Gluten-Free Chocolate Chip Cookie Recipe

Makes: about 20 cookies
Prep time: 15 minutes
Bake time: 10–12 minutes

Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 3/4 cup brown sugar, packed

• 1/2 cup granulated sugar

• 2 large eggs

• 2 tsp pure vanilla extract

• 2 1/4 cups gluten-free all-purpose flour blend (with xanthan gum)

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp fine sea salt

• 1 1/2 cups semi-sweet chocolate chips (or mix of dark and milk chocolate)

• Optional: 1/2 cup chopped walnuts or pecans

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. In a large bowl (or mixer), cream together butter, brown sugar, and white sugar until light and fluffy, about 2–3 minutes.

3. Add eggs and vanilla; beat until well combined.

4. In a separate bowl, whisk together gluten-free flour, baking soda, baking powder, and salt.

5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

6. Fold in chocolate chips (and nuts, if using).

7. Scoop dough into tablespoon-sized balls and place them about 2 inches apart on the baking sheet.

8. Bake for 10–12 minutes, until edges are golden brown but centers are still soft.

9. Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Tips for Best Results

• If your gluten-free flour blend doesn’t include xanthan gum, add 1 teaspoon to the dry ingredients.

• Chill the dough for 30 minutes before baking if you prefer thicker cookies.

• Sprinkle with a touch of flaky sea salt right before baking for extra flavour.