Easy Gluten-Free Chocolate Chip Cookies
“Chewy & soft! This gluten-free chocolate chip cookie recipe is “The One”. Easy to make and a crowd pleaser”
Can I tell you guys again just how much fun I’m having playing around with gluten-free recipes?! After I made that gluten-free carrot cake that you all loved so much I just had to keep going. It’s the whole challenge thing for me when it comes to gluten-free baking. Trying to replicate the exact flavor and texture as recipes using wheat flour WITHOUT actually using wheat flour is addictive. It’s like a game. It. Must.Not.Win.
Now don’t get me wrong, gluten-free baking pisses me off 99% of the time. It’s usually fail smothered with fail on top of fail but when I hit a home run!!! Yeaaaaah booooy!!!! It’s cause for celebration! I do a lil sophisticated twerk followed by a whole lot of “Yeah what’s my name!! In yo face!!!” banter.
These gluten-free chocolate chip cookies were my home run this week!
In my book a gluten-free recipe is only a success if it tastes just like the glutenous version. And after baking gluten-free chocolate chips cookies that were crumbly, dry, gummy, gritty, and so forth, I was over the moon when I sank my teeth into these soft and chewy beauties.
I never trust my own insanity though. My husband would be the perfect one to try these one. He’s obsessed with chocolate chips cookies. Did I ever I tell you guys I think that’s why he proposed to me?
Anyway, I didn’t tell him they were gluten-free chocolate chip cookies and he didn’t ask.
He took one bite, looked at it and said “hmm…these are good.” He’s not a man of many words but I definitely know when he doesn’t like something I make.
“Nope. Not a fan”
“Wouldn’t hurt my feelings one bit if you never made these again”
” I hope this isn’t going on the blog”
“Go back to your old recipe”
Yeah, those are a few of his saying when he’s not a fan of a particular recipe. As you can see, he beats around the bush a lot.
These gluten-free chocolate chip cookies were a HIT!!!
Make them! Whether you have to eat gluten-free or not, you’ll love these!!
They’re soft and gooey in the middle and crisp and chewy around the edges. And of course they have those adorable little folds and wrinkles that only the best chocolate chip cookies have.
The coconut oil really adds a nice depth to these cookies. You can’t taste it really it just plays up on the chocolate flavor well and helps with texture.
I decided to go with a mixture of dark chocolate and semi-sweet for these cookies but you can use whatever kind of chocolate you like.
This gluten-free chocolate chip cookie recipe is also a great base to add in whatever makes you happy. M&M’s? You got it! Nuts? Go right ahead! Cookie pieces? Bring it baby!!!
You’ll love the classic buttery vanilla taste and the “best of both worlds” texture. Upping the vanilla extract, throwing in an extra egg yolk, using a combination of butter, butter-flavored shortening and coconut oil, and adjusting the brown sugar was all it took to create one amazing gluten-free chocolate chip cookie! And yes butter-flavored shortening IS gluten-free.
The boys devoured these these gluten-free chocolate cookies and begged for more. For some reason Isaac has convinced himself that gluten-free means healthy. He’s always saying “but mom it says gluten-free” whenever he wants seconds of anything sweet and gluten-free. Kids!
Here are few tips I’ve learned when it comes to baking gluten-free chocolate chip cookies:
Gluten-Free Chocolate Chip Cookie Baking Tips
- Use A Trusted Gluten-Free Flour: Honey, it’s ALL in the flour!! Use your favorite brand of gluten-free flour. I swear by Pamela Artisan gluten-free flour when it comes to cookies, cakes, etc. I haven’t had much time to create my own gluten-free flour blend so this is what I use. I love it.
- Don’t Over Bake: Seriously, after 5 minutes of baking I turn the oven light on and watch those cookies like a hawk!! Once they start getting lightly golden around the edge and the center gets puffy and set, TAKE THEM OUT! They WILL look under done but will firm up and set as they sit on the hot pan for a few minutes.
- Bake On A Lined Non-Stick Pan: Yeah you know those ugly old cookie sheets you have? Use those! Grease them and then line them with parchment paper. I swear by it. I’m not a fan of those baking mats and nonstick cookie sheets for most cookies.
- Chill The Dough: I hate when cookie recipes call for a chilled dough ugh!! But it really does make for a great cookie! This gluten-free cookie dough is so soft and sticky, chilling it helps a great deal!
Watch me make these easy, chewy gluten-free chocolate chip cookies from start to finish!
Get the Recipe: Soft n Chewy Gluten-Free Chocolate Chip Cookie
Ingredients
- 1 1/2 cup gluten-free all-purpose flour, I use Pamela's and love it!
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder, gluten free
- 1/3 cup butter-flavored shortening
- 1/3 cup real butter, softened at room temperature
- 1 tablespoon coconut oil
- 1/4 cup white sugar
- 3/4 cup brown sugar packed
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons real vanilla extract, gluten free
- 6-8 oz chocolate chips, I use a mixture of dark and semi-sweet and reserve some to place on top of cookies before baking
Instructions
- In medium bowl whisk together flour, salt, baking soda and baking powder. Set aside.
- In a large bowl cream together shortening, butter, coconut oil, white sugar and brown sugar.
- Mix in egg, egg yolk, and vanilla extract.
- Gradually add flour mixture into wet mixture until combined.
- Fold in chocolate chips.
- Cover bowl and chill dough for 1 hour (I know, this part sucks)
- Preheat oven to 375. F.
- Line cookie sheet with parchment paper.
- Roll two tablespoons of dough into a ball. (I use two scoops using a mini ice cream scoop)
- Place on cookie sheet.
- Press additional chocolate chips into the dough balls for a nice appearance once baked.
- Bake for 7-8 minutes on the middle rack. (May need more or less time so watch very carefully after 5 minutes)
- When the edges are barely golden, remove from oven and let cookies sit in pan for 2-3 minutes. (cookies will appear under done. They will firm up nicely as they cool which will result in a soft, chewy cookie)
- Remove from pan and place cookies on a cooling rack to finish cooling.
- Store in airtight container.
These cookies are fantastic! We made them to deliver to others and are in love with this recipe. Thank you very much!
Made these tonight and used coconut flour. After baking the cookies just fell apart if you tried to pick one up,even when they were cooled. I think this recipie needs some major tweeks imo.
Coconut flour is not the same as GF All Purpose flour. It has no real structure and nothing to help create any strength in your dough. That’s why it crumbled, because you didn’t use the proper ingredients
Gluten free all purpose flour (as the recipe calls for) and coconut flour are entirely different. That is why they fell apart. When you bake GF recipes with coconut flour, you can only sub a small percentage of the overall amount of flour with coconut flour, because it does not behave the same way.
C: I’ve made this recipe numerous times over the years and they have turned out perfect almost every time. Sounds like you might be over-mixing the ingredients. Any flaw in the outcome has only been a fault of my own. Only problem I’ve had is when I try to double the recipe.They come out flat or puffy but so delicious; soft in the middle and crispy around the edges.So I just make two separate batches at once, freeze one for later bc I love this recipe so much!
Maybe it would have worked if you actually followed the recipe
Why did you use coconut flour? It says AP. Coconut flour is really different, so that’s probably why they didn’t turn out. Not the recipe’s fault, surely.
You can never use just coconut flour. It always has to be added with another flour.
If you make the recipe as posted, it turns out great. You can’t just sub in a different flour and expect it to turn out like the original recipe.
Coconut flour has no binding agent in it, most gluten free blends contain xanthan gum or guar gum which help the baked good stay together, mimicking what gluten does in regular baking. If you aren’t a fan of either of those and still want to use straight coconut flour you can add a binder like psyllium husk powder. Otherwise I would suggest using a flour blend that has rice flours and starches like tapioca or potato.
The recipe isn’t for coconut flour. Coconut flour needs and enormous amount of moisture. No wonder these didn’t turn out for you. It’s nothing to do with the recipe, the problem is that YOU didn’t follow it.
They turned out perfectly for me. Using the recommended flour.
Seriously? You used a completely different flour. One that is known to be an extremely dry flour and you gave it one star and says the recipe needs a lot of tweaks when everyone else gave it raving reviews?
Coconut flour is not a suitable replacement for GF flour (or any other flour) at all. Coconut flour recipes must be specifically formulated because coconut flour is so very different than other flours.
I just made this recipe will follow in the exact measurements and it’s so salty! I did everything correctly so I don’t see why the batter would be so salty
Did you use salted or unsalted butter?
I’ve made this recipe MULTIPLE times now. It’s good. Ignore the bad reviews unless they have anything constructive. I’ve tried so many gf cookie recipes and this is one of our faves. But… I also follow the recipe to a T, so not sure how forgiving it is. Try this! You won’t be disappointed. YUM
Agreed 100%. I’ve followed this recipe many times and they’re delish. Best GF chocolate chip cookies I’ve ever had, including from bakeries. Don’t substitute flowers or other ingredients and they’ll be perfect!
More like 12-15 minutes
Me and my friend just made these cookies and I don’t know if we screwed up the recipe but they were TERRIBLE they came out flat as a piece of paper and WRINKLY and SOGGY. Not to mention the fact that coconut oil is a natural LAXITIVE meaning we should be on the toilet for houuuurrrrssss.
Lmao wtf everyone eats coconut oil it’s like a vegan cooking staple and we’re not on the toilet for hours weirdo…