Gluten-free Chocolate Chip Cookies

And nobody will taste that they are gluten-free. These cookies are also low FODMAP and low in lactose, so everybody will be able to enjoy them!

Ingredients for this recipe

• Gluten-free flour: I advise using a gluten-free flour blend. For readers in Europe, I use Schär Mix It Universal. Other mixes that give good results are Bob’s Red Mill Gluten-free 1:1 baking flour or King Arthur Flour measure for measure gluten-free flour
• Butter: I use unsalted butter. Because butter contains almost no lactose due to the processing method, it is also suitable for the FODMAP diet.
• Sugar: for the best results, I use a mix of brown sugar and white granulated sugar.
• Dark chocolate chips: most chocolate chips are gluten-free, such as these semi-sweet chocolate chips. If you eat low FODMAP, watch out for sugar-free chocolate chips as they often use polyols, which are high in FODMAPs.

How to make gluten-free chocolate chip cookies

For step-by-step video instructions, check my gluten-free chocolate chip cookies recipe video below in the recipe card.

1. Melt the butter on low heat. Put aside to cool.
2. Whisk gluten-free flour, salt, and baking soda in a bowl.
3. In another bowl mix brown sugar, white sugar, and melted butter.
4. Add 1 egg and vanilla extract.
5. Add in the flour mixture and mix with a spatula into a dough.
6. Add chocolate chips.
7. Wrap the dough in plastic foil and cool in the fridge for at least an hour or overnight.
8. Bake the cookies for 10-12 minutes at 180 degrees Celcius or 350 Fahrenheit.

Frequently Asked Questions about the chocolate chip cookies

Gluten-free Chocolate Chip Cookies

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• Author: Karlijn
• Total Time: 40 mins
• Yield: 20 1x

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Description

Gluten-free chocolate chip cookies. Soft, chewy, and simply delicious. Nobody will know they are gluten-free. Low FODMAP and low in lactose.

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Ingredients

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• 110 g (½ cup) butter
• 225 g (1 ¾ cups) gluten-free flour mix
• 1 tsp baking soda
• ½ tsp salt
• 130 g (⅔ cup) brown sugar
• 70 g (⅓ cup) granulated sugar
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 125 g (¾ cup) chocolate chips

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Instructions

1. Slowly melt the butter in a small saucepan. Remove from heat and let it cool for 5 minutes.
2. In a bowl, mix the gluten-free flour, baking soda, and salt.
3. In a separate bowl, combine the brown sugar and granulated sugar with the melted butter.
4. Whisk until smooth.
5. Add the egg and vanilla extract, then whisk again until fully combined.
6. Gradually add the dry ingredients to the wet ingredients, stirring with a spatula or wooden spoon until a dough forms.
7. Fold in the chocolate chips.
8. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. For the best flavor, chill the dough overnight.
9. Preheat the oven to 180°C (350°F).
10. Line a baking sheet with parchment paper.
11. Use an ice cream scoop (about 2 tablespoons) to form 16 dough balls. Place them on the baking sheet with about 5 cm (2 inches) of space between them, as they will spread while baking. If they don’t all fit on your baking sheet, bake in two batches.
12. Bake for 10-12 minutes.
13. Let the cookies cool on the baking sheet for 5-10 minutes, then transfer them to a wire rack to cool completely.
14. If the cookies aren’t perfectly round after baking, you can gently shape them with a spoon while they’re still warm.

• Prep Time: 20 mins
• Cook Time: 20 mins