Gluten Free Chocolate Chip Cookies
These gluten free chocolate chip cookies are buttery-soft in the center, lightly crisp around the edges, and packed with melty chocolate chips in every bite. Best of all, they don't taste like a “gluten-free version” of a cookie. They taste like the real thing.
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Ingredients
- ½ cup unsalted butter softened
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup Bob's Red Mill 1-to-1 Gluten Free Baking Flour
- ½ cup brown rice flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- In a medium bowl, whisk together the Bob's Red Mill 1-to-1 flour, brown rice flour, baking soda, baking powder, and salt.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
- Add the egg and vanilla extract. Mix until fully combined.
- Add the dry ingredients and mix on low speed just until combined. The dough should be thick, soft, and scoopable.
- Fold in the chocolate chips.
- Using a scale, portion the dough into seven 3.5-ounce balls and place them on a parchment-lined baking sheet.
- Cover and refrigerate overnight. This resting time allows the gluten-free flour to fully hydrate and helps create a thicker, chewier cookie.
- When ready to bake, preheat the oven to 360°F.
- Place the chilled dough balls several inches apart on a parchment-lined baking sheet.
- Bake for 12 to 15 minutes, or until the edges are lightly golden brown and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Don'toverbake. The cookies will continue to set as they cool.
For the best texture, bake one test cookie first and adjust as needed.
Store in an airtight container for up to 3 days.
For the best texture, bake one test cookie first and adjust as needed.
Store in an airtight container for up to 3 days.
