Gluten Free Chocolate Chip Cookie Recipe
This Gluten Free Chocolate Chip Cookie Recipe is a classic! The delicious, go-to cookie everyone craves, but without gluten!
Servings 15 Cookies
Calories 187kcal
Ingredients
- 1 1/4 Cup Gluten free 1:1 flour blend (200g)* READ NOTES
- 3/4 tsp Baking soda
- 1/2 tsp Salt
- 1/3 Cup Unsalted butter, softened to room temperature
- 1/2 Cup White sugar
- 1/2 Cup Brown sugar (or coconut), lightly packed
- 3 Tbsp Neutral flavored oil (I used avocado)
- 1 Large egg yolk
- 2 tsp Vanilla extract
- 1 Tbsp Milk of choice (I used unsweetened almond)
- 1/2 Cup Semi-sweet chocolate chips
Instructions
- Pre heat your oven to 350 degrees and line 2 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 then butter and sugar together so that it combines smoothly.
- Add in the oil, egg yolk and vanilla and beat again.
- Add in the flour mixture and milk and stir until combined. Stir in the chocolate chips.
- Form into 1 Tbsp sized balls and drop onto the prepared pans.
- Freeze for 30 mins.
- Immediately bake for 14-15 minutes**, or until then tops feel set. They won't get very brown and they will feel soft but they set up a lot on the pan.
- Let cool for 10 mins on the pan and then transfer to a wire rack.
- DEVOUR!
Video
Notes
*Please weigh your flour to ensure results. I used Bob's Red Mill so make sure yours has xanthan gum in it
**If you want crunchier outsides, bake them 4-5 minutes longer.
Nutrition
Calories: 187kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 443mg | Potassium: 47mg | Fiber: 2g | Sugar: 10g | Vitamin A: 146IU | Calcium: 21mg | Iron: 1mg