These gluten-free chewy chocolate chip cookies have crispy edges and soft and gooey centers. Easy to make with a gluten-free flour blend! These chewy cookies are made with low-glycemic coconut sugar instead of brown sugar, reducing the sugar content, but not the flavour!
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone liners.
Using a stand mixer or a hand electric mixer, cream the butter and both types of sugar until fluffy, about 2 minutes.
Add the eggs and vanilla extract and beat until well combined.
In a separate bowl, whisk the gluten-free flour blend, baking soda and salt.
Add the dry ingredients to the mixer bowl and blend. Stir in the chocolate chips and optional walnuts.
Use a cookie scoop or drop the cookie dough by rounded tablespoons on the cookie sheets, spacing them 2 inches apart.
Bake for 10 minutes. Remove the cookie sheet from the oven, bang it 2 or 3 times on the counter so the cookies flatten, then return to the oven until the cookies are golden brown.
Cool on the sheet for 5 minutes, then remove to a cooling rack.