Awesome Gluten Free Chocolate Chip Cookies
Indulge in the ultimate treat with these Awesome Gluten-Free Chocolate Chip Cookies, a recipe that transforms a classic favorite into a celiac-friendly delight without compromising on flavor or texture. Made with a gluten-free all-purpose flour blend and a hint of xanthan gum for that perfect chewy consistency, these cookies boast a rich, buttery base and are loaded with semi-sweet chocolate chips for every chocolate lover’s dream. With just 15 minutes of prep time, this quick and easy recipe yields two dozen soft, golden cookies that strike the perfect balance between crispy edges and gooey centers. Whether you serve them fresh out of the oven or save them for later, these gluten-free chocolate chip cookies are guaranteed to be a crowd-pleaser for anyone craving a sweet, homemade treat. Perfect for gluten-free baking enthusiasts and chocolate chip cookie lovers alike!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum (if it's not already in the flour blend)
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 0.75 cup Brown sugar, packed
- 0.25 cup Granulated sugar
- 2 large Eggs
- 2 teaspoons Pure vanilla extract
- 1.5 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the gluten-free all-purpose flour, xanthan gum (if needed), baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the semi-sweet chocolate chips using a spatula or wooden spoon.
Scoop dough using a tablespoon or cookie scoop and place evenly spaced on the prepared baking sheets.
Bake for 8-10 minutes, or until the edges are golden brown and the centers look slightly undercooked. Do not overbake to ensure soft and chewy cookies.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 103 mg | 4% | |
| Total Carbohydrate | 23.4 g | 8% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 14.2 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 20 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
