The Best Gluten Free Chocolate Chip Cookies are gooey, melty and chewy on the inside, golden and crisp on the outside. Loaded with chocolate chips with a sprinkling of flaky sea salt on top. You might be fooled into thinking these are regular chocolate chip cookies.
Preheating oven to 375 degrees F, and line cookie sheets with parchment paper. Then in the bowl of a stand mixer or using a hand mixer, cream room temperature butter until light and fluffy, about 2-3 minutes.
Beat in cane sugar and brown sugar, on medium-high for 2-4 minutes (4 minutes if using all natural cane sugar), scraping down sides of bowl mid-way through. Add eggs, one at a time and mix on medium-high for 1 minute per egg. Add vanilla extract.
Measure gluten-free cup for cup flour, oat flour, baking soda and salt and whisk together in large bowl. Scrape down sides of mixing bowl, then with mixer on low, add flour mixture in about ⅓-1/2 cup at a time just until incorporate, do not over mix.
If baking at high altitude (I am at 5280 above sea level), alternate flour with a teaspoon or two of water. Do not over mix this batter, the flour should all be combined and it should be light and fluffy.
With mixer on stir setting or mix in by hand, your chosen variety of chocolate chips.
Using a 2 tablespoon medium cookie scoop, scoop dough into balls onto parchment lined baking sheet. Place a few inches apart allowing for the cookies to spread, but first...
And I know people hate this part, but it really is the key (especially for gluten free cookies) to refrigerate the dough balls for 10 minutes prior to baking.
Bake in preheated 375°F (177°C) oven for 8-10 minutes. They will look under-cooked, do not over-bake these cookies, then they will be dry and crumbly! Remove, from oven, allow to cool on cookie sheet for 2 minutes, then transfer to wire rack to cool completely. Sprinkle with flaky sea salt as they come out of the oven.
If smaller cookies are desired, using a 1 tablespoon scoop, bake for 6-8 minutes until cookies edges are set and middles are still slightly glossy.
Notes
Dairy & Gluten Free Chocolate Chip Cookies | Replace butter with solid coconut oil, creaming with sugars. If desired to make VEGAN try replacing eggs with flax eggs, I have not tried either of these two methods, let me know how it goes!
Tips & Tricks for soft, chewy GF cookies
Use a high quality GF All Purpose Flour. I tested this recipe using King Arthur's GF AP Flour which yielded great texture, chewy factor and taste.
Refrigerate dough balls after scooping (it's easier than refrigerating the dough in bulk, but if you want an arm workout, feel free!) Refrigerate at least 10 minutes, longer if needed.
Do NOT OVERMIX batter, mix until flours are just combined, then stir chocolate chips in by hand or on low setting of mixer.
Do NOT OVER BAKE the cookies, this will yield a crumbly, dry cookie. Slightly under-baking them is best!