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–+ servings
Gluten-Free Chocolate Chip Cookies

Deliciously Soft Gluten-Free Chocolate Chip Cookies to Love

Enjoy these Gluten-Free Chocolate Chip Cookies, soft, chewy, and perfect for everyone, regardless of gluten sensitivity.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter
  • 1 cup unsalted butter softened
  • 1 cup white cane sugar or coconut sugar for a caramel flavor
  • 1 cup light brown sugar packed
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract preferably pure
  • 3 cups gluten-free measure-for-measure flour King Arthur or Bob's Red Mill recommended
  • 1 teaspoon baking soda ensure it's fresh
  • 0.5 teaspoon salt omit if using salted butter
  • 2 cups chocolate chips semi-sweet or dark

Equipment

  • Mixing Bowl
  • electric mixer
  • baking sheets
  • Silicone mats or parchment paper
  • cookie scoop

Method
 

Baking Steps
  1. Preheat your oven to 350°F (175°C) and prepare baking sheets with silicone mats or parchment paper.
  2. In a large bowl, cream together softened butter, white sugar, and brown sugar for 3-4 minutes until light and fluffy.
  3. Add the egg and vanilla extract, mixing until well combined.
  4. Gradually blend in the gluten-free flour, baking soda, and salt until just combined.
  5. Fold in the chocolate chips.
  6. Scoop the dough onto the prepared baking sheets, leaving 2 inches between each cookie.
  7. Bake for 10-12 minutes until edges are golden, then let cool on sheets for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 15mgIron: 0.5mg

Notes

These cookies can be frozen for up to three months and stored in an airtight container at room temperature for one week.

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