Gluten-Free Chocolate Chunk Cookies
Indulge in the ultimate treat with these irresistible Gluten-Free Chocolate Chunk Cookies! Perfectly soft and chewy, these cookies boast golden edges and pockets of rich, melty chocolate in every bite. Made with a gluten-free all-purpose flour blend, they’re a delightful option for those avoiding gluten without compromising on flavor or texture. With just 15 minutes of prep time, a handful of pantry staples, and a simple one-bowl mixing method, these cookies are a breeze to prepare. Ideal for satisfying sweet cravings, sharing at gatherings, or enjoying as a quick homemade dessert, these cookies promise to deliver bakery-quality results in the comfort of your own kitchen. Don’t forget to pair them with a glass of cold milk or your favorite dairy-free alternative for the ultimate cookie experience!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour blend
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.5 cups Brown sugar, packed
- 0.25 cups Granulated sugar
- 1 unit Large egg
- 1 teaspoons Pure vanilla extract
- 1 cups Gluten-free chocolate chunks
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a mixing bowl, whisk together the gluten-free all-purpose flour blend, baking soda, and salt, and set aside.
In a large bowl, using an electric mixer or wooden spoon, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture, and mix until fully incorporated.
Gradually add the dry ingredient mixture to the wet ingredients, and mix until just combined. Avoid overmixing.
Fold in the gluten-free chocolate chunks evenly throughout the dough.
Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store cooled cookies in an airtight container for up to a week.
Nutrition Facts
Calories |
3444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.6 g | 234% | |
| Saturated Fat | 110.3 g | 552% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1419 mg | 62% | |
| Total Carbohydrate | 435.5 g | 158% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 243.5 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 314 mg | 24% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1047 mg | 22% | |
*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.
