Gluten-Free Brown Sugar Chocolate Chip Cookies (Print Version)
Soft, chewy gluten-free cookies loaded with chocolate chips and brown sugar for perfect texture
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups gluten-free all-purpose flour blend with xanthan gum
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
05 - 3/4 cup unsalted butter, melted and slightly cooled
06 - 1 1/4 cups packed light brown sugar
07 - 1 large egg, room temperature
08 - 1 large egg yolk, room temperature
09 - 2 teaspoons pure vanilla extract
→ Add-ins
10 - 1 1/2 cups semisweet chocolate chips
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt until well blended.
03 - In a large bowl, combine melted butter and brown sugar. Whisk vigorously until smooth and glossy, approximately 1 minute.
04 - Add the egg, egg yolk, and vanilla extract to the butter mixture. Whisk until fully incorporated and uniform in color.
05 - Gradually stir the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix just until combined—avoid overmixing to prevent tough cookies.
06 - Gently fold in the chocolate chips until evenly distributed throughout the dough.
07 - Scoop dough into 2-tablespoon portions, placing them 2 inches apart on the prepared baking sheets.
08 - Bake for 11 to 13 minutes, or until edges are lightly golden brown and centers appear set.
09 - Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- The brown sugar creates these caramel undertones that make people forget they are gluten-free
- They stay soft for days, which is rare for any chocolate chip cookie
02 -
- Gluten-free dough behaves differently. It will feel sticky and soft, and that is normal. Do not keep adding flour trying to make it look like regular cookie dough.
- The chill time in the notes is optional for texture, but I find it makes the dough much easier to scoop. If you are struggling with sticky dough, pop the bowl in the fridge for 30 minutes.
03 -
- Weigh your flour if possible. Gluten-free flour compresses differently than wheat flour, and measuring by cups can be inconsistent
- Room temperature eggs incorporate better than cold ones. I set mine out about 30 minutes before I start baking