Description

These gluten-free chocolate chip cookies are soft, chewy, and utterly irresistible—proof that you don’t need gluten to create the perfect cookie. Made with a blend of gluten-free flours, these cookies have all the classic qualities of traditional chocolate chip cookies: buttery edges, gooey centers, and plenty of melty chocolate chips. With a touch of vanilla and brown sugar for depth, they’re easy to make and perfect for satisfying your sweet tooth. Whether you’re gluten-free or just looking to try something new, this recipe is sure to become a family favorite.

Ingredients

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For the Cookies:

1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 ¾ cups gluten-free all-purpose flour blend* (see note below)
1 teaspoon xanthan gum (omit if your flour blend already contains it)
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 cups semi-sweet chocolate chips (ensure they’re gluten-free if needed)

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Instructions

Step 1: Preheat and Prepare

Preheat the oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

Step 2: Cream the Butter and Sugars

Cream the butter and sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).

Step 3: Mix Wet Ingredients

Add eggs and vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.

Step 4: Combine Dry Ingredients

Whisk dry ingredients: In a separate bowl, whisk together the gluten-free flour blend, xanthan gum (if needed), baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
Fold in chocolate chips: Gently fold in the chocolate chips using a spatula or wooden spoon.

Step 5: Chill the Dough (Optional but Recommended)

Chill for texture: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling helps prevent spreading and enhances the flavor.

Step 6: Shape and Bake

Scoop the dough: Use a cookie scoop or tablespoon to portion out dough balls (about 1 ½ tablespoons each). Place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake: Place the baking sheets in the preheated oven and bake for 9-11 minutes, or until the edges are golden brown and the centers look slightly underbaked (they will continue to set as they cool).

Step 7: Cool and Serve

Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Gluten-Free Flour Blend: Use a 1:1 gluten-free all-purpose flour blend that includes a mix of rice flour, potato starch, and tapioca flour for best results. Popular brands include Bob’s Red Mill, King Arthur, or Cup4Cup.
Xanthan Gum: This ingredient helps mimic the elasticity and structure that gluten provides. If your flour blend already contains xanthan gum, there’s no need to add extra.
Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Enjoy these melt-in-your-mouth gluten-free chocolate chip cookies—they’re so good, no one will guess they’re gluten-free!

Prep Time: 15 Minutes
Cook Time: 10 Minutes
Category: Dessert
Cuisine: American