Best Gluten-Free Chocolate Chip Cookies

These gluten-free chocolate chip cookies are absolutely delicious! They have crispy edges, soft and chewy middles, and a wonderful chocolate flavor. This recipe uses common ingredients you probably already have, making it easy to bake a treat you’ll want to make again and again. Let’s get baking!

Ingredients: What You’ll Need

The key to these amazing cookies is using the right ingredients:

Butter: Softened butter works best for mixing. For a dairy-free version, use a vegan butter substitute like Country Crock Plant Butter Sticks or Earth Balance.

Brown Sugar: This sugar gives the cookies a chewy texture and a caramel-like sweetness.
Granulated Sugar: This balances the sweetness and helps create those crispy edges.
Egg: The egg helps hold the cookies together. For a vegan option, you could try an egg replacer like Bob’s Red Mill Powdered Egg Replacer, though I haven’t tested it in this recipe.
Vanilla Extract: Vanilla adds a warm, comforting flavor.
Gluten-Free Flour: I recommend Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour for the best results. Make sure your flour blend has xanthan gum in it.Baking Soda: This helps the cookies rise.
Salt: Salt balances the sweetness and makes all the flavors pop. A sprinkle of sea salt on top after baking adds a special touch.
Gluten-Free Chocolate Chips: Use dark or semi-sweet chocolate chips, like Enjoy Life Dark Chocolate Morsels, so the cookies aren’t too sweet.

Tips for Perfect Gluten-Free Cookies

Here are a few things to keep in mind for the best cookies:

Chill the Dough: Letting the dough rest in the fridge for 24-48 hours makes a big difference in flavor and texture.
Use a Scoop: Using a cookie scoop makes sure all your cookies are the same size so they bake evenly. Roll each scoop of dough into a smooth ball.
Extra Chocolate Chips: Before baking, press a few extra chocolate chips onto the top of each cookie. This makes them look beautiful!
Cooling Time: Let the cookies cool on the baking sheet for 5 minutes before you move them to a wire rack to cool completely. This helps them hold their shape.

The Magic of Chilling Dough

Chilling the dough is really important. It not only stops the cookies from spreading too much, but it also makes the flavors stronger and helps the gluten-free flour absorb the moisture. Think of it like a spa day for your cookie dough! If you don’t have a lot of time, even chilling the dough for 2 hours will help.

Baking Your Gluten-Free Chocolate Chip Cookies: Step-by-Step

Step 1: Mix the Sugars and Butter

In a large bowl or the bowl of a stand mixer, beat together the softened butter, brown sugar, and granulated sugar until it’s light and creamy.

Step 2: Add Egg and Vanilla

Scrape down the sides of the bowl. Add the egg and vanilla extract and mix until everything is well combined.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the gluten-free flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and mix until just combined.

Step 4: Add the Chocolate Chips

Stir in the chocolate chips until they’re evenly spread throughout the dough.

Step 5: Chill the Dough

Put the dough in an airtight container and refrigerate it for 24-48 hours. This is a key step for the best flavor and texture.

Step 6: Get Ready to Bake

Take the dough out of the fridge and let it sit at room temperature for 10-20 minutes. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Use a scoop or spoon to make balls of dough (about 2 tablespoons each). Place them on the baking sheet, leaving some space between each cookie. Gently press a few extra chocolate chips on top of each cookie.

Step 7: Bake the Cookies

Bake the cookies for 8-10 minutes, or until the edges are golden brown and the centers look just slightly pale. Let the cookies cool on the baking sheet for 5 minutes before moving them to a cooling rack to cool completely.

Freezing Tips

Freezing the Dough: Scoop the chilled dough onto a baking sheet lined with parchment paper. Freeze the dough balls until they are solid. Then, put the frozen dough balls in a freezer bag. You can bake them straight from frozen, but you might need to add a few extra minutes to the baking time.

Freezing Baked Cookies: Let the baked cookies cool completely. Then, put them in a freezer bag. They should be good for up to 3 months.

Why These Cookies Are Worth It

Taking the extra time to chill the dough and add those extra chocolate chips makes a huge difference. These cookies are so good, they taste like they came from a bakery. The combination of chewy centers, crispy edges, and rich chocolate flavor is irresistible!

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 2 hours 20 minutes
Servings: 18 cookies

Ingredients

1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups gluten-free baking flour blend (with binder)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup gluten-free chocolate chips

Directions

In a mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until smooth. Add in the egg and vanilla extract, mixing until well combined.

In a separate bowl, whisk together the gluten-free flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring until fully incorporated. Fold in the chocolate chips.

Cover the dough and chill it in an airtight container for at least 2 hours, although 24-48 hours is preferable for the best flavor.

When ready to bake, preheat the oven to 375°F and line a baking sheet with parchment paper. Roll about 2 tablespoons of dough into balls and place them on the sheet, spacing them out. Add extra chocolate chips on top if desired.

Bake for 8-10 minutes, or until the edges are golden brown. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack.

Store in an airtight container or freeze for up to 3 months.