Gluten-Free Chocolate Chip Cookies (Print Version)
Enjoy chewy gluten-free cookies with crisp edges and rich chocolate in every bite.
# List of Ingredients:
→ Dry Ingredients
01 - 2 1/4 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 - 1/2 cup unsalted butter, softened
06 - 1/2 cup coconut oil or additional unsalted butter, softened
07 - 3/4 cup light brown sugar, packed
08 - 1/2 cup granulated sugar
09 - 2 large eggs
10 - 2 teaspoons pure vanilla extract
→ Add-Ins
11 - 1 1/2 cups semi-sweet chocolate chips
12 - 1/2 cup chopped walnuts or pecans (optional)
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium mixing bowl, whisk together the gluten-free flour, baking soda, baking powder, and fine sea salt.
03 - In a large bowl, beat softened butter, coconut oil, light brown sugar, and granulated sugar until light and creamy, about 2 minutes using an electric mixer or whisk.
04 - Add eggs one at a time, mixing well after each addition. Blend in vanilla extract.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
06 - Fold in semi-sweet chocolate chips and chopped nuts if using.
07 - Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10 to 12 minutes until the edges are golden and centers remain soft.
09 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- Uses simple pantry staples you probably have on hand
- No gritty texture or dry crumb that some gluten-free cookies struggle with
- Ready to eat in less than thirty minutes start to finish
- Perfect for sharing with friends or anyone with gluten sensitivity
02 -
- Cookies are completely gluten-free and safe for celiac diets
- They freeze beautifully and reheat well for up to three months
- Great base for ingredient swaps if you want nuts dried fruit or white chocolate
03 -
- Use room temperature ingredients for even mixing and soft chewy results
- Weigh your flour blend if possible for the most consistent texture
- Do not skip the resting stage on the baking sheet This helps keep edges crisp and centers gooey Baking at the right temperature makes a difference if your oven runs hot or cold try an oven thermometer