Gluten Free Chocolate Chip Cookies
These delightful cookies bring all the classic flavors of traditional chocolate chip cookies without the gluten, featuring a rich buttery flavor, chewy texture, and melty chocolate chips.
Ingredients
For the Cookie Base
- 1 cup butter, softened Ensure butter is at room temperature.
- 1 cup brown sugar Can substitute with coconut sugar.
- 1/2 cup granulated sugar Can use coconut sugar for a healthier option.
- 2 large eggs Can substitute with flaxseed meal or egg substitute.
- 2 teaspoons vanilla extract Enhances flavor.
- 2 cups gluten-free all-purpose flour Make sure it contains xanthan gum.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips Dark or dairy-free options can be used.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy.
- Beat in the eggs one at a time, making sure each is well incorporated before adding the next. Stir in the vanilla extract.
- In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
- Gradually add the dry mixture to the butter mixture, mixing well until just combined.
- Gently stir in the chocolate chips until evenly dispersed throughout the dough.
Baking
- Drop tablespoonfuls of dough onto ungreased cookie sheets, ensuring they are spaced about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the cookie sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
For an extra delicious treat, consider pairing these cookies with vanilla ice cream. Measure flour accurately to avoid overly thick cookies. Experiment with chilling the dough for enhanced flavor.