Description
These Gluten-Free Chocolate Chip Cookies are soft, chewy, and perfectly golden — loaded with gooey chocolate chips and made without any gluten, yet just as delicious as the classic version.
Ingredients
- 2 ¼ cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup coconut oil (or more butter)
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups semisweet chocolate chips
- ½ cup chopped nuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together gluten-free flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat butter, coconut oil, brown sugar, and granulated sugar until light and creamy (about 2–3 minutes).
- Add eggs one at a time, beating after each addition. Mix in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in chocolate chips (and nuts if using).
- Scoop 1½-tablespoon portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For dairy-free cookies, use vegan butter and dairy-free chocolate chips.
- Chill the dough for 30 minutes before baking for thicker, chewier cookies.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American