As a gluten-intolerant, I used to really miss being able to enjoy a warm chocolate chip cookie straight from the oven. I thought going gluten-free meant saying goodbye to some of my favorite classic treats. But after much experimentation in the kitchen, I’m thrilled to share my recipe for easy, delicious gluten-free chocolate chip cookies that are just as comforting and irresistible as the original.
Baking gluten-free doesn’t have to mean compromising on flavor or texture. By using a few simple ingredient swaps and tricks, you can make chocolate chip cookies at home that are safe to enjoy, while still packing that rich chocolatey goodness you crave. My recipe uses a blend of gluten-free all-purpose flour along with some almond flour to achieve the ideal cookie consistency. I also have a secret ingredient to ensure they have that classic chewy center.
Whip up a batch of these simple, gluten-free chocolate chip cookies on the weekend for a cozy dessert. Or surprise your family after school or work with the nostalgic aroma of cookies fresh from the oven. You’d never guess these treats are gluten-free – they’re that delicious! So if you’re avoiding gluten like me, you don’t have to feel left out anymore. Now let’s get baking!
Gluten-Free Chocolate Chip Cookies
Equipment
- Medium bowl
- Large bowl
- Whisk
- Mixing spoon
- Baking sheet
- Parchment paper
- Wire rack
Ingredients
- 2 ⅛ cups gluten-free flour*
- ½ teaspoon salt
- ½ teaspoon baking soda
- 12 tablespoons butter melted (1 ½ sticks)
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoon vanilla extract
- 1 ½ cups semi-sweet chocolate chips**
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, salt, and baking soda. Set aside.
- In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Beat until well combined.
- Add the egg, egg yolk, and vanilla extract to the butter-sugar mixture, and mix until fully incorporated.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
- Scoop the dough by the tablespoonful onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden, and the centers are still slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
– No, this recipe is specifically designed for gluten-free flour. Using regular all-purpose flour will not yield the same texture and results. 2. Can I substitute the chocolate chips with a different type of chocolate?
– Yes, you can use any type of chocolate chips or chunks that you prefer, such as dark chocolate, milk chocolate, or even white chocolate. 3. How long will the cookies stay fresh?
– The cookies will stay fresh for up to 5 days when stored in an airtight container at room temperature. 4. Can I freeze the cookie dough?
– Yes, you can freeze the cookie dough. Scoop the dough onto a baking sheet, freeze until firm, then transfer the dough balls to an airtight container or freezer bag. Bake from frozen, adding an extra 2-3 minutes to the baking time.
