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Luna Hossain

Gluten-Free Chocolate Chip Cookies

This recipe describes an easy way to make soft, chewy gluten-free chocolate chip cookies with a sweet, buttery flavor and melted chocolate. The oven and baking sheet are prepared first, then dairy-free butter and sugar are creamed until smooth before adding the egg and vanilla. The dry ingredients (gluten-free flour, baking soda, and salt) are mixed separately and gently combined with the wet mixture to form a soft dough, followed by folding in chocolate chips. The dough is scooped into tall mounds and baked at 350°F for about 12 minutes until the edges are lightly golden and the centers remain soft. After a short rest, the cookies set into thick, tender treats. The recipe is simple, requires no special equipment, and focuses on minimal mixing and slightly underbaking to keep the cookies moist and chewy.
Calories: ~220 | Carbs: ~28g | Fat: ~11g | Protein: ~3g
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 10
Course: Cookies
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups gluten free all-purpose flour blend
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1/2 cup dairy-free butter softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chocolate chips
  • Flaky salt for topping optional

Equipment

  • Mixing bowl
  • Spoon or spatula
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Cooling rack

Method
 

  1. Heat the oven to 350°F. Line a baking sheet with parchment paper. The pan should be ready before the dough is mixed.
  2. Mix the dairy-free butter and sugar in a bowl. Stir until it looks smooth and creamy.
  3. Add the egg and vanilla. Stir until the mixture looks thick and even.
  4. In a second bowl, mix the gluten free flour, baking soda, and salt. The dry mix should look well blended.
  5. Add the dry mix to the wet mix. Stir slowly until a soft dough forms. Stop when no dry spots remain.
  6. Stir in the chocolate chips. They should be spread evenly through the dough.
  7. Scoop large mounds of dough onto the baking sheet. Leave space between each one. The dough should be tall, not flat.
  8. Bake for about 12 minutes. The edges should look lightly golden, and the centers should still look soft.
  9. Sprinkle flaky salt on top if using. Let the cookies rest on the pan for 10 minutes, then move them to a cooling rack.

Notes

If you overmix the dough, the cookies can turn dense. If you bake too long, the centers will dry out. Measuring flour carefully matters with gluten free baking, since too much can make the dough stiff.