Gluten-Free Chocolate Chip Cookies are the best bakery-style gluten-free cookies you can make in your own home! Soft, chewy, and moist cookies with golden tops can be in your hands in just a few minutes!
The Best Gluten-Free Chocolate Chip Cookies Ever!
These bakery-style chocolate chip cookies are so insanely addictive.
On top of being the most delicious chocolate chunk cookie, it also just happens to be gluten-free!
And on top of THAT… they are incredibly easy to make and don’t take but a few minutes to bake up in your oven.
These cookies are simple and easy to make, taste amazing, and are completely customizable!
Ingredients You’ll Need to Grab:
- unsalted butter, melted
- light brown sugar
- sugar
- 1 large egg
- gluten-free vanilla extract
- gluten-free all-purpose flour blend
- arrowroot starch
- baking soda
- table salt
- chocolate chips or chunks of your choice
How to Make Gluten Free Chocolate Chunk Cookies:
- In the bowl of your kitchen mixer, mix the butter, brown sugar, granulated sugar, egg, and vanilla extract over medium power until smooth. In a small bowl mix the flour blend, potato starch, baking soda, and salt together.
- Pour 1/3 of the flour mixture into the mixer with the wet ingredients and mix on medium power until smooth. Do this two more times with the second and third 1/3 of the flour mix until a smooth dough forms.
- Disconnect the mixing bowl with the dough in it from the mixer, cover with plastic wrap and chill in the fridge for 1 hour. Preheat your oven to 350*F the last 10 minutes of chilling. Remove from fridge and split the dough in half. Place one half of the dough back in the mixer bowl in the fridge covered with the plastic wrap.
- Split the dough half into 5 equal parts, rolling each part into your hands to form a round ball or dome. Place each cookie dough ball onto a parchment paper-lined cookie sheet. Bake for 14-16 minutes or until the 5 cookies have nice golden edges and the centers are risen and glistening.
- Remove from heat and allow to cool on the cookie sheet for 5-7 minutes before transferring to a cooling rack to cool further. Repeat step 3. For the second half of the cookie dough.
Recipe Pro Tips:
All ovens will vary. Check on your cookies the last 1-2 minutes of baking. Your cookies will be ready to be removed from the oven when the tops are golden domes and the edges are an even warmer golden brown crisp.
Storing Leftover Cookies:
Store leftover cooled-to-room-temperature cookies in an airtight container or food-safe plastic bag at room temperature for up to 5 days or freeze by placing cookies in a freezer-safe plastic bag and keeping in the freezer for up to 1-2 months.
Other Variations To This Recipe:
You can substitute the arrowroot starch with potato starch if need be. Keep in mind that potato starch is different from potato flour – they will leave you with different final cookie products!
We like to spice things up in our house.
Sometimes we make these gluten-free cookies with chocolate chips, other times, chocolate chunks.
Sometimes it’s milk chocolate. other times, semi-sweet, and other-other times it is dark chocolate.
White chocolate or butterscotch chips are mighty tasty in this recipe too.
Not to mention, your favorite chopped nuts and candies are always good options too!
More Gluten-Free Cookie Recipes:
4-Ingredient Peanut Butter Cookies
If you make my Gluten-Free Chocolate Chip Cookie recipe, let me know in the comments! Enjoy enjoy enjoy!
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Gluten-Free Chocolate Chip Cookies
Gluten-Free Chocolate Chip Cookies are the best bakery-style gluten-free cookies you can make in your own home! Soft, chewy, and moist cookies with golden tops can be in your hands in just a few minutes!
Ingredients
- 1. 8 Tablespoons unsalted butter, melted
- 2. ½ cup light brown sugar
- 3. 1/3 cup granulated sugar
- 4. 1 large egg
- 5. 1 Tablespoon vanilla extract
- 6. 1 1/3 cup gluten-free all-purpose flour blend
- 7. ¼ cup arrowroot starch
- 8. ½ teaspoon baking soda
- 9. ½ teaspoon salt
- 10. 1 cup chocolate chips or chunks of your choice
Instructions
- In the bowl of your kitchen mixer, mix the butter, brown sugar, granulated sugar, egg, and vanilla extract over medium
power until smooth. - In a small bowl mix the flour blend, potato starch, baking soda, and salt together. Pour 1/3 of the flour mixture into the mixer with the wet ingredients and mix on medium power until smooth. Do this two more times with the second and third 1/3 of the flour mix until a smooth dough forms. Disconnect the mixing bowl with the dough in it from the mixer, cover with plastic wrap and chill in the fridge for 1 hour. Preheat your oven to 350*F the last 10 minutes of chilling.
- Remove from fridge and split the dough in half. Place one half of the dough back in the mixer bowl in the fridge covered with the plastic wrap. Split the dough half into 5 equal parts, rolling each part into your hands to form a round ball or dome. Place each cookie dough ball onto a parchment paper-lined cookie sheet. Bake for 14-16 minutes or until
the 5 cookies have nice golden edges and the centers are risen and glistening. Remove from heat and allow to cool on the cookie sheet for 5-7 minutes before transferring to a cooling rack to cool further. Repeat step 3. For the second half of the cookie dough.
Notes
You can substitute potato starch for the arrowroot starch (not potato flour!)
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