Gluten Free Chocolate Chip Cookies
Soft, chewy, bakery-style gluten free chocolate chip cookies with golden edges, gooey chocolate, and no gritty texture. Simple to make, freezer-friendly, and crowd-approved.
Ingredients
- 2 cups 1:1 gluten free baking flour 240 g; use a cup-for-cup blend labeled for baking (e.g., Bob’s Red Mill 1:1, King Arthur Measure for Measure)
- 1/2 teaspoon xanthan gum only if your flour blend does not already contain xanthan or guar gum
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup unsalted butter 170 g; softened but still cool; about 1½ sticks
- 3/4 cup light brown sugar 150 g; packed; dark brown sugar may be substituted for deeper flavor
- 1/2 cup granulated sugar 100 g
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups semisweet chocolate chips 270 g; use good-quality or allergy-friendly chips
- 1/2 cup chopped walnuts or pecans optional; ensure certified gluten free if needed
- flaky sea salt optional; for sprinkling on warm cookies
Instructions
- Line 2 large baking sheets with parchment paper or silicone baking mats. Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together the gluten free flour, xanthan gum (if using), baking soda, baking powder, and fine sea salt until well combined and lightened. Set aside.2 cups 1:1 gluten free baking flour, 1/2 teaspoon xanthan gum, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with a stand mixer fitted with the paddle attachment or a hand mixer on medium speed for 2–3 minutes, until lighter in color and slightly fluffy.3/4 cup unsalted butter, 3/4 cup light brown sugar, 1/2 cup granulated sugar
- Add the egg, egg yolk, and vanilla extract to the creamed mixture. Beat on medium-low just until smooth and fully combined, scraping down the sides of the bowl as needed.1 large egg, 1 large egg yolk, 2 teaspoons pure vanilla extract
- With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix just until no dry flour pockets remain. The dough will be slightly thicker and stickier than wheat-based cookie dough.
- Using a spatula or wooden spoon, fold in the chocolate chips and, if using, chopped walnuts or pecans until evenly distributed, avoiding overmixing.1 1/2 cups semisweet chocolate chips, 1/2 cup chopped walnuts or pecans
- Cover the bowl and refrigerate the dough for 30–45 minutes, until slightly firm. This helps prevent excessive spreading and allows the gluten free flour to hydrate.
- Use a 1½-tablespoon cookie scoop or rounded tablespoon to portion the chilled dough. Roll into smooth balls if desired and place them 2 inches apart on the prepared baking sheets. For a bakery-style look, press a few extra chocolate chips on top of each dough ball.
- Bake one tray at a time on the middle rack for 10–12 minutes, or until the edges are set and lightly golden and the centers look slightly underdone and puffy. The cookies will continue to cook and set on the hot baking sheet.
- Allow the cookies to cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely. If desired, sprinkle a small pinch of flaky sea salt over each cookie while still warm. Let cool at least 10 more minutes before assessing final texture.flaky sea salt
Notes
Measure gluten free flour carefully (spoon and level or use a scale) to avoid dry cookies. Chill time is important for proper spread and texture. For thicker, chewier cookies, chill 45–60 minutes and slightly underbake. Store cooled cookies in an airtight container at room temperature for 3–4 days or freeze baked cookies or dough balls for up to 3 months. For celiac-safe cookies, ensure all ingredients (including flour blend, chocolate chips, nuts, baking powder, and baking soda) are certified gluten free and avoid cross-contact.
Nutrition
Calories: 160kcal
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