Gluten-Free Chocolate Chip Cookies
These gluten-free chocolate chip cookies are crispy, buttery, and really easy to make. (Dairy-free option included.)
Ingredients
- 1 cup butter or dairy-free spread, melted and slightly cooled or (8 ounces; 226 grams)
- 1 cup brown sugar (7 ½ ounces; 212 grams)
- ½ cup granulated sugar (3 ½ ounces; 100 grams)
- 2 large eggs (about 4 ounces; 113 grams out of shell)
- 2 teaspoons vanilla extract
- 2 ¼ cups gluten-free flour (11 ¼ ounces; 318 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (12-ounce) bag chocolate chips
Instructions
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Adjust oven rack to the middle position. Preheat oven to 350°F. Line two baking sheets with parchment paper.
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In a large bowl, combine melted butter with the brown and granulated sugar. Mix until smooth. Add eggs and vanilla extract. Stir until smooth.
Add the gluten-free flour, baking soda, and salt. Mix the dough until a soft dough forms. Add chocolate chips. Stir to combine.
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Drop dough, about one tablespoon each, onto prepared baking pan. Bake until edges are set, about 12 minutes.
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Cool cookies on the pan for a few minutes and then transfer to a wire rack to cool completely. Store cookies in an airtight container for up to 5 days.
Recipe Notes
Gluten-free flour. This recipe was tested with Bob's Red Mill 1:1 Gluten-Free Flour blend. Using a different flour blend can result in different results.
Dairy-Free Option. Replace the melted butter with a dairy-free spread and the chocolate chips with dairy-free chocolate chips.
Brown Sugar. Light or dark brown sugar can be used. Dark brown sugar gives the cookies a stronger molasses flavor and darker color.