Gluten-Free Chocolate Chip Cookies
Okay, let's dive into something utterly delicious and comforting: Gluten-Free Chocolate Chip Cookies. Yes, you read that right. We're talking about those classic, melt-in-your-mouth, gooey-center cookies that we all crave—but without any of the gluten!
Now, I know what you might be thinking. "Gluten-free cookies? Will they REALLY taste good?" Let me assure you, these aren't your cardboard-like, sad excuse for a cookie. These are the real deal. I've spent countless hours (and probably consumed more than my fair share of cookies) perfecting this recipe, and I'm beyond excited to share it with you.
This recipe is more than just a list of ingredients. It's a testament to the fact that you *can* enjoy all the things you love, even with dietary restrictions. These cookies transport me back to my childhood, baking alongside my grandmother. The smell of vanilla and warm chocolate always fills the kitchen with a sense of utter happiness, and I hope they do the same for you. So, let's get baking!

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 (Make sure it contains xanthan gum or add an extra ½ teaspoon xanthan gum if your flour lacks it!)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips (or a mix of your favs – dark, milk, white – go wild!)
- Optional: Flaky sea salt for topping
Let's Get Baking! The Step-by-Step Guide:
- Preheat and Prep: First things first, let's get that oven humming. Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper. This is key for easy removal and cleanup – trust me on this one!
- Cream the Butter and Sugars: In a large bowl (a stand mixer makes this a breeze, but a good ol' hand mixer or some elbow grease works just as well!), cream together the softened butter, granulated sugar, and brown sugar. Beat on medium speed until the mixture is light and fluffy—about 2-3 minutes. This is the foundation for that perfect texture, so don't skimp on this step!
- Add the Vanilla and Eggs: Pour in the vanilla extract and beat until combined. Add the eggs one at a time, beating well after each addition. The mixture will look a bit loose at this stage, that's totally normal.
- Dry Ingredients Time!: In a separate bowl, whisk together the gluten-free all-purpose flour, baking soda, and salt. This ensures that the leavening is evenly distributed.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until *just* combined. Be careful not to overmix the dough—this can make the cookies tough, and we're aiming for tender and chewy!
- Chocolate Chip Extravaganza: Gently fold in those gorgeous chocolate chips. You can use a rubber spatula or a wooden spoon. Make sure they are evenly distributed throughout the dough – nobody wants a cookie with no chocolate!
- Time for Scooping (or a quick chill!): Here's a little secret: for an even more amazing cookie, chill the dough for about 30 minutes. It really helps the dough's shape and prevents the cookies from spreading too thin. If you can't wait, that's fine too! Use a cookie scoop (or two spoons) to drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie.
- Bake to Golden Perfection! Slide those baking sheets into the oven and bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. The cookies will continue to set as they cool. Don't overbake the edges should look nice and golden. If you want a chewier cookie, make sure that there is not too much color in the middle area.
- Cooling is Key: Remove from the oven and let the cookies sit on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Resist the urge to eat them right away (although it's tough!). The cooling process is essential for them to set properly.
- Optional – Salt Bae: If you're feeling fancy, sprinkle a tiny pinch of flaky sea salt on top of the warm cookies before they cool. This enhances the chocolate flavor in the most amazing way.
Tips & Tricks for Cookie Mastery
- Butter Temperature is Crucial: Make sure your butter is softened, but not melted. This ensures the perfect texture. If your butter is too warm, you cookies can end up flattening a little more.
- Flour Power: Not all gluten-free flour blends are created equal. My favorite is This One!, but be sure to use one that has xanthan gum, or add it yourself. This helps bind everything beautifully.
- Chill Out: Chilling the dough, even for just 30 minutes, is a game-changer, especially if the weather is warm. It prevents the cookies from spreading too much and gives them a chewier texture.
- Add-ins Galore!: Feel free to get creative! Try adding chopped nuts, toffee bits, or different types of chocolate like dark chocolate or even peanut butter chips. The possibilities are endless!
- Storing Your Goodies: Store your cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage. If freezing, consider putting parchment paper between layers, to prevent sticking together.

Struggling with Gluten-Free Meals? Get 300 Easy & Delicious Recipes to Transform Your Kitchen! 🍽️
Say goodbye to tasteless, complicated meals! This **expert-approved cookbook** gives you **300 mouthwatering gluten & dairy-free recipes, meal plans, and chef-level tips** to make every meal safe, easy, and incredibly tasty.
Recipe Card:
Prep Time: 20 minutes Cook Time: 9-11 minutes Yields: About 24 cookiesIngredients:
- 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
- Optional: Flaky sea salt for topping
Instructions:
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together butter and sugars until light and fluffy.
- Add vanilla and eggs, mixing well after each.
- In a separate bowl, whisk together gluten-free flour, baking soda, and salt.
- Gradually add dry to wet, mixing until just combined.
- Fold in chocolate chips.
- Scoop onto baking sheets.
- Bake for 9-11 minutes or until golden brown.
- Cool on baking sheets for a few minutes before transferring to a wire rack.
- Sprinkle with flaky sea salt (optional).
There you have it – the most delicious gluten-free chocolate chip cookies EVER! I hope you love them as much as I do. Let me know in the comments if you have any questions or want to share your cookie triumphs (or tips!). Happy Baking!
0 Comments