These gluten free cookies stay soft and chewy for days. Freeze the dough in cookie sized portions and pull out to bake when you get the urge for something warm and chocolatey.

Gluten Free Chocolate Chip Cookies

2 sticks butter, softened
1 egg
1 Tbsp. molasses
1 tsp. gluten free vanilla extract
2 1/2 Tbsp. water
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
2 cups gluten free flour blend
1 cup tapioca flour
3/4 tsp. xanthan gum (omit if flour blend has it already)
1 12 oz. package gluten free semi sweet chocolate chips

Preheat the oven to 375 degrees.

Cream the butter, egg, molasses, vanilla and water together in the bowl of a stand mixer until fluffy, about 3 minutes.

Whisk together the two sugars, baking powder, baking soda, salt, flour blend, tapioca flour and xanthan gum(if needed). Slowly add to the creamed mixture. When mixed together, add the chocolate chips with a spoon.

On parchment lined baking sheets, use a small cookie scoop to shape the dough or roll into 1″ balls with your hands and place them 1″ apart on the cookie sheet.

Bake for 8 to 10 minutes or until just light brown around the edges. Don’t overbake. 

Dough may be refrigerated for up to 2 days before baking, or frozen for 4 months.

Recipe can be doubled. 

Makes 2 1/2 dozen cookies

This is my “go to” chocolate chip cookie recipe. I keep dough in the freezer for when the urge for something warm, gooey and chocolate hits. 

Happy Baking

Team Gluten Free Farm Girl

If you liked this recipe, take a look at our cookbook: Gluten Free Cookie Jar

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