🍪 Gluten-Free Chocolate Chip Cookies (soft centers, crisp edges)
These are my go-to gluten-free cookies—easy, classic, and no weird ingredients. You’d never guess they’re GF.
Ingredients (makes ~18 cookies)
½ cup (115 g) unsalted butter, melted & slightly cooled
¾ cup brown sugar, packed
¼ cup granulated sugar
1 large egg, room temp
1½ tsp vanilla extract
1½ cups gluten-free all-purpose flour (with xanthan gum)
½ tsp baking soda
½ tsp salt
1 cup chocolate chips (GF-certified)
Optional but great: flaky sea salt for topping
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
Mix sugars + butter in a bowl until smooth and glossy.
Whisk in the egg and vanilla.
In another bowl, whisk flour, baking soda, and salt.
Stir dry ingredients into wet just until combined.
Fold in chocolate chips.
Scoop 2-tbsp mounds onto the sheet, spacing ~2½ inches apart.
Bake 10–12 minutes until edges are set but centers look soft.
Cool on the pan 5 minutes, then transfer to a rack. Sprinkle with flaky salt if using.
Pro Tips (worth it)
Chill the dough 30 minutes for thicker cookies.
For extra chew, swap 1 tbsp sugar for honey or maple syrup.
Dairy-free? Use vegan butter—works like a charm.
Crispier cookies: bake 1–2 minutes longer.
