Gluten-free Chocolate Chip Cookies

chocolate chip cookies


  • 2 cups gluten free flour
  • 1/2 teaspoon baking soda
  • 1 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups gluten-free semisweet or milk chocolate chips


  1. Preheat oven to 350 degrees. In a small bowl, mix together the flour and baking soda. Set aside.

  2.  In a bowl combine the butter, granulated sugar and brown sugar. Beat on medium speed until light and fluffy. Reduce speed to low.

  3. Add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture: mix until just combined. Stir in the chocolate chips.

  4. Drop teaspoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

  5. Bake until cookies are golden around the edges, but still soft in the center, 10-12 minutes. Remove from oven, and let cool on baking sheet for 2 minutes. Transfer to a wire rack, and let cool completely.

Cookies can be stored for up to 1 week in an airtight container at room temperature.


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