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Gluten-Free Chocolate Chip Cookies Recipe

Gluten-Free Chocolate Chip Cookies Recipe

Learn how to make the best homemade gluten-free chocolate chip cookies with this easy baking recipe. The special blend of gluten-free flours creates the perfect chewy texture and buttery flavor, while carefully melted butter ensures crisp edges. These foolproof cookies will have everyone asking for seconds!
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
12 mins
Serves:
18 cookies
An overhead shot captures a rustic wooden board where freshly baked gluten-free chocolate chip cookies are arranged in an inviting cluster, some whole and some broken to reveal pockets of melted chocolate. Shot in warm natural light that highlights the golden-brown edges and slightly crackled tops. Close-up details show the textural contrast between the crisp exterior and soft interior, while scattered chocolate chips and a light dusting of flaky sea salt add visual interest. A vintage blue ceramic plate holds a small stack of cookies beside a glass of milk, creating a homey, nostalgic scene that emphasizes the cookies' traditional appearance despite their gluten-free nature.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">200g gluten-free flour blend (with xanthan gum)</li> <li class="ingredients-single-item">50g almond flour</li> <li class="ingredients-single-item">1 tsp baking soda</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">170g unsalted butter, melted and cooled slightly</li> <li class="ingredients-single-item">150g light brown sugar</li> <li class="ingredients-single-item">100g granulated sugar</li> <li class="ingredients-single-item">1 large egg, room temperature</li> <li class="ingredients-single-item">1 large egg yolk, room temperature</li> <li class="ingredients-single-item">2 tsp vanilla extract</li> <li class="ingredients-single-item">200g semi-sweet chocolate chips</li> <li class="ingredients-single-item">Flaky sea salt for sprinkling (optional)</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Cookie scoop</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> In a medium bowl, whisk together the gluten-free flour blend, almond flour, baking soda, and salt. The almond flour adds moisture and helps achieve that perfect chewy texture that can be challenging in gluten-free baking. Set this mixture aside. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl, combine the melted butter with both sugars, whisking vigorously for about 2 minutes until the mixture becomes smooth and begins to lighten in color. Using melted rather than softened butter creates cookies with chewier centers and crispier edges. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the egg, egg yolk, and vanilla extract to the butter-sugar mixture. The extra yolk provides richness and helps bind the dough since we're working without gluten. Whisk until fully incorporated and the mixture becomes smooth and glossy, about 1 minute. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula until just combined. Don't overmix, as this can make your cookies tough – stop when you no longer see flour streaks. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Fold in the chocolate chips, distributing them evenly throughout the dough. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 2-3 hours. This resting time allows the gluten-free flours to fully hydrate and the flavors to develop, resulting in better cookies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> When ready to bake, preheat your oven to 175°C and line two baking sheets with parchment paper. Remove the dough from the refrigerator and let it sit at room temperature for about 10 minutes to soften slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Using a cookie scoop or tablespoon, portion the dough into balls about 2 tablespoons each, placing them about 5cm apart on the prepared baking sheets. Slightly flatten the tops of the dough balls with your palm for more even baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake one sheet at a time in the center of the oven for 10-12 minutes, until the edges are set and golden brown but the centers still look slightly underbaked and soft. The cookies will continue cooking from residual heat after removal. For perfectly round cookies, you can use a large round cookie cutter to gently "scoot" around each hot cookie immediately after baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> If using, sprinkle each cookie with a few flakes of sea salt while still warm – the contrast of sweet and salty makes these cookies extra special. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Store your gluten-free chocolate chip cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months. If freezing the dough, form into balls first, then bake straight from frozen, adding 2-3 minutes to the baking time. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Gluten-Free Chocolate Chip Cookies Recipe?

This recipe uses gluten-free flour blend with xanthan gum, almond flour, baking soda, salt, unsalted butter, light brown sugar, granulated sugar, eggs, vanilla extract, and semi-sweet chocolate chips. Optional flaky sea salt adds a gourmet finishing touch.

How to cook Gluten-Free Chocolate Chip Cookies Recipe at home?

Learn how to cook Gluten-Free Chocolate Chip Cookies by whisking dry ingredients, combining melted butter with sugars, adding eggs and vanilla, folding in the dry mixture and chocolate chips. After chilling the dough, scoop onto baking sheets and bake at 175°C for 10-12 minutes until golden at the edges but still soft in the centre.

Why does gluten-free cookie dough need to be refrigerated before baking?

Refrigerating gluten-free cookie dough for 1-3 hours allows the flours to fully hydrate, flavours to develop, and fats to solidify. This crucial step prevents excessive spreading during baking and creates that perfect chewy texture with crisp edges that mimics traditional cookies.

Can I substitute ingredients in these chocolate chip cookies for other dietary restrictions?

Yes! Replace butter with coconut oil or dairy-free spread for dairy-free cookies. For egg allergies, try commercial egg replacer or flax eggs (1 tbsp ground flaxseed with 3 tbsp water per egg). Just ensure your chocolate chips are also compatible with your dietary needs.

How do I know when gluten-free cookies are properly baked?

Perfectly baked gluten-free cookies have golden-brown edges while centres appear slightly underbaked and soft when removed from the oven. Don't wait until they look completely done, as they continue cooking from residual heat and will firm up as they cool.

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If freezing the dough, form into balls first, then bake straight from frozen, adding 2-3 minutes to the baking time." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sofia Martinez", "datePublished": "2024-04-05", "reviewBody": "Perfect texture, couldn't tell difference! I've tried dozens of gluten-free cookie recipes and this is the first one that truly rivals traditional cookies. My non-GF family members had no idea they were gluten-free.", "name": "Indistinguishable from regular cookies", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam O'Connor", "datePublished": "2024-04-08", "reviewBody": "My celiac wife devoured these! It's been years since she's had a truly satisfying chocolate chip cookie, and these brought tears to her eyes. The crispy edges and chewy centers are absolute perfection.", "name": "Life-changing for celiacs", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Ling Wong", "datePublished": "2024-04-12", "reviewBody": "Finally found a reliable GF recipe! The almond flour really makes a difference in the texture. I've made these three times now and they turn out perfectly each time. Don't skip the chilling step - it's essential!", "name": "Consistently perfect results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anika Patel", "datePublished": "2024-04-15", "reviewBody": "Even my non-GF friends requested the recipe! These cookies have the perfect balance of crispy edges and chewy centers. The sea salt on top is a game-changer. I've made these twice already this week!", "name": "Crowd-pleaser for everyone", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Rafael Gutierrez", "datePublished": "2024-04-19", "reviewBody": "Best GF cookies I've ever tried! The detailed instructions really help achieve the perfect texture. My kids can't tell these are gluten-free and keep asking for them as their after-school treat. Thank you for this amazing recipe!", "name": "Family favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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