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gluten free chocolate chip cookies on a cooling rack

Gluten Free Chocolate Chip Cookies


  • Author: Jenna Barnard
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes + 2 hours chilling
  • Yield: 15-16 cookies 1x

Description

You would never guess that these chocolate chip cookies are gluten free. They’re soft and chewy on the inside, crispy on the outside, and loaded with chocolate chips!


Scale

Ingredients

  • 1/2 cup (110g) unsalted butter, melted 
  • 1/2 cup (110g) dark brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
  • 1 large egg + 1 egg yolk
  • 1 cup + 1 tbsp (150g) gluten free all-purpose flour with xathan gum (I recommend this one)
  • 1/2 cup (60g) oat flour *SEE NOTES 
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (80g) bittersweet chocolate, chopped
  • 1 cup (160g) semisweet chocolate chips + a handful more for sprinkling
  • Flaky sea salt for sprinkling

Instructions

  1. Whisk together the flour, oat flour, baking soda, and salt and set aside.
  2. Cream together the melted butter and sugars until it turns into a paste-like consistency (mix on medium-high speed with the paddle attachment for 3-5 minutes).
  3. Mix in the vanilla and eggs until smooth. Scrape down the bowl and mix again.
  4. Mix in the dry ingredients. Once combined, fold in the chocolate.
  5. Use a large cookie scoop and scoop the cookie dough side-by-side on a small tray lined with wax paper. You should have 15-16 cookies. Dot the tops with a few more chocolate chips and place in the fridge for at least 2 hours.
  6. Once chilled, bake at 375F on a large baking sheet lined with parchment paper (do not use a silpat). Bake 5-6 cookies at a time for 10-12 minutes. They should be lightly golden around the edges and puffed/doughy in the center.
  7. Right when you take them out of the oven, quickly push in the sides of the cookies using the inside curve of a fork (see picture in post). They’ll spread quite a bit, so pushing in the sides to form perfectly round cookies gives you wrinkly and crispy edges. 
  8. Sprinkle the tops with a little flaky sea salt and transfer to a cooling rack.
  9. Allow them to cool for about 15 minutes then dig in!

Notes

  1. *Oat flour is preferred, but almond flour can also be used. Add an additional tablespoon of the all purpose gluten free flour when using almond flour. 

Keywords: gluten free chocolate chip cookies, gluten free cookies, gluten free

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