Which gluten-free flour is best for chocolate chip cookies?

The best results usually come from a 1:1 gluten-free baking flour blend that already includes xanthan gum, such as Cup4Cup, King Arthur, or Bob’s Red Mill. If your mix doesn’t contain xanthan gum, you can add about half a teaspoon per cup of flour. That small adjustment makes all the difference in helping the cookies hold their structure without crumbling.

What is the key to making gluten-free cookies?

The secret is twofold: choosing the right flour blend and chilling the dough before baking. Resting the dough gives the butter time to firm up so the cookies spread less and stay chewy in the middle. Another trick is to measure your flour by weight rather than scooping from the bag. This prevents overpacking, which often leads to dry or sandy cookies.

Does Crumbl cookies have gluten-free cookies?

Crumbl doesn’t currently offer gluten-free cookies in their rotating menu. While that can feel disappointing, the upside is that baking your own means you know exactly what goes into them. You’ll get more consistent results and complete peace of mind. If you want a little variety beyond chocolate chip, you can branch out into other homemade favorites like our gluten-free molasses cookies or buttery gluten-free shortbread cookies.

What are common gluten-free cookie mistakes?

The most frequent missteps I see are overbaking, skipping xanthan gum, and using cold butter. Gluten-free cookies set as they cool, so if you bake them until they look completely done in the oven, they’ll end up too firm. Leaving out xanthan gum causes the dough to fall apart, and butter that’s too cold makes the dough lumpy instead of smooth. Measuring flour by weight, using softened butter, and pulling cookies from the oven when they still look slightly soft in the center are small but powerful ways to avoid these pitfalls.

Gluten-Free Chocolate Chip Cookies | Chewy, Gooey & Easy Recipe

Gluten-Free Chocolate Chip Cookies

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These cookies are everything you’ve been craving: crisp at the edges, soft and gooey in the middle, and bursting with chocolate.

Author: Giordana
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 1 hour 30 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

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1 cup unsalted butter, softened
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 ½ cups gluten-free 1:1 baking flour blend (with xanthan gum)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt
2 cups semisweet chocolate chips

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Instructions

Cream the butter and sugars: In a large bowl, beat butter with brown and white sugars until light and fluffy.
Add eggs and vanilla: Mix in eggs one at a time, then stir in vanilla.
Mix dry ingredients: In a separate bowl, whisk together flour blend, baking soda, baking powder, and salt.
Combine: Gradually add dry mixture into the wet ingredients until just combined.
Fold in chocolate chips: Stir gently with a spatula.
Chill the dough: Cover and refrigerate for 30–60 minutes. This step makes the cookies thicker and chewier.
Bake: Scoop dough onto a parchment-lined baking sheet (about 2 tablespoons each). Bake at 350°F (175°C) for 10–12 minutes, until edges are golden but centers look slightly soft.
Cool: Let cookies rest on the sheet for 5 minutes before moving to a wire rack.

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 15
Sodium: 140
Fat: 8
Saturated Fat: 3
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 22
Fiber: 1
Protein: 2
Cholesterol: 20

Find it online: https://www.glutenfreez.com/gluten-free-chocolate-chip-cookies/