Gluten Free Chocolate Chip Cookies Recipe

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: cookies

Calories: 222kcal

Author: Becky Hardin

Indulge in the delight of these Gluten Free Chocolate Chip Cookies that are exceptionally soft, moist, and chewy! You'll be amazed at how these delicious cookies achieve the perfect texture without gluten. The secret ingredient? Cornstarch!

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Equipment

Ingredients

8 tablespoons salted butter 113 grams, melted (1 stick)
½ cup granulated sugar 100 grams
¼ cup dark brown sugar 53 grams
1 large egg 50 grams, room temperature
1 teaspoon pure vanilla extract 4 grams
1½ cups Bob's Red Mill 1:1 Gluten Free Flour 222 grams
½ teaspoon Bob's Red Mill Corn Starch
½ teaspoon Bob's Red Mill Baking Soda 3 grams
¼ teaspoon coarse kosher salt
1 cup milk chocolate chips 170 grams

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer fitted with the beater attachment, beat the butter and sugars until creamy, about 2 minutes.
8 tablespoons salted butter, ½ cup granulated sugar, ¼ cup dark brown sugar
Add the vanilla and egg and beat on low for 15 seconds. It's important not to overbeat the egg so that your cookies stay soft.
1 large egg, 1 teaspoon pure vanilla extract
Add the flour, corn starch, baking soda, and salt. Mix until it becomes crumbly (this is crumblier than a normal dough.)
1½ cups Bob's Red Mill 1:1 Gluten Free Flour, ½ teaspoon Bob's Red Mill Corn Starch, ½ teaspoon Bob's Red Mill Baking Soda, ¼ teaspoon coarse kosher salt
Add in the chocolate chips and beat until just combined. Use your hands to bring the dough together and form a large ball.
1 cup milk chocolate chips
Make 1½-inch balls with the dough and place them on the baking sheet, spaced out quite a bit to allow for spreading.
Bake for 10-11 minutes and remove from the oven. Trust me on the time; you do not want to overbake. They'll look puffy and just barely browned on the edges. Allow to rest on the hot baking sheet for at least 15 minutes and they will flatten a bit and be just perfect!

Video

Notes

Feel free to use your favorite chocolate chips in place of the milk chocolate chips.
You can add other mix-ins as well, such as nuts or candy pieces.
Adding cornstarch thickens the dough, so that they expand as they bake. As they cool, the outside will solidify and become just a little bit crispy, while keeping them extra soft in the middle.
As always, be careful not to over bake the cookies. This will make them the wrong kind of chewy. It's better to take them out slightly on the gooey side, because they will crisp up as they cool. You want them to turn just slightly golden brown in the oven.
The cornstarch will also keep the cookies from spreading out too thin, which is something that often happens with gluten free chocolate chip cookies. If you run into that issue, it most likely means you didn't use enough flour. But no need to worry about that with this recipe!
Chilling cookie dough before baking it is another way to keep cookies from spreading out too thin. It can also change the texture of the cookies, and some people prefer to always do this when making cookies, but I don't think it's necessary. I prefer to bake my cookies as soon as possible!

Storage: Store gluten free chocolate chip cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition