I remember when I first started trying to bake gluten free items and how difficult it was. There weren’t a lot of recipes available and trying to adjust regular ones for gluten free usually ended in disaster for me. Thankfully that’s not the case today! These cookies looked delicious and since I’m on a bit of a cookie streak here I knew I needed to make at least one gluten free cookie.

This is a super easy recipe and while it doesn’t take a ton of time you do want to factor in some chilling time. It’s pretty typical by cookie recipe standards in that you cream the butter, sugar, and egg then stir in the dry ingredients. For flour, I usually keep King Arthur’s Gluten Free Measure by Measure flour on hand so that’s what I used here. I also used semi-sweet chocolate chips and then 70% chopped Lindt chocolate.

I did not chill my dough overnight but I might try it next time to see how it affects the cookies. I ended up baking mine for about 9 minutes, pulling the pan out to tap it against the counter (to flatten the cookies), then baking again for about 6 more minutes. I didn’t have a round cookie cutter to help shape them and I forgot to keep a little chocolate to reserve for on top mid-way through. I did top these with a little Maldon sea salt though!

These were super good. I could tell they were gluten free as the flour often has a unique texture, but it was minimal compared to other recipes I’ve tried before. The 70% chocolate was amazing and added a lot of complexity to these cookies, especially when combined with the sea salt. 100% would make these again as they were easy (especially if you let them chill overnight or freeze them) and tasted really really good!

Recipe Used: The Loopy Whisk