Gluten Free Chocolate Chip Cookies
This oat flour chocolate chip cookie recipe is naturally gluten-free and everything a good chocolate chip cookie should be: chewy, buttery, and loaded with bittersweet chocolate.
Servings: 24 cookies
Calories: 177kcal
Ingredients
- 3 cups gluten-free flour (360 grams)
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup unsalted butter, at room temperature
- 1 ½ cups brown sugar, or coconut sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1-1½ cups semisweet chocolate chips
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt
- In a large bowl, using a handheld mixer or stand mixer, cream together the butter and sugar, about 3 minutes. Add the eggs one at a time and beat well to incorporate. Scrape down the bowl and beat in the vanilla.
- Add the flour mix in 2 additions, beating on low speed until incorporated. Mix in the chocolate chips. Place dough in the fridge for at least 1 hour or up to three days.
- When ready to bake, line two baking sheets with parchment paper. Preheat oven to 375°F. Using a tablespoon measure, scoop out 1-2 tablespoons (or more!) of dough, depending on size preference. Space them out about 2-inches apart on the baking sheet. Place in the oven and bake for 8-12 minutes (shorter for soft cookies, longer for crispy cookies).
- Let cookies cool for a few minutes on the pan, then place on a rack to cool completely. Cookies can be stored in an air-tight container at room temperature for 5 days.
Notes
- 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.
Nutrition
Serving: 1 cookie | Calories: 177kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 98mg | Potassium: 134mg | Fiber: 2g | Sugar: 17g | Vitamin A: 6IU | Calcium: 23mg | Iron: 1mg