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stack of gluten free cookies
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Gluten Free Chocolate Chip Cookies

Cookies so delicious you won't even miss the gluten!  
Course Cookies
Cuisine American
Prep Time 15 minutes
Cook Time 14 minutes
freeze dough 30 minutes
Total Time 29 minutes
Servings 36 cookies
Calories 173kcal
Author Leigh Anne Wilkes

Equipment

Ingredients

  • 4 1/4 cups gluten free flour mix
  • 1 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 2 1/2 sticks salted butter, room temperature (1 1/4 C butter)
  • 1 1/4 cups packed brown sugar
  • 1 cup granulated sugar plus 3 Tbsp
  • 2 large eggs
  • 1 Tbsp vanilla extract
  • 18 oz chocolate chips

Instructions

  • Cream butter and sugar until very light, about five minutes.
  • Add eggs, mixing well after each.
  • Add in vanilla.
  • Add in dry ingredients. Mix until just combined.
  • Add in chocolate chips.
  • Refrigerate dough two hours (I put it in the freezer for 30 minutes)
  • Use a cookie scoop to form balls of dough and place on a parchment paper lined baking sheet.
  • Bake at 350 degrees F oven on prepared cookie sheets.
  • Bake 12-14 minutes or until lightly golden brown.

Notes

  1. You can use a ready made gluten free flour mix. I recommend using Bob's Red Mill Gluten-Free Cup for Cup flour mix.
  2. Switch up your chocolate chips by using milk chocolate chips, white chocolate chips or dark chocolate chips. My favorite is a combination of milk, white and semi sweet chocolate chips!
  3. Add in a cup of chopped walnuts or pecans for some extra crunch in your cookies.
  4. If you need these cookies to be dairy-free use vegan butter.

Nutrition

Serving: 3g | Calories: 173kcal | Carbohydrates: 33g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 124mg | Potassium: 34mg | Fiber: 1g | Sugar: 22g | Vitamin A: 45IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 0.8mg