Gluten Free Chocolate Chip Cookies
Indulge in rich, gooey chocolate chip cookies that are gluten-free yet satisfyingly delicious.
Ingredients
Dry Ingredients
- 1 cup gluten-free flour Use a high-quality blend for the best results.
- 1/2 cup brown sugar Packed for maximum sweetness.
- 1/4 cup granulated sugar
- 1/2 teaspoon baking soda Helps cookies rise.
- 1/4 teaspoon salt Balances sweetness.
Wet Ingredients
- 1/2 cup unsalted butter Softened for easy mixing.
- 1 large egg Binds ingredients.
- 1 teaspoon vanilla extract Adds aromatic flavor.
Chocolate
- 1 cup chocolate chips Use semi-sweet or dark.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add the egg and vanilla extract, mixing until well blended.
Mixing Dry Ingredients
- In another bowl, whisk together the gluten-free flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
Adding Chocolate Chips
- Fold in the chocolate chips gently.
Baking
- Line a baking sheet with parchment paper.
- Drop spoonfuls of dough onto the baking sheet, leaving space for spreading.
- Bake for 10 to 12 minutes or until the edges are golden brown.
- Allow cooling on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For chewy cookies, chill the dough for an hour before baking. Experiment with adding spices like cinnamon for extra flavor. To store, keep cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.