Super Easy Gluten-Free Chocolate Chip Cookies

Gluten-Free Chocolate Chip Cookies are crispy on the outside dense, chewy on the inside and made with everyday ingredients. Meet your new go to cookie recipe!

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Whenever someone asks what I do for a living I jokingly say, “I share gluten-free chocolate chip cookie recipes on the Internet.” It’s not entirely untrue and usually helps explain my unique job to new friends!

Friends, let me introduce you to the ultimate super easy chocolate chip cookie recipe you’ll ever need. Dense and chewy inside buttery and crispy outside these gluten-free cookies are perfect. I can’t wait for you to try them!

Simple Gluten-Free Chocolate Chip Cookies

My requirement for a gluten-free chocolate chip cookie is super easy: it must taste genuinely good. Not just  good for gluten-free but something anyone would eat and then want more.

These cookies hit the mark! Some people like their cookies soft and chewy others prefer thin and crisp. This recipe is the perfect blend of both styles  chewy and dense on the inside with a buttery crunch on the edges. Truly irresistible!

This recipe is nearly identical to the one I made as a child. I remember making the dough more than actually baking the cookies because I loved eating the dough. This recipe makes 1-1/2 dozen cookies so you won’t spend hours baking.

Ingredients Needed

I love that I always have the ingredients on hand for Gluten-Free Chocolate Chip Cookies. They’re all normal fridge and pantry staples. Here’s what you’ll need:

  • Butter: Let it soften to room temperature for easy mixing Vegan butter works too I like Country Crock Plant Butter Sticks and Earth Balance.
  • Brown sugar: For chewiness and sweetness.
  • Granulated sugar: Use for sweetness and a crisp edge.
  • Egg: I haven’t tested a vegan egg replacer in this recipe  but  Bob’s Powdered Egg Replacer works well in my Gluten-Free Sugar Cookie recipe.
  • Vanilla extract: For flavor.
  • Gluten-free flour baking blend: I used Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour blend. Results may vary with other blends  but make sure it has a binder like xanthan gum.
  • Baking soda: Reacts with the brown sugar to give the cookies a nice rise.
  • Salt: Balances the sweetness. A sprinkle of coarse sea salt on top of the warm cookies is highly recommended!

Gluten-free chocolate chips: I prefer Enjoy Life Dark Chocolate Morsels. Stick with dark or semi-sweet chocolate to avoid overly sweet cookies.

Tips for Gluten-Free Chocolate Chip Cookies

This isn’t a recipe to over think  but for perfect gluten-free cookies here are my top tips:

1. Rest the dough: For the best flavor and texture  let the dough rest for 24-48 hours before baking. I’ll explain more on that below.

2. Use a cookie scoop: For uniform cookies  use a scoop so each dough ball is the same size. Roll the dough between your palms to create a ball before placing on the cookie sheet for even baking.

3. Dot the top: For beautiful cookies  dot the dough balls with extra chocolate chips before baking.

4. Don’t rush cooling: Gluten-free cookies are more fragile when hot. Let them sit on the baking sheet for 5 minutes before moving them to a cooling rack.

Why You Should Refrigerate Your Cookie Dough

I first learned about chilling cookie dough from the viral New York Times Chocolate Chip Cookie recipe. It changed the way I bake cookies!
Chilling the dough prevents the cookies from spreading too thin. More importantly, it allows the flavors to meld and intensify. Tessa at Handle the Heat compares this step to letting cookies “marinate” to develop their flavors which I love.

After resting  the cookies bake and brown more evenly  achieving the perfect balance of chewy centers and crispy edges, and develop a richer  more complex flavor. The gluten-free flour hydrates producing cookies that aren’t grainy. Resting the dough makes a huge difference in the final cookie.
If you can’t wait 24-48 hours, let the dough chill for at least 2 hours before baking.

How to Make Gluten-Free Chocolate Chip Cookies

Step 1: Add softened butter, brown sugar  and granulated sugar to the bowl of an electric stand mixer or a large mixing bowl if using a hand mixer. Beat until smooth and creamy.

Step 2: Scrape down the sides of the bowl add an egg and vanilla extract  and beat again to combine.

Step 3: Whisk together gluten-free flour blend baking soda and salt in a medium bowl. Add the dry ingredients to the wet ingredients and beat to combine.

Step 4: Add the chocolate chips, then beat them to combine.

Step 5: Take the dough and put it in an airtight container; place it in the refrigerator for 24 – 48 hours.

Step 6: The gluten free cookie dough should be left on the counter for about 10-22 minutes so that it is easier to scoop out with ice cream scooper. The dough could be shaped into two tablespoon sized balls by rolling it between your hands before placing onto a parchment paper lined baking sheet.

PRO TIP:

If you want your cookies to look super professional, sprinkle some extra chocolate chips over top of each ball of dough before you bake them!

This step is very important because hot baked gluten free chocolate chip cookies are more delicate than regular old CCCs so they tend to fall apart if you try and transfer them piping hot oven-wis

Hot, freshly baked gluten-free cookies are more delicate than standard cookies and should not be moved while they are still hot as they will fall apart.

FAQs

How To Freeze the Dough and Cookies

The dough freezes just like regular chocolate chip cookies, as do the baked ones

To refrigerate your dough:

Place the rested cookie dough on a parchment paper that is laid on a baking sheet — you can stack the sheets up, just ensure you don’t allow the balls to stick to each other – then freeze them completely. Put the frozen dough into a Ziplock freezer bag and keep in the fridge for about 3 months.

• Place these cookies on a baking dish lined with waxed paper while still frozen and wait for some time before baking them. If necessary, increase the cooking time by some minutes.

To freeze the cookies:

First let chocolate chip cool entirely after which they can be stored in Ziplock freezer bags which are preferably small ones or gallon-sized ones and placed for an approximate 3 months duration in one’s refrigerator.

So go out there, make these INCREDIBLE Gluten-Free Chocolate Chip Cookies! Enjoy!

Super Easy Gluten-Free Chocolate Chip Cookies

Recipe by alltimecooking.comCourse: SnacksCuisine: AmericanDifficulty: Easy
Servings

18

servings
Prep time

30

minutes
Cooking time

30

minutes

Gluten-Free Chocolate Chip Cookies are crispy on the outside dense, chewy on the inside and made with everyday ingredients. Meet your new go to cookie recipe!

Ingredients

  • 1/2 cup (1 stick) butter

  • 1/2 cup brown sugar

  • 1/4 cup granulated sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1-1/4 cups gluten free flour baking

  • 1/2 teaspoon baking soda

  • rounded 1/4 teaspoon salt

  • 1 cup gluten free chocolate chips

Directions

  • Start by putting the butter brown sugar and granulated sugar in the bowl of an electric stand mixer. If you’re using a hand held mixer use a large mixing bowl instead. Beat until creamy and smooth, about 1 minute. Scrape the sides of the bowl and add egg and vanilla. Beat on medium speed until the egg is just mixed in.
  • In another medium bowl add gluten free flour, baking soda, salt then whisk to combine. Put dry ingredients into wet ones then mix till just combined. Stir in the chocolate chips until evenly distributed. Transfer the cookie dough into an airtight container and chill it in the refrigerator for 24-48 hours. If you’re in a hurry chill for at least 2 hours.
  • When ready to bake take the cookie dough out of the fridge and let it sit on the counter for 10 to 20 minutes to make scooping easier. Preheat oven to 375 degrees then line up half sheet pan with parchment paper.Scoop 2 tablespoons worth of dough roll between hands creating ball shape place on prepared baking sheet. Bake cookies for 8-10 minutes until edges turn golden brown and centers are pale brown.
  • Let the cookies cool on the baking sheet for 5 minutes before moving them to a cooling rack. This step is important because this amazing cookies are more delicate when hot. Once the cookies are completely cool store them in a gallon-size Ziplock bag or an airtight container.

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