Ingredients
Method
- In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
- In a large mixing bowl, combine melted butter, brown sugar, and granulated sugar. Beat with a mixer until smooth and creamy.
- Add eggs and vanilla extract to the butter mixture, beating until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Fold in the chocolate chips using a spatula until evenly distributed throughout the dough.
- Cover the dough and chill for 30 minutes to help the cookies hold their shape while baking.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 10–12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, measure your flour using the spoon-and-level method. To make these cookies dairy-free, use vegan butter and dairy-free chocolate chips.
Nutrition Information
Calories: 185 kcal
Total Fat: 9g
Saturated Fat: 2.5g
Trans Fat: 0g
Cholesterol: 18mg
Sodium: 195mg
Total Carbohydrates: 24g
Dietary Fiber: 0.5g
Total Sugars: 14g
Protein: 2g