Gluten-free babes! this one’s for you. And really for EVERYONE because these Gluten Free Chocolate Chip Cookies are soooooooo good, you’ll have no idea they’re GF. I promise!
My husband is a chocolate chip cookie monster, and so is our almost 4 year old. And they will both notice if there’s too much salt or if there’s not enough vanilla. And they are obsessed with these. I make these more often than the classics. So in short, MAKE THESE!
I am not gluten free, but on some days I do like to be. And I have friends and family that are. So this recipe was needed on my site!
Baking with GF flours is tricky. And most will tell you this truth, not all are the same! I like to use King Arthur 1:1 GF flour. I’ve always had great baking experiences with it.
for these cookies, chill time is VERY important. I know it’s also VERY annoying. But gluten free flours have a gritty texture and can sometimes make cookies or even cakes feel a bit gritty too. So 1 night in the fridge, will help the flour hydrate and absorb the wet ingredients.
Most GF flours are labeled 1:1 ratio. Meaning, if your recipe calls for 2 cups of AP flour, you would substitute exactly 2 cups of GF flour. In my experience, GF cookies need a bit more help & structure.
Ingredients for Gluten Free Chocolate Chip Cookies
- butter
- dark brown sugar
- granulated sugar
- vanilla (measured with your heart)
- egg
- apple cider vinegar
- GF flour 1:1 (with xanthan gum)
- corn starch
- baking soda
- salt
- chocolate chips & chunks (semisweet chunks & milk chocolate chips)
Apple cider vinegar sounds a bit odd, I know, but it helps these cookies rise and give them the structure that they need! And for texture, the cornstarch is key for tender and soft cookies.
I like to use 2 different kinds of chocolate, for texture and flavor. Chopped semisweet chocolate for those melty pools of slightly bitter notes & milk chocolate chips for a smoother and sweeter taste.
These gluten free chocolate chip cookies are incredibly delicious. Crisp chewy edges, soft middles, puddles of chocolate throughout. You can’t beat ‘em!
Gluten Free Chocolate Chip Cookies
Ingredients
- 10 tbsp butter
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- 3 tsp vanilla extract
- 1 large egg
- 2 tsp apple cider vinegar
- 1⅓ cup gluten free flour 1:1 ratio (with xanthan gum)
- 3 tbsp corn starch
- 1 tsp salt
- 1 cup chocolate chips a mixture of milk & semisweet
Instructions
- Melt the butter in a small saucepan and on low-medium heat for 5-6 minutes until lightly golden brown in color. Stir often. Set aside.
- Add the brown butter to the bowl of a stand mixer along with the sugars & vanilla. Using a paddle attachment, mix until combined. add in the egg & apple cider vinegar. continue mixing for 1-2 minutes. Add in the remaining dry ingredients. Using a spatula, fold in the chocolate. Cover and chill the dough in the fridge for at least 4 hours, preferably overnight (highly recommend).
- Preheat the oven to 350. Using an ice cream or cookie scoop, roll the dough into balls and place them on a parchment lined sheet pan 2 inches apart. Bake for 11-13 minutes until edges are crisp. Finish with flake alt (optional). Allow the cookies to cool on the pan for 10 minutes. Enjoy warm!
