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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Thank you so much! I have to be gluten free, which popped up in my 30’s. So you never know. I have all the ingredients and can’t wait to make them. Plus I love working with KA Measure for Measure gluten free flour. It’s very dependable!
Always amazing recipes can this dough be frozen?
Thank you! Yes it can. Just wrap super tight to avoid any freezer burn.
These are the best tasting cookies I have ever made. I use organic natural processed sugar and add 1.5 to 2 tbs of vanilla instead (Looooove it) then a wee bit more salt. Either way they are GREAT GREAT GREAT!
Hi, I just finished making these cookies and can I say wow! They look fabulous and taste perfect. My husband tried them and he ended up eating 5! I made them for my son who has gluten issues. They are the perfect snack for any gathering. Thank you for offering this recipe.
Excellent recipe. But why preheat the oven as the 1st step when the dough needs to be chilled 1-2 hours before baking. They baked in 8 minutes instead of 12. I burnt the 1st two batches. Note: They taste good even burnt! The unbaked dough tasted bad but the baked ones were moist & chewy. Wonderful! I also got 5 dozen 2″ cookies from this recipe. I will make again.
Huge fan of this recipe! So delicious, and I love that it is gluten-free, meaning my whole family can enjoy it.
These cookies look epic. Such a great gluten free option.
Love this recipe! These cookies turned out perfect and they were so easy! Will definitely make again!
Joceyln, Your recipes are always the bomb! I can’t wait to try this one. (thanks for all of the great tips).
Thanks for the detailed information and recipe for gluten free cookies! My husband will love them!