I finally nailed gluten free chocolate chip cookies! I cannot tell you how many different recipes I’ve gone through trying to get that chewy, non grainy, gluten-y texture. It was one of the treats I missed most after kicking wheat out of my life. These are SOFT, they are CHEWY, they are “I accidentally ate 5 in a row” yummy. Also I’ll let you in on a little secret. I’ve made these twice for wheat eaters and didn’t tell anyone they were gluten free. They received praise and accolades both times. These cookies aren’t just “good for being gluten free.” They are just plain good.
Soft & Chewy Gluten Free Chocolate Chip Cookies
Recipe adapted from Cup4Cup Soft & Chewy Chocolate Chip Cookies
This recipe will yield about 4 dozen cookies. I often find I have plenty with just halving the recipe. If you like thicker less spread out cookies, place in fridge on cookie sheet for half an hour before baking. I bake however many I need and freeze the rest to pull out dough as needed.
- 1 C softened butter (salted)
- *1/4 C granulated sugar
- *2 C brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 1/2 cups multipurpose gf flour(I use Cup4Cup)
- 1/2 tsp baking soda
- 3/4 teaspoon salt
- *2 C chocolate chips
- Preheat oven to 350 degrees
- Cream together butter and sugars until fluffy.
- Add eggs, vanilla, and mix well.
- Add gluten free flour, baking soda, and salt. Mix until well blended.
- Mix or stir in chocolate chips until fully mixed into dough.
- Drop rounded spoonfuls of dough onto ungreased cookie sheet
- Bake for 10-12 minutes. Take out when tops are set and begin to brown. Cool for a few minutes before transferring onto cooling rack.
- To lessen the caloric impact I often use 1/8 C stevia baking blend instead of granulated sugar and only use 1 1/2 C brown sugar
- If you really want a mouthful of chocolate every bite then add an extra 1/2 C of chocolate chips