Gluten-Free Chocolate Chip Cookies
These gluten-free chocolate chip cookies are soft, delicious, and ideal for any occasion. Their comforting texture and rich flavor make them a delightful treat for everyone.
Ingredients
For the Cookie Dough
- ½ cup butter (regular or dairy free) adds moisture and richness
- ⅓ cup granulated sugar provides sweetness and texture
- ⅓ cup light brown sugar adds depth and moisture
- ⅓ cup dark brown sugar enhances flavor with a slight caramel taste
- 1 large egg (room temperature) binds ingredients together
- 2 teaspoons vanilla extract adds warmth and flavor
- 1 ½ cups Bob’s Red Mill GF 1:1 Baking Flour acts as the primary structure
- ½ teaspoon baking soda helps cookies rise
- ¼ teaspoon baking powder contributes to leavening
- ¼ teaspoon salt balances sweetness
- 1 cup chocolate chips adds rich taste and texture
Instructions
Preparation
- Preheat your oven to 350°F.
- In a mixing bowl, cream together the softened butter, granulated sugar, light brown sugar, and dark brown sugar until smooth and fluffy.
- Add the large egg and vanilla extract to the mixture and beat until fully combined.
- Gradually sift in the GF baking flour, baking soda, baking powder, and salt. Stir until just combined.
- Gently fold in the chocolate chips with a spatula or wooden spoon.
Baking
- Line a baking sheet with parchment paper and drop tablespoons of dough onto the sheet, leaving space between each scoop.
- Bake until the cookies are golden around the edges and the centers are just set, usually around 10-12 minutes.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use softened butter and room temperature eggs. Store cookies in an airtight container to maintain softness, and experiment with different chocolate varieties.