Seriously, THE BEST Gluten-Free Chocolate Chip Cookies

As a gluten-free baker, I know from first-hand experience how hard it can be to bake really good gluten-free chocolate chips cookies. My perfect gluten-free chocolate chip cookies recipe has 4 simple tricks: use the right flour, chill the cookie dough for 30 minutes (I explain why below!), shape the dough cylindrically, and bake the cookies at 325°F not 350°F. Recipe yields 24 bakery-style cookies with no grittiness.

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% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl or stand mixer beat together the melted butter, brown sugar, sugar, egg, and vanilla until well combined.

Step 2

Add the flour, baking soda, and salt. Mix on low speed until combined and no flour pockets remain. Stir in chocolate chips or mix in on low speed. The dough will be slightly sticky and soft.

Step 3

Cover the bowl with plastic wrap and refrigerate for 30 minutes.

Step 4

Meanwhile, preheat the oven to 325°F. Line baking sheets with parchment paper or silicone baking mats. (Tip: The cookies can go on ungreased baking sheets as well, but they release better from parchment or silicone)

Step 5

Use a medium cookie scoop (or 2 tbsp per cookie) to drop dough onto prepared baking sheets, about 2 inches apart. Roll the cookie dough into smooth balls and then shape into a tall cylinder with flat bottom (see post for image). This helps the cookies rise instead of flatten.

Step 6

Bake for 12-14 minutes, rotating pans halfway. Edges should be set, but middle is still soft. OPTIONAL TIP: When they come out of the oven, you can raise and drop the cookie sheet a few inches off the stove top to settle the cookies down into softer ridges. Cool on cookie sheets for 10 minutes before transporting to a wire rack.

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