Gluten-Free Chocolate Chunk Cookies
Makes: Makes about 2 dozen cookies
  • 2⅓ cups King Arthur Flour Gluten-Free Multi-Purpose Flour
  • 2 teaspoons xanthan gum
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces
  • 1 cup firmly packed light brown sugar
  • ½ cup sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, at room temperature
  • 12 ounces semisweet or bittersweet chocolate chunks (¼-inch to ½-inch pieces), such as Callebaut semisweet or Ghirardelli 60%
  • 1⅓ cups walnut halves, chopped
  1. Whisk together flour blend, xanthan gum, baking soda and salt; set aside.
  2. Beat butter with electric mixer on medium-high speed in a large bowl until creamy. Add brown sugar and sugar and beat until lightened, about 3 minutes, scraping down bowl as needed. Beat in vanilla, then beat in eggs one at a time allowing each one to be incorporated before adding the next. Beat in the dry mixture until a few streaks of flour remain. Add chocolate and nuts and beat just until combined. Cover the bowl or scrape onto a large piece of plastic wrap, wrap up, and chill at least 4 hours but preferably overnight.
  3. Position racks in upper and lower thirds of oven. Preheat oven to 375°F. Line two baking sheets with parchment.
  4. Form ping-pong sized balls (I use a #40 Zerroll scoop) and drop them 8 per sheet pan, spaced evenly apart. No need to press them down.
  5. Bake for about 9 to 12 minutes or until lightly browned with the edges firmer than the centers, which should be soft. The cookies firm up tremendously upon cooling. Cool cookies completely on pans set on racks. Cookies are best served the same day but may be stored at room temperature in an airtight container for up to 3 days.
Recipe by Bakepedia at