Soft, Chewy, Gluten Free Chocolate Chip Cookies
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These Soft, Chewy, Gluten Free Chocolate Chip Cookies are incredibly soft, and sure to impress any guests this holiday season!
They’re gluten free and can be made dairy free as well
I used artificial dye-free sprinkles to make these Christmas themed, however, these cookies would be a hit of any party or gathering of yours!
Why You’ll Love Soft, Chewy, Gluten Free Chocolate Chip Cookies
- They’re gluten free, refined sugar free, and can be made dairy free
- The cookies themselves are incredibly soft
- They are sure to be a hit at any gathering you bring them to!
Serves: 12
Ingredients
- 1/2 cup Butter, Unsalted, Soft, vegan butter stick will work too
- 1/3 cup Classic Monkfruit Sweetener (with Erythritol) – Lakanto, Or organic cane sugar
- 2/3 cup Brown Monkfruit Sweetener – Lakanto, Or brown sugar, or coconut sugar
- 1 whole Egg
- 2 tsp Pure Vanilla Extract
- 1 1/2 cups Gluten-Free 1-to-1 Baking Flour – Bob’s Red Mill
- 1/4 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1/4 tsp Baking Powder
- 1 cup Dark Chocolate Chips
- 2 Tbsp Sprinkles
Process
- Best butter with sugars with standing or hand electric mixer
- Add egg & vanilla and beat until smooth
- Add dry ingredients and beat again
- Fold in chocolate chips and sprinkles
- Roll into balls, place on parchment paper, and refrigerate for 2 hours
- Bake at 350 for 12-14 minutes
- Right out of the oven use a circular cookie cutter to swirl the cookie within to regain that perfect circle cookie shape
- Can sprinkle a few extra chocolate chips on top while still hot
- Sprinkle with flakey sea salt
- Allow to cool several minutes, then carefully move to cooling rack
- They’ll be soft, but will firm a bit once cooled
Variations for Dietary Preferences
- Sweeteners – feel free to use organic cane sugar and organic brown sugar in place of the sugar substitutes
- Butter – feel free to use vegan butter stick
- Egg– I haven’t tried myself, but I believe a flax egg should work here
Notes
These cookies can be made large or small. I made larger ones, yielding 12 cookies, but can make about 20 if rolling into smaller balls of dough
More Gluten Free Cookie Recipes You’ll Love!
If you make these Soft, Chewy, Gluten Free Chocolate Chip Cookies leave a comment below sharing your thoughts! Or tag me on social media so I can see your creations!
Ingredients
- 1/2 cup Butter Unsalted, Soft, vegan butter stick will work too
- 1/3 cup Classic Monkfruit Sweetener with Erythritol – Lakanto, Or organic cane sugar
- 2/3 cup Brown Monkfruit Sweetener – Lakanto Or brown sugar, or coconut sugar
- 1 whole Egg
- 2 tsp Pure Vanilla Extract
- 1 1/2 cups Gluten-Free 1-to-1 Baking Flour – Bob’s Red Mill
- 1/4 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1/4 tsp Baking Powder
- 1 cup Dark Chocolate Chips
- 2 Tbsp Sprinkles
Instructions
- Best butter with sugars with standing or hand electric mixer
- Add egg & vanilla and beat until smooth
- Add dry ingredients and beat again
- Fold in chocolate chips and sprinkles
- Roll into balls, place on parchment paper, and refrigerate for 2 hours
- Bake at 350 for 12-14 minutes
- Right out of the oven use a circular cookie cutter to swirl the cookie within to regain that perfect circle cookie shape
- Can sprinkle a few extra chocolate chips on top while still hot
- Sprinkle with flakey sea salt
- Allow to cool several minutes, then carefully move to cooling rack
- They’ll be soft, but will firm a bit once cooled
Video
Notes
These cookies can be made large or small. I made larger ones, yielding 12 cookies, but can make about 20 if rolling into smaller balls of dough