These delicious chewy gluten-free kitchen sink cookies are made with a gluten-free flour blend and packed with your favorite add-ins like chocolate chips, nuts, raisins, dried cranberries, peanuts, or "everything but the kitchen sink".
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 one cup at a time and blend. Stir in the chocolate chips and optional add-ins (nuts, raisins, dried cranberries, etc.
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone liners.
Let the dough rest at room temperature for about 30 minutes. Resting time is the key to achieving gluten-free cookies without a gritty texture.
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 for 2-4 minutes or until the cookies are golden brown.
Cool on the baking sheet for 5 minutes, then remove to a wire cooling rack.
Notes
This recipe has been tested with Cup4Cup Gluten-free Flour Blend and Bob's Red Mill Gluten-free 1-1 Baking Flour.If you use more than 2 cups of mix-ins, your cookies may be too dry.