Servings
Font
Back
0 from 72 votes

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
19 mins
Servings: 18 cookies
Calories: 356 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. First, preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
  2. 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.
  3. Add in eggs and vanilla. Stir to combine.
  4. Add in gluten free flour, sea salt, baking powder and baking soda. Stir to combine.
  5. Fold in chocolate chips.
  6. 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.
  7. 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.
  8. 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

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

% 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.