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Ultimate Gluten-Free Chocolate Chip Cookies: Soft, Chewy & Irresistible

My Absolute Go-To: The Best Ever Gluten-Free Chocolate Chip Cookies

Okay, friends, let's talk cookies. Specifically, let's talk about *the* kind of cookies that make everything okay. You know, the kind that are just slightly crispy on the edges, deliciously gooey in the center, and packed with enough chocolate to make your inner child do a happy dance. Yep, I'm talking about chocolate chip cookies – but not just any chocolate chip cookies. We're talking gluten-free *and* absolutely amazing.

Now, I know what you might be thinking: "Gluten-free cookies? Surely they're dry and crumbly." I used to think the same thing! But I've spent *years* perfecting this recipe, going through countless batches (yes, it was delicious science!), until I finally landed on a version that even my gluten-loving friends can't resist. These are for everyone.

The secret? It's all in the ingredients and technique. And frankly, a whole lotta love. These aren't just some pale imitation, they are honestly glorious. You won't even know they are gluten-free unless I tell you! They are that good. Ready to bake some magic? Let's get started!

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

Ingredients You'll Need

  • 1 cup (226g) unsalted butter, softened (it's crucial it's soft, not melted)
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract (the real stuff is worth it!)
  • 2 ¼ cups (280g) gluten-free all-purpose flour blend (make sure it contains xanthan gum if your's doesn't you'll need to add about 1/2 teaspoon)
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 cups (340g) semi-sweet chocolate chips (or chunks, if you're feeling fancy!)
  • a sprinkle of flaky sea salt (optional, but highly recommended for that extra *chef's kiss*).
  • *Optional* ½ cup of walnut or pecan pieces, roughly chopped

A Note on Ingredients:

Gluten-Free Flour: Not all gluten-free flour blends are created equal. I recommend one that is specifically designed for baking and contains xanthan gum. This is our key to building that lovely cookie structure. If your flour doesn't contain xanthan gum, remember to add about 1/2 teaspoon with your dry ingredients. Using a good-quality blend is definitely worth it and saves you a lot of heartache later.

Chocolate Chips: I'm a purist when it comes to semi-sweet, but feel free to swap it up for dark, milk, or even a combination – it's your cookie, make it your way!. Feel free to use chunks too for huge puddles of melty chocolate. That always elevates it!

Nuts: These add a lovely textural contrast. If nut allergies are a factor- feel free to skip!

Let's Get Baking: Easy Step-by-Step Instructions

Okay, now for the fun part—baking! It might seem like a lot of steps but honestly, it's quick, easy, and worth every single second spent. Trust me.

  1. Prep Zone: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This prevents sticking and makes for easy cleanup – win-win! I really love these pre-cut parchment sheets, they are such a time saver!
  2. Butter & Sugars: In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy – about 2-3 minutes. This step is crucial for getting that perfect soft, chewy texture. If you are using a stand mixer then this is one of the best ones out there, and will speed this step up immensely!
  3. Egg-cellent Addition: Beat in the eggs, one at a time, making sure each is fully incorporated. Then, stir in the vanilla extract. That wonderful vanilla aroma is going to fill your kitchen, and it just never gets old!
  4. Dry Mix: In a separate bowl, whisk together your gluten-free flour, baking soda, and salt. Whisking is important here to make sure it is all combined really well. This step ensures that everything is evenly distributed in your dry mix!
  5. Combine It All: Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or using a spatula if mixing by hand) until *just* combined. Be careful not to overmix; that really does impact the texture of your cookie! It's ok if there's still a touch of flour showing- you'll want to stop right about then.
  6. Chocolate Goodness: Gently fold in the chocolate chips (and nuts, if using). I like to leave a few chocolate chips to press onto the tops of the cookie dough balls before baking, for extra melty chocolate on top!
  7. Scoop Perfection: Using a cookie scoop (I love this set), scoop dough onto the prepared baking sheets, leaving a couple of inches between them. If you're skipping the scoop then try to get them roughly the same size, so they bake evenly.
  8. Bake It 'Till Golden: Bake for 9-11 minutes, or until the edges are golden brown and the centers are just set (they might look a little soft — that's okay!). Remember, they will continue to set as they cool.
  9. Cool Down: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (Or go ahead and eat one while still warm because honestly, who can resist!). Sprinkle with flaky sea salt if you desire at this stage, before they cool completely. I find the salty/sweet combination adds such a lovely note!

Tips & Tricks for Cookie Success

  • Chill Out: If your dough seems too soft or sticky (especially on a hot day), chill it in the fridge for 30 minutes before scooping. This makes the dough easier to handle and helps prevent the cookies from spreading too much. I admit I don't always do this if I'm in a hurry but it definitely helps!
  • Underbake for Chewy: If you prefer a softer, chewier cookie, err on the side of underbaking them slightly. They'll continue to cook and set as they cool.
  • Flavor Boost: A teaspoon of espresso powder added to the dry ingredients can really enhance the chocolate flavor. Or add a little orange zest to give it something a little different!
  • Make Ahead: Cookie dough can be made several days in advance. Just store it in the refrigerator or even freeze it. Baking them straight from the freezer may require a couple of extra minutes of baking time.
  • Experiment! This recipe is a great base for your own creations. Try adding different types of chocolate, dried fruit, or candies – have fun with it! I sometimes add peanut butter chips if I want to change it up a bit.
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Recipe Card

Recipe Name: The Best Gluten-Free Chocolate Chip Cookies

Yields: Approximately 2 dozen cookies

Prep Time: 20 minutes

Cook Time: 9-11 minutes

Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 ¼ cups (280g) gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 cups (340g) semi-sweet chocolate chips
  • Flaky sea salt (optional)
  • ½ cup of walnuts or pecans roughly chopped (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. Cream together butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in eggs one at a time, then stir in vanilla.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients just until combined.
  6. Fold in chocolate chips and nuts (if using).
  7. Scoop dough onto baking sheets, leaving space between.
  8. Bake for 9-11 minutes, or until golden brown on edges and centers are just set.
  9. Cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely. Sprinkle with sea salt if desired.

A Final, Heartfelt Note

Baking, for me, is about so much more than just following a recipe. It's about creating connections, sharing moments, and enjoying the little things that make life sweeter. I hope these cookies bring you as much joy as they do for me. Happy baking, friends! And if you make them, please let me know what you think, I absolutely love hearing about your baking adventures!

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