Gluten-Free Chocolate Chip Cookies Recipe

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Soft, chewy, and packed with gooey chocolate chips, these gluten-free cookies are the ultimate comfort treat. Whether you’re avoiding gluten by choice or necessity, this recipe delivers that classic homemade cookie taste with none of the wheat.

Ingredients:

  • 1 ½ cups gluten-free all-purpose flour (with xanthan gum)

  • ½ tsp baking soda

  • ¼ tsp salt

  • ½ cup unsalted butter, softened

  • ½ cup brown sugar, packed

  • ¼ cup granulated sugar

  • 1 large egg

  • 1 ½ tsp vanilla extract

  • 1 cup semi-sweet chocolate chips

  • Optional: ½ cup chopped nuts (walnuts or pecans)

  • Instructions:

    1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

    2. Mix dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, and salt.

    3. Cream butter and sugars: In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).

    4. Add egg and vanilla: Beat in the egg and vanilla extract until fully combined.

    5. Combine wet and dry: Gradually stir the dry ingredients into the wet mixture until just combined.

    6. Fold in chocolate chips (and nuts if using).

    7. Scoop dough: Drop spoonfuls of dough (about 1 ½ tablespoons each) onto the prepared baking sheet, spaced 2 inches apart.

    8. Bake for 9–12 minutes, or until edges are lightly golden and centers are still soft.

    9. Cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.

      Tips:

      • Chill the dough for 30 minutes for thicker cookies.

      • Use dairy-free butter and chocolate chips for a dairy-free version.

      • Store in an airtight container for up to 4 days—or freeze for longer freshness.

      • Enjoy every bite of these warm, melty gluten-free chocolate chip cookies—nobody will believe they’re gluten-free!

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