There’s nothing quite like the warm, gooey chocolate melting in your mouth as you bite into a freshly baked cookie. These Gluten Free Chocolate Chip Cookies are not only soft and chewy but also a delightful treat for anyone following a gluten-free diet. In just about 30 minutes, you can pull a batch from the oven, filling your kitchen with the irresistible aroma of freshly baked cookies.
These cookies are perfect for anyone looking to indulge in a classic dessert without the gluten. They’re also great for special occasions or simply as a sweet treat to enjoy after a long day. You can make the dough in advance and keep it in the fridge for a few days, or freeze it for several weeks, ensuring you always have a sweet solution on hand.
Why You’ll Love This Recipe
- These cookies have a soft and chewy texture that melts in your mouth.
- They use simple, pantry-friendly ingredients that are easy to find.
- The semi-sweet chocolate chunks offer the perfect balance to the rich dough.
- This recipe can be made in about 30 minutes from start to finish.
What You’ll Need
Gather these ingredients to make the best gluten-free chocolate chip cookies.
For the Dough
- 3/4 cup unsalted butter, room temperature
- 1 cup brown sugar, packed
- 1 egg + 1 egg yolk, room temperature
- 1 tablespoon vanilla extract
For the Dry Ingredients
- 1 3/4 cup gluten free flour (we recommend Bob’s Redmill 1:1 Baking Flour)
- 3/4 teaspoon baking soda
- 1 teaspoon sea salt + more for sprinkling
For the Chocolate
- 2 cups semi-sweet chocolate, chopped
Note: Ensure your gluten-free flour is certified gluten-free for best results.
Substitutions & Swaps
- Use coconut oil for dairy-free cookies.
- Substitute dark chocolate for a richer flavor.
- Use egg replacer for a vegan option.
- Brown sugar can be replaced with coconut sugar.
How to Make It
Get ready to enjoy homemade cookies in just a few simple steps.
Cream
In a mixing bowl, cream together the unsalted butter and brown sugar until smooth.
Add
Add the egg, egg yolk, and vanilla extract, and mix until fully combined.
Whisk
In a separate bowl, whisk together gluten free flour, baking soda, and sea salt.
Combine
Gradually add the dry ingredients to the wet mixture, stirring until well combined.
Fold
Fold in the chopped chocolate until evenly distributed.
Scoop
Scoop tablespoons of dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
Sprinkle
Sprinkle a bit of sea salt on top of each cookie.
Bake
Bake for 10-12 minutes, or until edges are golden and centers are set.
Cool
Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Store It
Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, store for up to 3 months.
Reheat: Microwave for 10-15 seconds or warm in the oven for a few minutes.
Tips for Best Results
- Use room temperature ingredients for better mixing.
- Don’t overbake; cookies should look slightly underdone when you take them out.
- Allow the cookies to cool completely to achieve the perfect chewy texture.
- Experiment with adding nuts or dried fruits for extra flavor.
Serving Suggestions
- Serve warm with a glass of milk.
- Pair with a scoop of vanilla ice cream for a decadent dessert.
- Enjoy with coffee or tea at your next gathering.
