The Best Gluten Free Chocolate Chip Cookies
These gluten free chocolate chip cookies are a classic, bakery-style cookie made with simple ingredients and baked until the edges are just set while the centers stay soft and chewy. Thanks to a carefully balanced gluten-free flour blend and the right ratio of butter and sugar, this recipe delivers reliable structure, great texture, and that familiar chocolate-chip cookie flavor. No grit, no crumble, and no spreading too thin!
Servings: 24 cookies
Ingredients
- ¾ cup salted butter softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1.5 tsp vanilla extract
- 1 egg
- 1 egg yolk
- 2 ¼ cups Gluten Free 1:1 Flour I like King Arthur Baking brand
- 1 tsp baking soda
- ½ tsp baking powder make sure it's gluten free!
- ¼ tsp salt
- 1.5 cups chocolate chips I like using Enjoy Life Dark Chocolate Chips
Instructions
- Preheat oven to 375. Line 2 baking sheets with parchment paper.
- In a medium bowl, mix the gluten free flour, baking soda, baking powder, and salt.
- In a separate larger bowl, cream the butter and sugars together until combined. Beat in the egg, egg yolk, and vanilla extract.
- Add the dry ingredients into the wet ingredients bowl and mix to combine. You will need to use some elbow grease to combine the dough!
- Add in chocolate chips. Refrigerate the dough for at least 30 minutes.
- Use a 1.5 tbsp cookie scoop and roll the dough into balls. Place them 1-2 inches apart on your baking sheets. You will have 24 cookies total.
- Bake for 10-12 minutes until just starting to brown. Remove and let them cool for 5 minutes on the baking sheet, then transfer to a cooling rack. Enjoy!
Notes
- Chilling the dough helps hydrate the flour blend and prevents the cookies from spreading too much. Don’t skip this step!
- Use a trusted gluten-free 1:1 flour blend for best results, since different blends behave very differently. I love using the King Arthur brand.
- Pull the cookies from the oven while the centers still look slightly soft. They’ll finish setting as they cool.
- Feel free to add M&Ms and/or nuts to switch it up a bit!
- Store baked cookies in an airtight container at room temperature for up to 3 days.
- To freeze, place baked cookies in a freezer-safe bag and freeze for up to 2 months. You can also freeze the dough balls and bake straight from frozen with an extra minute or two added to the bake time. For the best texture, let frozen baked cookies thaw at room temperature rather than microwaving.
How to Store and Freeze
- Store baked cookies in an airtight container at room temperature for up to 3 days.
- To freeze, place baked cookies in a freezer-safe bag and freeze for up to 2 months. You can also freeze the dough balls and bake straight from frozen with an extra minute or two added to the bake time. For the best texture, let frozen baked cookies thaw at room temperature rather than microwaving.
Nutrition
Serving: 1cookie | Calories: 201kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 129mg | Potassium: 47mg | Fiber: 1g | Sugar: 20g | Vitamin A: 198IU | Calcium: 30mg | Iron: 1mg