If you’re craving gluten chocolate chip cookies, you’re in for a treat! These cookies are not just any cookies; they are the best gluten free cookies you’ll ever make. I remember the first time my son, Jake, tried gluten free cookies. He was skeptical at first, but after one bite, he was hooked! Now, we bake these together every Sunday, and they never last long in our house.
Table of Contents
Why You’ll Love It
- They’re chewy and delicious, just like traditional cookies.
- Perfect for anyone with gluten sensitivities or celiac disease.
- You can whip them up in no time, making them a great last-minute treat.
Pure Comfort
There’s something so comforting about the smell of freshly baked cookies wafting through the house. These chewy gluten free cookies bring back memories of family gatherings and cozy evenings. Each bite feels like a warm hug!
What You Need
- 1 cup 1 cup gluten free all-purpose flour (120 g) – Look for a blend that includes xanthan gum.
- 1/2 tsp 1/2 tsp baking soda – This helps the cookies rise.
- 1/4 tsp 1/4 tsp salt – Enhances the flavor.
- 1/2 cup 1/2 cup unsalted butter, softened (1 stick, 113 g) – Can substitute with coconut oil for a dairy-free option.
- 1/2 cup 1/2 cup brown sugar, packed (100 g) – Adds moisture and chewiness.
- 1/4 cup 1/4 cup granulated sugar (50 g) – For sweetness.
- 1 1 large egg – Room temperature for best results.
- 1 tsp 1 tsp vanilla extract – Use pure vanilla for the best flavor.
- 1 cup 1 cup chocolate chips (6 oz) – Choose dairy-free chips if needed.
Time to Cook
Prep: 10 minutes | Cook: 12 minutes | Total: 22 minutes | Difficulty: Easy | Make-Ahead: Yes, you can prepare the dough and refrigerate it for up to 3 days.
Steps to Make It
- Start by preheating your oven to 350 °F. This ensures your cookies bake evenly and come out perfectly golden.
- In a medium bowl, whisk together the gluten free all-purpose flour, baking soda, and salt. This step is crucial for even distribution of the dry ingredients.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy. You’ll know it’s ready when the mixture is pale and airy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture, mixing until well combined. The batter should be smooth and creamy, making it irresistible already.
- Gradually mix in the dry ingredients until just combined. Be careful not to overmix; you want the dough to be soft and slightly sticky.
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough. The sight of those melty chips peeking through is a sure sign of deliciousness ahead.
- Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. They’ll spread a little while baking, so give them room.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The center may look a bit underbaked; that’s perfect for a chewy texture.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them set up and makes them easier to handle.
Make It Perfect
- For extra flavor, try adding a pinch of cinnamon or a handful of nuts.
- If you want a crunchier cookie, bake them a minute or two longer.
- Store leftover cookies in an airtight container for up to a week.
Mix It Up
- Swap out chocolate chips for dried fruit or nuts for a different twist.
- Add a sprinkle of sea salt on top before baking for a sweet and salty combo.
Perfect Partners
- Serve these cookies with a glass of cold milk or a warm cup of coffee.
- They pair wonderfully with ice cream for an indulgent dessert.
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FAQs
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 3 days.
How do I store leftover cookies?
Keep them in an airtight container at room temperature for up to a week.
Can I freeze the cookie dough?
Yes, you can freeze the dough for up to 3 months. Just scoop it into balls and freeze on a baking sheet before transferring to a bag.
What can I use instead of gluten free flour?
You can try almond flour or oat flour, but the texture may vary.
Are these cookies suitable for kids?
Definitely! They’re family-friendly and perfect for kids with gluten sensitivities.
Conclusion
These gluten chocolate chip cookies are truly the best gluten free cookies you can make. With their chewy texture and rich chocolate flavor, they’ll satisfy any sweet tooth. So, gather your family, whip up a batch, and enjoy the smiles that come with every bite!
Craving Gluten Chocolate Chip Cookies? Try the Best Gluten Free Cookies
Equipment
- Oven
- Mixing Bowls
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 1 cup gluten free all-purpose flour (120 g) – Look for a blend that includes xanthan gum.
- 1/2 tsp baking soda This helps the cookies rise.
- 1/4 tsp salt Enhances the flavor.
- 1/2 cup unsalted butter, softened (1 stick, 113 g) – Can substitute with coconut oil for a dairy-free option.
- 1/2 cup brown sugar, packed (100 g) – Adds moisture and chewiness.
- 1/4 cup granulated sugar (50 g) – For sweetness.
- 1 large egg Room temperature for best results.
- 1 tsp vanilla extract Use pure vanilla for the best flavor.
- 1 cup chocolate chips (6 oz) – Choose dairy-free chips if needed.
Instructions
- Start by preheating your oven to 350 °F. This ensures your cookies bake evenly and come out perfectly golden.
- In a medium bowl, whisk together the gluten free all-purpose flour, baking soda, and salt. This step is crucial for even distribution of the dry ingredients.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy. You’ll know it’s ready when the mixture is pale and airy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture, mixing until well combined. The batter should be smooth and creamy, making it irresistible already.
- Gradually mix in the dry ingredients until just combined. Be careful not to overmix; you want the dough to be soft and slightly sticky.
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough. The sight of those melty chips peeking through is a sure sign of deliciousness ahead.
- Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. They’ll spread a little while baking, so give them room.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The center may look a bit underbaked; that’s perfect for a chewy texture.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them set up and makes them easier to handle.