Over the years, I have created many gluten free cookie recipes. For the most part, I try to balance using healthier ingredients, while still trying to maintain that sweet goodness. And then- once in awhile, I just want a delicious, buttery, soft, chewy cookie! This recipe is the perfect combination.
People will be surprised when they find out there's no gluten. SHOCKED.
So, what makes these the best?
Only 9 simple ingredients
Soft, buttery, a little chewy...basically, chocolate chip cookie perfection!
Brown sugar + a little granulated sugar
I've seen similar size recipes that call for 2 cups of chocolate chips. Now, I LOVE chocolate, but that's a little crazy! I found 1 cup to be the perfect amount. You can even add a few extras to the tops before baking!
My sister took one bite and quickly double-checked to make sure they were gluten free! Ummm...I haven't even owned flour with gluten in it for years!
Ingredients in The BEST Gluten Free Chocolate Chip Cookies
Butter
Brown Sugar
White Sugar
Vanilla
Salt
One Egg + One Egg Yolk
Chocolate Chips
Gluten Free Flour Blend
Gluten Free Baking Tips
If following a recipe with gluten, the amount of flour will often need to be adjusted.
Gluten free batters need more liquid and/or fat. Gluten free flours tend to absorb more liquid while baking.
The dough may appear thinner or runnier or feel stickier, but that is ok. DO NOT add more flour.
Be sure to use some flour with protein.
Buy or make your own gluten free flour blend.
Consider adding xanthan gum to help with elasticity.
Chocolate Chip Cookie Dos and Don'ts
Do use softened butter.
Don't forget to add vanilla and salt. These ingredients may seem small and insignificant, but they truly add so much flavor! And, don't use the cheap or imitation stuff.
Do add an extra egg yolk. This will help to create a chewier cookie.
Don't overmix the dough.
Do refrigerate the dough before baking.
Don't overbake.
Why are my gluten free cookies dry and crumbly?
The dough should seem a little stickier then your typical cookie dough with wheat flour. Otherwise, the end result will be too dry! And, never use one type of flour. In the gluten free world, a blend of flours works best.
In a large mixing bowl, cream the butter and sugar. Then, beat in the vanilla, egg, egg yolk, baking soda, and salt. Next, beat in the flour. Stir in the chocolate chips. Cover and refrigerate dough for at least 30 minutes.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Scoop dough into rounded spoonfuls, placing about 2 inches apart. Bake for 11-13 minutes, until beginning to brown on the edges.
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