I sometimes fool my homies by serving them these gluten-free chocolate chip cookies to see if they know the difference. And guess what? They never can. That’s because they have literally every single quality my OG chewy chocolate chip cookies have. They are buttery, soft and filled with chocolate. The texture is just next-level boos.
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How to Make Gluten-Free Chocolate Chip Cookies
Step 1: Preheat oven to 350 degrees.In a medium sized bowl, whisk together flour, cornstarch, salt, baking powder and baking soda and put aside.
Step 2: In the bowl of your mixer, add butter and both granulated and brown sugars and mix together for 3-4 minutes on high until light and fluffy. Next add in eggs one at a time, mixing until incorporated. Then add in pure vanilla extract and beat until smooth.
Step 3: Turn down your mixer to low and add in flour mixture in three intervals beating after each addition until well-combined.
Step 4: Lastly, stir in chocolate chips. Dough should be pretty thick. Place dough in the refrigerator for at least an hour or a half. Two hours is even better.
Step 5: Scoop cookie dough in balls the size of a tablespoon and place on parchment paper lined cookie sheet at least 1 1/2 inches apart.
Step 6: Bake 10-12 minutes. Allow them to cool for 5-10 minutes then serve.
Gluten Free Chocolate Chip Cookies Recipe
These BEST gluten free chocolate chip cookies are buttery, perfectly sweet, melt in your mouth chewy and full of out of this world flavor, nobody will ever guess they are Gluten-Free.
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Preheat oven to 350 degrees.In a medium sized bowl, whisk together flour, cornstarch, salt, baking powder and baking soda and put aside.
In the bowl of your mixer, add butter and both granulated and brown sugars and mix together for 3-4 minutes on high until light and fluffy.
Next add in eggs one at a time, mixing until incorporated. Then add in pure vanilla extract and beat until smooth.
Turn down your mixer to low and add in flour mixture in three intervals beating after each addition until well-combined. Lastly, stir in chocolate chips. Dough should be pretty thick.
Place dough in the refrigerator for at least an hour or a half. Two hours is even better.
Scoop cookie dough in balls the size of a tablespoon and place on parchment paper lined cookie sheet at least 1 1/2 inches apart.
Bake 10-12 minutes. Allow them to cool for 5-10 minutes then serve.
Storage
Place your cookies in an airtight container and store them at room temperature. Keep them someplace cool and away from direct sunlight.
They should last about a week or up to 3 months in the freezer.
Calories: 244kcal | Carbohydrates: 35g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 110mg | Potassium: 42mg | Fiber: 2g | Sugar: 25g | Vitamin A: 293IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
Recipe Tips
Pick a great gluten-free flour: I tested this with King’s Arthur but you can use one that’s your fave. Just make sure it has xanthan gum in its ingredient list. It helps to replace the elasticity and texture of gluten so your cookies don’t turn out crumbly. If your flour doesn’t have it, you can add ¼ teaspoon of Xanthan gum for every 1 cup of gluten free flour.
Check your leavenings: A lot of leavenings have trace amounts of gluten so be sure to make sure that they are indeed gluten-free.
Don’t Skip the Chill: The resting time allows the gluten-free flour to absorb some of the liquids in the dough which helps get that good texture and structure you want.
