These cookies bake up with crisp, golden edges and soft, chewy centers, thanks to a chilled dough that holds its shape beautifully in the oven. Butter creamed with erythritol gets whipped until pale and fluffy, giving the base a rich texture without any refined sugar, and a touch of molasses adds that deep, classic cookie flavor. Pools of melty sugar free chocolate chips are folded through in generous amounts, so every bite delivers that gooey, bakery-style pull. A short rest in the fridge before baking keeps the shape tidy and the crumb tender rather than thin and spready. It's an easy one-bowl-plus-mixer process, perfect for satisfying a cookie craving while staying gluten free — just swap in your preferred flour blend and bake as directed.
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King Arthur Baking Company Gluten-Free Measure For Measure Flour
Bob’s Red Mill 1 to 1 Baking Flour
Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz
Bob's Red Mill Baking Flour, 1 to 1, Gluten Free
King Arthur Gluten Free Measure for Measure Flour
Whisk together the flour, baking soda, and salt in a medium bowl until evenly combined. Set aside.
Beat the softened butter, granular erythritol, and powdered erythritol in a stand mixer (or with a hand mixer) on medium speed for 3–4 minutes, until the mixture is pale and fluffy. Add the molasses and beat for 30 seconds more.
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