How to make Delicious Gluten Free Cookie Recipe!

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats, ensuring you have plenty of space between each sheet for proper air circulation during baking.

In a small mixing bowl, whisk together the brown rice flour, tapioca starch, potato starch, xanthan gum, baking soda, and fine sea salt. Set this dry mixture aside – this is the foundation of your gluten-free flour blend.

In a large mixing bowl, combine the softened butter, granulated white sugar, and packed light brown sugar. Using an electric mixer on medium speed, beat these ingredients together for 3-4 minutes until the mixture is light, fluffy, and pale in color. This creaming process is crucial as it incorporates air into the dough, which helps create a tender cookie.

Add the room temperature eggs to the butter mixture, one at a time, beating well after each addition. Pour in the vanilla extract and mix until the mixture is smooth and well combined, about 1 minute total.

With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix at this stage, as this can lead to tough, dense cookies. Mix only until you no longer see streaks of dry flour.

Remove the mixing bowl from the mixer and fold in the chocolate chips and chopped nuts (if using) with a rubber spatula or wooden spoon. Fold gently until the chips and nuts are evenly distributed throughout the dough.

Using a cookie scoop or tablespoon, drop rounded portions of dough onto your prepared baking sheets, spacing them about 2 inches apart. These cookies will spread during baking, so proper spacing is important to prevent them from merging together.

Place one baking sheet in the preheated oven and bake for 12-14 minutes, until the edges are lightly golden brown but the center still looks just slightly underbaked. The cookies should look like they need another 30 seconds in the oven – this is perfect. While the first batch bakes, you can prepare the second batch on the second baking sheet.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. This cooling time allows the cookies to set slightly while still being warm and pliable. If you want perfectly shaped cookies, you can use a thin spatula to adjust them slightly during this cooling period.

After 5 minutes, use a spatula to transfer the cookies to a wire cooling rack. Let them cool completely before serving or storing. If desired, sprinkle a tiny pinch of fleur de sel on each cookie while they’re still warm for a sophisticated sweet and salty flavor.

Repeat the baking process with the second sheet of cookie dough. Once all cookies are baked and cooled, store them in an airtight container at room temperature for up to 5 days, though they’ll likely disappear much faster than that!