“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!
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.
Substituted egg beaters for the eggs and egg yolk. Also subbed out stevia for sugar, diabetic friendlier. Added shredded coconut, white and semi-sweet dark chocolate chips, and pecans. Yummy and lower sugar content in addition to gf.
These were sooooo good. my non-gluten free family all liked them.
I saw your video first and came to this page to get the recipe. I am new to gluten free after finding out I have a mild allergy to wheat. I have discovered that gluten free baking is pretty tricky and I have to follow precisely. I used a flour blend ftom another blogger. The cookie scoop part was the unknown for me. They ended up double sized, so it took 14 minutes to bake, but they are good. I can taste the coconut oil which I do not prefer, but other than that, they are really good. If you are used to coconut oil you may not taste it, but it is not a staple for me.
Oh.my.GOSHHHH these are delicious! How are they even GF?! My fam loved them and I’m giving them out as Christmas goodies to my neighbors . I used “Premium Gold” All Purpose Flax & Ancient Grains All Purpose Flour. Seriously, these are bomb. I followed the recipe to a T
Followed the recipe exactly, used Rice Flour. The BEST. WE all like them so much I will not have to make two batches, I will stick with these and forget the regular ones.
Soggy, flat, wrinkly, and salt. All accurate reviews. We are laughing at the cookie crackers we’ve just made.
Wow I have no idea what went wrong here. I’ve never experienced a texture that was soggy and a cracker at the same time.
I made these and they were absolutely perfect! Worth the chill time. This one is going on a recipe card for next time.
I did sub in quinoa flour for half the brown rice
I used this recipe over and over is sooo yummy
I believe the secret is to have the correct consistency at the end put less or more flour as needed.
Great consistency – but SO salty.
I made these, and my hubby loved these! I used 1/4 cup less flour, and 100% butter, and olive oil instead. We have a hard time finding gluten free cookies and these were just about as good as regular ones!