Description
Say goodbye to crumbly disappointments—these cookies have it all: golden edges, soft chewy centers, and melty chocolate in every bite. No one will ever guess they’re gluten-free! They come together in one bowl, no fuss, and deliver pure cookie-jar joy.
Ingredients
-
1 ½ cups gluten-free all-purpose flour (with xanthan gum)
-
½ tsp baking soda
-
½ tsp salt
-
½ cup unsalted butter, softened (plant-based works too)
-
½ cup brown sugar
-
¼ cup granulated sugar
-
1 large egg (or flax egg)
-
1 tsp vanilla extract
-
1 cup chocolate chips (semi-sweet, dark, or milk)
Instructions
-
Preheat & Prep → Oven to 350°F (175°C). Line a baking sheet with parchment.
-
Dry Mix → Whisk flour, baking soda, salt.
-
Cream Base → Beat butter + sugars until fluffy (1–2 min).
-
Wet Team → Add egg + vanilla. Mix smooth.
-
Combine → Slowly add dry mix. Stop once flour disappears.
-
Chocolate Time → Fold in chips. Save a few for topping.
-
Scoop & Bake → Drop 2 tbsp dough balls, 2″ apart. Bake 9–11 min until edges golden, centers soft.
-
Patience Test → Cool on pan 10 min (they set as they rest).
Notes
-
Chill dough 30 min for thicker, chewier cookies.
-
Sprinkle with flaky sea salt before baking = bakery vibes.
-
Dough freezes beautifully—bake from frozen, add 2 min.
- Prep Time: 10 min
- Cook Time: 10 min
Nutrition
- Calories: 140 Cal
- Carbohydrates: 18g
- Protein: 2g