A few days ago I posted an Instagram story about the gluten free cookies I was baking and have been blowing up with questions about the recipe ever since! I’ve been perfecting my GF cookies over the last year, and I have finally found a recipe that I happen to think is delicious AF. It’s a combination of recipes I’ve read online mixed with just testing things out over time. As with any gluten free version of the original, it will never be exactly the same, but this is pretty darn close.
They’re the perfect mix of sweet and salty, and chewy and crunchy. The consistency is great (for gluten free) and I can’t stop eating these bad boys. I think the key is using a great gluten free flour. I’ve tried almond flour, coconut flour, and everything in between. I’ve tried at least five different blends, and my favorite is far and away the King Arthur Flour gluten free flour mix. I’ve seen it now at multiple grocery stores (Whole Foods, Fairway, and Stop and Shop), but you can also get it on Amazon if you can’t find it near you.
Gluten Free Chocolate Chip Cookies
Makes 20-24 cookies.
8 tblsps (1 stick) unsalted butter at room temperature
1/4 cup organic cane sugar
1/2 packed light brown sugar
1 tspn baking soda
1 tspn sea salt
1 tspn vanilla extract
1 cup gluten free flour (I love King Arthur Flour’s gluten free flour mix the best)
1 cup dark chocolate chips
1 cup peanut butter chips or nuts (optional)
Note: I always use a hand mixer when I bake because I don’t have a standing one, and it works great!
Preheat oven to 350F
Mix butter, baking soda, salt, and both sugars in a large bowl with hand or standing mixer
Add in egg and vanilla until combined and fluffy
Add flour in two batches and mix continuously
Stir in chocolate chips (and nuts/peanut butter chips if using) by hand
Scoop out rounded tablespoons of the mix and place on an ungreased baking sheet at least 2 inches apart
Bake for 10-12 minutes
Let cool for 5 minutes, then transfer to platter or cooling rack