How to make the Best Gluten-Free Chocolate Chip Cookies from Scratch with zero fuss. No chilling, no softened butter. Just simple ingredients to create the perfect, gooey gluten-free chocolate chip cookies (with a dairy-free option)
(Gluten-Free, Dairy-Free, Lower-Sugar)
Hello my amazing cookie loving friends. We are kicking off the month of May the right way! I bet your mother wouldn’t mind a batch of these either for Mothers day. 🙂
I hope that by the end of today’s post you are making a batch of these chewy, soft and gooey chocolate chip cookies.
I mean, I’m speaking from experience after eating ***** (not disclosing the exact amount) chocolate chip cookies over the past week.
This is a gluten-free chocolate chip cookies recipe is one that you must not put off making
Make these cookies in less than 20 minutes, and you’ll have fresh cookies coming out of the oven in 10.
These are the “can’t wait to let them cool” and “must eat these practically falling apart cookies with chocolate melting down your fingers” kind of heaven in cookie form.
These are the BEST gluten-free chocolate chip cookies I’ve made in a while (dare I say, maybe even ever?).
Yes, yes, I know I say that a lot, but let’s think about it here. I haven’t made that many cookies in a while. We needed to fix that. Am I right??
Again, I think by eating @*)&^ cookies this past week I remedied this issue. (Maybe)
Let’s get to business and quickly review the important factors related to gluten-free baking. You know, the slightly boring stuff when in reality you just want to sit there and stuff your face with cookie dough.
What, did I just read your mind?? Great minds think alike is all I’m going to say.
(There may have been cookies not baked in this session by uncontrollable cooking dough consumption.)
The importance of measuring gluten-free flour correctly
- Measuring the amount of flour (especially gluten-free flour) is very important to make sure you do not end up with too much flour in the mixture.
- Too much gluten-free flour = EXTREMELY dry cookies = No bueno cookies.
Baking TIP: The best practice is to weigh the flour, which I admit I sometimes do. But 99.9% of the time I’m lazy and just spoon the flour into the measuring cup.
Spooning the flour into the cup vs. shoving the measuring cup into the flour bin eliminates the problem of using too much flour because it got packed down.
At this point, you may notice that the batter is slightly sticky and will not mimic similar traditional cookie batters. Do not fret and press on.
Gluten-Free AND Dairy-Free Chocolate Chip Cookies?!
- Yep! These can be made with a dairy-free butter option to make completely dairy-free cookies, if needed.
I personally prefer the real butter version. It took me back to my childhood. But it was tested with dairy-free butter alternative is worked great.
These are as close to a traditional chocolate chip cookie that I’ve been able to enjoy since going gluten-free.
This gluten-free chocolate chip cookie batch is actually way healthier than the traditional cookies I grew up with. Over half the sugar content has been cut from these babies, and I seriously can’t even tell the difference.
These cookies are chocolaty, buttery, and gooey. Even after eating **** cookies these past weeks, as I write this I am craving to whip up another batch to devour.
They. Are. Addictive.
You have been warned.
One more look into the centers of these soft, chewy on the edges, gooey chocolaty center cookies.
Once you eat these Best Gluten-Free Chocolate Chip Cookies there is no way you will return to boxed gluten-free cookie mixes. You can make these cookies from scratch with ease.
Again, you have been warned. There is no going back after a taste of the Best Gluten-Free Chocolate Chip Cookies ever here on Veggie Balance (and that is saying a lot).
ONE MORE BAKING TIP
If it is super hot in your house, best if you chill dough for 5-10 minutes in the fridge before placing on baking sheets.
It’s been rather warm here and I definitely found the cookie spread out more on the warmer days.