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Gluten Free Chocolate Chip Cookies

Enjoy soft, chewy, and gluten-free chocolate chip cookies with creamy chocolate chips melting in every bite. A delightful treat for the whole family!
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 21 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose gluten-free flour blend Look for a blend that includes a mix of rice flour, tapioca starch, and potato starch.
  • 1/2 teaspoon xanthan gum This mimics the elasticity gluten would provide (omit if your blend already contains it).
  • 1/2 teaspoon kosher salt Enhances flavors and balances sweetness.
  • 1 teaspoon baking soda Leavens the cookies, providing lift.
  • 3/4 cup granulated sugar Provides sweetness and slight crunch.
Wet Ingredients
  • 3/4 cup packed light brown sugar Adds moisture and a rich, caramel flavor.
  • 8 tablespoons unsalted butter At cool room temperature.
  • 2 count eggs Beaten and at room temperature.
  • 1 tablespoon pure vanilla extract Infuses aroma and depth of flavor.
Chocolate
  • 12 ounces semisweet chocolate chips Use high-quality chips for richness.

Method
 

Preparation
  1. Preheat your oven to 350°F and line your baking sheets with parchment paper.
  2. In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if necessary), salt, baking soda, and granulated sugar.
  3. Incorporate the packed light brown sugar, breaking any lumps with a fork.
  4. Create a well in the dry ingredients, and add the softened butter, beaten eggs, and vanilla extract. Mix until combined.
  5. Fold in the semisweet chocolate chips until well distributed.
  6. Divide the dough into 21 portions (or 24 for smaller cookies), rolling into balls and flattening to about 1 1/2 inches in diameter.
  7. Optionally, press a few extra chocolate chips onto the tops of the dough disks.
  8. Place cookies 2 inches apart on the lined sheets and chill for at least 12 hours or up to 5 days, or chill for 30 minutes for a quicker bake.
Baking
  1. Bake one sheet at a time until cookies are golden on the edges and just set in the center, approximately 12 minutes.
  2. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Enjoy
  1. Serve warm with a glass of almond or cashew milk or pair with ice cream for a cookie sandwich.

Notes

Chill the dough to improve flavor and texture. Store cookies in an airtight container for up to a week or freeze for longer storage. Variations can include nuts, dried fruit, or oatmeal.