One-Bowl Gluten-Free Chocolate Chip Cookies
Cookie night should be simple. This one-bowl gluten-free dough uses brown sugar for chew, a chill for thickness, and plenty of chocolate chips.
Pull them when the centers still look slightly soft; they finish on the sheet. Nobody will ask if they’re gluten-free — they’ll ask for the recipe.
Use a certified GF chocolate chip brand to be safe.
Chewy-centered gluten-free chocolate chip cookies mixed in one bowl — bakery-style cookies without the gluten.
One-Bowl Gluten-Free Chocolate Chip Cookies
Chewy-centered gluten-free chocolate chip cookies mixed in one bowl — bakery-style cookies without the gluten.
Servings: 24 cookies
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 1/2 cups gluten-free 1:1 flour blend with xanthan gum
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips gluten-free brand
Instructions
- Cream butter and sugars until fluffy. Beat in egg and vanilla.
- Mix in flour, baking soda, and salt. Fold in chocolate chips.
- Chill dough 30 minutes (or overnight).
- Bake at 350°F (175°C) on lined sheets, 1 1/2-tablespoon scoops, 10–12 minutes until edges are golden.
- Cool on the sheet 5 minutes, then move to a rack.
Notes
Dairy-free butter and chips work well here.
Store airtight up to 4 days.
Store airtight up to 4 days.
