Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened; for dairy-free, use Smart Balance butter or vegan butter)
- 1 large egg (for egg-free/vegan, use Bob’s Red Mill Gluten-Free Egg Replacer)
- 1 teaspoon molasses
- 1 teaspoon vanilla bean paste
Dry Ingredients
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1/2 teaspoon baking soda
- 1/2 teaspoon gluten-free baking powder
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose gluten-free flour with xanthan gum
Add-ins
- 2 cups chocolate chips (for dairy-free/vegan, use Nestle Simply Delicious or Enjoy Life mini chocolate chips)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it is at the perfect temperature for baking the cookies evenly and achieving a golden crust.
- Beat the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is creamy and smooth. This step helps to incorporate air for a tender texture.
- Add the wet ingredients: Mix in the egg (or egg replacer), molasses, and vanilla bean paste until fully combined with the butter and sugar mixture, creating a uniform batter.
- Add the dry ingredients: Gradually add the gluten-free flour, baking soda, baking powder, and salt to the wet ingredients. Mix until all ingredients are fully incorporated into the cookie dough.
- Fold in the chocolate chips: Gently stir in the chocolate chips using a spoon or on low speed with a mixer, ensuring they are evenly distributed throughout the dough without overmixing.
- Scoop the dough: Drop the dough by rounded tablespoons, or use a greased 1 1/2 tablespoon cookie scoop, spacing the cookies about 2 inches apart on a parchment-lined cookie sheet to allow for spreading.
- Bake the cookies: Bake in the preheated oven for 8-10 minutes, until the cookies start to turn golden brown on the edges while the centers remain soft. Keep a close eye as oven temperatures vary.
- Cool and store: Remove from the oven and allow the cookies to cool on the cookie sheet for a few minutes before transferring them to a cooling rack. Store any leftovers in an airtight container to maintain freshness.
Notes
- For a dairy-free version, substitute butter with vegan butter alternatives like Smart Balance butter.
- To make the recipe egg-free or vegan, use Bob’s Red Mill Gluten-Free Egg Replacer instead of eggs.
- Use gluten-free all-purpose flour with xanthan gum to ensure the right texture and structure.
- Keep cookies spaced 2 inches apart on the baking sheet to prevent them from merging during baking.
- Oven baking times may vary, so start checking for doneness at 8 minutes.
- Storing the cookies in an airtight container will keep them fresh and chewy.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
