Gluten Free Chocolate Chip Cookies
These cozy gluten-free chocolate chip cookies are soft and chewy, perfect for a fall afternoon treat.
Ingredients
For the Cookie Dough
- 2 1/4 cups gluten-free all-purpose flour blend (with xanthan gum included) Use a reliable blend for best results.
- 1 teaspoon baking soda Helps cookies rise.
- 1/2 teaspoon fine sea salt Enhances flavor.
- 3/4 cup unsalted butter, softened Make sure it's at room temperature.
- 3/4 cup packed brown sugar For sweetness and texture.
- 1/4 cup granulated sugar
- 2 large eggs, room temperature Incorporate easily into dough.
- 2 teaspoons pure vanilla extract Adds flavor.
- 1 1/2 cups semi-sweet chocolate chips Gives the classic chocolate chip cookie taste.
- 1/2 cup chopped toasted nuts or oats (certified gluten-free) Optional add-ins for texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line 2 baking sheets with parchment paper.
Mixing Dry Ingredients
- In a bowl, whisk together the gluten-free flour, baking soda, and salt until well combined.
Creaming
- In a large bowl, beat the softened butter with brown and granulated sugar until light and fluffy, about 2-3 minutes.
Combining Ingredients
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry mixture to the wet ingredients and mix just until combined. Fold in the chocolate chips and any optional mix-ins.
Baking
- Use a cookie scoop or tablespoon to drop rounded dough balls onto the prepared sheets, spacing about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the centers still look slightly soft.
Cooling
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
For chewier cookies, chill dough for 30 minutes before baking. A slice of bread in the storage container keeps cookies moist.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 100mgFiber: 1gSugar: 9g
Tried this recipe?Let us know how it was!