Simple Gluten-Free Chocolate Chip Cookies
Simple gluten-free chocolate chip cookies filled with chunks of milk and dark chocolate. They are a bit on the larger side, but super yummy and loved by all chocolate chip cookie lovers, you can’t even tell they are gluten-free.
These are my family’s favorite chocolate chip cookies. Whenever you have chocolate chip cookie lovers in your home, you have to make sure you have a great recipe. They are super easy to make, but I like to elevate them a bit by using chopped chocolate instead of chips. However, there are times, when I do just grab a bag of chocolate chips and use those instead. The cookie dough uses simple ingredients, and comes together quickly. I like to make them on the larger side, but you can make them any size you want. This recipe makes a huge batch, so you could even use half the dough and freeze the rest for another time, or make half the recipe.
Why You'll Love This Recipe
- It makes a good quantity of cookies
- No chill time
- The dough freezes really well
- Gluten-free
- You can use chocolate chips or chocolate bars
The Chocolate
You can use whatever you want for your chocolate chips. Milk, dark, semi-sweet all work in this recipe, I even use the Enjoy Life brand from time to time and it always turns out great. However, I love to grab a good thick bar of dark and milk chocolate and mix them together. My favorite chocolate is the Trader Joe’s Pound Plus Chocolate, it comes in milk and dark chocolate. Besides being super yummy, I like that I can use more milk chocolate if that’s my favorite or vice versa. You can cut the chocolate into large and small chunks to get a nice variation in pieces throughout the batter. When cutting the chocolate you tend to get some shards and finer pieces, those all go into the batter. I think the shards make the batter even more yummy, because they tend to melt right into it.
Another chocolate option is Lindt Chocolate Bars, you can use four 4.4 oz bars of classic milk or dark chocolate the 70% version. I like to combine to packages of each.
Finally, the only thing I would caution you on is that these cookies use a good amount of chocolate, so if you don’t like as much chocolate, then cut back the amount used in the recipe.
Ingredients
Butter – Unsalted butter at room temperature
Sugar – This recipe calls for a combination of white and brown sugar. I have used both light and dark brown sugar with equal success.
Eggs – I use straight from the fridge eggs, but you can have them at room temp if you like.
Vanilla Extract – Please use pure vanilla extract and not the imitation vanilla, it truly makes a difference.
Flour – I have successfully used Cup 4 Cup and King Arthur Measure for Measure Flour with great success. Make sure your gluten-free flour has Xanthan Gum in it, if it doesn’t you will need to add it.
Xanthan Gum – Only needed if your gluten-free flour blend doesn’t have it already included in the mix.
Baking Soda – Please don’t confuse this with baking powder.
Chocolate Chips – You can use regular chocolate chips, milk or dark chocolate, or you can do a mix of both. Chocolate bars can be used. See the chocolate section on this post.
Flaky Sea Salt – Optional but adds a nice finishing touch.
Instructions
- Pre-heat the oven to 325°F. Line a baking sheet with parchment paper.
- If using chocolate bars, chop the chocolate into large, medium, and small pieces and set aside.
- In a large mixing bowl, beat the softened butter with both sugars until light and creamy.
- Add in the eggs and vanilla extract. Beat until smooth.
- Add in the gluten-free flour, salt, and baking soda. Mix well.
- Stir in the chocolate chips.
- To make large cookies, use a 1/4 cup measuring cup or large muffin scoop and drop the cookie dough onto the baking sheet. For a smaller size cookie use a small cookie scoop or spoon to drop the dough onto the cookie sheet.
- If making the large cookie bake approx. 15-18 minutes, until the edges are lightly browned.
- If making the smaller cookie bake approx. 8-11 minutes, until the edges red lightly browned.
- Sprinkle lightly wit the flaky salt.
Recipe Variations
Because I like to switch things up a bit from time to time, here are some ideas to mix into the cookie dough along with the chocolate chips:
Toffee Bits
Peanut Butter Chips
Chopped up caramel pieces
Nuts
Pretzel bitsÂ
Shredded Sweet CoconutÂ
Storage
Store covered at room temperature up to 2 days.
The dough can be frozen. When you are ready to bake simply bake from frozen, no need to thaw.
Simple Gluten-Free Chocolate Chip Cookies
Materials
- 2 Sticks Unsalted Butter- Softened
- 1 Cup White Sugar
- 1 Cup Light or Dark Brown Sugar
- 2 Large Eggs
- 1 Tsp Vanilla Extract
- 3 Cups Gluten-Free Flour
- 1 1/4 Tsp Xanthan Gum If Gluten-Free Flour blend does not have it in the mix already
- 1/2 Tsp Salt
- 1 Tsp Baking Soda
- 3 Cups Chocolate Chips Can use milk, dark or semi-sweet chocolate chips
- Flaky Sea Salt Optional
Instructions
- Pre-heat oven to 325°F. Line cookie sheet with parchment paper (optional).
- If using chocolate bars, chop chocolate into large, medium and, small pieces, set aside.
- In a large mixing bowl, beat the softened butter with both sugars until light and creamy.
- Add eggs and vanilla extract. Beat until smooth.
- Add the gluten-free flour, salt, and baking soda. Mix well.
- Stir in the chocolate chips.
- To make large cookies, use 1/4 cup measuring cup or a large muffin scoop and drop the cookie dough onto a baking sheet.
- Or for a smaller size cookie use a small cookie scoop or spoon to drop the dough onto the cookie sheet.
- If making the larger cookie bake approx 15-18 minutes, until the edges are lightly brown.
- If making the smaller cookie bake approx 8-11 minutes, until the edges are lightly brown.
- Sprinkle lightly with flakey sea salt (optional)
Notes
Nutrition
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