Whether you’ve gone gluten-free because of an allergy or it’s your turn to bring a treat to work that everyone can enjoy, baked goods can be tricky when you can’t use regular flour. Especially when you want to make something as classic as a chocolate chip cookie.
Luckily, Taste of Home’s resident gluten-free expert, Deputy Editor Ellie Martin Cliffe, has shared her secret gluten-free chocolate chip cookie recipe that’s easy for gluten-free newbies and pros. Keep reading to get her recipe, plus some tips for the most tender cookies you’ve ever had.
What You’ll Need:
- 1 ¾ cup gluten-free flour (we love Bob’s Red Mill Gluten-Free 1-to1 Flour)
- 1 teaspoon salt
- ¾ teaspoon baking soda
- ¾ cup butter
- ¾ cup brown sugar
- ½ cup sugar
- 1 egg
- 1 tablespoon milk (bump it up to 2 tablespoons if the dough feels too thick)
- 1 teaspoon gluten-free vanilla extract
- 1 package chocolate chips
Yields 24 cookies
Recipe inspired by Chandice Probst of This Vivacious Life.
Step 1: Prep
In a medium bowl, mix together your flour, salt and baking soda until they’re nice and combined.
In a separate large bowl, cream the softened butter and sugars with a hand mixer until fluffy. Forgot to take the butter out of the fridge? Here’s how to soften it in a snap.
Then, beat in the egg, milk and vanilla extract, continuing to mix until it turns a light yellow.
Test Kitchen Tip: If you love a chewy cookie, switch out ¼ cup of the gluten-free flour for oat flour. Oat flour is still gluten-free, but will add some texture to your cookies. You can buy oat flour or make your own by grinding steal-cut oats into a flour-like powder with a food processor or blender.
Step 2: Mix Wet and Dry
Slowly add the dry ingredients to the wet ingredients, about half a cup at a time. Keep beating until they are fully incorporated, and then stir in the chocolate chips.
Don’t be afraid to play around and make this recipe your own. Add in chopped walnuts, some almond extract or white chocolate chips if that’s what you love in your chocolate chip cookies. Here are some of our favorite ways to dress up a cookie.
Test Kitchen Tip: If your dough feels too thick or crumbly, add in a little more milk. Gluten-free flour tends to run a little drier than regular flour, so milk is added to keep the dough moist and prevent the cookies from getting chalky.
Step 3: Rest
Cover the cookie dough with a lid or plastic wrap and then place it in the fridge for at least 30 minutes. In the meantime, preheat your oven to 375°.
Test Kitchen Tip: Resting the cookie dough allows the gluten-free flour to get nice and hydrated, so make sure you don’t skip this step or else your cookies could come out dry and gritty.
Step 4: Shape and Bake
Using a 1 tablespoon cookie scoop or measuring spoon, drop the dough onto a parchment-lined baking sheet (we love this jumbo-sized one from Nordic Ware). Pop the cookies in your oven for 8-10 minutes or until they’re golden brown.
Step 5: Cool and Eat
Transfer the cookies to a wire rack to cool and then dig in! Store leftovers (if there are any!) in an airtight container.