Gluten Free Chocolate Chip Cookies

Why You'll Love This Recipe

• Chocolate chip cookies! Who doesn't love them? These are made gluten-free with my easy homemade gluten free flour blend or use your favorite gf flour blend.
• Simple ingredients. You'll recognize the classic ingredients in these cookies -- they are the same as what you'd find in a wheat flour chocolate chip cookie.
• Texture. Oat flour performs beautifully in baking, often giving a similar texture to cookies and cakes to what you'd expect from wheat flour. In cookies it is an easy 1:1 swap for all-purpose flour. These oat flour chocolate chip cookies are reminiscent of what you'll find in a classic chocolate chip cookie.

What You'll Need

Here's a look at the ingredients list for these chocolate chip cookies, plus some notes. Don't forget to check the recipe card at the end of this post for the full ingredient amounts and detailed instructions.

• Gluten free flour - I love my homemade blend, or you can use whatever all-purpose gf flour you prefer.
• Rising agents - A combo of (fresh!) baking powder and baking soda helps the cookies to rise perfectly.
• Salt - I always use fine sea salt in my recipes. Table salt also works.
• Butter - I prefer unsalted butter so it doesn't compete with the sweetness of the cookie. Soften it to room temperature first—you should be able to gently press into a stick of butter with your finger.
• Brown sugar - Light or dark brown sugar is fine.
• Eggs - Use large eggs at room temperature.
• Vanilla - Pure vanilla extract will give the best flavor, or try vanilla bean paste.
• Semisweet chocolate chips - Or use your favorite bar of semisweet chocolate, chopped up.

Add In Suggestions

Plain and simple chocolate chip cookies are my favorite thing ever, but sometimes I like to dress them up a bit with extras. Try:

• Nuts - Chopped walnuts, pistachios, or pecans add crunch.
• Other chocolate - Swap milk chocolate chips or white chocolate chips.
• Candy - Try M&Ms, chopped Reese's peanut butter cups, or Reese's pieces!
• Coconut - Stir in flaked or shredded unsweetened coconut.

More Tips & Substitution Suggestions

I am not suggesting you mess with a good thing, because this recipe is as close to cookie perfection as it gets. However, you can try:

• For crisp cookies: Bake the dough a bit longer, up to 12 minutes.
• For softer cookies: Aim low, and check the cookies at 8 minutes, pulling them from the oven when they've reached your desired texture.
• Use room temperature ingredients. Bring the butter and eggs to room temperature for a bit before you add them to the dough. Or, heat the butter in the microwave for 10 seconds. In gluten-free baking, the butter and sugar must be properly aerated for the best results, so I try not to use butter that's too cool.
• Do a double batch of dough: To save some cookie dough for later, double the ingredient amounts and freeze half of the dough. Thaw the dough in the fridge then bake it according to the recipe directions.
• Flaky salt - Top cookies with flaky sea salt for the perfect sweet-salty finish.
• Make dairy-free: Use non-dairy butter in place of the of the butter.
• Make refined sugar-free: Substitute coconut sugar for the brown sugar.
• Make ice cream sandwiches - These chocolate chip cookies are PERFECT for making ice cream cookie sandwiches. Fill them with a big scoop of vanilla, chocolate, or caramel ice cream for a treat.

Proper Storage

There are a few ways to store the dough for gluten free chocolate chip cookies, as well as the baked cookies. Check out how to do it below:

Dough

• Fridge - Store the cookie dough in an airtight container in the fridge for up to 5 days.
• Freezer - Place the cookie dough in a freezer-safe container or sealable, freezer-safe bag and store it in the freezer for up to 3 months. Defrost the dough in the fridge before baking it.
• As cookies - You can form the cookies, place them on a cookie sheet, place them in the freezer for about 20 minutes until hard, then transfer the formed cookies to an airtight freezer-safe container to make it easier on yourself when you're ready to bake them.

Cookies

• Counter - Cookies will keep in an air-tight container at room temperature for 5 days.
• Fridge - Store the cookies in an airtight container in the fridge for up to 7 days.
• Freezer - Place cookies in an airtight, freezer-safe container or sealable bag in the freezer for up to 3 months. Thaw the cookies in the fridge before serving.