Gluten-Free Chocolate Chip Cookies
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If you’re on the hunt for a gluten-free chocolate chip cookie that taste just like the real deal, look no further—it’s almost hard to believe these are gluten-free!
As a chef and a mom, I’m no stranger to kitchen challenges—especially when it comes to my kids’ ever-changing preferences. Recently, my daughter switched to a gluten-free diet, sparking my interest in gluten-free baking. My first experiment? Chocolate chip cookies, a household favorite. After countless attempts (and gritty disappointments), I’m thrilled to share a gluten-free chocolate chip cookie recipe that truly delivers.
While gluten-free cookies can’t entirely escape their signature grittiness, these come remarkably close to the real thing. So close, in fact, you’d hardly guess they’re gluten-free. They’re a cookie I’d happily serve to anyone, gluten-free or not.
What You’ll Need To Make Gluten-Free Chocolate Chip Cookies
- Butter:Â Provides richness and flavor to the cookies.
- Granulated Sugar and Brown Sugar: Sweeten the dough, adding moisture and contributing to the cookies’ chewiness and caramelization. Light or dark brown sugar will work here.
- Vanilla Extract: Adds warm, aromatic flavor.
- Eggs: Bind the ingredients together and add structure to the dough.
- Baking Powder and Baking Soda: Helps the cookies rise.
- Gluten-Free Measure-For-Measure Flour: This specially blended flour is designed to replace all-purpose flour in recipes without additional adjustments. It contains alternative flours and binders, such as rice flour, tapioca starch, and xanthan gum, to mimic the structure and texture of wheat-based flour in baked goods.
- Semi-Sweet Chocolate Chips: Add sweet pockets of chocolate flavor. Feel free to swap them out for milk chocolate chips, white chocolate chips, butterscotch chips, peanut butter chips, or chocolate chunks. Some chocolate chips may be processed in facilities that also process wheat products; be sure to read the label to ensure your chips are certified gluten-free.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the butter and both sugars.
Beat on medium speed (or high speed if using a hand mixer) for 4 minutes, or until light and fluffy, scraping down the sides and bottom of the bowl as necessary.
Add the vanilla and eggs.
Beat for 2 minutes more.
Add the dry ingredients and water.
Mix on low speed until the dough is uniform.
Mix in the chocolate chips.
Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm.
Drop the dough in firmly packed 1.5-inch balls onto a parchment-lined baking sheet, spacing them about 3 inches apart.
Bake for 13 to 15 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.
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Gluten-Free Chocolate Chip Cookies
If you’re on the hunt for a gluten-free chocolate chip cookie that taste just like the real deal, look no further—it’s almost hard to believe these are gluten-free!
Ingredients
- 2¾ cups gluten-free measure-for-measure flour, spooned into measuring cup and leveled off (see note)
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks (1 cup) unsalted butter, at room temperature
- ¾ cup granulated sugar
- ¾ cup (packed) light or dark brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 tablespoons water
- 1⅓ cups (9 oz) semi-sweet chocolate chips, with additional chips set aside for dotting on top of the dough balls just before baking
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and both sugars on medium speed (or high speed if using a hand mixer) for 4 minutes, or until light and fluffy, scraping down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl.
- Add the dry ingredients and water and beat on low speed until the dough is uniform. Mix in the chocolate chips.
- Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours or overnight. (Alternatively, if you don't want to wait, form the dough into 1.5-inch balls, place on the baking sheets as instructed below, and chill in the freezer until firm, about 20 minutes.)
- Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
- Drop the dough in firmly packed 1.5-inch balls onto the prepared baking sheet, spacing them about 3 inches apart. If you'd like the cookies to look extra chocolatey and tempting after baking, press a few additional chocolate chips gently onto the top of each dough ball. Bake for 13 to 15 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with the remaining cookie dough, refrigerating the dough between batches. The cookies will keep in an airtight container at room temperature for up to 3 days.
- Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. To freeze, roll the dough into balls, let set on a baking sheet in the freezer for about 1 hour, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) The baked cookies can also be frozen for up to 3 months. Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
- Note: When shopping for gluten-free flour, you'll typically find two primary options: "gluten-free all-purpose flour" and "gluten-free measure-for-measure flour." For this recipe, opt for the measure-for-measure variety (I use King Arthur), as it's a one-to-one substitute for regular flour, including necessary binders that improve the texture of baked goods.
Nutrition Information
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- Per serving (20 servings)
- Serving size: 2 cookies
- Calories: 264
- Fat: 14 g
- Saturated fat: 8 g
- Carbohydrates: 34 g
- Sugar: 20 g
- Fiber: 1 g
- Protein: 3 g
- Sodium: 143 mg
- Cholesterol: 143 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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