Gluten-Free Jess’s FAVORITE Chocolate Chip Cookies

Prep Time: 15 minutes // Bake Time: 30 minutes

Directions:

  1. Preheat oven to 350 degrees.
  2. Add room temperature butter, brown sugar, and white sugar to the bowl of a mixer.
  3. Beat using the paddle attachment for 2 minutes. The mixture will become pale and slightly fluffy.
  4. Add in eggs. vanilla, and salt. Beat again until combined. You may need to scrape down the sides.
  5. In a separate bowl. combine gluten free flour and baking soda.
  6. Add the flour mix to the butter mix.
  7. Mix on low until combined.
  8. Add in chocolate chips and pulse the mixer a few times until they are evenly distributed.
  9. Bake cookies 9-11 minutes on parchment lined baking sheets.
  10. Use ½ inch cookie dropper to measure.
  11. Let cool on the baking sheet for 1-2 minutes before transferring to a wire rack. Recipe courtesy of Jessica @glutenfreejessblog.

Ingredients:

2¼ c. The Greater Knead All Purpose Flour

½ tsp. baking soda

1 c. room temp, unsalted butter

½ c. white sugar

1 c. brown sugar, packed

1 tsp. course sea salt

2 tsp. vanilla extract

2 large eggs

2 cups chocolate chips

Ingredients:

2¼ c. The Greater Knead All Purpose Flour

½ tsp. baking soda

1 c. room temp, unsalted butter

½ c. white sugar

1 c. brown sugar, packed

1 tsp. course sea salt

2 tsp. vanilla extract

2 large eggs

2 cups chocolate chips

Directions:

  1. Preheat oven to 350 degrees.
  2. Add room temperature butter, brown sugar, and white sugar to the bowl of a mixer.
  3. Beat using the paddle attachment for 2 minutes. The mixture will become pale and slightly fluffy.
  4. Add in eggs. vanilla, and salt. Beat again until combined. You may need to scrape down the sides.
  5. In a separate bowl. combine gluten free flour and baking soda.
  6. Add the flour mix to the butter mix.
  7. Mix on low until combined.
  8. Add in chocolate chips and pulse the mixer a few times until they are evenly distributed.
  9. Bake cookies 9-11 minutes on parchment lined baking sheets.
  10. Use ½ inch cookie dropper to measure.
  11. Let cool on the baking sheet for 1-2 minutes before transferring to a wire rack. Recipe courtesy of Jessica @glutenfreejessblog.

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