Today I want to share my go-to chocolate chip cookie recipe from Bob’s Red Mill. It’s simple and consistent and doesn’t even taste gluten free. These cookies actually get better after a few days. They’re soft and chewy and could rival even a Toll House cookie (which is my favorite non-GF cookie recipe).
These are easy to make but the most important thing to remember is to refrigerate the dough before baking. This helps them hold their shape and creates a perfectly round cookie.
Classic Gluten Free Chocolate Chip Cookies
- 1/2 tsp Baking Soda
- 1 tsp Xanthan Gum
- 1/4 tsp Sea Salt
- 1/4 cup Butter
- 3/4 cup packed Brown Sugar
- 1/3 cup Sugar
- 2 tsp Vanilla
- 1 large Egg
- 1 cup Chocolate Chips
- 1-2/3 cups GF All Purpose Baking Flour
- Preheat oven to 350°F. Grease a large cookie sheet or line with parchment paper; set aside.
- Stir together the GF baking flour, baking soda, xanthan gum and salt; set aside.
- In a large mixer bowl, beat butter (room temperature, not melted) with granulated sugar, brown sugar, vanilla and egg; scrape sides of bowl frequently. Beat in flour mixture on low speed, mixing thoroughly. Stir in chocolate chips.
- Shape dough into flat disk, wrap tightly with plastic wrap and chill for 2 hours. Drop by tablespoonfuls 2” apart on baking sheet, or roll into balls if dough is hard to work with. Bake 10-12 minutes on center rack of oven or until lightly browned. Cool 2-3 minutes before removing from cookie sheet. Makes 24 cookies.
If you have a pint of vanilla ice cream it’s not a terrible idea to make some ice cream sandwiches. Just sayin’.