The BEST Gluten-free Chocolate Chip Cookies
Baked to perfection, these gluten-free chocolate chip cookies offer a soft, chewy center with a slightly crisp edge. Each bite is a heavenly combination of gooey melted chocolate and buttery cookie dough, making them an absolute treat for any dessert lover.
Ingredients
- 2 ½ Cups 1:1 Gluten-free Flour 310 g, I use King Author 1:1 Blend
- ⅓ Cup Cornstarch
- 1 Teaspoon Baking Soda
- 1 ¼ Teaspoon Salt
- ½ Cup Unsalted Butter Melted or use a dairy-free alternative like Earth Balance Sticks
- ¾ Cup Light Brown Sugar
- ⅓ Cup Sugar
- 1 Tablespoon Molasses
- 2 Teaspoons Vanilla
- 2 Large Eggs
- 1 Cup Chocolate Chips Make sure you are using gluten-free chocolate chips as well as dairy-free for making these cookies dairy-free
Instructions
- Preheat the oven to 350 degrees Farhenheit and place a piece of parchment paper on a baking sheet.
- Melt the butter in a bowl.½ Cup Unsalted Butter
- Whisk the sugar and brown sugar into the melted butter.¾ Cup Light Brown Sugar, ⅓ Cup Sugar
- Add the vanilla, molasses, and eggs to the bowl.1 Tablespoon Molasses, 2 Teaspoons Vanilla, 2 Large Eggs
- Whisk the flour, cornstarch, baking soda, and salt together in a separate bowl.2 ½ Cups 1:1 Gluten-free Flour, ⅓ Cup Cornstarch, 1 Teaspoon Baking Soda, 1 ¼ Teaspoon Salt
- Fold the dry ingredients into the sugar mixture. The dough might look like it won't come together, but it does; just keep folding in the flour.
- Add the chocolate chips to the dough and fold them.1 Cup Chocolate Chips
- Let the dough rest at room temperature for about 20 minutes before baking.
- Scoop the cookie dough into balls about 2 tablespoons in size. Be sure to leave room around the cookies to let them spread a little bit.
- Bake the cookies for 9-11 minutes. If you like your chocolate chip cookies a little on the softer side with gooey centers, bake for 9 minutes. If you like your cookies a little bit more fluffy, bake closer to 11 minutes. I do not reccommend baking these cookies longer than 11 minutes.
- Allow the cookies to rest on the baking tray for about 10-15 minutes before transferring them to a cooling rack.
- Enjoy your freshly baked cookies or store them in a container after they have fully cooled for later.
Notes
Tips for Making the Best Gluten-free Chocolate Chip Cookies
- Make sure your chocolate chips are gluten-free.
- Melt the butter, but don't overcook it. You don't want to lose any water from the butter.
- Measure the gluten-free flour by weight to get the most accurate amount. If you don't have a scale, fluff your flour blend before spooning it into a measuring cup and then leveling it off. Never scoop gluten-free flour.
- Use room temperature ingredients.
- Do NOT overwork your dough. The more you work your dough, the tougher it will be. For these gluten-free cookies, I like to hand mix with a whisk and a spatula to fold in the flour and chocolate chips.
- Let the dough rest for about 20 minutes at room temperature before scooping and baking. This helps the gluten-free flour ensure it is moist before baking.
- Check your oven temperature. If your oven thermometer does not read the correct temperature, you could be over or under-baking your cookies.
- Let the cookies cool on the tray for 10-15 minutes before transferring them to a cooling rack.
Nutrition
Calories: 172kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 26mgSodium: 206mgPotassium: 71mgFiber: 2gSugar: 13gVitamin A: 144IUCalcium: 24mgIron: 1mg
Tried this recipe?Let us know how it was!