Learn how to make the best moist and chewy gluten-free chocolate chip cookies. I promise you that nobody will know they are gluten-free. Plus, they are nut-free! Refrigerate the dough, then cook it fresh or bake the batch in one sitting. No matter what, you and your family will love these delicious treats.

Why our family loves this recipe

The recipe only calls for 1/2 cup of butter; most recipes require 2 sticks. So if you mess up the recipe, it’s not that big of a deal. Also, we have a small family; there are only 2 of us, so we don’t need to bake 2 dozen cookies unless we have family and friends over. Really, we just need a small, simple treat that is easy to make.

We also love this recipe because you don’t have to make the whole batch the same day or night. You can refrigerate it, and bake fresh cookies for up to 5 days. If you are like me, then you also like to snack on cookie dough. I know it’s not the best choice with raw eggs, but a lot of people do this.

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Gluten-Free Chocolate Chip Cookies

Trust me, you are going to love these moist, chewy gluten-free chocolate chip cookies. The chocolate melts in your mouth, and you won’t be able to just eat one. Plus, I promise you that nobody will know they are gluten-free. Bake the entire batch of cookie dough or just a few; chill the remaining dough for another day. Either way, you and your family will love these delicious treats and will come back for more.

Equipment

1 large mixing bowl
1 small bowl for butter
1 small-medium bowl for wet ingredients

Ingredients

Dry Ingredients

1 1/3 cups gluten-free flour
1/4 cup gluten-free flour
1 tsp. baking soda
1/2 tsp. salt

Wet Ingredients

1/2 cup butter
1 tbs. milk of choice
3/4 cup brown sugar
1/4 cup granulated sugar
1 large egg
2 tsp. vanilla extract

Stir In

1 cup chocolate chips

Instructions

In a large bowl whisk the dry ingredients. Set aside
Melt the butter in the microwave in a small bowl.
In a medium mixing bowl combine the wet ingredients using a spatula.
Using the spatula combine the wet and dry ingredients, stirring until mostly mixed. Then use a high speed blender, and mix for about 1-2 minutes until fully blended.
Gently fold in the chocolate chips
Cover the bowl and let it stand in the fridge for about 30 minutes to 1 hour
Preheat over to 350 degrees.
Scoop the cookie dough into bowls about 2-3 tbs. per ball
Bake for 8-10 minutes or until there are golden on the outside, and the center is ooey goeey.
Remove from the oven and let cool on a cooling rack.

Notes

Let cookies cool on sheet pan a few minutes before transferring to cooling rack

Do not over mix!

Pro Tips and Variations

Dairy-free: substitute soy milk, almond milk, or oat milk instead
Nuts: add in 1/4 cup walnuts
Sweet and Salty: Sprinkle with sea salt.
Rest time: let the cookie dough sit for an hour, overnight, or for up to 4 days. Then make the dough as needed, keep it in the fridge until you want to bake the cookies, or freeze it.

How to Store

store in an airtight container in the fridge for 3-4 days
freeze in an airtight freezer bag

Did you Make this Recipe?

Share your comments and feedback below.

Would you make it again?
Did you customize it?
What add-ins did you try?
Do you have any pro tips?

Also, don’t forget to share your photos on Instagram and tag @gfdalesio. Use hashtags #GFDalesio #FamilyFriendly #GlutenFree

What’s Next?

Create new family traditions in the kitchen or discover more gluten-free favorites at GFDalesio.com.

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