Gluten-free chocolate chip cookies are a delicious treat that captures all the flavor and texture of classic cookies without the gluten. Made with gluten-free flour, these cookies are soft, chewy, and have golden-brown edges. This recipe is perfect for anyone with gluten sensitivities or for those who simply want to try a different twist on the traditional chocolate chip cookie. Enjoy these with a glass of milk for the ultimate comfort dessert!
Equipment:
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Baking sheets
- Parchment paper or silicone baking mat
- Cooling rack
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups gluten-free all-purpose flour (with xanthan gum)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups chocolate chips (semi-sweet or dark)
Instructions:
- Preheat the Oven and Prepare Baking Sheets
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. - Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. - Add the Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until combined. - Mix the Dry Ingredients
In a separate bowl, whisk together the gluten-free flour, baking soda, and salt. - Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix, as this can affect the texture of gluten-free baked goods. - Fold in the Chocolate Chips
Using a spatula, fold in the chocolate chips until evenly distributed throughout the dough. - Scoop and Shape the Cookies
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. - Bake the Cookies
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look slightly undercooked. Gluten-free cookies tend to firm up more as they cool, so avoid overbaking. - Cool and Serve
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a cooling rack to cool completely.
Presentation Ideas:
- Serve warm with a glass of milk for a classic pairing.
- Stack the cookies on a plate or platter and sprinkle with a pinch of sea salt for a gourmet touch.
- For a fun twist, sandwich ice cream between two cookies for a gluten-free ice cream sandwich.
Tips:
- Use a gluten-free flour blend with xanthan gum for the best texture. If your blend doesn’t include it, add ¼ teaspoon of xanthan gum per cup of flour.
- Chill the dough for 15-20 minutes before baking if you prefer thicker cookies.
- Store leftovers in an airtight container for up to a week, or freeze for longer storage.
These gluten-free chocolate chip cookies are just as satisfying as their traditional counterparts, with a chewy texture and rich chocolate flavor. Easy to make and loved by all, they’re a fantastic dessert option for anyone avoiding gluten or looking to try a new recipe. Make a batch and watch them disappear!
Gluten-Free Chocolate Chip Cookies Recipe
These gluten-free chocolate chip cookies are soft, chewy, and loaded with chocolatey goodness. Perfectly easy to make, they’re a crowd-pleaser everyone will love!
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Baking sheets
- Parchment paper or silicone baking mat
- Cooling rack
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups gluten-free all-purpose flour with xanthan gum
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups chocolate chips semi-sweet or dark
Instructions
- Preheat the Oven and Prepare Baking Sheets
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream the Butter and Sugars
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add the Eggs and Vanilla
- Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until combined.
- Mix the Dry Ingredients
- In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
- Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix, as this can affect the texture of gluten-free baked goods.
- Fold in the Chocolate Chips
- Using a spatula, fold in the chocolate chips until evenly distributed throughout the dough.
- Scoop and Shape the Cookies
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look slightly undercooked. Gluten-free cookies tend to firm up more as they cool, so avoid overbaking.
- Cool and Serve
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a cooling rack to cool completely.
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