Gluten-Free Chocolate Chip Cookies
Soft and chewy Gluten-Free Chocolate Chip Cookies. They are super easy to make and the recipe also has a dairy-free and Vegan option.
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 48 cookies
Calories 118 kcal
1 cup butter, softened dairy-free use Smart Balance butter, or Vegan butter 3/4 cup granulated sugar 3/4 cup brown sugar, packed 1 teaspoon molasses 1 teaspoon pure vanilla extract 1 egg (room temperature) for egg-free/Vegan use Bob's Red Mill Egg Replacer 1/2 teaspoon baking soda 1/2 teaspoon gluten-free baking powder 1/2 teaspoon salt 2 1/2 cups all-purpose gluten-free flour I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. 1/2 teaspoon xanthan gum (leave out if your flour already has it) 2 cups chocolate chips For dairy-free and Vegan I like Enjoy Life mini chocolate chips
Preheat oven to 375°.
In a large bowl beat the softened butter, granulated sugar, and brown sugar until creamy.
Add the egg (or egg replacer), molasses, and pure vanilla extract to the butter mixture and mix until fully combined.
In a medium-sized bowl combine the gluten-free flour, baking soda, baking powder, salt and give it a quick stir to combine the ingredients.
Add the gluten-free flour mixture to the butter mixture and mix until fully combined.
Either stir in the until chips or use your mixer on low to mix the chocolate chips into the cookie batter.
Drop by rounded tablespoon or use a greased cookie scoop. (I used a 1 1/2 tablespoon cookie scoop). Place the cookies 2 inches apart on a parchment lined cookie sheet.
Bake for 8-10 minutes until they start to turn golden brown (centers of the cookies will be soft). Please watch your oven because all ovens are different.
I like to add more chocolate chips to the top of my warm cookies. Cool and store in an air-tight container. Enjoy!
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. Use the "spoon and knife" method to measure the flour.
Always use a
cookie scoop. I use a 1 1/2 tablespoon cookie scoop because I like a bigger cookie. It was a game changer for me! I also like to use Reynolds Kitchens Cookie Baking Sheets. It has a smart grid that makes it super easy to line up your cookies on your baking sheet. I but it at Walmart.
To bring your egg to room temperature add very warm, but not hot tap water into a bowl. Place your cold egg into the water gently. Wait five to seven minutes.
For dairy-free I used Smart Balance butter
Enjoy Life Mini Chocolate Chips (they are also Vegan). For Vegan option use Earth Balance butter,
Enjoy Life Mini Chocolate Chips (or your favorite Vegan butter and chocolate chips) and Bob's Red Mill Egg Replacer. Store in an air-tight container.
The cookie dough can be frozen for up to 9-12 months.
Serving: 1 cookie | Calories: 118 kcal | Carbohydrates: 16 g | Protein: 1 g | Fat: 5 g | Saturated Fat: 3 g | Cholesterol: 11 mg | Sodium: 76 mg | Potassium: 12 mg | Sugar: 11 g | Vitamin A: 135 IU | Vitamin C: 0.1 mg | Calcium: 19 mg | Iron: 0.3 mg Pin Recipe