These Gluten Free Chocolate Chip Cookies are SOFT-BAKED. Not crispy, not crunchy, but wonderfully soft pillows of chocolate chip goodness.
Don’t get me wrong, I love chewy and crispy chocolate chip cookies, but I also appreciate a perfect soft-baked one too. These cookies are full of classic chocolate chip cookie flavor, have a soft bite yet slightly chewy texture, and require absolutely no chilling time. That means cookies in your mouth faster.
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What Is a Soft-Baked Cookie?
Soft-baked simply refers to the texture of a cookie after it is baked; instead of a chewy or crispy crumb, it will be soft or tender. Soft-baked cookies are usually thicker and puffier than a traditional cookie as well. This is because while most cookie recipes use baking soda, soft-baked cookies use baking powder or a mixture of both BS and BP. Butter and brown sugar are also ingredients that help to create a softer bite.
In this recipe, the addition of honey and milk helps give us the perfect soft-baked cookies. Tip: Do not skip these ingredients!
Can I Replace the Honey In This Recipe?
At this time, I don’t recommend switching out the honey with any other substitute. The honey is one of the main ingredients in this recipe that helps produce the soft-baked texture. Maple syrup isn’t quite the same viscosity, and it also will add a hint of maple flavor. Corn syrup is just plain unhealthy. Date paste may work, but again it will change the flavor, and I have not tested this replacement.
What Ingredients Do I Need to Make Gluten Free Chocolate Chip Cookies?
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Honey
- Pure vanilla extract
- High quality gluten-free flour containing xanthan gum. I used King Arthur’s GF Measure for Measure flour.
- Baking soda
- Baking powder
- Salt
- Egg
- Milk
- Apple cider vinegar. Don’t skip! This ingredient reacts with the baking soda to help puff up these cookies. You will not taste the vinegar at all.
- Semisweet mini chocolate chips. I use the brand Enjoy Life.
How to Make Gluten Free Chocolate Chip Cookies:
- Preheat the oven to 350 F. Line two large baking sheets with parchment paper, or lightly grease them with butter.
- To a large mixing bowl or bowl of a stand mixer, add butter, granulated sugar, brown sugar, honey, vanilla extract, baking soda, baking powder, and salt. Beat until smooth.
- Add in the egg, milk, and vinegar. Beat until just incorporated.
- Add the flour to the dough, stirring until just combined.
- Fold in the chocolate chips.
- Roll the dough into balls (One tablespoon = one cookie.) Place on cookie sheets spaced apart with at least 2 inches on every side. Tip: These cookies don’t spread much.
- Bake the cookies between 10-14 minutes until the bottoms are lightly browned and the center has set. Tip: These cookies should still appear light in color. Do not overbake, as they will become crispy and no longer have a soft-baked texture.
- Remove from oven, and allow to cool on the pan for 10 minutes before transferring to a wire rack.
- Repeat baking and cooling times with the remaining batches.
- Store cookies in an airtight container at room temperature for up to 3-4 days. Tip: You can also freeze for longer storage.
Gluten Free Chocolate Chip Cookies (Soft-Baked)
Ingredients
- 6 tbsp unsalted butter
- ½ cup light brown sugar
- ⅓ cup granulated sugar
- 3 tbsp honey
- 2 tsp pure vanilla extract
- ½ tsp baking soda
- ½ tsp baking powder
- ¾ tsp salt
- 1 large egg
- 2 tbsp milk
- 1 tsp apple cider vinegar
- 2 cups high quality gluten-free all-purpose flour containing xanthan gum - I used King Arthur's GF Measure for Measure
- 1 cup semisweet mini chocolate chips - I used Enjoy Life brand
Instructions
- Preheat the oven to 350 F. Line two large baking sheets with parchment paper, or lightly grease them with butter.
- To a large mixing bowl or bowl of a stand mixer, add butter, granulated sugar, brown sugar, honey, vanilla extract, baking soda, baking powder, and salt. Beat until smooth. Add in the egg, milk, and vinegar. Beat until just incorporated.
- Add the flour to the dough, stirring until just combined.
- Fold in the chocolate chips.
- Roll the dough into balls (One tablespoon = one cookie.) Place on cookie sheets spaced apart with at least 2 inches on every side. Tip: These cookies don't spread much.
- Bake the cookies between 10-14 minutes until the bottoms are lightly browned and the center has set. Tip: These cookies should still appear light in color. Do not overbake, as they will become crispy and no longer have a soft-baked texture. Remove from oven, and allow to cool on the pan for 10 minutes before transferring to a wire rack.
- Repeat baking and cooling times with the remaining batches.
- Store cookies in an airtight container at room temperature for up to 3-4 days. Tip: You can also freeze for longer storage.
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