Gluten Free Chocolate Chip Cookies
The BEST gluten-free chocolate chip cookies: soft, chewy, classic Toll House flavor, and 100% gluten-free (but you'd never know it!) This is an easy one-bowl recipe you’ll make again and again!
Ingredients
- ½ cup unsalted butter room temperature
- ⅔ cup packed light brown sugar
- ⅓ cup granulated sugar
- 2 tsp pure vanilla extract
- 1 large egg room temperature
- 1 ⅓ cup gluten free all purpose flour see notes
- ½ tsp baking soda
- ¾ tsp salt see notes
- 1 cup chocolate chips
Instructions
- Cream butter and sugars: Beat butter, brown sugar, and granulated sugar for 1–2 minutes with an electric mixer until light and fluffy. Add vanilla and beat again until combined.
- Add egg: Beat in egg until fully combined and fluffy.
- Mix in dry ingredients: Add baking soda and salt. Beat. Then add flour in two parts and mix until just combined.
- Stir in chocolate chips: Fold in chocolate chips evenly.
- Chill the dough (optional): Chill for 30 minutes to overnight to reduce spreading and enhance flavor. If chilled longer than 1 hour, let sit at room temp for 15–30 minutes before scooping.
- Scoop and prep: Scoop 1.5" dough balls onto parchment-lined sheet. Press each ball down slightly and top with extra chocolate chips if desired.
- Bake: Bake at 375°F for 7–9 minutes until edges are lightly golden and centers are still slightly underbaked. The centers should still appear a little "wet" when they come out of the oven. I highly recommend erring on the side of underbaking — trust me on this one. Don't worry, they'll continue to cook and firm up as they cool.
- Add flaky salt (optional): add a pinch of flaky salt to the top of the cookies after they come out of the oven to give them an extra sparkle and enhance that gourmet salty sweet flavor.
- Cool: Let cool slightly on the tray, then transfer to a wire rack.
Notes
- Gluten Free Flour: I use Bob’s Red Mill 1:1 Baking Flour (blue bag). Use a gluten-free blend with xanthan gum for best results.
- Room Temp Butter: Ideally allow your butter to sit at room temperature for a few hours to soften. In a pinch, microwave just until softened but not melted.
- Room Temp Egg: To bring egg to room temp quickly, place egg still in shell in a cup of warm water for a few minutes.
- Salt: Use 3/4 tsp table salt, or 1 to 1¼ tsp kosher salt depending on brand. Add a pinch of flaky salt on top after baking for extra salty sweetness.
- Chilling: Optional, but helps improve texture and flavor!
- Baking: Slightly underbake the cookies so that the centers remain soft and chewy after cooling.
- Break n' Bake: Freeze pre-scooped dough balls in a freezer bag and bake straight from frozen—add 1–2 minutes to bake time.
Nutrition
Calories: 131kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 17mgSodium: 100mgPotassium: 34mgFiber: 1gSugar: 13gVitamin A: 128IUCalcium: 17mgIron: 0.3mg
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