Gluten-Free Chocolate Chip Cookies (Bake-on-Repeat Version)
Recipe Introduction
After testing many gluten-free cookie recipes, this one stands out as the most reliable: soft in the center, lightly crisp on the edges, and packed with chocolate. The texture is balanced, the flavor is classic, and the results are consistent every time—exactly what you want from a go-to gluten-free cookie.
Ingredients (Gluten-Free)
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup white sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2 ¼ cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups gluten-free chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter, brown sugar, and white sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- In a separate bowl, whisk gluten-free flour, baking soda, and salt.
- Gradually mix dry ingredients into the wet mixture until combined.
- Fold in chocolate chips evenly.
- Scoop dough into balls and place on the baking sheet, spacing well.
- Bake for 10–12 minutes, until edges are set and centers are soft.
- Cool on the tray for a few minutes, then transfer to a rack to finish cooling.
Soft, chewy, dependable—and proof that gluten-free cookies can be just as good as classic ones.