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Gluten-free chocolate chip cookies cooling on a wire rack.

Easy Gluten-Free Chocolate Chip Cookies

Recipe Note: For best results, use Bob's Red Mill 1-to-1 Gluten-Free Baking Flour.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 22

Ingredients

  • 1 ¼ cups Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (5 ounces; 142 grams)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons butter, melted and cooled slightly (3 ounces; 85 grams)
  • ½ cup packed dark brown sugar (3 ¾ ounces; 106 grams)
  • ¼ cup granulated sugar (1 ¾ ounces; 50 grams)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup chocolate chips (6 ounces; 170 grams)

Instructions

  1. Preheat oven to 350℉. Line two baking sheets with parchment paper.

  2. Whisk together the gluten-free flour, baking soda, and salt together in a medium bowl.

  3. In a large bowl, combine the melted butter, dark brown sugar, granulated sugar, and vanilla extract. Mix until smooth.

  4. Add the egg and mix until combined. The mixture should look like thick caramel sauce. Stop the mixer and add the gluten-free flour mixture. Mix on medium speed until a thick dough forms. Add the chocolate chips and stir until incorporated.

  5. Drop dough, about two tablespoons each, onto prepared cookie sheet. (A cookie scoop makes this easy.) Space cookies about 2 inches apart.

  6. Bake until golden brown, about 10 minutes. Rotate the baking sheets halfway through baking.
  7. Allow the cookies to cool for five minutes and then transfer to a wire rack to cool.
  8. Repeat with remaining dough, allowing cookie sheet to cool between each batch.

  9. Store cookies in an airtight container for up to five days or freeze cooled cookies for up to three months.