Gluten Free Chocolate Chip Cookies
So, Want to Hear About the Time I Nearly Set the Kitchen on Fire?
Alright, maybe that’s a tad dramatic, but honest to goodness, the first time I tried baking these gluten free chocolate chip cookies I got distracted (probably by a random cat video, maybe a text from my sister—who can say). Anyway, the cookies turned out a little… crispier than intended. My kids still laugh about the “Chocolate Chip Crunchers incident”. But ever since, these soft, chewy wonders have been my rainy day go-to. And let’s be real: nothing beats the smell of these fresh out the oven, unless maybe it’s that moment you sneak one off the tray while they’re still molten and gooey. Don’t tell!
Why You’ll Actually Like (Love?) These
I make this recipe when I want to trick my gluten-eating friends into admitting GF desserts are just as good as theirs (well, almost every time it works—Greg is stubborn). My family goes absolutely bonkers for them, especially if I do the thing where I mix in three types of chocolate (like I have all the time in the world). Even my mom, who acts skeptical of anything with alternative flour, is a fan. Oh, and if you’re as impatient as me? The dough doesn’t even need to chill. Thank goodness. One less excuse to be left standing hungry in the kitchen. Actually, sometimes I do chill it overnight—it crisps up a bit more—but usually, we are all just keener to eat them now, now, now.
Your Ingredient Lineup (with Swaps and Some Grandma Opinions)
- 1/2 cup (115g) unsalted butter, softened – I use plant butter if I’m baking for my vegan cousin (actually, coconut oil sort of works but makes it a bit “tropical”).
- 2/3 cup (130g) brown sugar – Grandma swore by dark brown, but I’ve used light brown or even half coconut sugar in a pinch.
- 1/4 cup (50g) white sugar (or just more brown sugar if you run out. Nobody’s checking.)
- 1 large egg – Or a flax egg! My neighbor Emily does it all the time, honestly can’t tell the difference most days.
- 1 tsp vanilla extract – Use real vanilla if you can, but the artificial stuff will do in a storm.
- 1 3/4 cups (210g) gluten free all-purpose flour blend – I usually grab Bob’s Red Mill 1-to-1 (no, they’re not paying me but should they?). Anything with xanthan gum in the blend works. Here’s one I’ve liked: King Arthur GF Flour
- 1/2 tsp baking soda
- 1/2 tsp salt – Sea salt if you want to be fancy.
- 1 1/4 cups chocolate chips – Dark, milk, even white. Chop up a bar (lots of bang for your buck)
- Optional: a handful of chopped nuts (pecans and walnuts work), or roughly a smallish cup of shredded coconut for adventure
Here’s How You Make ‘Em
- Cream the butter and sugars together until it actually looks light and fluffy-ish. I just use a bog-standard hand mixer, but a wooden spoon and a bit more elbow grease does the job if you’re feeling old school.
- Toss in the egg and vanilla. Mix again. (This is the part my youngest calls “the gluey stage”—it absolutely does not look appetizing yet. Hang in there.)
- In a separate bowl, whisk the flour, baking soda, and salt. (I do this, like, halfheartedly. As long as it’s more or less combined, it’ll be fine.)
- Combine the dry with your wet mix, but don’t overmix; just until you don’t see streaks. I usually switch to a spatula and get annoyed about bits stuck to the edges.
- Now fold in the chocolate chips—and sneak a bit of dough if you like to live dangerously. And nuts/coconut if you’re feeling wild.
- Scoop onto a parchment-lined tray. I’d say about 2 tablespoons’ worth per cookie, but if you use a soup spoon, it’ll work. Leave space—they spread! Unless you want one giant supercookie. Actually, that’s a thought for next time.
- Bake at 350F (175C) for about 10-12 minutes. When the edges look just golden but the middles are a tad underdone, it’s time. Out they come! Let them cool a few mins (ha, as if anyone waits).
Notes I’ve Only Admitted to Myself (Until Now)
- If you bake two trays at once, rotate them halfway otherwise you’ll get one tray of pale and one tray of bronzed beauties.
- Don’t try to halve the sugar. I did once and ended up with sad, rubbery pucks. Maybe just make a smaller batch if you’re “sugar-conscious.”
- These taste even better the next day. Haven’t figured out why, but I suspect it’s some baking magic. Or, maybe it’s just the anticipation.
Cookie Experiments—What Worked and What… Didn’t
If you swap the butter for coconut oil, don’t be surprised if they spread more. Once I added dried cranberries and regretted it—the flavors clashed a bit. But subbing half the chips for chopped pretzels was pretty great (salty sweet!) I also tried using only oat flour once; they were, uh, interesting. Would not recommend unless you like your cookies on the “dense as the morning fog” side.
Equipment: But What If You Don’t Have a Mixer?
I do this with just a big bowl and a sturdy wooden spoon when I can’t face hauling out the mixer. It’s more work, but also, a bit of a workout—so you can eat more cookies after, right? Don’t stress about fancy silicone spatulas or cookie scoops. If you’re in a dorm or AirBnB and you’ve got a mug and a spoon, you’re basically sorted.
Storing These (Assuming They Don’t Evaporate)
In my house, honestly, cookies vanish within a day. If you have leftovers, keep ‘em in an airtight container for up to 3 days. Or freeze the dough in balls—future-you will love past-you for this. Here’s a freezer storage guide I like: gluten free freezer tips.
How We Like to Eat These (Other Than Warm, in PJs)
We go heavy on the vanilla ice cream sandwich vibe around here—cold cookies, ice cream in the middle, squish together. Also, I’ve been known to crumble one on top of yogurt for breakfast (don’t judge, it’s basically granola but better). At kid parties, we sometimes make cookie “sliders”: one cookie, scoop of frosting, another cookie. Taste explosion, sugar rush guaranteed.
My Cookie Epiphanies (Aka: What Not to Do, Learned the Hard Way)
- Don’t skimp on the salt. I rushed once and forgot, and wow, so dull. Salt is the hero, trust me.
- Cool them on the tray for a minute or two. I once tried peeling them off right away and got a pile of cookie scraps. Delicious but, not pretty. (Though with ice cream, even the scraps are a win.)
- Always check your oven temp. My old one ran hot, and for a while, my cookies all came out lacy around the edges—like some fancy French lace. Not what I was going for!
FAQ (Because Honestly, People Keep Asking Me These)
What if I only have self-raising gluten free flour?
That’s grand; just skip the baking soda and salt. Or, well, use less—I’ve done it and the world didn’t end.
Can I make this vegan?
Yep! Swap in a flax egg and non-dairy butter. Plus, lots of brands do great vegan chocolate chips these days (love Enjoy Life).
My cookies turned out flat as pancakes…help?
Oh, mate, sounds like your butter was too melty, or maybe not enough flour. Or, perhaps your oven just likes to misbehave. Chill the dough next time, that saves the day, mostly.
Is it safe to eat the dough?
I’m no expert, but I do it. (Maybe don’t if you’re nervous about eggs. Or try pasteurized eggs?)
Can I use coconut sugar or honey?
Actually, coconut sugar works fine (makes ‘em a bit more caramel-y). Honey doesn’t behave the same way and, yeah, too sticky. I’d give it a miss.
How many cookies does this make?
Usually about 18. But, if you go heavy with the spoon, maybe 12 larger ones (no judgment here).
And if I’ve missed anything, shoot me a message. Or, you know, just try it out and see. Half the fun’s in the mishaps, right?
Ingredients
- 2 cups gluten free all-purpose flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
Instructions
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1Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a medium bowl, whisk together gluten free flour, baking soda, and salt.
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3In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
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4Beat in eggs one at a time, then mix in vanilla extract.
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5Gradually add dry ingredients to wet mixture, mixing just until combined. Stir in chocolate chips.
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6Scoop tablespoons of dough onto prepared baking sheets and bake for 10-12 minutes or until edges are golden. Cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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