Gluten Free Chocolate Chip Cookies
Deliciously soft and chewy chocolate chip cookies made without gluten, perfect for anyone looking for a sweet treat!
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.
Notes
Store the cookies in an airtight container at room temperature for about a week, or freeze in a resealable bag for up to three months.