Gluten-Free Vanilla Bean Chocolate Chip Cookies (Print Version)

Soft gluten-free cookies bursting with real vanilla bean flavor and loaded with chocolate chips.

# 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 fine sea salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened
05 - 2/3 cup packed light brown sugar
06 - 1/3 cup granulated sugar
07 - 1 large egg
08 - 1 vanilla bean, seeds scraped (or 2 teaspoons pure vanilla extract)
09 - 2 tablespoons milk (dairy or unsweetened almond milk)

→ Add-ins

10 - 1 cup semi-sweet chocolate chips
11 - 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 bowl, whisk together gluten-free flour, baking soda, and salt until evenly combined.
03 - In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 2 minutes.
04 - Add egg, vanilla bean seeds (or vanilla extract), and milk. Beat until fully incorporated and smooth.
05 - Gradually mix dry ingredients into wet mixture until a smooth, cohesive dough forms.
06 - Gently fold chocolate chips and nuts (if using) into the dough using a spatula until evenly distributed.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, leaving approximately 2 inches of space between each cookie.
08 - Bake for 10 to 12 minutes until edges are lightly golden brown while centers remain soft.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • Nobody will guess these are gluten-free until you tell them
  • The vanilla bean seeds create these incredible little flavor bursts throughout each bite
02 -
  • Gluten-free dough behaves differently—if it feels warm or soft, refrigerate for 30 minutes before baking
  • Every gluten-free flour blend absorbs moisture differently, so trust your eyes over exact measurements
03 -
  • Weigh your flour if possible—gluten-free blends pack down differently than wheat flour
  • Room temperature ingredients make all the difference in texture and mixing success

Go Back