Gluten Free Chocolate Chip Cookies
Crisp on the outside and chewy in the middle with no hint of grittiness, these gluten free chocolate chip cookies don't taste "gluten free" at all!
Servings 3 dozen
Calories 205kcal
Equipment
Ingredients
- 1 cup unsalted butter softened
- 1 oz cream cheese softened
- 1 cup sugar
- 1 cup brown sugar packed
- 2 large eggs room temp
- 1 Tablespoon vanilla
- 3 cups gluten free flour see notes
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 ½ cups chocolate chips
- ¾ cups chopped toasted pecans
Instructions
- Cream butter, cream cheese, and sugars on medium speed for about 1 minute until fluffy.
- Add eggs and vanilla and mix until well combined.
- Add gluten free flour, baking soda, and salt and mix until combined. Stir in chocolate chips (and pecans if you're using them)
- Spread into a container and cover with plastic wrap or a lid, then allow to set in the freezer for 1 hour, or the fridge for at least 2 hours and up to 5 days.
- When ready to bake, preheat the oven to 350 degrees°F and drop cookies by 1" scoops onto a parchment lined baking sheet 3 inches apart.
- Bake for 12-14 minutes until edges are beginning to brown. Cool for a couple minute before removing to a cooling rack.
Notes
I strongly suggest using gfJules because it performs SO well in this recipe! It is the only one that didn't lend any type of gritty taste/texture. You can find it on gfJules.com or on Amazon.
When measuring gluten free flour, stir the flour, scoop into measuring cup, and level off with the flat edge of a knife.
Nutrition
Serving: 1g | Calories: 205kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 104mg | Fiber: 1g | Sugar: 17g