It's funny to me that no one knows these cookies are gluten free unless they say they can't have them because they can't have gluten and then I get to blow their minds that they ARE, in fact, gluten free!
My bonus kiddo requested my chocolate chip cookies for his birthday to pass them out to his baseball team, so of course I obliged! I mean, who doesn't love chocolate chip cookies?! And these are really easy to make, which makes me like them even more!
Ingredients:
- 1.5 cups gluten free flour (I use King Arthur Gluten Free Measure for Measure Flour)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup firmly packed light brown sugar
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 stick salted butter, softened
- 2 large eggs
- ½ cup chocolate chips
Directions:
Preheat oven to 325 degrees.
Sift flour, baking soda, and salt together in a medium mixing bowl and set aside
Using a stand or hand mixer, combine butter, brown sugar, and granulated sugar and mix on low setting until combined
Add eggs and vanilla extract to butter, brown sugar, and granulated sugar mixture and continue to mix on low setting for approximately 1 minute (will appear light tan in color)
Keeping mixer on low setting, slowly add in dry ingredients until combined and a ball of dough is formed
Stop mixer and add in chocolate chips. Turn mixer on low setting and mix for about 10 seconds until combined, or stir in by hand
Scoop about 1 tablespoon of dough using a spoon or scoop and place on cookie sheet lined with parchment paper (place about 2 inches apart)
Bake for 10-12 minutes until bottoms are a light golden color, don’t over bake
Allow to cool 5 minutes before serving
Makes 24 cookies!
Vegan Option:
- Replace butter with vegan butter
- Replace eggs with ¼ cup unsweetened applesauce
- Use vegan chocolate chips
Freeze:
Yes, you can freeze these cookies! Place them in a freezer-safe container and store in freezer for up to 6 months.
Storing Leftovers:
Place in zip-lock storage bag or cover plate with plastic wrap and store in refrigerator or at room temperature for up to 1 week.
Gluten Free Chocolate Chip Cookies
Ingredients
- 1½ cups gluten free flour I use King Arthur Gluten Free Measure for Measure Flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup firmly packed light brown sugar
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 stick salted butter, softened
- 2 large eggs
- ½-3/4 cup chocolate chips
Instructions
- Preheat oven to 325 degrees.
- Sift flour, baking soda, and salt together in a medium mixing bowl and set aside
- Using a stand or hand mixer, combine butter, brown sugar, and granulated sugar and mix on low setting until combined
- Add eggs and vanilla extract to butter, brown sugar, and granulated sugar mixture and continue to mix on low setting for approximately 1 minute (will appear light tan in color)
- Keeping mixer on low setting, slowly add in dry ingredients until combined and a ball of dough is formed
- Stop mixer and add in chocolate chips. Turn mixer on low setting and mix for about 10 seconds until combined, or stir in by hand
- Scoop about 1 tablespoon of dough using a spoon or scoop and place on cookie sheet lined with parchment paper (place about 2 inches apart)
- Bake for 10-12 minutes until bottoms are a light golden color, don’t over bake
- Allow to cool 5 minutes before serving
- Makes 24 cookies!
