soft and chewy gluten free chocolate chip cookies
Soft, chewy, and downright irresistible – these gluten-free chocolate chip cookies are about to become your new favorite treat. Trust me, no one will ever guess they’re gluten-free! These cookies are a staple in our household, and they never last very long. Whether you’re gluten-free by necessity or by choice, you’ll love having this recipe in your back pocket.
You don’t even need mixers for this recipe – I use a wooden spoon and mix everything by hand. It’s simple, fuss-free, and perfect for when you want cookies without pulling out all the gadgets.
One thing to keep in mind when baking these cookies is to avoid overbaking. They’ll come out of the oven looking pale and puffy, but don’t let that fool you. As they cool, they’ll settle into the perfect soft and chewy texture. It’s all part of the magic! And speaking of cookies, my grandmother Ina has a fantastic recipe for crunchy chocolate chip cookies that I’ll be sharing soon – stay tuned.
Gather Your Ingredients
- Gluten-free flour (I love Bob’s Red Mill 1-to-1 Baking Flour with xanthan gum)
- Baking soda
- Brown sugar
- White sugar
- Vanilla extract
- Chocolate chips
- Eggs
- Butter
- Salt – just a pinch (ish) is necessary
Bob’s Red Mill 1-to-1 flour is a game-changer for gluten-free baking. It already includes xanthan gum, so you don’t have to worry about adding it yourself. It’s my go-to for cookies, cakes, and just about everything else.
Tip! I shove (technical cooking term) a few more morsels in the raw cookie dough balls. This way when they bake up each cookie has a few morsels right on top.
Why You’ll Love This Recipe
- Soft and Chewy: These cookies are the ultimate comfort food with their melt-in-your-mouth texture.
- Easy to Make: No complicated steps or fancy equipment needed – just mix, bake, and enjoy.
- Crowd-Pleasing: Even non-gluten-free friends and family will devour these without a second thought.
- Customizable: Add nuts, swap the chocolate chips for chunks, or even sprinkle in a little sea salt on top.
Gluten Free Chocolate Chip Cookies
Equipment
- 1 mixing bowl
- wooden spoon
- measuring cups
- measuring spoons
- baking sheet
- Cooling Rack
Ingredients
- 8 tbsp butter salted or unsalted
- ½ cup brown sugar
- ¼ cup white sugar
- 1 tsp vanilla
- 1 egg
- 1½ cups gluten free flour I use Bob's Red Mill
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup chocolate chips I use semisweet morsels
Instructions
- Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with parchment paper.
- Melt butter in the microwave (takes about 45 seconds).
- In a bowl, mix the butter and the sugars until well combined. You can use a mixer or just mix by hand. Add in the vanilla and egg and mix until well combined. Do not overmix otherwise your cookies will be dense.
- In a separate bowl, whisk together the flour and baking soda.
- Add the flour mixture to the butter/sugar mixture and stir until it's a cookie dough consistency. Fold in chocolate chips.
- Place 1-inch dough balls on the cookie sheet and bake for 9 minutes. They will look kind of pale coming out of the oven, but that's ok. You do not want to overbake these. Allow them to cool slightly on the baking sheet and transfer to a cooling rack. Keep them in airtight container – trust me, they won't last long!
