Now, I know what you are thinking – everyone claims they have the best chocolate chip cookie recipe, but do they claim they have the very best gluten-free chocolate chip cookie recipe? I am staking that claim! I’ve made a bunch of different chocolate chip cookies over the years and they each have elements that make them good, but I’ve combined several of them and in my opinion, I’ve arrived at the very best recipe!
So, what’s the secret?
I think this recipe has two secrets:
- Cream cheese
- Corn starch.
Normally I don’t use corn starch because most of the brands out there come from genetically modified corn but there are some brands that are not: Bob’s Red Mill, Thrive Market’s brand and Whole Foods’, 365-brand. If you don’t tolerate corn, I imagine arrowroot would work just as well but haven’t tried it yet.
I also feel like the cream cheese helps make these cookies moist and soft. If you are dairy-free, you can definitely use a vegan cream cheese – I’ve made them both ways and they are both good, although I do prefer the regular cream cheese version, it results in a little softer cookie. I have not tried these with dairy-free butter so I cannot say how those would taste – if you try it that way, please let me know how it goes!
So you may have noticed that this post doesn’t have a section about the nutritious elements of the ingredients – that’s because, while I did use the top of the line, organic, non-GMO ingredients, this recipe is not what I would call healthy. It’s more along the lines of a traditional comfort food recipe filled with butter and flour – but since we are in the middle of the COVID-19 crisis and home renovation, I wanted to bake something everyone could enjoy – the workers and my family! Everyone loved them and didn’t even know they were gluten-free;)!
If you too are in the need to bake some cookies that will remind you of your childhood without the gluten – then give these a try!
There are several other gluten-free chocolate chip cookie recipes on Sage & Celery – some are definitely healthier than others. All are delicious!!
Here they are:
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- The Best Vegan Chocolate Chip Cookie Recipe
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- Vegan Double Chocolate Chip Cookie Recipe
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- Paleo Chocolate Chip Cookie Recipe
The Very Best Vegan Chocolate Chip Cookie Recipe
Healthy Paleo Chocolate Chip Cookie Recipe
Vegan and Gluten-Free Double Chocolate Chip Cookie Recipe
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The very BEST Gluten-Free Chocolate Chip Cookie Recipe!
- Prep Time: 10-15 minutes plus 2 hours chilling
- Cook Time: 9-10 minutes
- Total Time: 2 hours & 25 minutes
- Yield: 3 dozen 1x
- Category: Dessert
- Cuisine: Gluten-Free Chocolate Chip Cookies
- Diet: Gluten Free
Description
This gluten-free chocolate chip cookie recipe is in my opinion, the VERY Best! These cookies are super soft and filled with chocolatey goodness!
Ingredients
Dry Ingredients:
2 1/4 cup Bob’s Red Mill Gluten-Free 1 -to- 1Baking Flour*
2 teaspoons non-GMO cornstarch
1 teaspoon Baking Soda
1 teaspoon Himalayan salt
Wet Ingredients:
1 cup organic grass-fed butter, softened
1/4 cup softened organic cream cheese**
3/4 cup granulated sugar
3/4 cup coconut sugar (can substitute brown sugar as well)
2 teaspoons good quality vanilla extract
2 large organic, pasture-raised eggs
2 cups good quality dark chocolate chips*** (I used Enjoy Life)
Instructions
1.) Prepare 2 baking sheets with parchment paper and set aside.
2.) In a small bowl, add the dry ingredients and whisk them to combine.
3.) In a large bowl, add both the softened butter and cream cheese – using a hand mixer or a stand mixer, mix the tow together so they are combined. Then add both the granulated and coconut sugar. Mix until creamy.
4.) Add vanilla extract then addvone egg at a time – mix the batter after each egg is added.
5.) Slowly add one third of the dry ingredients to the butter mixture and mix starting on low-speed (trust me, the flour will go all over you if you use a higher speed:).
6.) After all the dry ingredients are added – fold in the 2 cups of dark chocolate chips.
7.) Using a small cookie scoop or spoon, make golf-sized balls and place them all on one cookie sheet. Cover and place in the refrigerator for 2 plus hours. You can also do this the day before as well – they are fine to stay in the fridge overnight.
8.) When you are ready to bake them, preheat your oven to 350°. Grab the tray of refrigerated cookie dough and place about 12 cookies on each cookie sheet that is lined with parchment paper. Place the other cookies back in the fridge until ready to bake.
9.) Bake for 9-10 minutes – the cookies will be just browning around the edges and look under baked in the center but that’s ok because they will continue to cook on the pan as they cool. Be sure to let them cook on the pan for just about 5 minutes, you don’t want them to over bake and be hard. Keep these cookies in an airtight container for a week – if they last that long 😉 Enjoy!
Notes
*You can definitely use regular all-purpose flour if you can tolerate gluten or you can use another blend of all-purpose gluten-free flour, although I’ve only tried this recipe with Bob’s 1-to-1.
**Be sure to use block cream cheese, not the whipped or fat-free kind.
***You can use any kind of chocolate chips you like – I really like this recipe with dark chocolate chips but that’s just me.
