Gluten-Free Chocolate Chip Cookies
An amazingly delicious classic chocolate chip cookie that no one will ever guess is also gluten free! Crisp on the outside, soft and chewy on the inside, and loaded with chocolate. Whip up a batch of these gluten-free chocolate chip cookies today!
Ingredients
- ½ cup butter, melted
- 2 tablespoon vegetable or canola oil
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 whole egg
- 1 egg yolk
- 2 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 tablespoon milk, see note
- 1⅓ cup gluten-free flour, all-purpose blend (see note)
- ⅔ cup oat flour, certified gluten free
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1½ cup chopped chocolate or chocolate chips, plus more for topping (optional)
- pinch flaked sea salt, (optional)
Instructions
- Using a hand or stand mixer, cream the butter, oil, granulated sugar and brown sugar on medium speed until smooth, about 1 minute.
- Beat in the egg, egg yolk, vanilla extract, apple cider vinegar, and milk.
- Add the gluten-free flour, oat flour, baking soda and salt and stir until combined.
- Stir in the chocolate chips.
- Drop by rounded tablespoonfuls, onto parchment-lined baking sheet, using a cookie scoop or rounded tablespoon.
- Optional: press 4 – 5 chocolate chips onto the top of each cookie.
- Chill for 1 hour.
- Preheat oven to 325°F (170°C). Bake, 6 cookies per standard cookie sheet, for 13 – 15 minutes or until edges are golden and centres are slightly underbaked. Remove from oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
- Optional: sprinkle each cookie with a pinch of flaked sea salt directly after removing from oven.
Notes
Note: Use a blend that contains xanthan gum, so the cookies don’t spread. Make sure your blend doesn’t contain any ingredients with strong flavours, such as bean flour. If using a blend with a higher starch content, add an additional tablespoon of milk. See Baking with Gluten-Free Flour for more information.
Top Tips
- Cookie scoop – use a cookie scoop to help ensure all the cookies are uniform size and bake evenly.
- Don’t skip chilling the dough before baking – you need to chill the dough to avoid spread and give the gluten free flours more time to absorb moisture in order to avoid any grittiness or/gumminess depending on the blend used. If you need to save on fridge space, you can squeeze all the cookies onto one lined cookie sheet to chill, just make sure to spread them out again (6 cookies per cookie sheet) before baking.
- Don’t over bake – if you want cookies that are crisp on the outside and chewy on the inside, make sure the centres of the cookies are slightly underbaked when you remove them from the oven.
- Replace the oat flour with almond flour: You can replace the oat flour with an equal amount of almond flour. They will give you a slightly less chewy and more softer cookie.
- Baked cookies: 3 – 4 days in an air-tight container at room temperature.
- Unbaked cookies: store the chilled, unbaked dough balls in an air-tight container in the fridge for up to 1 week or in the freezer for 1 – 2 months. To bake, bake the same as normal, but add 1 – 2 minutes to your baking time. Bake straight from the fridge or freezer.
Nutrition
Serving: 1 cookieCalories: 173kcalCarbohydrates: 25gProtein: 2gFat: 8gCholesterol: 27mgSodium: 157mgFiber: 1gSugar: 17g
Nutritional information shown is an estimate only.
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