There’s something magical about a warm chocolate chip cookie. I still remember the first time I bit into one that tasted like home but was gluten-free. I’d been on a long journey to enjoy simple pleasures like cookies without compromising my health.
That first perfect batch gave me hope. Now, I want to share my go-to recipe with you. It’s chewy, chocolatey, and just the right amount of crispy.
The best part?
It uses fresh, wholesome ingredients you can find anywhere in the U.S. Let’s bake something amazing together!
Tips for Success
- Chill the Dough: If your dough feels too soft, pop it in the fridge for 30 minutes. This prevents spreading and gives you thicker cookies.
- For Extra Flavor: Toast your nuts before mixing them in. It brings out their rich, nutty flavor.
- Substitutions: Can’t find gluten-free flour? Use almond flour, but reduce the butter slightly for a smoother texture.
Serving & Presentation
Serve warm with a glass of cold almond milk or classic whole milk. Stack them on a pretty plate or arrange them in a mason jar for a cozy gift. For a fun twist, make ice cream sandwiches with your favorite dairy-free vanilla.
Enjoy baking this recipe, and let me know how it turns out for you! 😊
New York Times Style Gluten-Free Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
- Diet: Gluten Free
Description
These chewy, chocolate-packed cookies are gluten-free and utterly irresistible. Perfect for sharing, gifting, or enjoying with a cup of milk.
Ingredients
- 2 1/4 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup unsalted butter, softened (use plant-based butter for dairy-free)
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs (or 2 flax eggs for egg-free: 2 tbsp ground flaxseed + 6 tbsp water)
- 2 tsp pure vanilla extract
- 2 cups semi-sweet chocolate chips (ensure they’re gluten-free)
- Optional: 1/2 cup chopped walnuts or pecans for a nutty twist
Instructions
- Prep the Oven & Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, and sea salt.
- Cream the Butter & Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
- Add Eggs & Vanilla: Beat in the eggs, one at a time, then stir in the vanilla extract.
- Combine Wet & Dry: Gradually add the dry mixture to the wet ingredients, mixing just until combined. Don’t overwork the dough—it keeps the cookies tender.
- Fold in the Chocolate Chips: Gently stir in the chocolate chips (and nuts if using).
- Scoop & Shape: Scoop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake to Perfection: Bake for 10–12 minutes, or until the edges are golden brown but the centers look slightly underbaked.
- Cool & Enjoy: Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to a week. Freeze dough balls to bake fresh an
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
