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!
- 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
- 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!
*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