Gluten free chocolate chip cookies that are so good no one will know that they are gluten free!
I have served these to so many friends and family over the years and everyone loves them. Yes, even people who don’t need to eat gluten free love these gluten free cookies.
How I Made Them Gluten Free
Gluten free chocolate chip cookies were one of the things I knew I must figure out how to make after I went gluten free.
I love cookies. I love to bake them and I love to eat them.
Cookies were one of my favorite things to make and experiment with before going gluten free.
Gluten free cookies however were a bit challenging. I have tried recipes that were in gluten free cookbooks and I have tried adapting my own recipes. Over and over again I was unhappy with the results.
The cookies were all okay and were ones that we could eat, but none were great. I was looking for a really good gluten free cookie.
I was looking for a recipe that was very close to the cookies I used to make. I didn’t want just a cookie, I wanted a really good gluten free cookie, and after almost a year of trying I finally have a really good gluten free chocolate chip cookie. It is so good no one will know that they are gluten free.
These cookies are very close to the texture of bakery style cookies. They are a big, gourmet style, chocolate chip cookie.
The ingredient that I make these work was the sweet rice flour. Once I added it to the recipe I achieved the taste and texture that I was looking for.
When my husband saw these for the first time he said, “You made real cookies.” After he tasted them he really could not believe that they were gluten-free.
Twelve years later they are still a family favorite.
Can I use a gluten free flour blend?
Technically, yes you can, but the individual flours really do work better and give you the best results.
If you use a blend I would suggest Bob’s Red Mill 1 to 1 Gluten Free Flour blend because it contains sweet rice flour, which is part of why this recipe is so good.
A gluten free cookie so good that you will not know they are gluten free! I
think the individual flours work best, but if you prefer a gluten free flour blend, please see the note below the ingredients.
- white rice flour
- sweet rice flour
- xanthan gum
- baking soda
- brown sugar
- egg yolk
- gluten free chocolate chips
- 1 1/4 cups white rice flour
- ½ cup +2 tablespoons sweet rice flour
- ¼ cup cornstarch
- ½ teaspoon xanthan gum
- ½ tsp. baking soda
- ½ tsp. salt
- 12 tablespoons butter, melted
- 1 c. brown sugar
- ½ c. sugar
- 1 egg, plus 1 egg yolk
- 2 tsp. vanilla
- 1 ½ – 2 cups chocolate chips
- Preheat oven to 325. In a bowl mix the first six ingredients and set them aside.
- In another mixing bowl, combine butter and sugars until well blended. Add egg, yolk, and vanilla and mix well.
- Add dry ingredients, until blended.
- Add chocolate chips.
- Scoop in ¼ c. balls onto cookie sheet. I use an ice cream scoop. Place 6 on each cookie sheet. You should only place 6 per sheet because these are large cookies and they spread out.
- Bake for about 12-14 minutes or until edges are slightly browned.
Bob's Red Mill 1 to 1 Gluten Free Flour Blend can be used in place of the individual flours, but they will not be quite the same. Individual flours really are best.
Amount Per Serving: Calories: 366Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 46mgSodium: 193mgCarbohydrates: 50gFiber: 2gSugar: 35gProtein: 3g
Nutritional values are approximate and aren't always accurate.
Originally published August 2010. Updated August 2022.