A classic cookie turned gluten free, I know you guys are gonna flip for these warm, gooey, and delicious Gluten Free Chocolate Chip Cookies!
Although I’m not gluten free, I do have friends and family that follow a gluten free diet for one reason or another.
Back in high school my friend (Hiiiiii Emily 👋) decided to remove gluten from her diet.
Her birthday was right around the corner, so, of COURSE, I googled “How to Make a Gluten Free Chocolate Cake”.
I got all the ingredients and made the cake.
What was supposed to be a delicious, dense, flourless, gluten free chocolate cake, actually turned into a moldy mess of a cake, because I forgot to put it in the fridge and left it out for god knows how long.
I DID do a little taste test before it got moldy and I gotta say, it wasn’t very good anyway.
Moral of the story, gluten free baking has come a loooooooong way since I was in high school.
Perfect example: these Gluten Free Chocolate Chip Cookies.
This is definitely not my first gluten free cookie, but it might just be one of the best and easiest. The gluten free cookies I’ve made in the past have required what seems like 5,000 different flours and other weird ingredients I hardly ever have on hand (ahem, xanthan gum anyone?), so my goal today was to make a super EASY, no weird ingredients allowed, Gluten Free Chocolate Chip Cookies.
8 years ago, that probably wouldn’t have happened, but NOW?
There are so many cup-for-cup gluten free flour blends that can work perfectly in your fave chocolate chip cookie recipe.
Today, I used Bob’s Red Mill, but you can totally use your favorite cup-for-cup gluten free flour.
We’re gonna start by whisking together our dry ingredients: GF flour, cornstarch, baking powder, baking soda, and salt.
Set that aside while you beat COLD butter until fluffy. We’re using cold butter, because we want these bad boys to be ultra fluffy.
Then we’re gonna add in sugar (brown AND granulated), an egg, vanilla, and then the dry ingredients.
All that’s left is to stir in the chocolate chips. I highly recommend you use semi-sweet chunks AND dark chocolate chips <— sooooooo goooooood.
Now. Word to the wise. DON’T EAT THE RAW DOUGH. Gluten Free flour, raw, tastes fuuuuuunky (to me at least), but something magical happens when they’re baked, so just trust me, don’t eat the cookie dough (try THIS gluten free edible cookie dough instead) and wait until you bake ‘em up THEN d.e.v.o.u.r.
Gluten free or not, you guys are gonna love these.
These Gluten Free Chocolate Chip Cookies are fluffy, tender, and the all around perfect cookie for you gluten free readers who’ve been missing out on the classic homemade cookie.
What’s your fave gluten free cookie? Show Me the Yummy!
Also, be sure to check out these other gluten free dessert recipes!
- 1 1/2 cup Gluten Free Cup for Cup Baking Flour I like Bob's Red Mill
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter cold and cut into cubes, 1 stick
- 1/3 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg cold
- 1/2 tablespoon vanilla extract
- 1/3 cup semi-sweet chocolate chunks
- 1/3 cup dark chocolate chips
- Whisk together dry ingredients in a large bowl: flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In your stand mixer, cream cold butter until fluffy, about 1-2 minutes.
- Add in brown sugar and granulated sugar.
- Beat for an additional 2 minutes.
- Scrape down the sides of your bowl.
- Pour in egg and vanilla and mix until just combined.
- Add flour mixture.
- Stir in chocolate chips.
- Line a 9x13 in baking sheet with parchment paper or a silicone mat.
- Scoop dough into balls, using a cookie scoop, and chill dough for at least 1 hour.
- Preheat oven to 375 degrees F.
- Bake for 10-12 minutes or until golden brown and cooked.**
- Serve and enjoy!
*Read your labels, some brands MAY contain gluten.
**Don’t under bake or I think they have an after taste - Trevor on the other hand did not and liked them slightly underdone.
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