Gluten-Free Cookie Cups
These gluten-free cookie cups are generously packed with chocolate chips and perfectly baked to achieve that golden, chewy edge we all love. Finished with your favorite frosting and a sprinkle of colorful decorations, they're perfect for birthdays, holidays, or any celebration!
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Servings: 18 cookie cups
Calories: 390kcal
Ingredients
- 2 1/2 cups gluten-free flour blend (350g, I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag))
- 1 teaspoon baking soda (7g)
- 1 teaspoon salt (7g)
- 3/4 cup unsalted butter (at room temperature (170g))
- 1 cup brown sugar (200g)
- 1/2 cup granulated sugar (100g)
- 2 large eggs (100g)
- 1 tablespoon vanilla extract
- 1 1/2 cups chocolate chips (263g)
- 2 cups frosting or buttercream (of choice)
- 1/4 cup gluten-free rainbow sprinkles (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease 18 cups of a regular sized muffin tin with nonstick cooking spray or use muffin liners to prevent sticking. Set aside.
- In a medium mixing bowl, combine the gluten-free flour blend, baking soda, and salt. Set aside.
- In a separate large mixing bowl, add the room temperature butter, brown sugar and granulated sugar.
- Cream with an electric mixer for 2-3 minutes, until light and fluffy, scraping down the sides of the bowl with a spatula as needed.
- Add the eggs and vanilla extract to the creamed butter mixture. Mix until smooth.
- Add half of the dry ingredients to the butter mixture and stir until just combined. Repeat with the remaining flour mixture, stirring until no more streaks of flour remain.
- Stir in the chocolate chips until distributed throughout the cookie dough.
- Scoop the dough into 2-3 tablespoon balls and place in each greased muffin well. You should be able to fill about 18 muffin cups.
- Bake at 350°F (175°C) for 14-16 minutes, until the edges are golden brown and the center is set. Remove from the oven and let cool for a few minutes.
- Then, use a tablespoon or other rounded object to indent the cookie cups in the center while the cookies are still warm. This will give you plenty of room for the frosting.
- Allow the cookie cups to cool in the muffin tin for about 10 minutes before transferring them to a wire rack. This helps them set properly and makes removal easier without breaking. Let the cookie cups cool completely before decorating.
- Frost with your favorite buttercream once cool and decorate with sprinkles.
- Serve and enjoy!
Notes
- This recipe was tested with Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum. I cannot verify that other brands of gluten-free flour will work in this recipe, because I have not tested them.
- For best results, weigh your gluten-free flour blend with a kitchen scale to ensure accuracy. If using cups, spoon the flour into the measuring cup and level it off with a knife to avoid packing.
- You can use your favorite homemade frosting or buttercream in this recipe or you can use store-bought canned frosting to simplify the recipe. Either will work!
- Ensure that your sprinkles are gluten-free as some have gluten added to the ingredients list.
Nutrition
Calories: 390kcal | Carbohydrates: 59g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 258mg | Potassium: 35mg | Fiber: 2g | Sugar: 45g | Vitamin A: 296IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 1mg
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