These BEST Gluten-Free Chocolate Chip Cookies could go up against any other cookie! Buttery, perfectly sweet, melt in your mouth chewy and full of out of this world flavor, nobody will ever guess they are Gluten-Free.
The Heart and Soul of this Gluten Free Chocolate Chip Cookie Recipe
Cuisine Inspiration: American with a Healthful Twist
Primary Cooking Method: Baking
Dietary Info: Gluten-Free Goodness
Key Flavor: Rich Chocolatey Bliss
Skill Level: Easy Peasy Lemon Squeezy
- Perfect Chew: Get that classic cookie chew, without any gluten!
- Chocolate Heaven: Packed with melt-in-your-mouth chocolate chips.
- Healthful Indulgence: Enjoy your treat without the wheat.
- Easy Steps: No fuss, no muss, just cookie rush.
- Crowd-Pleaser: Even non-gluten-free folks will want seconds (or thirds)!
Xanthan Gum in Gluten Free Baking
I just couldn’t imagine denying anyone the indulgence of chocolate chip cookies. Regardless of dietary restriction there should be an option available to everyone. So I spent some time in the kitchen, elbow deep in gluten-free flour, creating a recipe that replicates that same indulgence. All the same flavors without the gluten!
It’s important that you spend some time experimenting with different kinds of gluten-free flours. You want to ensure that whatever baking flour you grab, it has Xanthan Gum in its ingredient list. It helps to replace the elasticity and texture of gluten, preventing crumbly cookies.
Tip: If your gluten free flour doesn’t have it, you can add ¼ teaspoon of Xanthan gum for every 1 cup of gluten free flour.
I also believe in using gluten free measure for measure flour that provides similar properties to that of regular flour. King Arthur Measure For Measure Flour is what I used for these cookies.
As with any baking recipe, it’s crucial to always use the right ratios to ensure balance and correct texture. With gluten-free recipes you should be that much more careful.
Use more brown sugar than granulated sugar. Brown sugar, due to the addition of molasses, has more moisture in it resulting in a chewier cookie. Not to mention brown sugar adds in notes of caramel and toffee into your cookies.
This cookie has two egg yolks in addition to one egg. Your egg will act as a binder that will counteract any dryness that will cause the cookies to crumble. The egg yolks give the dough more fat content, resulting in even more chewiness.
Leavings and Extracts
Surprisingly, many products can contain trace amounts of gluten that are unexpected and potentially dangerous for those who suffer from Celiac. Do yourself a favor, check the backs your both your leaveners and extracts to ensure that they are indeed gluten-free.
Baking soda and baking powder by Bob’s Red Mill are completely gluten-free. Also, Nielsen Massey extracts are certified gluten-free and very high-quality.
Creating the Perfect Texture
Listen, there are plenty of acceptable textural versions of a chocolate chip cookie. Some can be cakey, others crispy and there are even ones that imitate a toffee-like texture. But there are also versions that are less than desirable. Don’t worry folks, we can avoid those.
To prevent a dense texture I added more leavening to this recipe which gave more insurance against this and even an extra lift.
Do not skip the chilling of this dough. It is essential for two reasons.
- It helps to ensure your dough doesn’t spread too much and keeps it shape while it bakes.
- The resting time allows the gluten-free flour to absorb some of the liquids in the dough which also helps to set the cookie’s structure.
Cornstarch is what I add to my cookies to make them chewier. When combined with flour, it can help to soften the proteins a bit changing the texture like magic. For gluten free baking, corn doesn’t contain gluten at all but you must ensure that when you select a brand that doesn’t gluten cross contaminate so best brands for that are Argo & Kingsford, Bob’s Red Mill and Clabber Girl.
How to Make Gluten-Free Chocolate Chip Cookies
- Warm It Up: Kickstart that oven and preheat to 350°F.
- Mix ‘n’ Match: Whisk your flour, cornstarch, salt, baking powder, and baking soda together. Set that bowl to the side.
- Sugar & Spice: In your trusty mixer, cream together butter, granulated sugar, and brown sugar until it’s looking oh-so fluffy (about 3-4 minutes).
- Egg Action: Add those eggs one by one, mixing after each addition. Splash in your pure vanilla extract and keep that mixer going.
- Flour Power: Switch to low speed and gently introduce the flour mix in three parts. Once that’s done, fold in those delightful chocolate chips. Expect a thick dough.
- Chill Out: Pop that dough in the fridge. An hour is good, but two? Even better.
- Shape Up: Once chilled, scoop out tablespoon-sized dough balls. Lay them out on a parchment-lined cookie sheet, giving each one some personal space (about 1 1/2 inches apart).
- Baking Magic: Into the oven they go for 10-12 minutes. Once golden and gorgeous, let them cool slightly, then get ready to munch!
Gluten-Free diets are not the only allergy restrictive diets on the rise right now. Nut allergies, veganism and dairy intolerances are all very prevalent today. Not only does my daughter have a nut allergy but I also had one for over ten years. So it’s safe to say that these cookies are naturally tree nut free!
Vegetable shortening can be a replacement for butter in cookies. There are also some great vegan butter alternatives out there! Flax eggs are a great swap for eggs in any recipe.
Tip: Mix one tablespoon of flaxseed with three tablespoons of water. Also, be sure to use dairy-free chocolate chips.
Favorite Cookie Recipes
- Chewy Chocolate Chip Cookies
- Mrs. Fields Chocolate Chip Cookies
- Tea Cakes
- Sugar Cookies
- Crispy Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Shortbread Cookies
Gluten-Free Chocolate Chip Cookies
- 2 1/2 cups King Arthur Gluten Free Measure For Measure Flour
- 2 tsp cornstarch
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 1/2 cups packed light brown sugar
- 1 large egg room temperature
- 2 large egg yolks room temperature
- 1 tbsp vanilla extract
- 1 1/2 cups chocolate chips can go up to 2 cups if preferred
- 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.
- Do not skip the chilling of the dough. It is essential for two reasons:
- 1. It helps to make sure your dough doesn’t spread too much and keeps it shape while it bakes.
- 2. The resting time allows the gluten free flour to absorb some of the liquids (chewy cookies have more moisture in their batter) in the dough which also helps to set the cookie’s structure.