These buttery soft gluten free chocolate chip cookies are intensely rich with flavor, sweetened with honey, and filled with decadent chocolate chips.
About twenty years ago, I had a friend who used to bring the most amazing chocolate chip cookies to my house whenever she came to visit. Unfortunately, she moved away, and I moved too. We lost touch with each other, yet I’ve never forgotten her cookies.
They were the best. Hands down.
Years later, I switched to a gluten free diet. I wondered if it would ever be possible to make gluten free cookies that tasted as amazing as those my friend made with wheat flour.
Over the years, more information has become available about how to substitute for wheat flour. And so I decided to finally try to create a gluten free version of those chocolate chip cookies from scratch.
I think you’re going to love them. I have a few tricks for you to make these chocolate chip cookies just right.
Best of all, these homemade cookies are quick and easy to make, only requiring eight ingredients. You might already have everything on hand to whip them up, which makes them a perfect last-minute treat.
When I started to gather my ingredients, I realized I had no sugar.
But I went for it anyway and decided to sweeten them with honey.
I also used the whole bag of chocolate chips. Because, well, they’re chocolate chip cookies. That way you can be sure to get chips in every bite. But feel free to add as many or as little chocolate chips as you prefer.
This reminds me of the movie The Aviator when Howard Hughes, played by Leonardo DiCaprio, requests, “Ten chocolate chip cookies. Medium chips, not too close to the outside.”
All right, let’s get out the baking sheet and make some cookies.
*Free printable recipe card is available at the end of the post.
SOFTEN YOUR BUTTER
Begin with a stick of softened butter so your cookies will turn out soft on the inside, but not chewy. Take your butter out of the fridge about an hour before you’re ready to start mixing your batter.
You want your butter to be almost room temperature (not melted!). When you squeeze it, it should leave an indent, but there should still be some slight resistance.
COMBINE YOUR WET INGREDIENTS
Many cookie recipes begin with creaming the butter with sugar. But these cookies are sweetened with honey rather than sugar. So begin by beating your softened butter in your stand mixer or with your hand-held mixer until it’s nice and fluffy.
Then add your egg, honey, and vanilla. Beat all these wet ingredients on high for about one more minute.
COMBINE DRY INGREDIENTS IN A SEPARATE BOWL
In a separate bowl, mix your dry ingredients: gluten free flour, salt, and baking powder for fluffiness.
You can use a pastry cutter, fork, or whisk to mix. Be sure to combine well.
ADD DRY INGREDIENTS TO WET INGREDIENTS
Next, add the dry ingredients to your wet ingredients.
Begin with your mixer on low speed and combine. Once combined, you can increase your mixer speed to combine well, scraping down the sides as needed. Your batter should be smooth.
Finally, dump in the whole bag of chocolate chips! Fold them in with a spatula.
CHILL YOUR COOKIE DOUGH
For best results, cover and chill the bowl of dough in your fridge for about an hour before forming it into cookies.
You can certainly make your cookies right after mixing, but warm dough is sticky and hard to work with. It will also spread much more while baking.
BAKE TO PERFECTION
Now you’re in the home stretch and just minutes away from tasting your delicious cookies.
Once your dough is chilled, position your oven rack in the middle. The middle rack offers the most even heat and air circulation which helps cookies bake consistently. Then preheat your oven to 350 ℉.
Scoop batter 2 tablespoons at a time. I like to roll each portion between my hands and press down each dough ball with two or three fingers to flatten on the parchment-paper lined baking sheet.
Bake for 11-15 minutes. Since ovens vary, make sure to check to see when your cookies are done. You’ll know they’re done when the edges are lightly browned and the tops of the cookies are a golden blonde color.
Now I know you’re tempted to eat them right away, but let them cool for about 10 minutes before devouring.
Pro tips and recipe notes
• To soften your butter, take it out of the fridge about an hour before starting.
• I love the subtle hint of honey in this recipe. Want to use sugar? Since honey is slightly sweeter than sugar, substitute a half cup of light brown sugar along with a half cup of white sugar.
Then begin step 1. by creaming your sugars with the softened butter. Then add your egg and vanilla. The cookies turn out a little crunchier with sugar.
• I use King Arthur Gluten Free 1/1 flour because it already contains xanthan gum. If you go with a different flour that doesn’t contain xanthan gum, you may need to add it. Please note, I’ve only made this recipe with King Arthur Gluten Free 1/1 flour.
• I use Rumford baking powder because it is gluten free, aluminum free, and non-GMO.
• I use Ghirardelli milk chocolate chips. Yum. Go with whichever kind of chips you prefer. If you like nuts in your cookies, go ahead and add them. It’s up to you.
• Your cookies will keep in an airtight container at room temperature for a week.
• Freezing your cookies:
I would prefer to freeze my cookie dough over freezing already baked cookies. That way, you get the nice homemade aroma and softness when you take them out of your oven.
But if you want, you can freeze the baked cookies. Just make sure to allow them to cool completely. Then store them in a freezer-safe zip-top storage bag with parchment paper between each cookie, squeeze out extra air, and place flat in the freezer.
Want to know the verdict on how these chocolate chip cookies compare with my friend’s? Two thumbs up!
Join me for a little treat before I eat the whole batch myself.
And if you have any questions, please reach out to me in the comments or shoot me an email. I’ll respond ASAP.
Love cookies? Try these recipes
Chocolate drizzled coconut macaroons (easy and healthy)– These macaroons are every coconut lovers dream cookie.
Healthy coconut and almond dark chocolate bars – These beautiful bars are sheer happiness in your mouth: a layer of toasted coconut flakes, coconut oil, almonds, and chia seeds topped with a thin layer of delicate chocolate and sprinkled with more chopped almonds. Yum.
Gluten Free Pumpkin Chocolate Chip Cookies – These amazing cookies are slightly crunchy on the outside, soft and fluffy on the inside, sweetened with a touch of honey, flavored with warm pumpkin spice, and chock full of milk chocolate chips. In sum, heavenly.
Gluten Free Chocolate Chip Cookies
- Beat your softened butter in your stand mixer or with your hand mixer until fluffy.Add egg, honey, and vanilla.Beat on high for about 1 more minute.
- In a separate bowl, mix your gluten free flour, salt, and baking powder with a pastry cutter, fork, or whisk.Combine well and add to your wet ingredients.
- Begin with your mixer on low speed and combine.Once combined, you can increase your mixer speed to combine well, scraping down the sides as needed.Your batter should be smooth.Now fold in your chocolate chips.
- Cover and chill the dough in your fridge for about an hour before forming into cookies.
- When you're ready to bake, position your oven rack in the middle.The middle rack offers the most even heat and air circulation which helps cookies bake consistently. Then preheat your oven to 350 ℉ and line your baking sheet with parchment paper.
- Scoop batter 2 tablespoons at a time.Roll each portion between your hands and press down each dough ball with your fingers to flatten on your baking sheet.
- Bake for 11-15 minutes.Since ovens vary, check to see when your cookies are done.They're done when the edges are lightly browned and the tops of the cookies are a golden blonde color.
- Now I know you're tempted to eat them right away, but let them cool for about 10 minutes.
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