Are you craving a delicious cookie that's both gluten-free and irresistibly tasty? Look no further! These Gluten-Free Chocolate Chip Cookies are about to become your new obsession. Imagine biting into a perfectly soft, chewy cookie packed with melty chocolate chips – and the best part? Nobody would ever guess they're gluten-free! Whether you're dealing with gluten sensitivity or simply looking for a healthier treat, this recipe is your golden ticket to cookie paradise that will satisfy even the most discerning sweet tooth.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 1 jar (makes about 12 cookies)
Ingredients
- 1 cup gluten free all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup chocolate chips
- 1/2 cup oats (gluten free)
- 1/2 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl, whisk together the gluten-free all-purpose flour, baking soda, and salt until well combined.
- In a separate large bowl, mix the brown sugar, granulated sugar, and vegetable oil until smooth and well blended.
- Add the large egg and vanilla extract to the sugar mixture, whisking thoroughly until the ingredients are fully incorporated and the mixture becomes slightly lighter in color.
- Gradually fold the dry flour mixture into the wet ingredients, stirring until a consistent cookie dough forms.
- Gently fold in the gluten-free oats and chocolate chips, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Choose a high-quality gluten-free all-purpose flour blend for the best texture and taste.
- Make sure to use room temperature egg and oil for smoother mixing.
- Don't overmix the dough – this can lead to tough cookies.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Allow cookies to cool completely before storing to maintain their crisp edges.
- For extra flavor, try toasting the gluten-free oats before adding them to the dough.
- Store cookies in an airtight container with a slice of bread to keep them soft and fresh.
- If the dough seems too dry, add a tablespoon of milk to achieve the right consistency.
- For a fun variation, try adding chopped nuts or different types of chocolate chips.
- Always check that all your ingredients are certified gluten-free to avoid cross-contamination.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 15mg
