The Best Gluten Free Chocolate Chip Cookies

One thing I was not willing to give after going gluten free was sweets! I have always loved to bake and eat desserts so I knew that I was not going to be willing to compromise when it came to finding good gluten free desserts. I would use this recipe to make chocolate chip cookies before eliminating gluten from my diet and I have slightly adapted it to use gluten free flour.

I haven’t experimented with too many different flour brands so far but I have really enjoyed using King Arthur’s Measure for Measure flour. It makes life so easy and there are no extra calculations needed with it. I haven’t found that the flour changed the taste much at all from the originals which is a huge plus! I do know that some gluten free flour blends do not include xanthan gum and the King Arthur one does. Xanthan gum helps to provide elasticity and stickiness to gluten free dough and is pretty essential when baking GF bread. I am not sure if it impacts the texture of the cookies but I will say that in my experience the texture of these cookies comes out almost identical to glutenous ones.

The Best Gluten Free Chocolate Chip Cookies

5 from 1 vote

Recipe by Nicole Dermksian Course: UncategorizedDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

12

minutes

Calories

150

kcal

Ingredients

• 1 1/8* Cup 1 1/8* Flour

• 1/2 Tsp 1/2 Baking Soda

• 1 Stick 1 Butter, melted and cooled

• 3/8 Cup 3/8 Granulated Sugar

• 3/8 Cup 3/8 Brown Sugar

• 1/2 Tsp 1/2 Salt

• 1/2 Tsp 1/2 Vanilla extract

• 1 Large 1 Egg

• 1 Cup 1 chocolate chips

• 1/2 Cup 1/2 chopped nuts, coconut, oats, M&Ms, etc

Directions

• In a heat-proof bowl melt the stick of butter and let it cool to room temperature. Then mix the butter with the sugars, vanilla, and salt. Mix until smooth. Add in the egg and mix again until smoothly combined.
• Add in the flour and baking soda and mix until it has mostly come together (you want to see some streaks of flour left) and then add in the chocolate chips and nuts. I wrote a couple of suggestions of what you can add for the extra 1/2 cup of nuts but really the choice is all yours. If you don’t like anything in your cookies other than chocolate chips then add in the extra 1/2 cup as more chips!
• Let the dough sit for at least a half hour in the refrigerator*. While the dough is resting preheat the oven to 375 degrees.
• Using a cookie scoop, portion out dough balls and evenly place them on a silicon-lined baking sheet*. Bake for 9-12 minutes or until golden brown on the edges and set in the middle.
• Let cool for as long as you can stand to wait and enjoy!

Notes

• 1. 1/8 of a cup is equivalent to 2 tablespoons. So no need to try and figure out if you filled exactly half of your 1/4 cup, just use 2 tbsp instead!
• 2. The dough does really well when it rests for a while. The best is if you let it sit in the fridge covered overnight however I have definitely put the dough together and baked it immediately after. If you let it rest for a couple of hours or overnight you will want to pull the dough out about 20-30 minutes before baking to let it come to temperature. It will make scooping the balls much easier!
• 3. If you don’t own any silicon baking mats I highly recommend them! They make life so much easier and prevent sticking. That being said you can definitely use parchment paper to bake these and they will come out just fine.