Gluten-free chocolate chip cookies are just as delicious, soft, and chewy as regular chocolate chip cookies! Making your own gluten-free cookies from scratch gives you full control over the ingredients used - perfect for catering to allergies without compromising texture and flavor. No one can't tell that these cookies are gluten-free!
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INGREDIENTS
8tablespoonsunsalted butter, room temp
½cupwhite sugar
½cupbrown sugar
1teaspoonpure vanilla extract
1large egg, room temp
1 ½cupsgluten-free flour blend with xanthan gum, or regular wheat flour, see notes
1teaspoonbaking soda
¼teaspoonsalt
¾cupchocolate chips, s + more for decoration
INSTRUCTIONS
In a large bowl combine butter and sugars. Beat on low with an electric hand mixer or stand mixer until smooth and creamy. Gradually add egg and vanilla. Mix on low until combined. Set aside.
In a separate large bowl, combine dry ingredients. Whisk to combine and in batches add to wet ingredients. Beat on low until just combined.
Stir in chocolate chips. Freeze the cookie dough for 30 minutes or fridge for longer until the dough resembles ‘’playdough’’. The dough will be sticky in the beginning so we need to chill it first otherwise it is hard to form cookie dough balls and the cookies will spread too much.
Preheat the oven to 350 degrees Fahrenheit.
Form about 1 ½ tablespoon-sized cookie dough balls and transfer to baking sheet lined with baking mat or parchment paper. Don’t press down.
Bake for 12 minutes (the time may vary due to different ovens). Once the cookies are baked, press more chocolate chips on the top (personal preference and only for visual).
The cookies will have a soft center inside with a slightly crisp exterior. Once they cool down they will set well and the texture inside remains soft, and buttery.
Let the cookies stand in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
NOTES
Gluten-free flour blends we love: 1-1 Baking Flour (Bob's Red Mill), Schaer Mix C or Measure For Measure (King Arthur).