When I was a kid, my mom kept a secret stash of store-bought cookies, and my siblings and I would sneak into it like it was a treasure chest.
Fast-forward to today, my love for that classic crunch and melt-in-your-mouth chocolate has only grown.
But now, I’ve swapped the processed stuff for something I can make at home—without gluten, but with all the love and nostalgia. These cookies are like a warm hug from your childhood, but with a wholesome twist.
Tips & Variations
- For extra crunch: Swap out ¼ cup of the flour for almond flour.
- Make them dairy-free: Use coconut oil and dairy-free chocolate chips.
- Add a little zing: A pinch of cinnamon or espresso powder elevates the flavor.
- Go nuts: Replace chocolate chips with dried cranberries and white chocolate for a holiday vibe.
Serving Suggestions
Serve these cookies with a cold glass of almond milk or crumble them over vanilla ice cream for the ultimate dessert mashup. Stack a few in a cute jar and gift them to your gluten-free friends—they’ll think you’re a baking wizard.
Gluten-Free Chips Ahoy Style Cookies
- Total Time: 50 minutes
- Yield: 20-24 cookies 1x
- Diet: Gluten Free
Description
These gluten-free cookies have the crunch, chew, and chocolatey goodness you crave—without any gluten. Perfect for nostalgic snacking or treating your loved ones.
Ingredients
- 1½ cups gluten-free all-purpose flour (Bob’s Red Mill 1-to-1 works great)
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened (or coconut oil for dairy-free)
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg (or flaxseed substitute: 1 tbsp ground flaxseed + 2½ tbsp water, mixed)
- 1 tsp vanilla extract
- 1½ cups semi-sweet chocolate chips (Enjoy Life for dairy-free)
- Optional: ½ cup chopped nuts like pecans or walnuts
Instructions
- Mix the dry stuff: In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set it aside like it’s waiting for its moment to shine.
- Cream it up: In a large bowl, use a hand mixer or stand mixer to cream the butter (or coconut oil) with the brown and white sugars until the mixture looks fluffy and pale, about 2-3 minutes. Add the egg and vanilla extract, mixing until smooth.
- Combine the magic: Slowly add the dry ingredients to the wet mixture, beating on low speed just until combined. Don’t overdo it; we’re not making cookie bricks here.
- Toss in the stars: Gently fold in the chocolate chips and nuts, if using. The dough should look like happiness in a bowl.
- Chill out: Cover the dough and refrigerate for at least 30 minutes (up to 24 hours). This step is what gives that classic chewy-crisp texture.
- Bake it up: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop tablespoon-sized dough balls onto the sheets, spacing them about 2 inches apart.
- Get them golden: Bake for 8-10 minutes, or until the edges are just turning golden. The centers might look a little underdone—that’s the secret to soft cookies.
- Cool it down: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Or eat them warm because, let’s be real, who can wait?
Notes
Chill the dough for best results. Store in an airtight container for up to a week.
- Prep Time: 10 minutes
- Chilling Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
