Gluten-Free Chocolate Chip Cookies

These gluten-free chocolate chip cookies have become my go-to for every gathering when someone asks for allergy-friendly treats that taste just like the originals The chewy centers and crisp edges always win people over even those who are not gluten-free ask for the recipe

I made these first for my niece who cannot have gluten and ever since they have been a standing request at family birthdays and bake sales

Ingredients

• Gluten-free all-purpose flour blend with xanthan gum: gives structure and chew look for blends that include xanthan gum for reliable results
• Baking soda and baking powder: help give the cookies their iconic lift double check labels to be sure they are gluten-free
• Fine sea salt: balances cookie sweetness and deepens flavors choose fine grains for even mixing
• Unsalted butter: brings out richness and creaminess softened butter is easiest for whipping
• Coconut oil or extra butter: adds moisture and a hint of depth opt for refined coconut oil for a milder flavor
• Light brown sugar: develops the chewy center and caramel undertones look for fresh soft sugar that packs well
• Granulated sugar: provides crisp edges and extra sweetness makes for more classic cookie texture
• Large eggs: bind everything and add tenderness use eggs at room temperature for best mixing
• Pure vanilla extract: rounds out flavor avoid imitation for the richest taste
• Semi-sweet chocolate chips: create melty pockets and gooey bites go for high-quality chips if you want standout cocoa flavor
• Chopped walnuts or pecans (optional): for crunch and nutty warmth choose fresh nuts and chop just before adding for best results

Instructions

Preheat and Prep:

Set your oven to three hundred fifty degrees Fahrenheit and line two baking sheets with parchment paper This ensures easy cleanup and prevents sticking

Whisk Dry Ingredients:

In a medium bowl whisk together gluten-free flour baking soda baking powder and salt Stir thoroughly to evenly distribute all rising agents and make sure no lumps remain

Cream Butters and Sugars:

In a large bowl beat together the softened butter coconut oil brown sugar and granulated sugar Beat for two minutes until the mix is light creamy and slightly fluffy This step is crucial for chewy centers

Combine Eggs and Vanilla:

Beat in the eggs one at a time fully incorporating each Add vanilla extract and mix until smooth The dough should look glossy and consistent

Incorporate Dry Mix:

Gradually add the dry ingredients to the wet mixture Stir gently just until combined Overmixing can result in tough cookies Aim for streak-free even dough

Fold in Chocolate and Nuts:

Gently fold in chocolate chips and optional nuts Spread them evenly but do not overwork the dough or the cookies may turn out dense

Shape the Cookies:

Drop tablespoon-sized dough mounds on your prepared baking sheets Space the dough two inches apart These cookies will spread while baking

Bake to Golden Edges:

Bake in the oven for ten to twelve minutes watching for golden edges and soft centers The cookies should still look slightly underbaked in the center for maximum chewiness

Cool and Transfer:

Allow cookies to cool on the baking sheet for five minutes then move to a wire rack to cool completely This step sets the texture and makes them easy to handle

Pin It

Brown sugar is my favorite ingredient here because it keeps the inside so tender and rich It reminds me of my grandma’s famous cookies which were always chewy in the middle Baking these on rainy Sundays with my daughter is now a sweet tradition

Storage Tips

Keep the cookies in an airtight container at room temperature for up to four days For longer storage freeze baked cookies in a single layer then transfer to a freezer bag Thaw on the counter or warm in the oven for fresh flavor and texture

Ingredient Substitutions

Swap butter for vegan butter or extra coconut oil to make the cookies dairy-free Always check your chocolate chip and nut labels to avoid hidden gluten and allergens You can leave out the nuts or use seeds instead if needed

Serving Suggestions

Try serving these cookies warm with milk or a scoop of vanilla ice cream For a playful touch drizzle with melted chocolate or sprinkle a pinch of flaky sea salt before baking These also make fantastic ice cream sandwich cookies when slightly underbaked

Pin It

Baking these cookies always brings people together Whether you enjoy them fresh out of the oven or freeze some for later their flavor and texture make every bite memorable

Recipe Questions & Answers

→ Can I substitute coconut oil for butter?

Yes, you can use additional coconut oil or vegan butter instead of regular butter for a dairy-free version.

→ Does the gluten-free flour need xanthan gum?

It's recommended to use a gluten-free flour blend with xanthan gum for chewy, cohesive cookies.

→ How do I prevent cookies from spreading too much?

Try chilling the dough for 30 minutes, and ensure baking sheets are cool before adding more dough.

→ Can I add nuts to these cookies?

Yes, chopped walnuts or pecans can be folded in for extra crunch and flavor, but are entirely optional.

→ Is there a vegetarian option available?

These cookies are naturally vegetarian; simply ensure chocolate chips are free of animal-derived additives.

→ How should the cookies be stored?

Keep cookies in an airtight container at room temperature for up to 4 days or freeze for longer freshness.