Gluten-Free Chocolate Chip Cookies
The Best Gluten-Free Chocolate Chip Cookies
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 18 cookies
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Measurements:
(Recipe in grams below!)
Cookie Dough
1 cup butter (browned butter is optional)
3/4 cup granulated sugar
1/3 cup brown sugar
1 egg
2 tsp vanilla extract
1 tbsp molasses
1 & 3/4 cups Gluten-Free All-Purpose Flour
1 tsp baking soda
1/2 tsp baking powder
1 & 3/4 cup semi-sweet chocolate chips/chunks
(flakey sea salt for topping)
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
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Measurements In Grams:
Cookie Dough
226 grams butter (browned butter is optional)
30 grams brown sugar
170 grams granulated sugar
1 egg
6 grams vanilla extract
16 grams molasses
220 grams Gluten-Free All-Purpose Flour
4 grams baking soda
2 grams baking powder
250 grams chocolate
(flakey sea salt for topping)
Kitchen Equipment
Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula
oven tray
parchment paper
large cookie scooper (~1/3 cup)
circular cup/cookie cutter (optional)
Instructions:
Step 1
Preheat oven to convection 350 degrees Fahrenheit.
Beat room temperature butter, granulated sugar, and brown sugar with a whisk or paddle attachment (stand mixer) until mixture turns an off-white color (1-2 minutes).
Step 2
Mix in egg, vanilla extract, and molasses until combined.
Step 3
Add Gluten-Free All-Purpose flour, baking powder (most brands are, but make sure your brand is gluten-free!), and baking soda into the mixture. Fold in dry ingredients.
Add in chocolate chips/chunks (most brands are, but make sure your brand is gluten-free) into cookie dough.
Step 4
Scoop 1/3 cup of cookie dough and place cookie dough balls on a parchment paper lined tray.
Step 5
Bake cookies for 11-12 minutes.
Step 6
For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean.
Then let cookies sit on tray for about 10 minutes before removing and sprinkling with flakey sea salt.
Step 7
Eat fresh or store in an air-tight container for up to 8 days!