Gluten Free Chocolate Chip Cookies
These gluten free chocolate chip cookies are crispy on the outside, chewy on the inside, buttery and perfectly sweet. They are the best gluten-free cookies - and no one can even tell they’re gluten-free!
Servings: 16 Cookies
Equipment
Ingredients
- ½ cup salted butter
- ½ cup white sugar
- ½ cup light brown sugar
- 1 tsp pure vanilla extract
- 1 large egg
- 1 ½ cups gluten-free all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp fine sea salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper, set aside.
- In a small bowl, combine gluten-free flour, baking soda, baking powder and sea salt. Set aside
- In the bowl of a standing mixer fitted with the paddle attachment, cream together butter and sugars until light and fluffy.
- Add egg and vanilla and beat until combined.
- Add dry ingredient mixture and beat until the dough is uniform throughout
- Add chocolate chips and stir until evenly distributed.
- Use a small cookie scoop to measure out 1 ½ TBS portions of dough, then roll into balls and place on prepared baking sheets at least 2” apart (I usually put 8 or 9 cookies on each baking sheet).
- Bake in preheated oven for 9-10 minutes, or until cookies are barely set.
- Cool on baking sheet for 5-10 minutes before transferring to a wire cooling rack to cool completely.
Video
Notes
Ingredient substitutions
- Gluten-Free all-purpose flour. Use a 1:1 all-purpose gluten-free flour made for baking - my favorite is King Arthur Flour.
- Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
- Salted Butter. Unsalted butter can be used in place of salted butter in these gluten-free chocolate chip cookies.
- Granulated sugar. I recommend using organic cane sugar or regular white sugar.
- Light brown sugar. I don't recommend making substitutions for the light brown sugar. Using dark brown sugar works, but it will impart a bolder molasses taste.
- Chocolate chips. Choose your favorite variety of chocolate chips. I prefer semi-sweet or dark.
Store
Once cooled, store these gluten free chocolate chip cookies in an airtight container at room temperature for 3-5 days.How to freeze gluten-free chocolate chip cookies
You can freeze these gluten-free chocolate chip cookies two ways:- Freeze the dough before baking. Simply portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer the gluten free cookie dough balls to an airtight container until you're ready to bake.
- To bake: remove the cookie dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 2 hours before baking according to the recipe instructions. This is my preferred method, because you can bake them fresh when you're ready to enjoy them.
- Freeze baked cookies. To freeze baked gluten free chocolate chip cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
- To thaw: let the gluten free chocolate chip cookies cookies sit out at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through.
Nutrition
Serving: 1cookie | Calories: 200kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 176mg | Potassium: 21mg | Fiber: 1g | Sugar: 20g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg