Gluten Free Chocolate Chip Cookies

These gluten-free cookies are perfect, and taste just like the real thing! I’ve had a hard time coming across a gluten-free cookie that doesn’t taste like crunchy cardboard – dry and flavourless. Well these are just the opposite. They are soft, chewy and moist- but not in a greasy way – and no one even knew they were gluten-free. They are easy to make and take just a little bit of extra patience measuring out the flour – as there are a few types in this recipe. Otherwise a pretty fool-proof recipe! Although the sprinkled sea salt is optional, I would highly suggest it. It makes these cookies taste just a little bit sweeter. If you’ve been on the search for a good gluten-free cookie recipe, this is it! Give this recipe a try today – be sure to have a tall glass of milk ready!

What You’ll Need

  • Stand Mixer
  • Medium Bowl
  • Baking Sheet
  • Silpat or Parchment Paper
  • Wire Cooking Rack
  • Cookie Scoop – optional
  • Coarse Sea Salt – optional

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5.0 from 1 reviews
Gluten Free Chocolate Chip Cookies
Serves: 36 cookies
  • 1 1/2 cups white rice flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder - gluten free
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter - softened
  • 3/4 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoon gluten-free vanilla extract
  • 1 1/4 cup Chocolate Chips - I used a mix of semi sweet and milk.
  • Coarse Sea Salt - for sprinkling tops - optional
  1. Preheat your oven to 375 degrees and line your baking sheets with your silpat - set aside.
  2. In a medium bowl combine the white flour, potato starch, tapioca four, xanthan gum, baking soda, baking powder and salt.
  3. Whisk together for 30 seconds and set aside.
  4. Using your stand mixer cream the butter with the brown and granulated sugar - scraping the sides as needed.
  5. Mix in eggs one at a time, making sure its throughly combined before next addition.
  6. Stir in vanilla.
  7. With your mixer on low speed slowly add your dry ingredients until just combined.
  8. Fold in your chocolate chips with your spatula.
  9. Drop Dough onto your baking sheets - about 1-2 tablespoons in size - spacing cookies about 1 1/2 inches apart.
  10. Bake for 9-11 minutes - until golden brown around the edges.
  11. Be sure to check at 9 minutes as mine were done then.
  12. Sprinkle tops with your sea salt and let cool for 5 minutes before transferring to your cooling rack.
  13. Store in an air tight container for up to a week.

0 thoughts on “Gluten Free Chocolate Chip Cookies”

  1. Being strictly gluten free, it is really hard to find baked good that aren’t heavy and tasteless. These cookies are Ah-mazing! They were moist, chocolatey and the sea-salt just adds that little extra something! Gluten-free can be good and these cookies prove that!


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