Gluten Free Chewy Chocolate Chip Cookies
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There’s nothing quite like the smell of freshly baked chocolate chip cookies filling your home. But if you or your loved ones are gluten-free, finding the perfect cookie recipe can feel like a challenge.
Enter this easy, no chill time needed, gluten-free chocolate chip cookie recipe! With a few simple swaps (and one secret ingredient), you can make soft, chewy, and delicious cookies that no one will believe are gluten-free. Whether you’re baking for yourself or sharing with friends and family, these cookies are sure to become a new favorite. Grab your apron, and let’s bake something sweet and gluten-free!
When I first gave up gluten I felt like I had to give up all of my favorite foods and treats. No more bread, no more cookies, no, no, no. That word seemed to ring through my head daily. As a mom I wanted to be able to bake my kids some timeless classics without having to either get them used to sub-par food OR use gluten filled ingredients, making the kitchen a cross contamination nightmare and not even being able to ENJOY the things I was making.
So finding a recipe for classic chocolate chip cookies that were both chewy, delicious and safe for me was a MUST!
The secret?…. Apple Cider Vinegar. I know, what you’re thinking! Why would you want to put something so BITTER into the sweetness of chocolate chip cookies. BUT! The acidity of ACV is actually what gives the cookies there chewiness (is that a word?). Combining it with the baking soda then leads to a chemical reaction that gives you a fluffy center. Which is exactly what you want for chewy cookies! And trust me you won’t taste the bitter taste at all once the cookies are baked!
Okay, so now you know the secret ingredient - let’s get to baking!
Ingredients:
(6) TBSP Butter (can be salted or unsalted), softened (not melted!)
1/3 cup granulated sugar
1/2 cup brown sugar, packed
3 TBSP Honey
2 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 TBSP apple cider vinegar
1 large egg
2 TBSP milk (I used almond milk)
2 cups of gluten free 1-for-1 flour (I used King Arthur because it has xantham gum in it already)
2 cups chocolate chips (sometimes I just dumb until I like how much chocolate I see!)
Directions:
Preheat oven to 350F.
In a large mixing bowl (I use my KitchenAid), creamy butter & sugars together.
Add in honey, vanilla, salt, baking soda & baking powder. Mix to combined until smooth
Beat in vinegar, egg & milk. Add in flour 1/3 a cup at a time and mix until mostly combined between scoops!
Gently fold in chocolate chips
Using cookie scoop (or spoon) drop dough onto parchment-lined baking sheets (I love these because they are pre-cut!).
Bake cookies for 12-15 minutes, until bottoms are starting to brown (over cooked cookies lead to dense cookies, not chewy ones!)
Let cookies “rest” for 5-10 minutes and then transfer to cooling rack to cool completely before enjoying!
Tips for the Perfect Cookie
• Watch the bake time: Gluten-free cookies can go from perfect to overdone quickly, so keep an eye on them in the last couple of minutes!
• Double the batch: These cookies freeze well, so make extra to enjoy later. Just let them cool completely before storing in an airtight container in the freezer for up to 3 months.
The Verdict
These gluten-free chocolate chip cookies are soft, chewy, and every bit as delicious as the cookies from my childhood memories. Whether you have dietary restrictions or just want to try something different, this recipe will be a treat for the whole family. Enjoy, and let me know if they make it into your family’s rotation too!
