This Gluten-Free Chocolate Chip Cookie Recipe is a classic. The delicious, go-to cookie everyone craves, but without gluten!
Back when I was in college, I spent a few afternoons a week working at a local coffee shop. Though I was mostly behind the register, welcoming clients with a smile and ringing up their orders, every so often I would be asked to help with the baking of some of the delicious treats we served with our specialty coffees. I learned how to make moist and fragrant banana bread, carrot cake with cream cheese frosting, pretty cupcakes to celebrate everything from Christmas to the Fourth of July, and cookies in all shapes and sizes. For some reason, I was especially smitten with cookie-baking. Maybe it was because it brought back warm, nostalgic memories of baking with my grandmother as a child—or maybe because that’s the very essence of a good cookie: warmth and nostalgia.
I recall one afternoon spent baking five different varieties of chocolate chip cookies, and my amazement at the many ways you could tweak this classic recipe. Chocolate chip cookies can be made with different textures and flavors and tailored to suit just about any diet. It’s no wonder I’ve developed my share of chocolate chip cookie recipes for this blog over the years. Today, I’m sharing my latest chocolate chip cookie creation with you. These gluten-free cookies are richly studded with chocolate chips, chewy, and have just the right amount of sweetness. They’ll quickly become a favorite—with or without a cup of fancy coffee.
Are These Gluten-Free Chocolate Chip Cookies Healthy?
Unfortunately, the fact that they’re gluten-free doesn’t make these cookies particularly healthy. They’re still made with sugar and butter, which makes them high in calories and fat, so it’s best to enjoy them in moderation. While you can easily make them dairy-free by using plant-based replacements for the milk and butter, using a flax “egg” to replace the egg yolk is not recommended. I would also not replace the sugars with all-natural sweeteners like date syrup, as this would affect the taste and texture of the cookies.
The Many Faces Of A Chocolate Chip Cookie
As I mentioned earlier, chocolate chip cookies lend themselves to many delicious variations, and this gluten-free recipe is no exception. Try adding peppermint extract instead of vanilla extract and replacing the chocolate chips with a bar of good-quality dark chocolate (at least 72% cocoa solids) chopped into rustic chunks. Love nuts? Chopped walnuts and hazelnuts work especially well. If you’re a real chocoholic, add some cocoa powder to the mix and use a bar of chopped dark chocolate instead of chips. Love coffee? Give these a flavor boost with espresso powder! And my favorite variation? Add some matcha powder, and replace the chocolate chips with white chocolate chips. So decadently delicious!
How To Make Ahead And Store
If stored at room temperature in a cookie jar, the cookies will stay good for about 3 days, slightly longer (up to 1 week) if stored in an airtight container in the fridge. Both the raw cookie dough and the baked cookies can be frozen for up to 3 months.
Serving Suggestions
Milk and cookies are a match made in heaven. Serve these cookies with a glass of cold milk for dunking or with your own homemade Oat Milk. In the mood for an afternoon pick-me-up? Pair the cookies with a Homemade Caramel-Vanilla Iced Coffee or a frothy Coffee Smoothie.
Looking for more chocolate chip cookie recipes? Try these Oatmeal-Walnut Chocolate Chip Cookies or these Low-Carb Keto Pumpkin Cookies With Chocolate Chips.
Ingredients
- 1 1/4 cups gluten-free flour with xanthan gum
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup unsalted butter softened to room temperature
- 1/2 cup white sugar
- 1/2 cup brown sugar (or coconut sugar) lightly packed
- 3 tablespoons neutral-flavored oil (I used avocado oil)
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 tablespoon milk of choice (I used unsweetened almond)
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, using an electric hand-mixer, beat the butter and sugar until creamy and combined. You may need to use a spoon to press the butter and sugar together so that it combines smoothly.
- Add the oil, egg yolk, and vanilla and beat again.
- Add the flour mixture and milk and stir until combined. Stir in the chocolate chips.
- Form into 1-tablespoon sized balls and drop onto the prepared sheets.
- Freeze for 30 minutes.
- Bake for 14 to 15 minutes, or until the tops feel set. They won't get very brown, and they will feel soft but firm while cooling.
- Allow to cool for 10 mins on the sheet and then transfer to a wire rack.
- DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Have you tried to use Swerve with this recipe?
Yes, you can definitely use Swerve in this recipe! Just swap out the white sugar and brown sugar with Swerve’s granular and brown sugar replacements in equal amounts. Enjoy!