Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In a separate bowl, whisk together the gluten-free flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

Fold in the chocolate chips, crushed pretzels, and nuts if using.

Drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden.

If using sprinkles, add them on top of each cookie before baking.

Let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.