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Home » Recipes » Chocolate Chip Cookies - Gluten Free
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Chocolate Chip Cookies - Gluten Free

Directions

Preheat oven to 350°F. Grease a large cookie sheet or line with parchment paper; set aside.

Stir together the GF baking flour, baking soda, xanthan gum and salt; set aside.

In a large mixer bowl, beat butter (room temperature, not melted) with granulated sugar, brown sugar, vanilla and egg; scrape sides of bowl frequently. Beat in flour mixture on low speed, mixing thoroughly. Stir in chocolate chips and nuts.

Shape dough into flat disk, wrap tightly with plastic wrap and chill for 2 hours. Drop by tablespoonfuls 2” apart on baking sheet, or roll into balls if dough is hard to work with.  Bake 10-12 minutes on center rack of oven or until lightly browned. Cool 2-3 minutes before removing from cookie sheet. Makes 24 cookies.

Chocolate Chip Cookies - Gluten Free

Rating

*****

Products Used in this Recipe

Baking Aids
WALNUTS BAKERS PIECES

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Gluten Free
Baking Soda

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Gluten Free
Xanthan Gum

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Baking Aids
Sea Salt

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Flours & Meals
GF All Purpose Baking Flour

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Ratings & Comments (37)

5 Stars  78%  29
4 Stars 19%  7
3 Stars 0%  0
2 Stars 3%  1
1 Star 0%  0

*****

37 Reviews

Write A Review »

*****
Bread and JAMS December 25, 2011
Being new to GF -I struggle to find recipes everyone likes. I did not want to make 2 separate batches of cookies, so hoped to find a recipe that would be liked by all. These were a huge hit! You cant tell. I did not put in nuts, but followed the recipe exactly otherwise. YUM!
*****
melanie December 23, 2011
I modified this recipe to work for me and it was awesome! I used egg replacer instead of the egg and I used maple syrup instead of vanilla. I ended up having to add a ting bit of water and bake them about 10 minutes longer, but I am a huge fan!
*****
Katherine January 3, 2012
Scrumptious! I loved the proportion, too - not too much nor too little. Plus, if you split the dough in half, you can double the different flavours. (i.e. mint-chocolate chip in one half, white chocolate in the other)
*****
KatyLee January 16, 2012
Good recipe! The cookies were easy to make and I appreciated only having to buy one gluten--free flour. I also used egg replacer and had to add more water to make the dough the right consistency. I didnt refrigerate the dough before baking and the cookies still came out great.
****
jlo March 5, 2012
by far, the best gf recipe for choc chip cookies so far. i used pecans insread of walnuts and it worked well.
*****
Adrienne March 10, 2012
Yup, good recipe. I put raisins and chocolate chips in mine. Good cookies!
*****
Mary April 7, 2012
We are new to the gluten free lifestyle due to my husbands new celiac disease diagnosis. Hard to switch over as far as home baked treats go, however finding Bobs Red Mill products has been blessing. This cookie recipe is delicious. Texture is great too.
****
Tiffiny June 7, 2012
Yum!
*****
AllieT June 15, 2012
I made a DBL batch of these and wow! I didn't use the nuts and used an egg replacer. We just recently found that our 6 year old was allergic to wheat, corn, rice and egg whites. I have struggled to find recipes that we all enjoy when it comes to desserts and this is a keeper!
****
Laura July 5, 2012
Veganized these by using extra virgin coconut oil & egg replacer... great recipe, delicious, husband says he likes these as much as any non-gluten-free cookies.
*****
Stacy October 4, 2012
I\'ve made A LOT of cookies in my day. I have my credibility. This recipe is dry. If you\'re going to use it add more butter. I was unsatisfied by this recipe otherwise.
*****
Kay October 20, 2012
This recipe is awesome!! You cannot tell this from "regular" chocolate chip cookies. One of the best gluten free recipes I have ever tried. I highly recommend this!
*****
Jen October 22, 2012
this was the first GF recipe that I decided to try... the dough is definitely not 'beater licking' friendly - in my opinion it tastes VERY different. I couldn't wait 2 HOURS to bake... will know in 10 minutes if they are a make again or never again. :)
*****
Carlene November 14, 2012
THIS will go wonderful with the thanksgiving dinner!
That is if they make it that long LOL
Thanks!
*****
Diane November 17, 2012
Delicious chocolate chip cookie!!! The dough is a little sticky but it was worth it. My new favorite!!
*****
Carlene November 22, 2012

These cookies are very versatile!
Try in a crust
*****
AnotherMother November 30, 2012
My boys prefer this recipe over the regular flour recipes!!! It's definitely a keeper!
*****
Angie January 10, 2013
This cookie is DELICIOUS! My husband couldn't believe they were gluten free, and the kids LOVED them. Crunchy outer texture and chewy inside. Perfect! This is a keeper for us.
*****
Ely January 19, 2013
This is a fabulous recipe. It can easily be made vegan by using flax meal mixed with a little water instead of the egg.
*****
Cayla February 20, 2013
Love this recipe. The best one I've found and had to modifie it for my family. Its is a bit to sweet for me so I just used less brown sugar and a sugar substitute.
*****
To bra March 28, 2013
These are simple and delicious! I used coconut oil instead of butter and added a splash of water. My kids and I gobbled them up. Also put the dough in the freezer for 10-15 minutes instead. They were easy to cut with a butter knife this way.
****
Heather May 7, 2013
Great cookies! My hubby liked them as well. We didn't wait the 2 hours to bake and they turned out great. Not sure why you have to wait. :)
*****
Shannon May 22, 2013
Turned out exactly like the picture! Nice consistency, easy to make with great flavour. Kids & husband loved them- so the clients are happy ;) Added a bit more butter but stayed true other than that. Will definitely make them again.
*****
Naoma May 22, 2013
Awesome. Had to add a little water. Sub'ed egg replacer, vegan butter, vegan chocolate chips and flax for xanthan gum. The flax gave them an odd texture but they turned out perfect and pretty tasty! Good for out first attempt! :)
****
Ben Griswold May 31, 2013
This is a very good GF Cookie Recipe. I too also found i needed to very little water just to get the mix to the right consistency. I used Coconut Oil in place of butter. I'm allergic to walnuts so I used Pecans and i was surprised how good these turned out.
*****
Lisa October 12, 2013
Keeping my fingers crossed for great cookies! First time using Bobs Red Mill All Purpose Flour. Dough is very thick and hard to stir. Another site mentioned room temp eggs, butter and not scooping flour from bag but using a spoon to put in measure cup. I hope I didn't waste my time!
**
Nikki October 13, 2013
I followed the recipe exactly (except for chilling the dough) and they turned out flat. Maybe I made the dough balls too
*****
Bob's Red Mill October 14, 2013
It is best to refrigerate the cookie dough before baking. This allows for the dough to rest and the butter to re-solidify, further aiding in the final structure of your cookie.
*****
Sarah October 20, 2013
I used coconut oil instead of butter and would try to change that amount as it was hard to ball them together in my hand. For a first time gluten free cookie this was perfect!
*****
Heather November 14, 2013
The cookies taste pretty good, but the flour leaves a weird beanie aftertaste... also not sure why they say the first thing to do is to preheat your oven when you have to chill the dough for 2 hours? Might try a different flour next time :)
*****
baby lover November 24, 2013
are the walnuts necessary or can you do it without any nuts?
*****
Bob's Red Mill November 26, 2013
You may eliminate the walnuts from this recipe.
*****
Sharon March 11, 2014
I tried to sub applesauce for butter and it didn't work. The cookies never flattened they stayed in a ball and were raw inside. Bummer.
*****
Jessika April 1, 2014
Applesauce can replace cooking oils (like canola oil, olive oil, et cetera) but to replace butter, sometimes a good margarine will work or crisco, but better substitutes would be palm oil shortening (like Spectrum brand) or a shortening/spread like the ones from Earth's Balance.
****
Jennifer April 8, 2014
I used m & m's instead of nuts & choc chips. Turned out pretty good I think.
****
Li April 10, 2014
Can I use baking powder instead? and if so, how to calculate the quantity, equal substitute or else ?

Also, for baking powder, I was told to purchase the Aluminum free, if I have to buy the baking soda, do I also have to look out for aluminum free also?
*****
Bob's Red Mill April 10, 2014
Baking soda and baking powder typically cannot be used interchangeably in recipes without making additional changes. Baking soda is used when an acidic ingredient is present in the recipe (brown sugar). Please refer to your email for additional information regarding your recipe review.

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