If you’re craving a sweet treat, these Gluten Free Chocolate Chip Cookies are just the thing! I remember one rainy afternoon when my son, Jake, insisted we bake cookies together. We ended up with a delightful mess and some delicious cookies that we couldn’t resist munching on while watching our favorite movie. Let’s dive into making these scrumptious cookies that everyone will love, gluten-free or not.
Table of Contents
Why You’ll Love It
- They’re chewy, gooey, and oh-so-chocolatey.
- Perfect for family gatherings or cozy nights in.
- You can whip them up in no time!
Pure Comfort
There’s something magical about the smell of cookies baking. It fills the house with warmth and happiness, making everyone feel right at home.
What You Need
- 1 cup 1 cup gluten-free all-purpose flour (120 g) – Make sure it has xanthan gum for better texture.
- 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) – You can use coconut oil for a dairy-free option.
- 1/2 cup 1/2 cup brown sugar, packed (100 g) – Adds moisture and richness.
- 1/4 cup 1/4 cup granulated sugar (50 g) – You can replace with coconut sugar for a healthier choice.
- 1 1 large egg – Brings everything together.
- 1 tsp 1 tsp vanilla extract – Use pure vanilla for the best flavor.
- 1 cup 1 cup chocolate chips (6 oz) – Feel free to mix in nuts for added crunch.
Time to Cook
Prep: 15 minutes | Cook: 10 minutes | Total: 25 minutes | Difficulty: Easy | Make-Ahead: You can prepare the dough and refrigerate it for up to 2 days.
Steps to Make It
- Start by preheating your oven to 350 °F. You want it nice and warm for baking those cookies to perfection. Trust me, the smell will be irresistible!
- In a mixing bowl, combine the gluten-free flour, baking soda, and salt. Whisk them together until well mixed. This step helps ensure even distribution of the baking soda and salt.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. You should see a nice pale color forming; this means you’re on the right track!
- Add the egg and vanilla extract to the butter mixture. Mix until everything is well combined. The batter should be smooth and creamy, looking like a dream!
- Gradually stir the dry ingredients into the wet mixture. Mix until just combined; you don’t want to overdo it. The dough will be thick and slightly sticky.
- Fold in the chocolate chips gently. Make sure they’re evenly distributed throughout the dough. You want a little chocolate in every bite!
- Scoop tablespoon-sized balls of dough onto a lined baking sheet, spacing them about 2 inches apart. They’ll spread while baking, so give them room to breathe.
- Bake in the preheated oven for about 10 minutes or until the edges are lightly golden. The centers may look a bit soft, but they’ll firm up as they cool.
- Once baked, remove them from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. This way, they’ll hold their shape beautifully!
Make It Perfect
- For extra flavor, try adding a pinch of cinnamon to the dry ingredients.
- If you like your cookies chewy, don’t overbake them; they should be slightly underdone when you take them out.
- Store leftover cookies in an airtight container to keep them fresh for days.
Mix It Up
- Add 1/2 cup chopped nuts for a crunchy texture.
- Substitute chocolate chips with dried fruit for a fruity twist.
Perfect Partners
- Serve with a glass of cold milk or a warm cup of tea.
- Pair with vanilla ice cream for an indulgent dessert.
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FAQs
Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 2 days.
How should I store leftover cookies?
Keep them in an airtight container at room temperature for up to a week.
Can I freeze these cookies?
Yes! Freeze the baked cookies in a single layer, then transfer to a bag. They’ll last for up to 3 months.
What can I use instead of an egg?
You can use a flax egg or applesauce as a substitute.
Why are my cookies flat?
They might be flat if the butter was too warm or if you didn’t use enough flour.
Conclusion
These Gluten Free Chocolate Chip Cookies are sure to become a family favorite. With their delightful texture and rich chocolate flavor, they’re perfect for any occasion. So, gather your loved ones and enjoy baking these treats together!
How to Make Gluten Free Chocolate Chip Cookies: Steps & Tips
Equipment
- Mixing Bowl
- Baking Sheet
- Oven
Ingredients
Ingredients
- 1 cup g gluten-free all-purpose flour Make sure it has xanthan gum for better texture.
- 1/2 tsp baking soda This helps the cookies rise.
- 1/4 tsp salt Enhances the flavor.
- 1/2 cup g unsalted butter, softened You can use coconut oil for a dairy-free option.
- 1/2 cup g brown sugar, packed Adds moisture and richness.
- 1/4 cup g granulated sugar You can replace with coconut sugar for a healthier choice.
- 1 large egg Brings everything together.
- 1 tsp vanilla extract Use pure vanilla for the best flavor.
- 1 cup oz chocolate chips Feel free to mix in nuts for added crunch.
Instructions
- Start by preheating your oven to 350 °F. You want it nice and warm for baking those cookies to perfection. Trust me, the smell will be irresistible!
- In a mixing bowl, combine the gluten-free flour, baking soda, and salt. Whisk them together until well mixed. This step helps ensure even distribution of the baking soda and salt.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. You should see a nice pale color forming; this means you’re on the right track!
- Add the egg and vanilla extract to the butter mixture. Mix until everything is well combined. The batter should be smooth and creamy, looking like a dream!
- Gradually stir the dry ingredients into the wet mixture. Mix until just combined; you don’t want to overdo it. The dough will be thick and slightly sticky.
- Fold in the chocolate chips gently. Make sure they’re evenly distributed throughout the dough. You want a little chocolate in every bite!
- Scoop tablespoon-sized balls of dough onto a lined baking sheet, spacing them about 2 inches apart. They’ll spread while baking, so give them room to breathe.
- Bake in the preheated oven for about 10 minutes or until the edges are lightly golden. The centers may look a bit soft, but they’ll firm up as they cool.
- Once baked, remove them from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. This way, they’ll hold their shape beautifully!