Salted Maple Chocolate Chip Cookies (Print Version)

Chewy maple chocolate chip treats with crisp edges and sea salt finish. Ready in 30 minutes.

# List of Ingredients:

01 - 2 cups gluten-free all-purpose flour blend (with xanthan gum)

02 - 1/2 tsp baking soda

03 - 1/2 tsp baking powder

04 - 1/2 tsp fine sea salt

05 - 1/2 cup unsalted butter, softened

06 - 1/2 cup pure maple syrup

07 - 1/3 cup light brown sugar, packed

08 - 1 large egg, room temperature

09 - 2 tsp pure vanilla extract

10 - 1 cup semi-sweet chocolate chips

11 - Flaky sea salt, for sprinkling

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.

02 - In a medium bowl, whisk together gluten-free flour, baking soda, baking powder, and fine sea salt until well blended.

03 - In a large bowl, cream the softened butter, maple syrup, and brown sugar until light and fluffy, approximately 2 minutes.

04 - Beat in the egg and vanilla extract until fully incorporated and smooth.

05 - Gradually add the dry ingredients to the wet ingredients, mixing just until the flour disappears. Do not overmix.

06 - Gently fold in the chocolate chips until evenly distributed throughout the dough.

07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing 2 inches apart to allow for spreading.

08 - Sprinkle each cookie with a small pinch of flaky sea salt for finishing.

09 - Bake for 11 to 13 minutes, until edges are golden brown but centers remain soft and slightly underdone.

10 - Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

01 -

The maple syrup creates this gorgeous caramel note you cant get from regular sugar alone
These cookies stay perfectly chewy for days which never happens with gluten-free baking

02 -

Overbaking is the enemy with gluten-free cookies pull them out when they still look slightly underdone in the center
The dough will feel stickier than regular cookie dough thats completely normal and they bake up perfectly

03 -

Weighing your flour instead of using measuring cups gives you the most consistent results
If your dough feels too soft to scoop chill it in the fridge for 15 minutes