Gluten Free Chocolate Chip Cookies
User Reviews
5
Gluten Free Chocolate Chip Cookies
Description
Get the Recipe: Gluten Free Chocolate Chip Cookies combines softened butter and sugars creamed together until smooth. Eggs and vanilla add moisture and flavor before blending in gluten free flour, sea salt, baking powder, and baking soda for leavening and texture. Chocolate chips fold in last to disperse sweet melty pockets throughout each cookie. The dough is portioned with an ice cream scoop onto parchment-lined sheets, spaced widely to manage spread during baking.
The cookies bake at 375°F for about 9 to 10 minutes until edges are just golden while centers remain soft and gooey, softening further as they cool on the pan for several minutes. Cooling first on the pan helps the cookies strengthen before moving them to a rack to avoid breakage. This recipe depends on creaming softened butter well and using a quality gluten free flour blend.
The finished cookies combine chewy, tender crumb with gooey chocolate, suitable for those avoiding gluten but craving a classic chocolate chip cookie experience. They store well in airtight containers for several days and can be frozen for longer storage without losing texture.
Ingredients
- 1 cup unsalted butter softened
- 1 ¼ cups light brown sugar tightly packed
- ¾ cup granulated sugar
- 2 egg
- 1 ½ tsp vanilla extract
- 3 cups all-purpose flour gluten free 1 to 1
- pinch salt sea salt
- ¾ tsp baking powder
- ¾ tsp baking soda
- 1 ½ cups chocolate chips or chopped chocolate
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 left at room temperature for about an hour to ensure proper creaming with sugars.
- Scoop cookie dough with an ice cream scoop instead of shaping by hand to maintain consistent size and avoid stickiness.
- Space dough balls at least 3 inches apart on the baking sheet to allow for spreading without merging.
- Bake until edges are lightly golden but centers remain soft and slightly gooey; they firm up as they cool on the pan.
- Cool cookies on the baking pan for 7 to 8 minutes before transferring to a wire rack to finish cooling and prevent breakage.
- Store baked cookies in an airtight container for up to 4 days or freeze for up to 2 months for longer preservation.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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