Best Gluten Free Chocolate Chip Cookies
User Reviews
5.0
9 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
10 mins
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Total Time
35 mins
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Servings
36 About 36 cookies
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Calories
168 kcal
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Cuisine
American
Best Gluten Free Chocolate Chip Cookies
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The Best Gluten Free Chocolate Chip Cookies are gooey, melty and chewy on the inside, golden and crisp on the outside. Loaded with chocolate chips with a sprinkling of flaky sea salt on top. You might be fooled into thinking these are regular chocolate chip cookies.
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Ingredients
- 1 cup butter 2 sticks, softened (real butter), salted or unsalted. See notes for dairy free.
- 2/3 cup sugar all natural cane sugar, 3/4 cup for sea level
- 2/3 cup brown sugar packed (3/4 cup for sea level)
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 cups flour gluten free, all purpose, unbleached flour 1 1/2 cups for sea level
- 1/2 cup oat flour gluten free, 1/2 cup for sea level
- 1 tsp baking soda
- 1 1/4 teaspoon kosher salt
- 2 tsp water only for high altitude
- 2 1/4 cups chocolate chips I used semi-sweet and milk chocolate; try chocolate chunks, bittersweet, white chocolate, just make sure GF
- Flaky sea salt optional, for sprinkling on top
Instructions
- Preheating oven to 375 degrees F, and line cookie sheets with parchment paper. Then in the bowl of a stand mixer or using a hand mixer, cream room temperature butter until light and fluffy, about 2-3 minutes.
- Beat in cane sugar and brown sugar, on medium-high for 2-4 minutes (4 minutes if using all natural cane sugar), scraping down sides of bowl mid-way through. Add eggs, one at a time and mix on medium-high for 1 minute per egg. Add vanilla extract.
- Measure gluten-free cup for cup flour, oat flour, baking soda and salt and whisk together in large bowl. Scrape down sides of mixing bowl, then with mixer on low, add flour mixture in about 1/3-1/2 cup at a time just until incorporate, do not over mix.
- If baking at high altitude (I am at 5280 above sea level), alternate flour with a teaspoon or two of water. Do not over mix this batter, the flour should all be combined and it should be light and fluffy.
- With mixer on stir setting or mix in by hand, your chosen variety of chocolate chips.
- Using a 2 tablespoon medium cookie scoop, scoop dough into balls onto parchment lined baking sheet. Place a few inches apart allowing for the cookies to spread, but first...
- And I know people hate this part, but it really is the key (especially for gluten free cookies) to refrigerate the dough balls for 10 minutes prior to baking.
- Bake in preheated 375°F (177°C) oven for 8-10 minutes. They will look under-cooked, do not over-bake these cookies, then they will be dry and crumbly! Remove, from oven, allow to cool on cookie sheet for 2 minutes, then transfer to wire rack to cool completely. Sprinkle with flaky sea salt as they come out of the oven.
- If smaller cookies are desired, using a 1 tablespoon scoop, bake for 6-8 minutes until cookies edges are set and middles are still slightly glossy.
Notes
- Dairy & Gluten Free Chocolate Chip Cookies | Replace butter with solid coconut oil, creaming with sugars. If desired to make VEGAN try replacing eggs with flax eggs, I have not tried either of these two methods, let me know how it goes!
- Use a high quality GF All Purpose Flour. I tested this recipe using King Arthur's GF AP Flour which yielded great texture, chewy factor and taste.
- Refrigerate dough balls after scooping (it's easier than refrigerating the dough in bulk, but if you want an arm workout, feel free!) Refrigerate at least 10 minutes, longer if needed.
- Do NOT OVERMIX batter, mix until flours are just combined, then stir chocolate chips in by hand or on low setting of mixer.
- Do NOT OVER BAKE the cookies, this will yield a crumbly, dry cookie. Slightly under-baking them is best!
Nutrition Information
Show Details
Serving
1serving
Calories
168kcal
(8%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
26mg
(9%)
Sodium
165mg
(7%)
Potassium
25mg
(1%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
198IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36About 36 cookies
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 168kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 165mg | 7% |
| Potassium | 25mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 198IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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