These cookies are easy to make and have a crispy outside with a soft, chewy inside making them The Best Gluten Free Chocolate Chip Cookies I’ve ever had!
I shared these with countless friends and family members and every single one of them can eat gluten, yet they couldn’t believe they were gluten free!
The Best Gluten Free Chocolate Chip Cookies
What you’ll need:
- Unsalted Butter (note that as of now these have not been tested with dairy free butter)
- White Granulated Sugar
- Light Brown Sugar
- Eggs
- Vanilla Extract
- Gluten Free Flour (I always use Bob’s Red Mill 1:1 Gluten Free Baking Flour)
- Baking Soda
- Salt
- Chocolate Chips (I like to use half mini and half chunks)
Please note that baking is pretty specific, especially when it comes to gluten free, so before making any substitutions, please ask first! I never want any ingredients to go to waste!
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
Hungry for more?
More desserts to love:
- Family Style Chocolate Mousse
- Chocolate Sauce
- Apple Crumble Loaf Cake
- Pumpkin Cheesecake Bites
- Orange Almond Cake
- Drop Biscuit Strawberry Shortcake
- Vanilla Prosecco Berry Cake
- Almond Flour Lemon Cake
- Cosmic Brownies
- Chocolate Peanut Butter Ice Cream
- Chocolate Chip Zucchini Bread
- 4 Ingredient Mini Chocolate Tarts
- 4 Ingredient Chocolate Tart
- Chocolate Avocado Mousse
- The Best Chocolate Cake
- Cherry Chip Cookies
- Chocolate Covered Cherry Cake
FOLLOW ALONG!
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Equipment
Method
- Heat the butter in a pan on the stove until just melted, but not starting to brown or bubble.
- In a large bowl, mix together the white sugar, brown sugar and butter using a rubber spatula.
- Then, mix in the eggs and vanilla with the butter and sugar mixture until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda and salt, then add the dry ingredients to the bowl with the mixed wet ingredients. Fold in the dry ingredients with the wet ingredients until fully combined.
- Mix in your chocolate chips. You can add more or less chocolate depending on preference!
- Cover your bowl and allow the dough to chill in the fridge for minimum 1 hour and up to overnight. This step is important as it helps the gluten free flour absorb, so do not skip it!
- Once the dough has chilled, preheat your oven to 350℉ and line two baking sheets with parchment paper.
- Using a 2 tbsp cookie scoop (you can also use 1 tbsp for smaller or 3 tbsp for extra large, but be sure to adjust the bake time accordingly), scoop your cookie dough leaving some excess dough smashed around the bottom of the scoop. Keep the dough in fridge between batches.
- Bake 4 cookies at a time spaced out on the baking sheet for 15-18 minutes (give or take a few minutes based on your oven and desired doneness). Within the bake time, you'll want to smack the pan 2-3 separate times to deflate the cookies and help them spread.
- Once the cookies are baked, opt to sprinkle them with salt if you'd like.
- Allow the cookies to rest on the baking sheet for a few minutes until set enough to move to the wire rack to cool completely. If you move them while they're too hot they could fall apart. A metal spatula will help here as well!
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