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Is there anything better than gluten free chocolate chip cookies fresh from the oven?
I’m talking about the proper, bakery-style cookies which are crunchy on the outside and soft and a little chewy on the inside.
These gluten free chocolate chip cookies are such an easy recipe to make and they just deliver the most amazing, chocolately, delicious gluten free cookies ever!
My staple gluten free cookie recipe
Developing a gluten free cookie recipe has been a mission of mine for a while now.
And I’m so pleased this recipe is finally here!
The base of this recipe could be adapted for all sorts of treats (and no doubt will be in future recipe posts) but for now I’m just stuffing it with chocolate chips!
I used the Dr Oetker jumbo chocolate chips – this batch had dark chocolate but my previous test batch was with milk chocolate.
Both were equally delicious so it’s dependent on your tastes!
Any brand of chocolate chip which is gluten free will work, but I prefer the jumbo chips because let’s face it, more chocolate is better, right!?
Don’t forget, if you’re looking for a vegan gluten free chocolate chip cookie recipe then I now have one live!
Making my gluten free chocolate chip cookies
So what else do you need to know before making these gluten free cookies?
For starters, whatever you do – don’t skip the chilling in the recipe.
The cookie dough will become quite soft and sticky when you first make it.
Therefore it’s super important that you let the dough chill in the fridge for at least an hour.
One-to-two hours is optimal – if you leave it any longer than that you might have to work it a little before you can shape it into the cookies – it can go quite solid!
Don’t forget to chill!
If you don’t let the dough chill for an hour, you might find it spreads in the oven.
This won’t affect the taste of the cookies, but you will end up with one giant, fairly unattractive mass!
Trust me, I have tried and tested this recipe to death and it works much better with adequate chilling time.
A top tip – if you’re really pressed for time, I have been known to chuck the dough in the freezer for 15-20 minutes.
It’s a bit of a cheat’s way to do it and you’ll need to make sure you don’t forget about it!
But it will certainly cut the chill time down considerably which means you can eat your cookies waaaay quicker. Result!
My gluten free chocolate chip cookie recipe
Here’s what we’ve all been waiting for – my dreamy gluten free chocolate chip cookie recipe!
This recipe makes about 18 cookies, so there are plenty you can stash around the house in secret hiding places where no-one else will find them.
Or, if you’re feeling generous, I guess you could share a couple of them!
If you want to make more cookies you easily can – just roll them a little smaller than the recipe states and reduce the cooking time by a couple of minutes!
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!
Gluten Free Chocolate Chip Cookies
These gluten free chocolate chip cookies are just like you find in a bakery! Golden baked cookies packed with chocolate chunks.
Ingredients
- 200g caster sugar
- 150g unsalted butter
- 300g plain gluten free flour
- 1 large egg
- 1 tsp baking powder
- 225g milk chocolate chips
Instructions
- Melt the butter in a bowl in the microwave - it's best to do this in short, 10-15 second intervals as you want it just melted, not bubbling hot!
- Add the melted butter and caster sugar to a large mixing bowl and beat with an electric whisk (or wooden spoon) until combined. Add the egg and beat again until it combines and forms a runny batter.
- In a separate bowl, add the gluten free flour and baking powder and stir to mix it all together. Sift the flour mix into the butter/sugar mixture. Bring the mixture together using a wooden spoon. Once the mixture starts to come together, add the chocolate chips - I like to reserve a small handful of these to press into the top of the cookies before baking!
- Use your hands to bring the dough together, making sure the chocolate chips are mixed well throughout. It should form a thick, sticky dough. Once it's completely mixed together (and there is no loose flour left in the bowl) wrap the dough in clingfilm and refrigerate for an hour.
- Once the hour is nearly up, preheat the oven to 180'C / Fan 170'C / Gas Mark 4. Line two baking trays with baking paper. Take the cookie dough from the fridge and roll it into balls around the size of a golf ball. Flatten the balls onto the baking tray, making sure there is around 3cm between them in case of any spreading. Press any extra chocolate chips into the top of the cookies.
- Bake the cookies in the oven for 15-18 minutes. You want them to appear a little crackled on top. Once baked, carefully remove the cookies from the oven and allow them to cool on the tray for 15-20 minutes before transferring to a baking tray to cool completely.
Notes
- The cookies will be very soft still when they come out of the oven so they MUST cool before you try to move them! Can be eaten warm or cold - will keep for around 5 days in an airtight container.
- You can also freeze the cookie dough or baked cookies.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 204Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 40mgCarbohydrates: 25gFiber: 1gSugar: 17gProtein: 3g
Need some more gluten free baking inspiration?
If you want to have a go at some of the other gluten free baking recipes on the blog, why not give some of these a try?
They’re perfect to satisfy any cookie cravings.
- Gluten free chocolate orange mini egg cookies
- NYC gluten free cookies
- Giant double chocolate cookies
- Gluten free vegan chocolate chip cookies
Like this gluten free chocolate chip cookies recipe?
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Scrumptious!
Hi! just made the cookies and they taste nice, however they are extremely crumbly (which is okay because I like it better when they are very crunchy, not a big fan of the sticky cookies!). I wonder if it might be caused by the fact that I use a blend of flours in which there is a fair amount of rice flour? Should I use a little xantham gum to help them be less sandy? Also, I noticed that if you don’t completely melt the butter but just soften it a little bit in the microwave before mixing it with the sugar (as if you were making cupcake icing), you don’t need to refrigerate the dough as it will be hard enough to shape the cookies and to prevent them from turning into the flat mess you describe in your recipe! Overall it was a success, thanks for the recipe!