If you’re craving a really good cookie (one like you remember before going gluten free) then why make anything but the BEST gluten free chocolate chip cookies recipe? Chewy in the center, crispy around the edges, never crumbly… this gluten free chocolate chip cookie recipe hands-down makes the best!
If you’ve ever tried to make gluten free chocolate chip cookies in the past and been scarred by the experience (flat, lacy, oily or hard hockey puck cookies ringing any bells?), it’s all behind you. My award-winning gfJules Gluten Free Cookie Mix takes all the guess-work out of it. You don’t even have to refrigerate the dough if you don’t have time.
If you have my gfJules Gluten Free All Purpose Flour on hand and would rather bake these from scratch, I’ve given you that recipe below (with my gfJules Flour you can make ANYTHING!). This is basically a gluten free Toll House Cookie recipe — it’s also super easy, but does require some measuring (it’s all in the wrist! just kidding – there’s no trick to measuring flour, just spoon it into the measuring cup and level off with a knife or measure by weight; one cup of my gfJules Flour weighs 135 grams).
These cookies are easily made dairy-free and vegan (I love them made with applesauce instead of eggs!), and can take on a totally different taste, depending on what add-ins you use. From the traditional chocolate chip, to a 4th of July favorite of white chocolate chips and blue and red M&Ms … and anything in between!
Check out my gfJules Cookie Mix ebook for even more ideas of how you can take this scratch recipe OR my super easy and reliable gfJules™ Gluten-Free Cookie Mix and make 12 yummy different cookie recipes that will fool all your friends. No one will ever know these incredible cookies are GF!
You’ll want to stock up on my cookie mix or print this recipe and keep it handy. In fact, I usually have some of this yummy dough in my freezer at all times for cookie emergencies — you just never know when you might have one!
Gluten free cookies and milk, anyone?
And if you’re craving an awesome chocolate chip cookie, but it’s super duper hot outside, make some gluten free chocolate chip cookie ice cream sandwiches! You won’t get any complaints!
This dough freezes really well, too. Either freeze all the dough and bring to room temperature to bake, freeze in dough balls, or freeze as logs for slice-and-bake easy-bake cookie nirvana. Your choice!
So, be it chocolate chips, peanut butter chips, raisins, M&Ms or whatever your favorite mix-in … don’t delay. The best gluten free chocolate chip cookies could be hot out of your oven within minutes. Just just have to make them!
Another way to get your chocolate chip cookie fix anytime is to keep some of this dough in your freezer at all times! Store either as a “slice and bake” log or in balls or just thaw the dough and bake from there. Yum anytime!
Bring the butter and shortening to room temperature, then beat together with sugars until light and fluffy – several minutes. Mix in the vanilla extract and eggs until combined.
In another bowl, whisk together dry ingredients. Gradually stir these dry ingredients into the sugar mixture. Stir in chips and nuts, if so desired.
You may bake this dough immediately or scoop dough into a container (metal, if possible) and cover tightly. Refrigerate or freeze until very cold.
Preheat oven to 350° F (static) or 325° F (convection).
Drop by measured tablespoonfuls onto a cookie sheet lined with parchment paper, at least 1 inch apart. Bake for 8-9 minutes, or until the tops are lightly browned. Let them stand 5 minutes before removing them to cooling racks.
Makes approximately 60 cookies.
To bake cookie dough as gluten free chocolate chip cookie bars ...
Spread the chocolate chip cookie dough into an oiled pan. If you’ve already baked out a batch of cookies, you will probably only have enough dough left for an 8×8 pan, but you could use a jelly roll pan or 9×13 if you have a full batch of dough.
Spread evenly & bake at 375°F for about 20 minutes. Remember, just like baking cookies, take these out of the oven just BEFORE they look totally done. They’ll keep baking a bit longer when you remove them, and this way they’ll still be nice & chewy in the middles.
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