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Gluten Free Chocolate Chip Cookies

These delicious gluten-free chocolate chip cookies offer the perfect balance of crispy edges and chewy centers. Made with simple gluten-free ingredients, they're easy to prepare and taste just as amazing as traditional chocolate chip cookies. The addition of flaky sea salt adds a nice contrast to the sweetness, making these cookies perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert, Snack
Cuisine American, Gluten-Free
Servings 8 Cookies
Calories 180 kcal

Equipment

  • 1 Mixing bowls (large and medium)
  • 1 Wooden spoon or spatula
  • 1 Measuring cups and spoons
  • 1 Whisk
  • 1 Baking sheet
  • 1 Parchment paper
  • 1 Cooling rack
  • 1 Electric mixer (optional but recommended)

Ingredients
  

  • 1 cup gluten-free all-purpose flour blend
  • 1/2 teaspoon xanthan gum if not already in your flour blend
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup chocolate chips dairy-free if needed
  • Flaky sea salt for topping

Instructions
 

  • Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, xanthan gum (if needed), baking soda, and salt.
  • Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
  • Add Wet Ingredients: Beat in the egg and vanilla extract until fully incorporated.
  • Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  • Add Chocolate Chips: Fold in the chocolate chips.
  • Scoop Dough: Using a cookie scoop or tablespoon, portion the dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
  • Bake: Bake for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft.
  • Cool and Salt: Remove from the oven and immediately sprinkle with flaky sea salt while the cookies are still warm. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
  • Freezing Dough: You can portion the dough and freeze it for up to 3 months. Simply bake from frozen, adding 1-2 minutes to the baking time.
  • Vegan Option: Substitute the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use vegan chocolate chips.
  • Cookie Texture: For crispier cookies, bake for the full 12 minutes. For chewier cookies, remove them from the oven when they still look slightly underdone (about 10 minutes).
  • Gluten-Free Flour: Make sure to use a high-quality gluten-free flour blend that contains xanthan gum or add it separately if your blend doesn't include it.
Keyword Chocolate Chip Cookies, Gluten-Free, Dessert