Gluten Free Chocolate Chip Cookies

Ingredients

• 113 g (½ cup)salted butter
• 100 g (½ cup)granulated sugar
• 110 g (½ cup)light brown sugar
• 5 ml (1 teaspoon)pure vanilla extract
• 1 largeegg
• 180 g (1½ cups)gluten-free all-purpose flour
• ½ teaspoonbaking soda
• ¼ teaspoonbaking powder
• ½ teaspoonfine sea salt
• 170 g (1 cup)chocolate chips

Instructions

1. 1

   Prepare the trays

   Heat the oven to 190°C (375°F). Line two baking sheets with parchment paper and set them aside.

2. 2

   Mix dry ingredients

   In a small bowl, combine the gluten-free flour, baking soda, baking powder and sea salt. Set aside.

3. 3

   Cream butter and sugars

   Using a stand mixer fitted with the paddle attachment, beat the butter with both sugars until light and fluffy.

4. 4

   Add egg and vanilla

   Add the egg and vanilla extract, then beat until combined.

5. 5

   Combine the dough

   Add the dry ingredient mixture and beat until the dough is uniform throughout.

6. 6

   Stir in chocolate

   Add the chocolate chips and stir until they are evenly spread through the dough.

7. 7

   Shape the cookies

   Scoop out 1½-tablespoon (about 22 ml) portions of dough, roll them into balls and arrange them on the prepared baking sheets at least 5 cm (2 inches) apart. The recipe typically fits 8 or 9 cookies on each sheet.

8. 8

   Bake until barely set

   Bake in the preheated oven for 9–10 minutes, until the cookies are barely set.

9. 9

   Cool the cookies

   Leave the cookies on the baking sheet for 5–10 minutes, then transfer them to a wire rack to cool completely.

What are gluten-free chocolate chip cookies?

Chocolate chip cookies are a classic American bake, usually made with a buttery dough, brown and white sugars, and chocolate pieces. This version swaps standard flour for a gluten-free all-purpose blend while keeping the familiar cookie format.

Creaming the butter and sugars builds a light base, while the short bake helps leave the centres soft. The recipe makes 16 cookies, so it suits sharing or keeping a small batch on hand.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 2g protein, 29g carbs, 9g fat.

The flour and sugars provide most of the carbohydrates, while butter and chocolate chips contribute much of the fat. The egg adds a little protein, but each cookie is not a substantial protein source; serve it after a meal or alongside yoghurt or a glass of milk if you want a more balanced snack.

Choosing the flour and chocolate

Gluten-free flour: Use an all-purpose blend intended for baking. Different blends can absorb moisture differently, so measure the stated amount carefully rather than adding extra flour by eye.

Chocolate chips: Chips keep their shape well in the dough and give the cookies distinct pockets of chocolate. Distribute them evenly so each portion gets some.

Creaming the butter and sugars

Soft butter: It should yield to a gentle press but not look melted or greasy. Butter at this texture creams more easily with the sugars.

Mixing cue: Beat until the mixture looks lighter and fluffy, then add the egg and vanilla. Scrape the bowl if needed so the ingredients combine evenly.

Getting the dough texture right

Dry mixture: Whisking the flour, raising agents and salt together first helps spread them through the dough. Add this mixture to the butter base and stop once no dry patches remain.

Chocolate: Fold or stir the chips through at the end. This avoids breaking them up during the longer mixing stages.

Spacing and baking cues

Room to spread: Leave at least 5 cm between dough balls, arranging about 8 or 9 per tray as directed. Use two sheets so the cookies have space as they bake.

Barely set: Begin checking at 9 minutes. The cookies may still look soft when they come out; they firm up as they rest on the hot baking sheet.

Cooling and serving

On the tray: Let the cookies stand for 5–10 minutes before moving them. This gives their delicate warm centres time to set enough for transfer.

To finish: Move them to a wire rack to cool completely, or enjoy one while it is still warm and the chocolate is soft. They are good on their own or alongside a glass of milk or a hot drink.

Recipe notes & tips

• Use a kitchen scale for the flour if possible, since cup measurements can vary with how the flour is packed.
• Check that your chocolate chips and flour blend are labelled gluten-free if that is important for your needs.
• Keep the dough portions similar in size so they bake at roughly the same rate.
• Leave the cookies on the baking sheet for the full 5–10 minutes before lifting them.
• Start checking at 9 minutes, as the edges and centres can set at different rates.

Variations

• Use chopped chocolate: Replace the chips with chopped chocolate for a mix of larger pieces and smaller flecks.
• Add nuts: Stir chopped walnuts or pecans into the dough with the chocolate chips.
• Choose dark chocolate: Use dark chocolate chips for a less sweet, more cocoa-forward bite.
• Add a pinch of spice: Mix a small pinch of cinnamon into the dry ingredients for a gentle warm note.

Common mistakes to avoid

• Using melted butter: The dough texture can change; use softened butter that is not greasy or liquid.
• Overmixing after adding flour: The dough only needs to become uniform, so stop once no dry patches remain.
• Crowding the trays: Cookies need room to spread; leave at least 5 cm between dough balls.
• Baking until deeply browned: These are meant to come out barely set; check them after 9 minutes.
• Moving them too soon: Warm cookies can be fragile, so leave them on the tray for 5–10 minutes first.

How to store

Once completely cool, store the cookies in an airtight container at room temperature and eat within 3–4 days. To warm one, heat it briefly in the microwave; avoid overheating, which can make it tough.

Frequently asked questions