Classic Chocolate Chip Cookies {Gluten Free} - Bob's Red Mill Blog
Classic Chocolate Chip Cookies {Gluten Free}
Special Diets, Recipes on October 28, 2014 by

Classic Chocolate Chip Cookies {Gluten Free}

I'm kind of a traditionalist when it comes to cookies and chocolate chip are my hands-down favorite. It's a simple cookie, but it's a classic for a reason. When I make boxes of cookies at the holidays for my loved ones, chocolate chip cookies are always included. What's not to love? A good one, in my book, is buttery and soft with a hint of salt and a crispness to its edges. Needless to say, I was skeptical when the first batch of these came out of the oven made using our new Gluten Free 1-to-1 Baking Flour. There was no way they would be as good as wheat-based cookies. I was wrong. They were absolutely wonderful. I bet you could place a batch of these next to a conventional batch and people would be none-the-wiser.

Don't believe me? Sally from Yakima, WA, recently told us, "I am a happy woman!!! I made chocolate chip cookies using your gluten free 1-to-1 baking mix and they were fantastic! They tasted every bit like a toll house choc chip cookie, if not better. I actually had to hide the cookies from my 16 year old son or they would have been gone in a flash. I woke up to lights on in the middle of the night in our kitchen and storage room. I found my son rooting through things, when I asked him what he was doing he said 'trying to find the choc chip cookies!'"

Make a batch of these for your loved ones and show them just how good gluten free can be.

GF Chocolate Chip Cookies | Bob's Red Mill

Classic Chocolate Chip Cookies

  • 2 1/4 cups Bob's Red Mill 1-to-1 Gluten Free Baking Flour
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 cup (2 sticks) Butter, softened
  • 3/4 cup Sugar
  • 3/4 cup packed Brown Sugar
  • 1 tsp Vanilla Extract
  • 2 large Eggs
  • 2 cups Chocolate Chips
  • 1 cup chopped Walnuts (optional)

Preheat oven to 375° F.

Mix flour, baking soda, and salt in small bowl. Set aside.

Beat butter, sugar, brown sugar, and vanilla extract in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture and beat until well-blended. Stir in chocolate chips and nuts.

Roll dough into balls, about two tablespoons each. Place 2 inches apart on ungreased baking sheets.

Bake for 11 to 13 minutes or until golden brown. Cool on baking sheets for 5 minutes. Move to wire rack to cool completely.

Makes 36 cookies


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42 Comments

  1. Ben Griswold
    I concur! These are excellent. I am pretty sure this is the recipe on the bag of the GF 1-1 right? I made these with my wife (that just means she did all the work) and they were excellent. These were the first gf cookie I made (see above) that actually spread out on the pan like cookies of old - I still make gluten filled goodies when I can since I am not celiac so this high recommendation is coming from a gluten glutton . By the way- I wonder how many times that kid hasn't been caught!
    Reply
  2. Judy Hyde
    I am on a gluten elimination diet and would appreciate any help you could share as far as products available.
    Thank you.
    Reply
    1. Cassidy Stockton
      Judy,

      You can view our full gluten free product line here: http://www.bobsredmill.com/Gluten-Free
      Reply
  3. Brenda Bloemer
    I made the second batch of the chocolate chip cookies on the 1 for 1 bag today. They are so good. The first batch I made was in preparation for company about a month ago. My friend's son (an adult) kept helping himself to the cookies and finally he asked if I had any more! When I told him they were gluten free and everything I cooked was gluten free he was amazed that the taste wasn't any different from regular gluten. He is somewhat of a cook himself. I love the 1 for 1!
    Reply
  4. Liza
    What can I substitute for the eggs? Will flaxseeds work?
    Reply
    1. Cassidy Stockton
      Yes, flaxseed meal and water will be a good egg sub in this recipe. Otherwise, you could use an egg replacer.
      Reply
  5. Rose
    Hi,
    I found this yummy chocolate chip receipe. I made the cookies just like the receipe said, they were yummy, however mine came out the oven looking more like a chocolate chip cracker. What do you think I did wrong?
    I would like to try making them again.
    Reply
    1. Cassidy Stockton
      Hi Rose,

      While it doesn't say so in the recipe, one way to help keep them from spreading too much is to chill the dough for about an hour before making cookies.
      Reply
  6. Rose
    Hi Cassidy,
    Thank you for getting back with me so quickly. Actually I am sitting here typing this after reading your reply eating one of the cookies. They are very good, even flat, lol. Thanks for the advice, I will do as you advise and get back with you in a few weeks with an update:) thanks!
    Rose
    Reply
  7. Dana
    Do you know where I can buy the 1-to-1 flour? Lee's Market in North Ogden, Utah, has an entire aisle of gluten free product, including LOTS of Bob's Red Mill grains, but I have not found the 1-to-1 anywhere here. We would love to try these!

    Thanks!
    Reply
    1. Cassidy Stockton
      Dana,

      It's a very new product. I'd see if Lee's can bring it in for you. It should be available in stores in your area any time, though. Unfortunately, we aren't able to see which stores carry that product right now.
      Reply
  8. Maria Hamilton
    Maria Hamilton
    I just made these and they were delicious, but the cookies were still very crispy/cracker-like and spread out (despite having chilled the dough in the fridge for ~2 hours). Maybe a longer chill time would help make them chewier??
    Reply
  9. Linda
    These are excellent, we couldn't stop eating them. Can't taste anything gluten free about them - I think they're actually better than most "regular" chocolate chip cookies. The first batch spread out a lot as well, but I just added some more GF flour and they turned out perfectly. I used half butter half organic lard, as I didn't have enough butter - just perfect.
    Reply
  10. Velinda Bailey
    Velinda Bailey
    I replaced the sugar and brown sugar with coconut sugar and used sugar free chocolate chips. Used a small cookie scoop (about 1 TBLS) baked with convection oven on 350 degrees for 7 to 8 minutes. The texture was perfect, soft inside and crispy around the edges. Made about 66 delicious cookies.
    Reply
  11. Laura
    Does anybody know how many calories per cookie of the Bob red Mills classic chocolate chip gluten-free
    Reply
    1. Sarena Shasteen
      We haven't calculated that because it would be based on how many cookies you get from a batch.
      Reply
  12. Stephanie Christian
    Stephanie Christian
    if these are the cookies on the bag they are AMAZING!! but I've made them twice, the second time with another one of the bob's red mill flours and it didn't turn out the same. use the flour with the recipie on the bag...
    Reply
  13. Manda
    I love this recipe! They taste exactly like traditional homemade chocolate chip cookies. I did refrigerate the dough 1 hr before I baked a test batch. They were the perfect texture and size. They do spread out a little on the pan so leave plenty of room between each cookie.
    Reply
  14. Fay
    My granddaughter is allergic to gluten eggs and yeast, any ideas?
    Reply
    1. Sarena Shasteen
      Hi Fay, are you looking for ideas with this recipe or in general. We highly recommend you contact our customer service department to get detailed help with this. The number is 1-800-349-2173.
      Reply
  15. Brittany
    I made these but replaced both sugars with maple sugar. I used Myiokos Vegan Butter and and an Egg Replacer. I also used a Sacred Dairy Free white chocolate heart and put a chunk in the center of each cookie. Mine are soft and chewy the way I like them. Thank you!
    Reply
    1. Whitney Barnes
      Whitney Barnes
      That's great to hear, Brittany! We're so glad that you found a way to make the recipe your own :)
      Reply
  16. michelle b
    amazing! i could not tell they were GF! i did 1 cup brown sugar and 1/2cup sugar. I also refrigerated the dough for 30mins before baking to avoid the cookies from spreading too much. i like thick cookies. These were better than regular cookies!
    Reply
  17. Callie
    I've now baked these cookies several times using the 1-1 baking flour and they always turn out great! I've baked a number of different gluten-free treats and none of them have been as good. Gluten-free should not mean taste-free but very often the two go together, however these cookies are delicious!
    Reply
  18. Emily
    Hi! I just made these, but with your Gluten Free All-Purpose Baking Flour instead (my grocery store carries that in bulk, but doesn't have the 1-to-1 stuff). I added the Xanthan Gum as recommended, but unfortunately they came out more as cookie chips rather than regular cookies :(

    Do you have any recommendations to make this work with the All-Purpose Baking Flour?
    Reply
    1. Whitney Barnes
      Whitney Barnes
      Hi Emily! Hm, if the cookies flattened/spread too thin while baking you might try refrigerating the dough before baking. This will help hydrate the dough and will also firm up the butter so it spreads less. We also have the following recipe, which is formulated specifically for the Gluten Free All Purpose Flour.

      Gluten Free Chocolate Chip Cookies
      Reply
  19. Deborah Peterson
    Deborah Peterson
    I used the chocolate chip recipe off the GF flour bag. Perfection on the rise, taste and texture. No one would ‘be been able to tell that these cookies were gluten free. My oldest 40 something daughter has been my honest tester of various attempts to bake pastries and admitted she was forced to freeze what was left given to her because she couldn’t keep her hands out of the cookie jar. This was one of the easiest cookie recipes ever. Thank you! Monticello MN.
    Reply
  20. Susan E. Heard
    I made the chocolate chip cookies with the 1 to 1 flour the other day following the recipe. The cookies did not spread at al (no refrigeration used on dough). Also after having 3 people taste them, they were more like biscotti. What else can I try...maybe handmixing rather that using a mixer?
    Reply
    1. Whitney Barnes
      Hi Susan, it sounds like they may have been overbaked. Each oven behaves a bit differently - calibration, hot spots, convection vs regular oven, etc. On your next batch I'd suggest reducing the bake time to 10-11 minutes. Allow the cookies to cool on the sheet for just a minute or two to set then remove to a cooling rack. Also, the cookies should spread and flatten a bit in the oven. If yours did not spread at all, then that makes me think there was either too little wet ingredients or too much of the dry ingredients.

      If you need more help troubleshooting the recipe, our Customer Service team is happy to help. They can be reached at 1-800-349-2173 or [email protected] :)
      Reply
  21. Susan E. Heard
    Oh, I also used 4 egg yolks rather than two eggs as was making them for someone who is allergic to egg whites.
    Reply
  22. Todd Tougaw
    If 8 wanted to make these as a Chocolate Chocolate Chip cookie, do 8 just add cocoa powder to the mix?
    Reply
    1. Whitney Barnes
      Hi Todd - Yep! It's as easy as that. I'd recommend adding 1/4 Cup of Cocoa Powder to the flour mixture. Enjoy!
      Reply
  23. Sarah
    Hi I would like to know if I can freeze the cookie dough and bake them another time. ? I’m new to gluten free baking or cooking?
    Thanks
    Reply
    1. Whitney Barnes
      Whitney Barnes
      Hi Sarah! Yes, you can freeze cookie dough for later use. We recommend portioning out the dough onto parchment paper, flash freezing, then transferring the individually frozen pieces to an air-tight container for storage. Enjoy!
      Reply
  24. L Wilson
    Halved the recipe, made my own brown sugar and used only that instead of 1/2 brown 1/2 white. I just cut the amount of molasses in my brown sugar. They turned out perfect!
    Reply
  25. Susie
    I made these for the first time and they came out completely flat. I followed the recipe. What did I do wrong?
    Thanks for any help. I like the way they taste so there's that. :)
    Reply
    1. Whitney Barnes
      Hi Susie - It could be one or two things; the baking soda might not be fresh or the butter got a little to warm before the cookies baked.

      Make sure your baking soda is active by mixing it with a few drops of something acidic like vinegar or lemon juice. It should bubble up quickly if active.

      If it's extra warm in your kitchen, try refrigerating the cookie dough for 30 minutes before baking and between batches.
      Reply
  26. Anna
    Hello,
    I love this recipe so much! I always make it and freeze so I have for the rest of the week. My only question is I would love to know the nutritional facts, or the calories per cookie. Would that at all be possible?
    Reply
    1. Whitney Barnes
      Hi Anna, we unfortunately don't have that information available. If you enter the ingredients into a recipe calculator (free online) it will show the nutritional breakdown. If you need further assistance, our Customer Service team is happy to help. You can reach them at 1-800-349-2173 or [email protected]
      Reply
  27. Joan
    These are great, but I made quite a few. How should they be stored? How long will they keep? Should I freeze or refrigerate them? Please let me know. Thank you.
    Reply
    1. Whitney Barnes
      Hi Joan - Once cooled, these cookies can be stored in an air-tight container at room temperature for about 2-4 days.

      If you want to freeze the cookie dough, portion the dough onto a parchment lined sheet tray and freeze until solid. Once frozen, pop the frozen portions of dough into an air-tight container. Frozen cookie dough will keep for up to 3 months. Usually you can bake it from frozen - just add on a minute or two to the baking time.
      Reply

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