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- The Best Gluten Free Chocolate Chip Cookies
The Best Gluten Free Chocolate Chip Cookies
Say goodbye to dry, crumbly gluten free chocolate chip cookies. These cookies are soft and chewy with a gooey center and pools of melted chocolate. They’re the best gluten free chocolate chip cookies you’ll ever eat!
Gluten Free Chocolate Chip Cookies
This one is all for all you gluten free babies! I’ve always thought it was so unfair that a dietary restriction would prevent you from eating the best chocolate chip cookies in the world. So we changed that. These gluten free chocolate chip cookies are every bit as delicious as a normal one–they just happen to not contain any gluten!
What are gluten free chocolate chip cookies
I’ve actually been gluten free a few times in my life, so I know that the gluten free option isn’t always very good. Often gluten free desserts (particularly cookies), end up tasting crumbly, dry and super sugary. Luckily, these gluten free chocolate chip cookies are soft and chewy, with a crisp edge and a gooey center–just like a regular chocolate chip cookie! They’re made using our favorite chocolate chip cookie recipe with gluten free flour instead of all purpose!
What ingredients do you need to make gluten free chocolate chip cookies?
You’re only as good as your ingredients. We recommend you splurge for all of the ingredients below to ensure you get a gourmet chocolate chip cookie.
- Unsalted Butter: Using unsalted butter means that you can fully control the amount of salt going into your cookies and also ensures that it browns evenly. You’ll brown the butter for a nutty, toasty deep flavor as the base for your cookies!
- Sugar: I usually make chocolate chip cookies with a mixture of brown and white sugar so you get the perfect amount of chew and crunch!
- Eggs: Eggs will bind your cookies together. A single egg and one egg yolk will gives these cookies their soft, chewy, not too cakey texture.
- Vanilla Extract: This is a nonnegotiable ingredient–it will really make or break your cookies. Make sure you’re using a pure vanilla extract for best results.
- Gluten Free Flour: It’s important to use a high quality gluten free flour with xanthum gum in it to ensure a soft, chewy gluten free chocolate chip cookie. I’ve made these gluten free chocolate chip cookies with King Arthur’s Gluten Free Baking Flour and Bob’s Redmill 1:1 Baking Flour. I personally, have had the best results with Bob’s and highly recommend it!
- Chocolate Chips: When it comes to chocolate chip cookies, your chocolate can make or break your cookie. Splurge on a high quality semi sweet or dark chocolate. Milk chocolate is child’s play. So are the store brand chocolate chips. Go for a good bar, chocolate disks, or a high quality chunk. Whatever you choose, use 2 cups of it and load up your cookie dough for big, melty pools of chocolate throughout your cookie.
- Salt: Baked goods NEED salt. Without it they’re just cloyingly sweet. Salt adds that perfectly nuanced salty-sweet flavor that pushes a baked good from good to great.
How to brown butter
If you haven’t had brown butter yet, you MUST try it. Browning your butter gives it an amazing complexity that enhances so many recipes.
- Start by melting your butter over medium heat in a small sauce pan.
- Whisk the butter constantly as it melts to ensure it’s evenly heated. As it melts the butter will start to foam. This is the sweet point between boiling the butter (NOT what you want) and not hot enough.
- Keep a close eye on the butter. Like DO NOT WALK AWAY. As it transitions from it’s usual yellow color to a deeper golden hue and at last to a beautiful light brown. You’ll know it’s done by the smell: a toasted, nutty, intoxicating scent. It can very quickly go from this light brown to burnt, so make sure you take it off the heat as soon as it makes the turn.
- Take it off the heat and transfer to a bowl to allow it to cool before using in your recipe.
Can you make these gluten free chocolate chip cookies vegan?
YES! I am so happy to report that you can also make these cookies vegan! Simply swap out the butter for a high quality vegan butter (I’ve had success with Miyokos) and flax eggs (1 1/2 Tablespoons flaxseed meal and 4 1/2 Tablespoons water!). The vegan butter doesn’t brown as easily as butter, but it will work! If you have any questions about this, drop them below and we’ll get back to you 🙂
How to store gluten free chocolate chip cookies
Can you make these gluten free chocolate chip cookies ahead of time? How long will they stay fresh for before they start to taste stale? Can you freeze these cookies? All your questions answered below!
These chewy chocolate chip cookies are best freshly baked. These are not the cookies I would recommend sending in the mail to a friend, or baking a few days before the party you’re bringing them to. They will last in a sealed container for 3 days, but definitely start tasting a little stale after day 2, so I recommend eating them fresh from the oven!
Our advice? If you want to prep ahead, make the dough in advance and scoop out balls of cookie dough. Place the cookie dough in a freezer plastic bag and freeze the cookie dough for up to 3 months for whenever you want fresh baked cookies!
You can also freeze the baked cookies in a freezer bag for up to 3 months so you can whip out a bag of homemade cookies any time without having to light the oven! Simply let the cookie come to room temperature before serving!
Happy baking, my friends! Enjoy!
XXX
PrintThe Best Gluten Free Chocolate Chip Cookies
- Prep Time 15 minutes
- Cook Time 11 minutes
- Total Time 1 hour
- Yield 16 coookies
- Category dessert
- Method oven
- Cuisine american
The Best Gluten Free Chocolate Chip Cookies
Say goodbye to dry, crumbly gluten free chocolate chip cookies. These cookies are soft and chewy with a gooey center and pools of melted chocolate. They’re the best gluten free chocolate chip cookies you’ll ever eat!
- Prep Time 15 minutes
- Cook Time 11 minutes
- Total Time 1 hour
- Yield 16 coookies
- Category dessert
- Method oven
- Cuisine american
Ingredients
- 3/4 cup (168 g) unsalted butter*
- 1 cup (200 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 1 tablespoon pure vanilla extract
- 1 3/4 cup (220 g) gluten free flour (we recommend Bob's Redmill 1:1 Baking Flour)
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt + more flaky seat salt for sprinkling
- 1 1/2 cups semi sweet chocolate chips or roughly chopped chocolate (225 g)
Instructions
- Place the butter in a small saucepan and set over medium low heat. Low heat is key to an even, golden browning! Use a silicone spatula to stir and scrape the butter from the bottom and sides of the pan every 10 to 15 seconds. At first, the butter will melt and foam, then over time the foam bubbles will get smaller and the butter will begin to emit a warm, nutty aroma. Continue to cook the butter, occasionally stirring and scraping with your spatula, until the butter begins to take on color and you see small floating brown bits, about 5 to 7 minutes (these are the milk solids in your butter separating and toasting). Once the butter is golden brown, remove it from the heat and allow it to cool in the saucepan for a few minutes.
- In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Use a silicone spatula to mix together. Add the egg, extra egg yolk, and vanilla and mix well.
- Add in the gluten free flour, baking soda, salt and fold until no streaks of flour remain, being careful not to overmix your batter. The dough should be soft but not sticky, so when you touch it with your finger, it gives just a little.
- Fold in the chocolate chips until evenly distributed. Do not over mix. Cover the bowl and place it in the fridge to chill for at least 1 hour (and up to overnight).
- Preheat the oven to 350°F. Line two baking sheets with parchment paper. Remove the dough from the fridge and allow it to soften at room temperature until it’s scoopable (about 20 minutes). Use a 1 ½ ounce cookie scoop to portion out equal amounts of dough. Place on the prepared baking sheets, spacing the dough 2 inches apart.
- Bake until the cookies have puffed up and are light golden brown around the edges but still somewhat soft in the middle, 12 to 13 minutes. Remove the baking sheet from the oven, sprinkle with flaky sea salt (if using), and allow the cookies to cool slightly on the baking sheet before serving.
- Prep Time 15 minutes
- Cook Time 11 minutes
- Total Time 1 hour
- Yield 16 coookies
- Category dessert
- Method oven
- Cuisine american
Best gf chocolate cookies ever! Better than the local bakery. Yum!
When does the 1/4 cup granulated sugar go in?
With the brown sugar?
I can’t even remember how many times I’ve made this recipe, my husband is gluten free and these are so delicious. I send these to work with him and his coworkers BEG him to have me make more! These are so good!
Aww this makes me SO happy to hear. Enjoy 🙂