Name: Chewy Gluten-Free Chocolate Chip Cookies!
Prep time: 13 min
Cook time: 12 min
Total time: 25 min
Ingredients: 1 cup + 1 tbsp (150g) gluten free all-purpose flour with xanthan gum; 1/2 cup (60g) oat flour; 1/4 tsp baking soda; 1/4 tsp salt; 1/2 cup (110g) unsalted butter, melted; 1/2 cup (110g) dark brown sugar, packed; 1/2 cup (100g) granulated sugar; 1 tsp vanilla bean paste; 1 large egg + 1 egg yolk; 1/2 cup (80g) bittersweet chocolate, chopped

The secret to truly irresistible gluten free cookies lies in the balance of flours and a precise chilling time. This gluten free cookies recipe delivers that coveted chewy texture and crispy edge without compromise. Whether you have dietary restrictions or simply enjoy a fantastic cookie, this recipe is designed to impress. Crafting the perfect gluten free cookie can be tricky, but by using a blend of all-purpose gluten-free flour with xanthan gum and oat flour, we achieve a texture that rivals traditional recipes. I’ve found that proper chilling is crucial for preventing spread and developing deep flavor.

⏱ Time: 25 min

👥 Servings: 15-16

📊 Level: Easy

🥗 10 ingredients

Chewy Gluten-Free Chocolate Chip Cookies!

Gluten Free Cookies: Bake delicious, chewy chocolate chip cookies with perfect crispy edges. Master this recipe for a delightful, crowd-pleasing dessert.

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Prep Time 13

Cook Time 12

Total Time 25

Servings: 16

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

1 cup + 1 tbsp (150g) gluten free all-purpose flour with xanthan gum
1/2 cup (60g) oat flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (110g) unsalted butter, melted
1/2 cup (110g) dark brown sugar, packed
1/2 cup (100g) granulated sugar
1 tsp vanilla bean paste
1 large egg + 1 egg yolk
1/2 cup (80g) bittersweet chocolate, chopped

Method

Whisk together the flour, oat flour, baking soda, and salt and set aside.
Cream together the melted butter and sugars until it turns into a paste-like consistency (mix on medium-high speed with the paddle attachment for 3-5 minutes).
Mix in the vanilla and eggs until smooth. Scrape down the bowl and mix again.
Mix in the dry ingredients. Once combined, fold in the chocolate.
Use a large cookie scoop and scoop the cookie dough side-by-side on a small tray lined with wax paper. You should have 15-16 cookies. Dot the tops with a few more chocolate chips and place in the fridge for at least 2 hours.
Once chilled, bake at 375F on a large baking sheet lined with parchment paper (do not use a silpat). Bake 5-6 cookies at a time for 10-12 minutes.
Right when you take them out of the oven, quickly push in the sides of the cookies using the inside curve of a fork to form perfectly round cookies with wrinkly and crispy edges.
Sprinkle the tops with a little flaky sea salt and transfer to a cooling rack.

Notes

– Use a gluten-free all-purpose flour blend that already contains xanthan gum for the best structure and chewiness.
– Don’t skip the chilling time! This is essential for the cookies to hold their shape and develop a richer flavor.
– For perfectly round cookies with crinkly edges, use the ‘fork trick’ right after they come out of the oven. Gently push the edges inward with the curve of a fork.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

Use a gluten-free all-purpose flour blend that already contains xanthan gum for the best structure and chewiness.
Don’t skip the chilling time! This is essential for the cookies to hold their shape and develop a richer flavor.
For perfectly round cookies with crinkly edges, use the ‘fork trick’ right after they come out of the oven. Gently push the edges inward with the curve of a fork.

Master these gluten free chocolate chip cookies for a dessert that everyone will adore. Experiment with different types of chocolate or a sprinkle of sea salt to improve your batch. Happy baking!