Gluten Free Chocolate Chip Cookies
Delightful gluten-free chocolate chip cookies with a rich taste and soft, chewy texture that everyone can enjoy.
Ingredients
For the Cookie Dough
- 1/2 cup unsalted butter, softened Make sure your butter is softened to room temperature for the best texture.
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg Can be substituted with a flax egg for vegan option.
- 1 teaspoon vanilla extract
- 1.5 cups gluten-free all-purpose flour blend Use a good quality gluten-free flour blend.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup gluten-free chocolate chips Different types of chocolate chips can be experimented with.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the gluten-free flour blend, baking soda, and salt.
- Gradually add the flour mixture to the butter mixture, mixing until just combined.
- Fold in the gluten-free chocolate chips.
- Drop rounded tablespoons of dough onto the baking sheet, spacing them 2 inches apart.
Baking
- Bake for 10-12 minutes until the edges are golden brown.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for about a week. For longer storage, freeze them in a freezer bag for up to three months. Serve warm with milk or enjoy as a snack or dessert.