Gluten Free Chocolate Chip Cookies (Soft & Chewy!)
These homemade gluten free chocolate chip cookies have crispy golden brown edges, soft chewy centers, and rich chocolate flavor. Made with gluten-free 1:1 flour, brown sugar, and an extra egg yolk, they're everything you love about classic bakery-style chocolate chip cookies!
Ingredients
- 2 ⅓ cup gluten free 1:1 flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup brown sugar can sub coconut sugar
- ½ cup cane sugar can sub granulated monk fruit
- ½ teaspoon espresso powder optional but recommended
- 2 large eggs room temperature
- 1 egg yolk room temperature
- 1 cup butter, softened I prefer salted but unsalted works too
- 1 tablespoon vanilla extract
- ½ cup dark chocolate chips or measure with your heart!
Instructions
- In a large mixing bowl whisk together flour, baking powder, salt and baking soda until fully combined.
- Beat butter, sugars, vanilla extract and espresso powder until creamy in a stand mixer or with an electric hand mixer.
- Add eggs to mixer one at a time scraping the edges of the bowl to ensure all is well incorporated.
- Slowly add dry ingredients to the wet ingredients and mix on low speed until fully incorporated.
- Add chocolate chips and fold in with a rubber spatula.
- Cover the bowl with a kitchen towel and refrigerate 1-2 hours up to overnight prior to baking.
- When you are ready to bake, preheat oven to 350 and scoop out cookies onto parchment lined baking sheet, leaving enough room in between to account for spreading.
- Bake for 15-18 minutes or until cookies are golden brown.
- Optional: sprinkle with sea salt just before serving.
Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!