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Ready for the best Gluten Free Chocolate Chip Cookies? It’s time to make these.
Can I just tell you all a secret? I’m a cookie fanatic too. That’s right, I LOVE cookies. I love cookies way more than I actually should and my waistline probably shares a little bit of that.
So when I make them now, I always try to make them when we are going to be sharing them with others, otherwise, I’d gladly enjoy the entire batch of cookies.
When I went gluten-free my dreams of cookies went out the window, I wasn’t sure if I’d ever have a tasty, delicious cookie again. That was until I discovered that with a simple swap of flour I could make the best Gluten Free Chocolate Cookies.
I have been making these tasty cookies since 2011, yep…that long! I actually had this posted YEARS ago; however, I’m now getting around to getting it updated. The cookies were always gone way too fast to get those pictures!
What flour should you use for gluten free cookies?
I use Better Batter All Purpose Flour religiously…literally in every recipe that calls for flour. It works as a 1:1 switch and these cookies are so good that you’d never actually know they were gluten-free.
In full disclosure, I do share menu plans with Better Batter each month. I have been using their products for more than 7 years now, though, and they are all absolutely wonderful. I highly recommend them.
I haven’t tried these cookies with other gluten free all purpose flours; however, they should work just the same as long as it’s a 1:1 switch between regular flour.
Tips for Making Gluten Free Chocolate Chip Cookies
The key with these cookies is it is all about that baking time to get the texture that you want. If you want soft, chewy cookies that are still soft the next day, go for 10 minutes in the oven. They may look a little soft when you take them out; however, they will harden up as they cool.
If you leave them in closer to 12-14 minutes, they will still be delicious but will be a crunchy cookie.
We like to go for that soft, chewy texture because really it’s hard to find that in a boxed gluten free cookie. So I tend to bake these on the shorter time of 10-12 minutes.
Another note when making cookies, it’s crucial to add in the ingredients in order. If there is one thing I’ve learned with baking is that there is an order to things.
If you are like me, I tend to just toss everything in the mixer as I have it on hand; however, with cookies or brownies even it’s best to add things in order that way it gets mixed together correctly.
If not, you can end up with some terrible batter real quick, all because of going out of order with the ingredients.
What do you need for Gluten Free Chocolate Chip Cookies?
- Unsalted Butter
- Granulated Sugar
- Brown Sugar
- Vanilla Extract
- Gluten Free All Purpose Flour
- Baking Soda
- Chocolate Chips
Now, are you ready for a delicious Gluten Free Chocolate Chip Cookie?
More Gluten Free Cookies:
- 2 1/4 Cup Gluten Free All Purpose Flour or Regular Flour
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 1 Cup Butter, Softened
- 3/4 Cup White Sugar
- 3/4 Cup Packed Brown Sugar
- 2 Eggs
- 1 Tsp Vanilla Extract
- 2 Cups Semi-Sweet Chocolate Chips
- Preheat oven to 375*.
- Combine all ingredients in a large mixing bowl or stand mixer in order, folding in the chocolate chips.
- Drop tablespoonfuls on an ungreased cookie sheet about 2 inches apart.
- Bake for 10-12 minutes. They need to still be soft and brown on the edges.
- Remove cookies and let them cool on the cookie sheet for 5 minutes.
- Move them carefully to a wire rack to finish cooling.
Nutrition Information:Yield: 36 Serving Size: 1 Servings
Amount Per Serving: Calories: 168 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 24mg Sodium: 146mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 1g Sugar: 13g Sugar Alcohols: 0g Protein: 2g