Gluten-Free Chocolate Chip Cookies {The Best!}

03.29.2014

What is the best way to judge the success of a gluten-free recipe? If no one can even tell it’s gluten-free. These cookies, no one knew. That is just how insanely delicious these are! I’ve tried several gluten free chocolate chip cookies recipes on the look out for the best, and these are hands down THE BEST! Six picky eaters (my two kids, my nieces and nephew, and my husband) all requested two and finished them off in no time. No idea. Yes, I call that success :).

Gluten-Free Chocolate Chip Cookies {The BEST!} | Cooking Classy

The other gluten-free chocolate chip cookie recipes I tried left me wanting more. Simply put, I wanted a gluten-free cookie that tasted just like a gluten filled chocolate chip cookie. One of the recipes I tried was Alton Brown’s Chewy Gluten Free Chocolate Chip Cookie. In my opinion, I thought they were flat, crisp, and greasy. I also didn’t like the flavor of the brown rice flour. These cookies however are soft, chewy and moist (in a non-greasy way). They have a great structure – as in they don’t deflate into nothingness when you take them out of the oven, and their flavor is perfect. And of course, you can always fancify them a bit and add some Maldon Sea Salt or vanilla beans.

I’m no where near experienced in the field of gluten-free baking (it can be a tricky thing for sure), but these cookies were a breeze to make and seem nearly fool-proof. Just as easy as the ordinary chocolate chip cookies, just a little more measuring since there is more than one type of flour.

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If you have been looking for an incredibly good gluten free chocolate chip cookie recipe – be sure you try this recipe! I was thoroughly impressed. Enjoy!

Gluten-Free Chocolate Chip Cookies {The BEST!} | Cooking ClassyGluten-Free Chocolate Chip Cookies {The BEST!} | Cooking Classy

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Gluten-Free Chocolate Chip Cookies {The Best!}

5 from 3 votes

Yield: About 28 cookies

Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

  • 1 1/2 cups white rice flour*
  • 1/2 cup potato starch
  • 1/4 cup tapioca flour
  • 1 tsp xanthan gum
  • 1 tsp baking soda
  • 1 tsp gluten-free baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter , softened
  • 3/4 cup firmly packed light-brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp gluten-free vanilla extract**
  • 12 oz (2 cups) gluten-free chocolate chips***
  • Maldon Sea Salt , for sprinkling tops (optional)

Instructions

  1. Preheat oven to 375 degrees. In a mixing bowl, whisk together rice flour, potato starch, tapioca flour, xanthan gum, baking soda, baking powder, and salt for 30 seconds, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and granulated sugar until mixture is well blended and creamy (if you aren't using a beater blade, the paddle attachment that scrapes the bowl while mixing, then occasionally scrap down sides and bottom of bowl throughout entire mixing process). Mix in eggs one at a time, blending until combined after each addition. Stir in vanilla. With mixer set on low speed, slowly add in dry ingredient and mix until combined. Mix in chocolate chips. Drop dough (I shaped into balls for more even rounds) about 2 1/2 Tbsp (45g each) at a time onto Silpat or parchment paper-lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 9 - 11 minutes until golden. Sprinkle tops with Maldon Sea Salt if desired, cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
  3. *All the dry ingredients are to be scooped and leveled (rather than pour from the pouch and level).
  4. **If desired, reduce the vanilla to 1 tsp and add seeds of 1 small vanilla bean when blending butter and sugars.
  5. ***I used 2/3 cup of each bittersweet, semi-sweet and milk chocolate chips because the blend of the three is my favorite, but use whatever kind you prefer.
  6. Recipe Source: adapted from Land O Lakes

Gluten-Free Chocolate Chip Cookies {The BEST!} | Cooking Classy

Gluten-Free Chocolate Chip Cookies {The BEST!} | Cooking Classy

111 comments

  • Jackie: I made these cookies today and they are fantastic. Everyone loves them! The Maldon salt is so light and flaky and just perfect on top of the cookie. Thanks for a great recipe April 6, 2014 at 5:20pm Reply

    • Jaclyn: I’m so glad they were enjoyed Jackie! Thanks so much for your feedback! April 6, 2014 at 8:09pm Reply

  • Satpreet K.: Oh my gosh, I found your blog at the perfect time! As a baked good lover who had to go gluten free a year ago, I’ve been craving some fluffy baked goods for awhile, and between this recipe and your banana muffins, I might pass out from glee.

    I can’t wait to try them this weekend! :) April 2, 2014 at 7:07pm Reply

  • Kate @ Diethood: They look AMAZING!! Hands down, the prettiest CC cookies I’ve ever seen. AND they’re GF?!? Super cool! March 30, 2014 at 7:56am Reply

    • Jaclyn: Thanks so much Kate :)! March 30, 2014 at 12:06pm Reply

  • Laura (Tutti Dolci): Such gorgeous cookies, I’d never guess they were GF just looking at them. Love the sea salt finish and mix of chocolate! March 29, 2014 at 5:29pm Reply

    • Jaclyn: Thanks Laura :)! March 29, 2014 at 6:11pm Reply

  • Katrina @ Warm Vanilla Sugar: These look so yummy friend! Gluten free or not!! xx March 29, 2014 at 3:50pm Reply

  • Kayle (The Cooking Actress): I am in complete and utter awe. These cookies look insanely perfect, I would NEVER guess they’re gluten free! AMAZING! March 29, 2014 at 2:27pm Reply

  • Liz@Virtually Homemade: I am so making these! They look delicious. Pinned :) March 29, 2014 at 1:26pm Reply

  • Averie @ Averie Cooks: It’s hard to nail GF baking of any kind. But to nail a PERFECT GF choc chip cookie recipe, you have really outdone yourself! Pinned of course. Wow, I can only imagine how long you tested, trialed and tweaked this recipe. Thank you! March 29, 2014 at 12:02pm Reply

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