Who doesn’t love the rich and comforting taste of chocolate chip cookies? They’re a classic treat enjoyed by many, but if you follow a gluten-free diet, finding the right recipe can be a challenge. This Gluten Free Chocolate Chip Cookies Recipe is here to save the day! With its simple ingredients and easy steps, you can whip up a delicious batch of cookies that everyone will enjoy, gluten-free or not.
Why Make This Recipe
This recipe is perfect for anyone looking for a sweet treat without gluten. These cookies are soft, chewy, and packed with chocolate chips. They use common gluten-free flour blends that you can easily find at the store. Plus, you can bake a fresh batch whenever you want, and they are great for sharing with friends and family. Enjoy the pleasure of homemade chocolate chip cookies without worrying about gluten!
How to Make Gluten Free Chocolate Chip Cookies
Ingredients:
- 8 tablespoons salted butter (113 grams, melted (1 stick))
- ½ cup granulated sugar (100 grams)
- ¼ cup dark brown sugar (53 grams)
- 1 large egg (50 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
- 1½ cups Gluten Free Flour (222 grams)
- ½ teaspoon Bob’s Red Mill Corn Starch
- ½ teaspoon Baking Soda (3 grams)
- ¼ teaspoon coarse kosher salt
- 1 cup milk chocolate chips (170 grams)
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Set it aside.
- In a bowl of a stand mixer fitted with the beater attachment, beat the melted butter and both sugars together until creamy, about 2 minutes.
- Add the vanilla and the egg, then beat on low for about 15 seconds. Be careful not to overbeat the egg; this helps keep your cookies soft.
- Mix in the gluten-free flour, corn starch, baking soda, and salt. You’ll notice the mixture becomes crumbly, which is normal.
- Add the chocolate chips to the bowl. Beat just until they’re combined, then use your hands to bring the dough together into a large ball.
- Roll the dough into 1½-inch balls and place them on the baking sheet, leaving plenty of space between each ball for spreading.
- Bake for 10-11 minutes. The cookies should look puffy and slightly browned on the edges. Don’t overbake them!
- Once baked, let the cookies rest on the hot baking sheet for at least 15 minutes. They will flatten a bit during this time and end up just right!
How to Serve Gluten Free Chocolate Chip Cookies
These cookies are best enjoyed fresh from the oven, but they are also great at room temperature. Serve them warm with a glass of milk or your favorite coffee. You can even add a scoop of vanilla ice cream on top for an extra special treat!
How to Store Gluten Free Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They should last for about a week. For longer storage, you can freeze the cookies in a resealable bag for up to three months. Just thaw them at room temperature when you’re ready to enjoy a cookie.
Tips to Make Gluten Free Chocolate Chip Cookies
- Make sure your butter is melted but not hot to avoid cooking the egg when mixed.
- If you prefer a chewier cookie, you can use a brown sugar-only recipe by skipping the granulated sugar.
- Be careful not to overmix the dough once you add the chocolate chips; this can affect the cookie’s texture.
Variation
For a twist on the classic recipe, consider adding nuts, dried fruits, or using dark chocolate chips instead of milk chocolate. You can experiment with different gluten-free flours too, such as almond flour or coconut flour, to create unique flavors.
FAQs
Can I use a different sweetener?
Yes! You can substitute granulated sugar with coconut sugar or maple syrup, but this may alter the texture slightly.
Are these cookies safe for someone with celiac disease?
Yes, as long as you use gluten-free certified ingredients. Always double-check product labels to ensure they meet gluten-free standards.
Why are my cookies flat?
If your cookies are spreading too much, it may be due to the butter being too warm or not enough flour in the dough. Make sure to measure your flour correctly and let the butter cool before mixing.
Gluten Free Chocolate Chip Cookies
Ingredients
Main Ingredients
- 8 tablespoons salted butter melted (1 stick)
- ½ cup granulated sugar (100 grams)
- ¼ cup dark brown sugar (53 grams)
- 1 large egg (room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
- 1½ cups Gluten Free Flour (222 grams)
- ½ teaspoon Bob’s Red Mill Corn Starch
- ½ teaspoon Baking Soda (3 grams)
- ¼ teaspoon coarse kosher salt
- 1 cup milk chocolate chips (170 grams)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
- In a bowl of a stand mixer fitted with the beater attachment, beat the melted butter and both sugars together until creamy, about 2 minutes.
- Add the vanilla and egg, then beat on low for about 15 seconds, taking care not to overbeat the egg.
- Mix in the gluten-free flour, corn starch, baking soda, and salt until crumbly.
- Add the chocolate chips and combine until they’re just mixed in. Bring the dough together into a large ball using your hands.
- Roll the dough into 1½-inch balls and place them on the baking sheet, leaving ample space between balls for spreading.
- Bake for 10-11 minutes until cookies look puffy and slightly browned on the edges.
- Let the cookies rest on the baking sheet for at least 15 minutes to flatten and become perfect.
