatter than a chilled batch.
- Preheat and Prepare Baking Sheets: While the dough is chilling (or not!), Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. These silicone baking mats are seriously amazing, by the way, and minimize sticking.
- Scoop the Dough: Using a cookie scoop (or two spoons), drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Don't be tempted to overbake; they'll continue to set as they cool.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. And that's it! If you can wait that long.
Tips & Tricks
- Flour Blend is Key: The success of this recipe heavily relies on the gluten-free all-purpose flour blend you use. Make sure it contains xanthan gum, which helps bind the ingredients and prevent a crumbly texture. If your flour blend doesn't contain xanthan gum, you can add ½ teaspoon to this recipe as insurance, but keep in mind that using a store bought blend with it included is much better.
- Soft Butter, Not Melted: Using softened butter is critical for creaming properly and achieving the right consistency in your dough. If it's too melty, the dough will be greasy.
- Customize Your Chocolate: Don't be afraid to experiment with different types of chocolate! Milk chocolate, dark chocolate, white chocolate chips, even a mix of all three. Or try different sized chips or chunks. Chopped nuts, like walnuts or pecans, are another fantastic addition as well.
- Salted Butter Enhancement: Using salted butter gives the cookies a little extra somethin' somethin'. Just use less salt in the dry ingredients. I use ½ teaspoon instead of 1 in this recipe with salted butter.
- Sprinkle with Sea Salt: For a fun sweet-and-salty flavor combination, sprinkle a little bit of sea salt on top of each cookie before baking or right after they come out of the oven. Fleur de sel adds a special touch.
- Make Them Big: For an extra indulgent treat (and a larger cookie), use a ¼ cup cookie scoop instead of a tablespoon one. You'll need to increase the baking time by a couple of minutes, so keep an eye on them.
- Storage: These cookies will keep in an airtight container ate room temperature for 3-4 days, or in the freezer for up to 3 months. (If they last that long!)

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Gluten-Free Chocolate Chip Cookies
Prep Time: 20 minutes
Chill Time: (optional) 30 minutes
Cook Time: 9-11 minutes
Yields: 24-30 cookies
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 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:
- Cream together softened butter and sugars.
- Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add dry ingredients to wet, mixing until just combined.
- Fold in chocolate chips.
- Chill dough for 30 minutes (optional).
- Preheat oven to 375°F (190°C).
- Drop rounded tablespoons of dough onto baking sheets.
- Bake for 9-11 minutes.
- Cool on baking sheets before transferring to a wire rack.
There you have it! A tried-and-true gluten-free chocolate chip cookie recipe that you can rely on time and time again. These cookies are perfect for potlucks, holidays, an afternoon treat, or just anytime you're in need of a little something sweet. Bake them with love, and enjoy!
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