Gluten-Free Chocolate Chip Cookies
These cookies come together quickly and hold their own against any wheat-filled version. With the option to freeze balls of cookie dough to bake fresh cookies whenever you like, they're a no-fuss recipe you'll come back to again and again.
Servings 20 cookies
Calories 139kcal
Equipment
- 1 Stand Mixer optional, but nice to have
Ingredients
- ½ cup butter (1 stick) at room temperature
- ¾ cup raw cane sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1½ cup Cathy's Gluten-Free All-Purpose Flour
- 1 teaspoon gluten free baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup chocolate chips
Instructions
- With a stand mixer, if you have one, or an electric hand mixer, beat the butter until it's light and fluffy.½ cup butter
- Beat in the sugar until the mixture is smooth and creamy. Beat in the egg and vanilla.¾ cup raw cane sugar, 1 large egg, 1 teaspoon vanilla extract
- In a separate mixing bowl, whisk together the flour, baking powder, baking soda, salt, and xanthan gum. Add this mixture to the beaten butter mixture and continue to beat only until it's all blended in.1½ cup Cathy's Gluten-Free All-Purpose Flour, 1 teaspoon gluten free baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt
- Stir in the chocolate chips by hand.¾ cup chocolate chips
- For best results, cover the batter and let it sit for 30 minutes. With an airtight seal, it can be refrigerated for a few hours. Even overnight is okay.
- Preheat the oven to 350℉ (177℃). Line a baking sheet with parchment paper. Scoop the dough into balls and arrange them on the baking sheet, allowing plenty of space for spreading. See note below regarding size.
- Optional: You could save some balls of cookie dough in a ziplock bag in the freezer for baking later.
- Bake the cookies in the middle of the oven for about 10 minutes, until they begin to brown around the edges. If baking from frozen, allow 14 minutes.
- Place the baking sheet on a wire rack to cool.
Notes
Cookie size - While testing this recipe, I shaped the dough into 30-gram balls. This gave me 20 cookies, which baked in 10 minutes from the unfrozen state, 14 minutes from frozen.
Nutrition
Serving: 1cookie | Calories: 139kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 158mg | Potassium: 35mg | Fiber: 1g | Sugar: 11g | Vitamin A: 155IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg
