Get the Recipe: Gluten Free Chocolate Chip Cookies
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5.0
72 reviews
Excellent
Get the Recipe: Gluten Free Chocolate Chip Cookies
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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!
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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
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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.
Nutrition Information
Show Details
Calories
356kcal
(18%)
Carbohydrates
54g
(18%)
Protein
2g
(4%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
45mg
(15%)
Sodium
76mg
(3%)
Potassium
51mg
(1%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
342IU
(7%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 54g | 18% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 45mg | 15% |
| Sodium | 76mg | 3% |
| Potassium | 51mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 342IU | 7% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
72 reviews
Excellent
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