Classic Chocolate Chip Cookies that are soft on the inside, crispy around the edges, and gluten-free! These cookies are my go-to easy dessert, that everyone loves!
Something about a fresh, homemade chocolate chip cookie is Heaven sent.
But, I remember when I first started baking gluten-free exclusively (6 years ago) and realizing that gluten-free cookies seemed so hard to make.. and they were NOT Heaven sent! A little crumbly, not quite the right texture. Ugh.
Over the last 6 years I have tried several different cookie recipes, making each gluten-free and altering them a bit for high altitude. I had narrowed it down to two favorites that I made gluten-free, from Gimme Some Oven and Pinch Of Yum. I loved BOTH recipes, so I thought why not combine them AND make them gluten-free?!
So, these gluten-free Chocolate Chip Cookies are inspired by those two fantastic blogs. I’ve taken these cookies to dinner parties and Holiday events, and no one ever knows they’re gluten-free.
Crumbly, weird gluten-free cookies are a thing of the past (thank goodness!). These simple cookies are the BEST gluten-free Chocolate Chip Cookies, in my humble opinion 🙂
My second favorite part about these cookies? They’re easy to make dairy-free too!
My sister went dairy-free this year, and it’s inspired me to label more of my recipes as dairy-free. I don’t always bake with dairy, I just never thought to label it before!
All you need to do is use coconut oil (instead of butter) and use dairy-free chocolate chips. Easy as pie! Wanna bring a dessert to work but have coworkers that are gluten-free and dairy-free? MAKE THESE COOKIES! 🙂
BUT hold on – not all gluten-free flours are the same – there are a couple in particular that I’d recommend.
So, what makes these gluten-free Chocolate Chip Cookies better than the others?
There’s a few key ingredients and steps to these cookies.
Use cornstarch. Using cornstarch when baking will give you a slightly more tender baked good. Have you even had a melt-away cookie before? Those things are loaded with cornstarch, and they literally melt away in your mouth. Or at least, as much as a cookie can “melt away,” I mean a cookie isn’t a mint, sheesh! 😉
Next, be sure to cream together your butter (or coconut oil) with your sugars to get the best texture of cookie possible. You want soft in the middle, a little crispy on the outside, with a little chewy bite to them. (YUM!)
And last but not least, you should pull these cookies out of the oven when they look just barely done. You can gently touch the edges of one to make sure the edges are set, but the center may still look a little underdone.
That is OKAY! As they cool the center will bake just a tad more. As long as you time it right, you shouldn’t end up with under-baked gooey cookies; just watch for those set edges and just barely underdone center! If you aren’t quite sure, leave them in for one more minute.
This is THE most simple and classic Chocolate Chip Cookie recipe! I know the cornstarch is a little odd, but I absolutely love cornstarch as an addition to gluten-free cookies!
Whether you’ve been gluten-free since you can’t remember, or are just dipping your toes in the water, I hope you make these cookies and absolutely love them! 🙂
- 1/2 cup butter, softened (or coconut oil, for dairy-free)
- 1/4 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups gluten-free flour (I use Bob's Red Mill gluten-free 1-to-1 flour)
- 2 tsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup chocolate chips (dairy-free if necessary)
To begin, preheat your oven to 350 and line two pans with parchment paper.
In a large mixing bowl, add your butter and sugars and cream them together with a hand mixer for a couple minutes. Add in your egg and vanilla and lightly blend it together again.
In a separate mixing bowl, add your dry ingredients and stir them together (flour, cornstarch, baking soda and salt).
Pour your dry ingredients into your wet ingredients and stir/fold them together till you have one consistent, thick cookie dough. Add your chocolate chips and fold them into your batter.
Scoop your cookie dough onto your pans with a small cookie scoop, evenly spaced apart (at most 12 cookies per pan).
Bake for 10-12 minutes, or till the edges of the cookies are just set and the center is still a touch underdone.
Let the cookies cool for about 20-30 minutes on the pan, and then transfer them to a cooling rack till they are cooled entirely.
Stored in an airtight container, these cookies taste best within the first 4 days. You can also freeze them (after baking) if you’d like to eat one a couple months later!