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Gluten Free Chocolate Chip Cookies

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These gluten free chocolate chip cookies are soft and chewy in the center with crisp edges, delivering classic flavor using a simple flour swap. Perfect for anyone craving bakery-style cookies that are gluten free and optionally dairy free, nobody will suspect these aren't made with regular flour. The dough rests to develop its flavor and prevent spreading for cookies that look and taste just like childhood favorites.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 2 hours 40 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1/2 cup butter regular or dairy free
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1/3 cup dark brown sugar
  • 1 large egg room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups Bob’s Red Mill GF 1:1 Baking Flour Blue Bag
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup chocolate chips

Equipment

  • Large mixing bowl
  • Electric mixer
  • Baking sheet
  • Parchment paper
  • Measuring cups and spoons
  • Wire rack
  • Cookie scoop or tablespoon
  • Microwave
  • Spatula or spoon
  • Round cookie cutter

Method
 

  1. Place the butter in a large mixing bowl. If it’s not at room temperature, microwave it for 20–30 seconds until soft but not melted. The butter should yield to gentle pressure without losing its shape.
  2. Add the granulated sugar, light brown sugar, and dark brown sugar to the softened butter and beat with an electric mixer until the mixture is light, creamy, and thoroughly combined.
  3. Mix in the egg and vanilla extract, continuing to beat until the mixture is smooth.
  4. Add the gluten free flour, baking soda, baking powder, and salt. Measure the flour by spooning it into your cup and leveling off (do not scoop). Mix on low speed until just combined.
  5. Stir in the chocolate chips with a spatula or spoon. Portion out the dough with 2 tablespoons per cookie, rolling each into a ball.
  6. Arrange the dough balls on a parchment-lined baking sheet. Chill the tray in the refrigerator for 2 hours. With about 15 minutes left, preheat your oven to 350°F (175°C).
  7. Bake 5–6 cookies per sheet for 10–14 minutes, depending on your preferred consistency. For a gooey center, remove the cookies when the edges are set but the centers still appear slightly underdone. Bake just one sheet at a time so the cookies have room to spread.
  8. Immediately after baking, encircle each cookie with a round cookie cutter and swirl lightly to create neat, round shapes. While hot, press a few extra chocolate chips into the tops if you wish.
  9. Once the cookies have cooled, transfer them to a wire rack. Store in an airtight container for 3–5 days.

Nutrition

Calories: 150kcal

Notes

For the best texture, allow the dough to chill for the full two hours before baking, as it keeps the cookies thick and chewy. Both regular and dairy free butter will work, as well as your choice of chocolate chips. The dough and baked cookies can be frozen for longer storage; freeze dough balls after chilling and bake from frozen, adding a few extra minutes. Store cooled cookies in an airtight container for up to five days. Enjoy them on their own, with milk, or crumbled over ice cream.

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