Gluten-Free Chocolate Chip Cookies
Deliciously chewy gluten-free chocolate chip cookies that cater to gluten-intolerant diets while being a tasty treat for everyone.
Ingredients
Dry Ingredients
- 1.5 cups gluten-free all-purpose flour You can use a store-bought blend or DIY mix.
- ½ teaspoon salt Enhances flavor.
Wet Ingredients
- ½ cup unsalted butter, softened Use room temperature for best creaming results.
- ½ cup granulated sugar Adjust for sweetness preference.
- ¼ cup brown sugar Adds chewiness.
- 2 large eggs These act as binding agents.
- 1 teaspoon vanilla extract Imparts flavor.
Add-Ins
- 1 cup semi-sweet chocolate chips Choose high-quality, gluten-free brands.
Instructions
Preparation
- Preheat your oven to 375°F and line baking sheets with parchment paper.
- In a medium bowl, whisk together gluten-free flour and salt.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time and mix until combined, then add vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips gently.
Baking
- Scoop the dough into 1-2 tablespoon-sized balls and place them on the prepared baking sheets, leaving space between each cookie.
- Bake in the preheated oven for 10-12 minutes, until the edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
For best results, chill the dough for 30 minutes before baking to enhance texture and prevent excessive spreading. Store cookies in an airtight container for up to 5 days.