Chocolate Chip Cookies – Gluten Free

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Votes: 193
Rating: 3.08
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Servings 24cookies
Submitted By Carol Fenster, Ph.D.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 193
Rating: 3.08
You:
Rate this recipe!
Servings 24cookies
Submitted By Carol Fenster, Ph.D.
Share this Recipe
Share this Recipe
Instructions
  1. Preheat oven to 350°F. Grease a large cookie sheet or line with parchment paper; set aside.
  2. Stir together the GF baking flour, baking soda, xanthan gum and salt; set aside.
  3. 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.
  4. 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.
Recipe Notes

Please note: This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product.

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Recipe Comments

5 thoughts on “Chocolate Chip Cookies – Gluten Free

  1. Nancilee Iozzia

    The amount of butter needs to be 1/2 cup instead of 1/4 cup.While making the recipe, I felt that it was too dry. I have been baking a long time, and should have followed my instincts and added another 1/4 butter at the beginning. I did test the recipe as written, the test cookie was too dry and fell into crumbs. I then divided the remaining dough in half and worked in, by hand, 1/8 cup oil to each half. I then followed the recipe as written, and baked the cookies. They were delicious! (I used Bob’s One to One Gluten-Free Flour, its taste and texture is excellent!)

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  2. J

    I doubled the butter as Nancilee suggested, and the cookies came out well. They don’t taste exactly like Toll House type of cookies, but good nonetheless.

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  3. Peg

    I took Nancilee’s suggestion and increased the butter to 1/2 cup. Then baked a trial batch in the toaster oven for only ten minutes. It turned out very tasty and chewy like the best sugar cookies ever! I didn’t put any nuts or chocolate chips. I’ll be making these high protein cookies for my kids all the time!

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  4. Nancy

    yummy- We ground used flax seed as egg replacer and increased butter to 1/2 C also. After dough cooled, we cut it like biscotti and it is sooo pretty. Wish we could include a pic!

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  5. Linda King

    The new recipe on your Gluten free all purpose flour is awesome! The first chocolate chip cookies that our good without rice flour!! It uses 1 1/2 c oat flour, 1 c all purpose flour, coconut oil & flax meal. You need to really get that recipe out where people can find it! Thanks for the improvement

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