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!
Ingredients
- 1 cup softened unsalted butter
- 1 ¼ cups light brown sugar, tightly packed
- ¾ cup granulated sugar
- 2 eggs
- 1 ½ tsp vanilla extract
- 3 cups gluten free 1 to 1 flour
- pinch sea salt
- ¾ tsp baking powder
- ¾ tsp baking soda
- 1 ½ cups chocolate chips, or chopped chocolate
Instructions
- 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.
Notes
- 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: 356kcal, Carbohydrates: 54g, Protein: 2g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 45mg, Sodium: 76mg, Potassium: 51mg, Fiber: 2g, Sugar: 23g, Vitamin A: 342IU, Calcium: 31mg, Iron: 1mg