This chocolate chip cookie recipe is bound to change your mind about gluten-free foods. You won’t even miss the gluten, I promise!
It all starts with the surprise ingredient that many would not think belongs in a cookie, but oh boy are they wrong! Want in on the secret?
Yes, you read that right. Good ‘ol instant vanilla pudding.
It turns a regular chocolate chip cookie from ordinary to extraordinary. The pudding lends more moisture to the cookie and gives it an almost pudding like texture. Soft and smooth!
Follow the recipe below and see what we mean!
Best Gluten-Free Chocolate Chip Cookies
Recipe modified from What Molly Made
Makes approximately 24 cookies
- 2 1/4 cups gluten-free flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 3.4 ounces vanilla instant pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- Cream butter and sugar together until light and creamy, approximately 3 minutes in a stand mixer or with a hand mixer.
- Next, add the eggs, pudding packet, and vanilla and beat for another 2-3 minutes.
- While the above items are mixing, combine your flour, baking soda, and salt into a bowl.
- Once all the wet ingredients are combined slowly add in your dry ingredients, a cup at a time, and mix till just combined.
- Next, add the chocolate chips in and mix with a spatula.
- Scoop cookie dough onto prepared baking sheet and bake for 10-12 minutes (depending on your oven). They should be golden and just set up. Allow to cool for 2 minutes on baking sheet and then transfer to a cooling rack.
- Make sure you use parchment paper for your cookies as they will bake so nicely and will come off so much easier.
- Take care to cream butter and sugar together until light and creamy as this gives cookies their height by creating air pockets.
- Cooling on the pan for a few minutes ensures the cookies will not fall apart upon transfer. These cookies are nice and moist and need a minute to set up outside of the oven before being moved.
- Stir in the chocolate chips with a spatula instead of with the mixer as this ensures the chips stay intact and are not broken up by the mixer.
- Get the kids involved by letting them practice their baking skills. Depending on their age they can…
- Measure the ingredients– teaches the difference between wet and dry ingredient measurements
- Stir the dry ingredients- encourages gross and fine motor skills development
- Turn on the mixer– can be great for learning about electricity and how it works
- Crack the eggs– encourages fine motor skill development
- Scoop the dough and roll them into balls- allows for learning about proportions and can also develop fine motor skills through rolling the dough
There is so much that can be taught through food and baking. Take advantage of it and let this be learning through play. A child’s love and appreciation of food can be developed with just time in the kitchen. Even toddlers can benefit from this. The kids will love it!
This cookie recipe is perfect for anytime and even stands up to the holiday cookie swaps. They would be perfect to give to your neighbor on National Good Neighbor Day on September 28th or for your child’s new teacher come the first day of school.
But the best day to enjoy these delicious bites of heaven would be August 4th, National Chocolate Chip Cookie Day!
We hope you enjoy this recipe and if you try it out, please let us know below!