These are THE BEST (& easiest) gluten-free chocolate chip cookies! Containing only 6 ingredients (which for a gf cookie is not very many)! Chewy, soft centers with a slightly crispy edge (and without the gritty texture that is usually common in a gf cookie). Optional egg-free version as well!
- 8 Tablespoons unsalted butter, slightly melted (see note #1 below)
- 3/4 cup light brown sugar
- 1 egg (or 1/4 cup applesauce for egg-free cookies – see note #2 below)
- 2 teaspoons vanilla extract
- 2 cups Pamela’s Gluten Free Baking & Pancake Mix (see note #3 below)
- 1 1/4 cups Ghirardelli Bittersweet 60% Cacao Baking Chips (see note #4 below)
- Maldon Sea Salt Flakes (optional)
- Using a stand mixer with the paddle attachment, cream together butter and brown sugar on medium speed for about 30 seconds.
- Add the egg (or applesauce for egg-free cookies) and vanilla and mix on low speed, making sure to scrape down the sides of the bowl occasionally, until the ingredients are just mixed.
- Add the flour and mix on low until just combined.
- Turn off the mixer, remove the bowl from the stand, and stir in the chocolate chips.
- Cover the bowl with plastic wrap and place in the refrigerator for about 30 minutes. (Stop here and please read note #5)
- Preheat oven to 350ºF.
- With a large cookie scoop (2oz size), scoop even mounds of cookie dough and place on a parchment lined baking sheet. The cookies will spread as they bake so make sure not to place them too closely together. I have room on my baking sheet for 6 cookies.
- Lightly sprinkle the tops of the cookies with sea salt flakes (optional but so good).
- Bake the cookies for 12-15 minutes. Remove when the edges are set and beginning to brown. Within the cracks that form in the center of the cookies, they will look undercooked, but the cookies will continue to cook as they cool. If you like gooey, barely cooked centers in your cookies, cook less. If you like crunchier cookies with chewy but not gooey centers, cook longer.
- This is the hardest part –> Allow the cookies to sit on the cookie sheet for about 5 minutes before removing to a cooling rack to finish cooling. The rich, toffee-like flavors of the cookie will deepen and became more enhanced if you allow the cookies to fully cool before eating. If you can’t resist and decide to devour a cookie before they have fully cooled, you and I have something in common.
- Have a cold glass of your favorite milk on hand. Especially if you’re a cookie dunker.
- I place my refrigerated butter in the microwave for about 30 seconds or until the butter is just partially melted but not fully melted.
- The one modification you could make in this recipe that will still produce a really tasty cookie is to swap out the egg for a 1/4 cup applesauce for an egg-free cookie. The texture and taste will be slightly different, but in my opinion, it is still a really tasty chewy chocolate chip cookie.
- I tested this recipe using MANY different methods and gluten-free flour blends. These cookies will taste dramatically different (and most likely taste really gross) if you try to use a different gluten-free flour blend than the one I have suggested.
- You can use any type of chocolate chips you prefer. I LOVE dark chocolate chips in my cookies and specifically the Ghirardelli Bittersweet 60% Cacao Baking Chips because they are larger in size than the typical chocolate chip. And in this case, bigger is definitely better.
- If you prefer thicker, denser cookies than the cookies I show pictured in this post, keep the dough in the refrigerator for a longer period of time. The longer you let the dough chill, the less the cookie will flatten out when baking thereby creating a thicker cookie. It really just depends on your personal cookie thickness preference. My husband loves flat, crispy cookies which if that is your preference as well, you won’t even need to chill the dough. Just make sure you leave plenty of space between each cookie because they will flatten out a lot!
- Looking for the nutritional info? Let’s just enjoy the cookie instead. ; )