The Best Gluten Free Chocolate Chip Cookies Recipe
I understand that’s a rather brave heading I’ve gone with, but I am so confident you’ll agree if you whip up a batch. This is hands down the best gluten free chocolate chip cookies recipe, in fact I’d go as far as saying it’s the best chocolate chip cookie recipe, gluten free or not!
They are the kind that are so soft they fall apart in your hand and melt in your mouth. My favourite kind! If you’re more of a crunchy cookie person, they can be baked for a minute or two longer.
I’d had a craving for an ice cream sandwich, so I decided to bake my first ever batch of gluten free chocolate chip cookies and scoop mint chocolate chip ice cream in between them. I waited by the oven with anticipation to see if my cookies would turn out a success or a dud, and pulling them out of the oven, I managed to restrain myself for just a couple more minutes, until I lifted a cookie off the baking tray and pulled it apart to inspect. The chocolate chunks were gooey and the dough had that ‘only just baked’ softness, that in my eyes makes the perfect cookie.
I took a bite, and I felt my eyes widen. These cookies were insane! I called to The Boy Next Door to get in the kitchen and try one. His eyes also widened and it was agreed between us, these were the best cookies we’d eaten. A bold claim I know. But all the more reason for you to bake a batch and let me know what you think!
I use the same gluten free flour blend recipe for all my gluten free baking, which you can follow here.
Now get going and bake those cookies! x
- 280g gluten free flour
- ½ tsp xanthan gum (leave it out if your flour blend already contains it)
- 1 tsp baking soda
- 55g cream cheese
- 110g caster sugar
- 200g brown sugar
- 170g unsalted butter, melted
- 2 eggs yolks, at room temperature
- 1½ tsp vanilla extract
- 170g chocolate chips (I used 1 bag of Cadbury Chocolate buttons, broken into pieces)
- Mix the gluten free flour, xanthan gum and baking soda in a bowl.
- In a separate bowl, place the cream cheese, melted butter and both brown and caster sugar. Mix together with a hand mixer or food processor on medium speed for 2 minutes.
- Add the vanilla extract and egg yolks and mix until well combined.
- Pour in the flour mixture, beating on low or by hand until combined.
- Add the chocolate chips and fold into the cookie mix by hand.
- Cover the bowl with cling film and refrigerate for approximately 4 hours (or you can cheat like I did, and throw it in the freezer until the mix hardens, around 30-45 mins).
- Preheat oven to 190c.
- Remove the cookie dough from the refrigerator and let it sit for around 15 minutes to make it easier to scoop.
- Line baking trays with baking paper and scoop cookie dough into small mounds, placing on the tray with space between each cookie as they do spread.
- Bake the cookies for 11-15 minutes, when they edges are starting to brown.
- The cookies will look under baked, but they continue cooking as they cool.
- If you like gooey cookies, remove from the baking tray onto a cool plate after a few minutes. If you like crunchier cookies, leave them on the baking tray to cool.