At a Glance:
Prep Time: 10 minutes mins
Cook Time: 9 minutes mins
Total Time: 19 minutes mins
Get the Recipe:
Gluten Free Chocolate Chip Cookies
These gluten free chocolate chip cookies are the best cookies ever! They have slightly chewy edges, a soft gooey center, and plenty of melted chocolate chips. They are quick and easy to make and require no dough chilling!
First, preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
In the bowl of a stand mixer, add softened butter, brown sugar and white sugar. Mix for 2 to 3 minutes, or until no clumps of butter remain.
Add in eggs and vanilla. Stir to combine.
Add in gluten free flour, sea salt, baking powder and baking soda. Stir to combine.
Fold in chocolate chips.
Use ice cream scoop to drop balls of dough onto lined pan. Space at least 3 inches apart. Dot with extra chocolate chips on top if desired.
Bake for 9 to 10 minutes or until the edges are just barely golden brown. The middles will still look a little soft and gooey.
Remove from oven. Allow cookies to cool on the pan for 7 to 8 minutes. Then very carefully transfer to a cooling rack to finish cooling.
Use softened butter. I remove mine from the fridge and place on my countertop for 1 hour before starting this recipe.
See photos above in blog post for how the butter should look.
Mix butter and sugars for 2 to 3 minutes or until no clumps of butter remain.
Use gluten free 1 to 1 flour. I recommend King Arthur Flour or Bob's Red Mill.
Use an ice cream scoop to scoop balls of cookie dough. Cookie dough may be very slightly sticky, so avoid using your hands to shape the dough balls.
Place dough balls at least 3 inches apart. These cookies will spread in the oven.
Bake only until the edges are lightly golden. The middles will look gooey and soft still. They will slightly firm up at room temperature.
Allow cookies on cool on pan before transferring to a cooling rack.
Store in an airtight container for up to 4 days.
Freeze for up to 2 months.
Calories: 356 kcal , Carbohydrates: 54 g , Protein: 2 g , Fat: 16 g , Saturated Fat: 10 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 3 g , Trans Fat: 0.4 g , Cholesterol: 45 mg , Sodium: 76 mg , Potassium: 51 mg , Fiber: 2 g , Sugar: 23 g , Vitamin A: 342 IU , Calcium: 31 mg , Iron: 1 mg
Course: Dessert
Cuisine: American