Gluten-Free Chocolate Chip Cookies
Soft, chewy cookies loaded with chocolate chips, perfect for any occasion and made gluten-free to satisfy even the pickiest eaters.
Ingredients
Dry Ingredients
- 1.5 cups gluten-free all-purpose flour Make sure it includes xanthan gum.
- 1 tsp baking soda
- 0.5 tsp salt
Wet Ingredients
- 0.75 cups unsalted butter, softened
- 0.75 cups brown sugar
- 0.25 cups granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
Mix-Ins
- 1.5 cups chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together the gluten-free flour, baking soda, and salt.
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually mix the dry ingredients into the wet mixture until just combined, then fold in the chocolate chips.
Baking
- Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing them about two inches apart.
- Bake for 10-12 minutes until the edges are golden, but the middles are still soft.
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
For a sweet-salty combo, consider adding a sprinkle of sea salt on top before baking. If short on time, refrigerate the dough for up to a week and bake fresh as needed.