Description
This delicious gluten-free cookie dough recipe is easy to bake and packed with the best flavor! Follow our step-by-step guide to make it yourself for perfect chewy cookies or safe raw snacking.
Ingredients
- 1 cup (2 sticks / 226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (160g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 ¼ cups (300g) all-purpose gluten-free flour blend (with xanthan gum)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 ½ cups (250g) chocolate chips or other desired mix-ins
Instructions
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy (2-3 minutes).
- Add Wet Ingredients: Beat in the eggs one at a time until fully incorporated, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour blend, baking soda, baking powder, and salt.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in Mix-ins: Gently fold in your chocolate chips or other favorite mix-ins using a spatula.
- Chill (Optional): For best results, cover and chill the dough for at least 30 minutes, or up to 24 hours.
- Bake: Preheat oven to 375°F (190°C). Scoop dough onto parchment-lined baking sheets and bake for 10-12 minutes, or until edges are golden and centers are set. Cool on the baking sheet for a few minutes before transferring to a wire rack.
- Prep Time: 15 mins
- Cook Time: 10-12 mins