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.
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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
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Ingredients
- 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
- 1 large egg yolk room temperature
- 1 tbsp vanilla extract
- 1 1/2 cups chocolate chips can go up to 2 cups if preferred
Instructions
- 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.
Notes
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.Nutrition
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.
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I don’t know what I did wrong with these cookies. I’ve made many of your recipes and not one was wrong as a matter of fact all are perfect for me and my tastebuds. However these gluten free chocolate chip cookies did not work. The taste was good but the cookies were very flat like you can see through them and didn’t cook well. I have a few clients that want me to make them gluten free products. Please help me and show me what I’ve done wrong?
Hi Josette, I am sorry to hear that the cookies did not come out how you expected. I can’t really tell you what went wrong here, the recipe has been tested and works. Maybe your gluten free flour was bad?
This is the gluten free cookie to end all cookies. I have been trying many different recipes once I was forced to abandon my gluten filled chocolate chip cookies. I found grand baby cakes and was so happy to find that she had her own recipe. I didn’t have the King Arthur flour but I used the Trader Joe’s brand of GF flour. The cookies came out wonderful! I followed the recipe exactly and baked them for about 8mins. The edges were crispy and the center was soft/gooey. I also did a 50/50 of semi sweet and dark chocolate chips. I think the best part is that these don’t have any weird after taste that GF cookies sometimes have. If I put these on a plate with the regular chocolate chip cookies I make I doubt anyone would know the difference.