These gluten-free chocolate chip cookies were inspired by my famous chocolate chip cookies before I ever went gluten-free. I made them all the time & had my friends & family always requesting them! So I made them gluten-free but just as delicious!
The best gluten-free chocolate chip cookies
I am not exaggerating & this is not a drill, everyone… I am telling you these gluten-free chocolate chip cookies are a serious game changer, not only for my gluten-free friends but for anyone! They are so rich, decadent & soft yet slightly crunchy on the outside. They are sure to please anyone you share them with!
Can I make these gluten-free chocolate chip cookies lower in sugar?
First of all, yes I did use real white sugar & brown sugar for these cookies. I don’t bake with those ingredients often, as I like to opt for less processed sweeteners but from time to time I believe they are totally fine to indulge in.
That being said, if you do want to make them lower in sugar I have a few alternatives I can recommend. As I am sure you know by now, Lakanto is my go-to for lower sugar baking. I even made an eCookbook including it as my main sweetener of choice for most of the recipes! So if I was going to swap out the white sugar for something that won’t spike blood sugar I would use this. For a sugar-free brown sugar substitute, I would use this.
Can I make these gluten-free chocolate chip cookies dairy-free?
Yes! It is actually super easy too. All you need to do is to sub the butter for a dairy-free butter. My favourite is Miyoko’s. You could also totally try using coconut oil as well, which I can often swap 1:1 for butter in a lot of my recipes. Don’t like the coconut taste? Just opt for refined coconut oil, which doesn’t have that coconut flavour like extra-virgin coconut oil does.
How to make the best gluten-free chocolate chip cookies
So over the years, & my love for cookies has led me to fine tune a few no-fail tips & tricks for the best cookies. I love a good rich, fudgy, soft, chewy cookie & that is just what you will get with these, especially if you follow these tips I have below!
- Chill your dough. I know this is super hard to do (trust me) when all you want to do is bake & munch. But it does make a huge difference if you can chill your dough in the fridge or freezer for at least 20 minutes before baking.
- Roll your dough into cylinders not balls. This gives a nice chunky cookie, if you will. I found when I rolled my dough into balls they were still flattening out way too much. So I started rolling them into more of a cylinder shape & it made all the difference in how they baked.
- Remove your cookies from the oven when they are still slightly under-baked & let them cool on the baking tray for 5-10 minutes. They still bake a bit while on the hot tray but just the right amount compared to if you were to keep them in the oven. Once slightly cooled I like to move them to a wire rack to finish cooling. This tip alone has changed my cookie game & I swear by it!
Ingredients you will need for these gluten-free chocolate chip cookies
- Butter, softened (I like to use grass-fed. For a dairy-free option I would recommend Miyokos)
- White sugar (I use this one. For lower sugar I recommend this)
- Brown sugar (For lower sugar I recommend this)
- An egg
- Vanilla extract
- Pink salt
- Baking soda
- Gluten-free flour (I highly recommend this one), you can also use regular flour if you are not gluten-free
- Chocolate chips, these are my favourite dairy-free chocolate chips
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Gluten-Free Chocolate Chip Cookies
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 15 cookies 1x
Description
These gluten-free chocolate chip cookies were inspired by my famous chocolate chip cookies before I ever went gluten-free. I made them all the time & had my friends & family always requesting them! So I made them gluten-free but just as delicious!
Ingredients
- 1/2 cup butter, softened (I like to use grass-fed. For a dairy-free option I would recommend Miyokos)
- 1/3 cup white sugar (I use this one. For lower sugar I recommend this)
- 1/3 cup brown sugar (For lower sugar I recommend this)
- 1 egg
- 1/2 tsp vanilla extract
- 1/4 tsp pink salt
- 1/2 tsp baking soda
- 1 + 1/4 cup gluten-free flour (I highly recommend this one), you can also use regular flour if you are not gluten-free
- 3/4 cup chocolate chips (plus a few more for the top), these are my favourite dairy-free chocolate chips
Instructions
- Pre-heat your oven to 350 degrees F.
- Line a baking tray with parchment paper & set aside.
- Using a stand mixer, hand mixer or some good arm power, beat the softened butter with the sugars until smooth.
- Add in the vanilla, baking soda, salt & egg, mixing in well.
- Add your flour 1/2 cup at a time, mixing into the dough.
- Fold in your chocolate chips.
- Let the dough chill in the fridge or freezer for at least 20 minutes.
- Once chilled, remove from the fridge or freezer & roll into cylinders (not balls).*
- Bake for about 10-12 minutes, really making sure not to over-bake. I like to remove mine when they just begin to get browned & are still soft & dough-y in the middle.
- Once removed from the oven, let them cool on the pan for 5-10 minutes & then transfer to a wire rack.
- Once cooled, after baking following this method they should be soft in the middle, yet crunchier on the outside.
- Serve & enjoy!
Notes
*I find this produces the best final result. It allows the cookies to not spread too much when they are baking & makes them soft & chewy when the are cooled from the oven.
- Category: cookies
- Method: oven
- Cuisine: treat
Keywords: cookies, gluten free, chocolate chip
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Best GF cookies! They stay together really well for a Gf cookie and they are soft, not too crunchy!
★★★★★
The best news! All the things I look for in a good cookie! So glad you love them Kait! PS loved the mini egg twist you did 🙂