My gluten free chocolate chip cookies are moist and chewy. These cookies are easy to make and everything a cookie should be. The cookies are loaded with chocolate chips and I promise you that you will never know that they’re not gluten free.

In short, my gluten free chocolate chip cookies are bursting with flavor in every bite. Part of my secret is chilling the dough for at least 1 hour before scooping onto a cookie sheet. This also helps the cookies not spread and keep shape.

WHAT MAKES MY GLUTEN FREE CHOCOLATE CHIP COOKIES SO GOOD?

For starters, these gluten free chocolate chip cookies have the right chewiness and texture. Secondly, these cookies are loaded with chocolate chips. I don’t know about you but I surely love a warm cookie right out of the oven.

WHY CUP 4 CUP FLOUR IS THE BEST GLUTEN FREE FLOUR-

This recipe calls for Cup4Cup Gluten Free Flour. To clarify, I have tried pretty much every gluten free flour on the market. This flour is hands down the best. If you would like to know more about the best Gluten Free Pantry Staples check out my post. Trust me when I say, the gluten free flour you use can determine whether your dessert comes out good or not so good.

WHY DOES GLUTEN FREE FLOUR DRY OUT FASTER?

Gluten free flour can be harder to work with. Due to gluten-free flour having a different consistency, eat these cookies within a few days to avoid a dry cookie. Usually for my cookie recipes, you will see that I chill the dough before scooping the batter onto my cookie sheets. The reason being is that it helps everything bind and not crumble. I always recommend using a good cookie scoop. For the most part, gluten free flour drys out faster than a wheat flour. That is just the nature of gluten free flour.

Most of what you need for this recipe is already in your pantry or can be purchased on your next grocery store run. These cookies are the softest and chewiest on the day they’re baked. Without a doubt, these cookies are still yummy for about 3 days if stored properly.

WHY DO COOKIES SPREAD AND FLATTER?

To avoid flat cookies, be sure your butter is room temperature. If you’re a chocolate lover, add the full two cups of chocolate chips to the batter. Making sure your butter mixture is fully creamed is so important. Moreover, if the butter isn’t fully creamed, try creaming the butter and sugar for a longer time together.

Flour tip: Don’t over mix cookie batter especially after the flour is added. Over mixing can cause a flat cookie. Make sure the flour you have is not expired. Measure accurately for dry ingredients. Always make sure the flour is level with the measuring cup.

HOW TO CHECK IF YOUR BAKING SODA AND BAKING POWDER ARE STILL ACTIVE?

In this case, another reason why cookies might spread is if your baking soda or baking powder are expired. You can test to see if your baking soda and baking powder are active by combining a half cup of hot water, 1/4 tsp white or apple cider vinegar and 1/4 tsp baking soda/baking powder. For this reason, only add one to the hot water. If you need to test both the baking soda and baking powder, use two separate bowls. When the baking soda/baking powder is added a reaction should take place instantly. Even so, you should see an immediate bubbling or fizzing reaction. If it doesn’t, it’s time to get replacements.

WHY HAVING AN ACCURATE OVEN TEMPERATURE IS IMPORTANT?

If you find your cookies and baked goods aren’t coming out correctly, invest in an oven thermometer to check the temperature. You do not want the oven to be too hot or too cold as your cookies will not turn out right.

INGREDIENTS NEEDED FOR GLUTEN FREE CHOCOLATE CHIP COOKIES

• 1 Cup Unsalted Butter * softened
• 1 1/2 Cup Brown Sugar
• 1/2 Granulated Sugar
• 2 Large Eggs*room temperature
• 3 Cups of Flour
• 2 Tsp Corn Starch
• 1 Tsp Baking Soda
• 1 Tsp Salt
• 2 Cups GF Chocolate Chips
• 2 Tsp Vanilla Extract

INSTRUCTIONS FOR MAKING GLUTEN FREE CHOCOLATE CHIP COOKIES

Pre-heat oven to 350 Degrees F.

Cream together butter and sugars until combined about 3 minutes.

Beat in the Eggs and Vanilla

Mix the flour, corn starch, baking soda and salt together.

Slowly add the dry ingredients and combine. Do not over-mix.

Add the Chocolate Chips.

Set the dough aside and put the dough in the fridge for one hour before putting cookies in the oven.

Line your cookie sheets with parchment paper or a Silpat mat. Using a cookie scoop, roll the dough into even balls.

Put in the oven and bake for 8-10 minutes. I use one cookie sheet at a time for baking. With my oven if I use the bottom shelf, the cookies cook much faster than the ones on the upper shelf.

The cookies may look not fully cooked when you take them out. That is okay. You don’t want to over bake your cookies. They will still continue to bake as they are cooling.

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