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Chewy Gluten-Free Strawberry Chocolate Chip Cookies

Three freshly baked Gluten-Free Strawberry Chocolate Chip Cookies piled on a small white plate.
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A recipe for soft, chewy cookies using a gluten-free flour blend, fresh strawberries, and chocolate chips.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups 1-to-1 gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup fresh strawberries, finely diced and patted dry

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the gluten-free flour blend, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the chocolate chips and the diced, dried strawberries by hand.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden brown and the centers look set but still soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Patting the diced strawberries very dry with a paper towel prevents excess moisture from spreading the cookies too thin.
  • If your gluten-free flour blend does not contain xanthan gum, add 1 teaspoon to the dry ingredients.
  • For a richer flavor, substitute half the butter with browned butter.

Nutrition

Find it online: https://tasteportfolio.com/gluten-free-strawberry-chocolate-chip-cookies/