Gluten Free Chocolate Chip Cookies
These cozy Gluten Free Chocolate Chip Cookies are simple to make, delivering crisp edges and tender centers filled with melty chocolate, perfect for seasonal gatherings and holiday cookie exchanges.
Ingredients
Dry Ingredients
- 2.25 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking soda
- 0.5 teaspoon fine sea salt
Wet Ingredients
- 0.75 cups unsalted butter, softened
- 0.75 cups light brown sugar, packed
- 0.5 cups granulated sugar
- 1 large egg (room temperature)
- 2 teaspoons pure vanilla extract
Mix-ins
- 1.5 cups semisweet chocolate chips
- 0.5 cups chopped toasted nuts or oats (optional) For added texture
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together gluten-free flour, baking soda, and salt.
- In a large bowl, beat softened butter with brown and granulated sugar until light and fluffy (about 2–3 minutes).
- Beat in the egg and vanilla until fully incorporated.
- Gradually add the dry ingredients to the wet, mixing until just combined. Stir in chocolate chips and any optional add-ins by hand.
- Use a medium cookie scoop or spoon to place rounded tablespoons of dough onto the prepared sheets, spacing about 2 inches apart.
Baking
- Bake for 10–12 minutes until edges are golden and centers look set but soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, measure flour correctly and chill dough if your kitchen is warm. Rotate baking sheets halfway for even browning. Can substitute dairy-free alternatives for a dairy-free version.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 100mgFiber: 1gSugar: 10g
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