30-Minute Gluten-Free Chocolate Chip Cookies
Soft, chewy gluten-free chocolate chip cookies made with coconut sugar and maple syrup for natural sweetness. Creamed butter base creates a tender crumb, while sugar-free chocolate chips keep them indulgent without refined sugar. A pinch of sea salt enhances the chocolate flavor.
Ingredients
- 1 stick unsalted butter, softened
- ½ cup unsalted butter, softened
- ⅓ cup coconut sugar
- 1 ½ Tbsp pure maple syrup
- 1 large egg
- 2 tsp pure vanilla extract
- 1 cup gluten-free flourall-purpose flour1:1flouradds gluten
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- ¾ tsp baking powder
- ¼ tsp sea salt
- sea salt, for sprinkling
- cinnamon(optional)
- 1 cup sugar-free chocolate chipsregular chocolate chips1:1chocolate
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Instructions
- 1
Cream together butter, coconut sugar, maple syrup, and vanilla extract in a stand mixer until well-combined.
- 2
Beat in the egg.
- 3
Add gluten-free flour, baking powder, sea salt, and cinnamon if desired. Beat on medium-high to high speed until a thick dough forms.
- 4
Add chocolate chips and beat until combined.
- 5
Refrigerate dough at least 30 minutes.
- 6
Preheat oven to 375 degrees F.
- 7
Drop dough onto parchment-lined or sprayed baking sheet.
- 8
Bake for 8 to 11 minutes.
- 9
Remove from oven and sprinkle with sea salt.
- 10
Cool at least 5 minutes before serving.
Tips
Chill dough for at least 30 minutes to prevent spreading during baking.
Bake for 9 minutes for optimal chewiness; 8-11 minutes yields varying textures.
Good to Know
Airtight container at room temperature for up to 5 days.
Dough can be refrigerated up to 3 days or frozen up to 3 months. Thaw before baking.
At room temperature or slightly warm. Pairs with coffee, tea, or milk.
Common Mistakes
Skip chilling to avoid flat, spreading cookies.
Overbake past 11 minutes to avoid dry texture.
Omit salt sprinkle to avoid missing flavor enhancement.
Substitutions
Dairy-Free Swaps
General Alternatives
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