I have always loved baking cookies, and finding a great gluten free cookie recipe has been a game changer for our family. Having a child with gluten intolerance has never been a problem because of this recipe.
We have a variety of tastes in our family, but this gluten free cookie recipe is loved by all, whether they are gluten intolerant or not. This recipe is so versatile, it is perfect for a quick snack, a school lunch, or a family gathering.
I have always tried to make healthy choices for my family, and this recipe is an excellent way to do that. The cookies are soft and chewy, with a perfect balance of sweetness and a little bit of salt.
This recipe has become a staple in our home, and I know you will love it as much as we do.
Classic Gluten Free Chocolate Chip Cookies
4.8 from 757 votes
Soft, chewy, and packed with chocolate chips, these gluten free chocolate chip cookies are a family favorite. Made with a simple gluten free flour blend, they are perfect for anyone with gluten intolerances or celiac disease.
1 1/2 cups (180g) gluten free all-purpose flour blend (I use Bob’s Red Mill 1-to-1)
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (113g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1/2 cup (110g) packed light brown sugar
1 large egg, room temperature
2 tsp pure vanilla extract
1 cup (170g) semi-sweet chocolate chips
👨🍳Directions
1Preheat your oven to 375°F (190°C).
2Line a baking sheet with parchment paper.
3In a medium bowl, whisk together gluten free flour, baking soda, and salt. Set aside.
4In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
5Add the egg and vanilla extract, and mix until well combined.
6Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7Fold in the chocolate chips.
8Using a scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9Bake for 9-11 minutes, or until the edges are lightly golden.
10The centers may still look soft, but that is okay.
11Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips: For a healthier option, you can substitute half the butter with applesauce. You can also add 1/2 tsp of xanthan gum to help bind the dough if needed. For a fun twist, try adding 1/2 cup of chopped nuts or dried fruit.
Watch Video Of How Classic Gluten Free Chocolate Chip Cookies Works
These gluten free chocolate chip cookies are a delicious and easy treat for any occasion. They are perfect for a family gathering, a school lunch, or a quick snack.
I always make a double batch and keep some in the freezer for when I need a quick dessert. They are so versatile and delicious that they are always a hit with my family and friends.
❓ Frequently Asked Questions About Gluten Free Chocolate Chip Cookies
1. Can I use a different type of gluten free flour?
You can use a different type of gluten free flour, but the texture and taste may vary. I recommend using a gluten free all-purpose flour blend that includes xanthan gum for the best results.
2. Can I make these cookies dairy free?
Yes, you can make these cookies dairy free by substituting the butter with a dairy free margarine or coconut oil. You can also use dairy free chocolate chips.
3. How should I store these cookies?
Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze baked cookies for up to 3 months.
4. Can I use a different type of sweetener?
Yes, you can substitute the granulated and brown sugars with a different type of sweetener, such as coconut sugar or maple syrup. Keep in mind that the texture and taste may vary.
5. Can I make the dough ahead of time?
Yes, you can make the dough ahead of time and refrigerate it for up to 3 days. When ready to bake, let the dough sit at room temperature for about 10 minutes before scooping and baking. You can also freeze the dough for up to 3 months. When ready to bake, thaw the dough in the refrigerator overnight and proceed with the recipe.
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