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Craving cookies but can’t eat gluten? No problem! You can make yummy gluten-free chocolate chip cookies with just a few simple ingredients. These treats are soft, chewy, and packed with chocolatey goodness.
You’ll need gluten-free flour, butter, sugar, eggs, vanilla, and of course, chocolate chips. Mix them up, scoop onto a baking sheet, and pop them in the oven. In no time, you’ll have warm, gooey cookies that everyone will love – whether they’re gluten-free or not!
Exact Ingredients (Plus Possible Substitutes)
Here’s what you’ll need to make delicious gluten-free chocolate chip cookies:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon molasses
For the dry ingredients:
- 2 1/4 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
Don’t have all these items? No worries! Try these substitutes:
- Replace butter with coconut oil for dairy-free cookies
- Swap granulated sugar with coconut sugar
- Use a flax egg instead of a regular egg for vegan cookies
- Try different mix-ins like nuts or dried fruit instead of chocolate chips
For the gluten-free flour, you can make your own blend:
- 1 cup rice flour
- 1/2 cup millet flour
- 1/2 cup tapioca flour
- 1/4 cup potato starch
- 1 teaspoon xanthan gum
Mix these ingredients well before using in your recipe. Happy baking!
Instructions
Preheat your oven to 350°F. Line baking sheets with parchment paper.
Mix dry ingredients in a bowl: gluten-free flour, baking soda, and salt.
In a separate bowl, cream butter and sugars until fluffy. Add eggs and vanilla, mixing well.
Gradually add dry ingredients to wet mixture. Stir in chocolate chips.
Scoop dough onto prepared sheets, leaving space between cookies.
Bake for 10-12 minutes until edges are golden. Let cool on sheets for 5 minutes.
Transfer cookies to a wire rack to cool completely.
Enjoy your homemade gluten-free chocolate chip cookies!
Tips:
- Chill dough for 30 minutes before baking for thicker cookies
- Use a cookie scoop for even sizing
- Don’t overbake – cookies will firm up as they cool
Tips, Tricks & Storing
Let your dough rest for 30 minutes before baking. This helps the gluten-free flour absorb moisture, leading to better texture.
Brown the butter for a richer flavor. Simply melt it in a pan until golden brown, then let it cool before using.
Use a high-quality gluten-free flour blend. This can make a big difference in taste and texture.
For extra chewy cookies, add a tablespoon of cornstarch to your dry ingredients.
Chill the dough for at least an hour before baking. This prevents spreading and creates thicker cookies.
Use a cookie scoop for uniform sizes. This ensures even baking and a professional look.
Store your cookies in an airtight container at room temperature for up to 5 days.
Freeze baked cookies for up to 3 months. Wrap them individually in plastic wrap, then place in a freezer bag.
You can also freeze cookie dough balls. Place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
For crispy cookies, flatten the dough balls slightly before baking. For softer cookies, leave them as balls.