Gluten Free Chocolate Chunk Cookies

These Gluten Free Chocolate Chunk Cookies are very delicious, chewy and soft inside. This is a great treat recipe for the Holidays celebrations!!

Course Breakfast, Dessert

Cuisine American

Keyword cookies and brownies, gluten-free, healthy, Snacks, vegetarian

Prep Time 15

Cook Time 10

Total Time 25

Servings people

Calories 217kcal

First, preheat oven to 350F.
In a large bowl using a stand mixer fitted with the paddle attachment, add the eggs, sugar and oil, beat on high speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides and bottom of the bowl as needed.
In another bowl add the gluten free flour, cocoa powder and baking soda. Whisk everything together very well and set aside.
Meanwhile melt 5 ounces of the chocolate chunks in a microwave for about 30-45 seconds.
Add the vanilla and melted chocolate into the eggs, sugar and oil mixture, beat on high until fully combine.
Turn the mixer down to low and add about half of the flour mixture, beating until nearly combined.
Add the rest of the flour and keep mixing until fully mixed.
Add the chocolate chip and mix on low for about 5-10 seconds until evenly combined.
Line 2-3 large baking sheets with parchment paper or a silicone baking mat.
With a medium cookie scoop, scoop cookie batter on each baking sheet about 2 inches apart.
Bake for 10 minutes.

Adapted from Eat Good 4 Life.
Use a cookie scoop to get perfectly even cookies. If you do not have one, you can use a large spoon or even weigh the dough balls.
You can save a few chocolate chips to press on top of the cookies before you bake them.
Don't over mix the cookie batter or the cookies may become dense.
To store: Store the chocolate chip cookies for up to 5 days in an airtight container in the fridge.
To freeze: After baking, flash freeze the cookies before transferring them to a freezer-safe bag for up to 3 months.