Gluten Free Chocolate Chip Cookies


by: Jesika Rose

I've tried so many packaged gluten free chocolate chip cookie mixes and there's always some aspect that dissatisfying about them, whether they're dry and gritty or have a distinct taste or smell that just screams gluten free (and not as good as the original!). My goal was to make a recipe for them that tasted just as good if not better than my favourite all purpose flour chocolate chip cookie recipe, and I think that I finally got it! These cookies are crispy on the edges but have a soft chewy center. The different flours I use give them a great classic flavor that you would never guess are gluten free. They're easy and quick to make, and the perfect fix for any of your cookie cravings!


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serves: 18

1/2 cup unsalted butter

1/2 cup white sugar

1/2 cup light brown sugar

1 egg

1 tsp vanilla

1/2 cup oat flour

1/3 cup brown rice flour

1/3 cup tapioca flour

1/3 cup sweet rice flour

1/2 tsp xanthan gum

1/2 tsp baking soda

1 tsp hot water

1/4 tsp salt

2/3 cup semisweet chocolate chips

1/3 cup chopped 60% cocoa dark chocolate bar (I use Ghiradelli)

Nutrition Facts
Gluten Free Chocolate Chip Cookies

Servings Per Recipe: 18

Amount per Serving

Calories: 185

  • Total Fat: 8.9 g
  •     Saturated Fat: 5.2 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 22.9 mg
  • Sodium: 75.7 mg
  • Total Carbs: 26.1 g
  •     Dietary Fiber: 1 g
  •     Sugars: 16.4 g
  • Protein: 1.6 g

how is this calculated?

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1.  Preheat the oven to 350?F and prepare a cookie sheet with parchment or a silpat liner.

2.  Cream the butter with the white and brown sugar until light and fluffy.

3.  Add the egg and the vanilla and mix until evenly distributed.

4.  Mix together all the flours, the xanthan gum, and the salt with a whisk. Add them gradually to the mixer allowing them to incorporate after each addition.

5.  Add a tsp of hot water to dissolve the baking soda and add it to the mixer. Use a spatula to make sure you get it all out

6.  Add the chocolate chips and the chopped chocolate and mix until well combined.

7.  I use an ice cream scoop to measure my cookies so they're uniform. With the scoop I use I get about 18 cookies from this recipe. I find this to be the perfect amount for a quick craving.

8.  Bake for 10 minutes, then rotate, and bake for 4 more minutes. Gluten Free tends not to brown up that much. The first few times I overbaked them. Once they've gotten that perfect regular golden brown, for gluten free that probably means they'll be a little crisp. So er on the side of 2 minutes less than the degree of brown you'd like to see for that perfect soft, chewy center. And remember all ovens vary, so you'll find the perfect time for your oven with practice.

9.  When done, allow to sit for a few minutes then move to a cooling rack to finish cooling or devour still piping hot if you're me and can't wait for them to cool, just be careful not to burn yourself in the process like I always do!

Cooks' note:
Just a quick final note, while this recipe takes no time at all to whip out, I also normally freeze half of it and keep it in the freezer for when I want just a single cookie at anytime. Bake up whatever you want immediately, then scoop the rest of the batch of dough onto a small sheet or plate. Put it in the freezer, and once they're frozen you can place them in a ziplock and keep in the freezer for whenever you're in the mood for a freshly baked cookie. I even just bake up one or two in the toaster oven!

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