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Gluten-Free Chocolate Chip Cookies
When I had to give up gluten, my husband and I started tweaking my favorite baking recipes. Our new-and-improved GF chocolate chip cookies are crispy on the outside, chewy in the middle—exactly how I like 'em. —Ellie Martin Cliffe, Milwaukee, Wisconsin
Ingredients
- 1-3/4 cups gluten-free all-purpose baking flour
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 3/4 cup butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup sugar
- 1 large egg, room temperature
- 1 tablespoon 2% milk
- 1 teaspoon gluten-free vanilla extract
- 1 package (12 ounces) semisweet chocolate chips
Directions
- 1. 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. Then, beat in the egg, milk and vanilla extract, continuing to mix until it turns a light yellow.
- 2. 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. These are our Test Kitchen preferred chocolate chip brands. (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.)
- 3. Cover the cookie dough with a lid or plastic wrap and then place it in the fridge for at least 30 minutes. Preheat oven to 375°.
- 4. Using a 1 tablespoon cookie scoop or measuring spoon, drop the dough onto a parchment-lined baking sheet. Pop the cookies in your oven for 8-10 minutes or until they’re golden brown. Transfer the cookies to a wire rack to cool and then dig in!
Nutrition Facts
1 cookie: 78 calories, 4g fat (2g saturated fat), 9mg cholesterol, 76mg sodium, 11g carbohydrate (8g sugars, 1g fiber), 1g protein.
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