BEST Gluten-Free Chocolate Chip Cookies (In a Jar Option)
These really are the BEST gluten-free chocolate chip cookies! They are so yummy and definitely a classic. You can also make them in a jar as the perfect gift for friends and family.
You can either make these in a bowl right now or put the dry ingredients into a jar for later or to give a gift. I usually make two batches, one to eat now and one for later.
Prep Time40 mins
Cook Time10 mins
Total Time50 mins
Servings: 24 cookies
- 1 3/4 C gluten-free cup for cup flour blend
- 1/2 tsp. Real Salt
- 3/4 tsp. baking soda
- 1/4 tsp. nutmeg
- 1 C chocolate chips
- 1/2 C pecan pieces
- 3/4 C brown sugar
- 1/2 C sugar
- 1 egg
- 3/4 C butter melted
- 1 tsp. gluten-free vanilla extract
- 1/2 tsp. gluten-free almond extract
- 1-2 T milk (only if needed)
Simply combine the gluten-free flour, salt, baking soda and nutmeg in a bowl or in a layer at the bottom of a 1 quart mason jar
Next, top with chocolate chips or add those to the bowl
Add a layer of the brown sugar then white sugar or just add both to the bowl
Finish with the pecan pieces (optional)
If you are giving the jar of dry gluten-free chocolate chip cookies away, simply print and attach the recipe below
If you are ready to bake them now, preheat your oven to 375°
In another bowl, beat 1 egg, 3/4 C melted butter, 1/2 tsp. gluten-free almond extract and 1 tsp. gluten-free vanilla extract together
Mix the wet ingredients into the dry with a wooden spoon or paddle attachment in a stand mixer (don't over mix to keep the chocolate chips intact)
Add in 1-2 T milk to get a wet cookie dough that comes together well (start with 1 T then add the other if needed)
Place the cookie dough in the fridge, covered, to chill for 30 minutes
Remove and drop by heaping tablespoons onto silicone mat, or parchment lined baking sheets
Bake 8-10 minutes or until golden brown
Let them cool slightly on the baking sheet then transfer to a wire rack to continue cooling
To keep the cookies from spreading, be sure to check your oven temperatures accuracy. You can also increase the temperature by 25 degrees if needed.
Pro Tip: Chilling the dough for 30 minutes before baking will also help keep the cookies from spreading. Also, be sure to place the dough on cooled, clean pans to prevent pre-mature spread of the cookies.
To make these cookies dairy-free, simply swap out the butter with coconut oil or dairy-free butter sticks. Just make sure they are melted as well. You will also want to use a non-dairy milk in place of the milk.
For egg free, make a flax egg with 1 tbs ground flax seed + 2.5 Tbs water and use it in place of the regular egg. We also have a great vegan gluten-free chocolate chip cookies that are amazing! We like to make them into ice cream sandwiches with vegan ice cream.
You can easily store these cookies in an airtight container for up to 5 days. I also like to display them on a cake stand with a dome lid for everyone to enjoy whenever they'd like.
You can either freeze the cookies after baking them once they are cooled. You can also freeze the dough in a freezer container with an airtight lid. If you want to make it easier to unthaw and bake any number of cookies, scoop them out into heaping tablespoon balls. Then freeze then on a silicone lined baking sheet before transferring them to a freezer gallon bag.
When searching for a gluten-free cup for cup flour blend, there are many great ones out there. Just make sure for this recipe, that you use one that contains xanthan gum. I recommend Bob's Red Mill 1-for-1 gluten-free baking flour, Cup4Cup flour blend or even my friend Sarah's recipe
if you are wanting to make it homemade.
Calories: 180kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 182mg | Potassium: 23mg | Fiber: 1g | Sugar: 16g | Vitamin A: 205IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 0.5mg