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Gluten Free Cookies Recipe

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Soft, chewy gluten-free chocolate chip cookies with crispy edges and a tender center. Made with simple ingredients, these cookies taste exactly like traditional chocolate chip cookies—no one will guess they’re gluten-free!

Ingredients

Scale
  • 2¼ cups gluten-free 1-to-1 baking flour (with xanthan gum)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups gluten-free semi-sweet chocolate chips
  • ¾ cup chopped walnuts or pecans (optional)

Instructions

  • reheat and prepare: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
  • Mix dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, and salt until well combined. This ensures even distribution of leavening agents. Set aside.
  • Cream butter and sugars: In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together on medium-high speed for 3-4 minutes until light and fluffy. This incorporates air and creates a tender texture. Scrape down the sides of the bowl as needed.
  • Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until fully incorporated. The mixture should look smooth and creamy.
  • Combine wet and dry: Reduce mixer speed to low. Gradually add the flour mixture to the wet ingredients, mixing just until no flour streaks remain. Don’t overmix, as this can make cookies tough.
  • Fold in mix-ins: Using a rubber spatula, gently fold in the chocolate chips (and nuts if using) until evenly distributed throughout the dough.
  • Portion the dough: Using a cookie scoop or tablespoon, drop rounded portions of dough onto prepared baking sheets, spacing them about 2 inches apart. For uniform cookies, use a 2-tablespoon cookie scoop.
  • Bake: Bake for 10-12 minutes, or until edges are golden brown but centers still look slightly underdone. Don’t overbake! The cookies will continue cooking on the hot pan after removal.
  • Cool: Let cookies cool on the baking sheet for 5 minutes (this allows them to set), then transfer to a wire rack to cool completely. They’ll firm up as they cool.
  • Enjoy: Serve warm with a glass of cold milk, or store in an airtight container for later enjoyment!

Notes

  • Flour matters: Different gluten-free flour blends can produce slightly different results. Stick with 1-to-1 baking blends that contain xanthan gum for best results.
  • Don’t overbake: Gluten-free cookies can dry out more easily than traditional cookies. Remove them when centers still look soft.
  • Chill dough option: For thicker cookies, refrigerate dough for 30 minutes before baking.
  • Check chocolate chips: Always verify your chocolate chips are certified gluten-free, as some brands process them on shared equipment.

Nutrition

Find it online: https://focialy.com/gluten-free-cookies-recipe/