Chocolate Chip Cookies (Gluten Free)

This recipe can be found on our bags of Gluten Free 1-to-1 Baking Flour.

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Votes: 498
Rating: 3.58
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Servings 36servings
Prep Time 15minutes
Cook Time 11 - 13minutes
Passive Time 5minutes
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 498
Rating: 3.58
You:
Rate this recipe!
Servings 36servings
Prep Time 15minutes
Cook Time 11 - 13minutes
Passive Time 5minutes
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 375° F. Line two baking sheets with parchment paper.
  2. Mix flour, baking soda and salt in small bowl. Set aside.
  3. Beat butter, sugar, brown sugar and vanilla extract in large bowl until just creamy. Add eggs, one at a time, beating well after each addition, scraping down the sides of the bowl as needed. Gradually add flour mixture and beat until well-blended. Stir in chocolate chips and nuts.
  4. Scoop or roll dough into balls, about two tablespoons each. Place 2 inches apart on prepared baking sheets. Let rest, preferable chilled, for 30 minutes.
  5. Bake for 11 to 13 minutes or until golden brown. Cool on baking sheets for 5 minutes. Move to wire rack to cool completely.
Products Used in this Recipe
Recipe Comments

31 thoughts on “Chocolate Chip Cookies (Gluten Free)

  1. Kimya

    I recently made these cookies as I’ve been exploring GF cooking since I can no longer eat wheat, barley, or rye. Bob’s Red Mill GF 1-to-1 Baking Flour has been a dream! This recipe was on the package. I made about 32 cookies. I wanted to share the chocolate chip goodness so that I didn’t have to eat all 32, though I could have…easily since they were so yummy! Well, I took about 20 cookies for sharing to a meeting. There were only two of us that needed a GF diet. I didn’t tell anyone that they were GF except the other GF member. The rest of the group LOVED them! When I left the meeting, I had two cookies left. I was glad because now I don’t have to worry about all that butter, sugar, and chocolate going straight to my thighs! Needless to say, these are great cookies! I plan on trying the same recipe and adding peanut butter chips as well for chocolate peanut butter cup taste. I’ll also try adding toffee chips for a chocolate chip toffee crunch cookie. Thanks for the great flour product and wonderful recipe!!

    Reply
  2. Susan

    I baked by weight. I emailed asking for weight of cup, it’s 148 gr. i followed the recipe, I also chilled before baking. The result is amazing! It’s yummy!!! I can’t taste any difference from wheat baking flour. I am so thrilled! Thank you so much for making this flour.

    Reply
      1. recipe specialist

        Hi Krisin,
        Any of our products will have the weight of a serving printed on the label. For example, our Gluten Free 1-to-1 Flour has a serving size of 1/4 cup or 37 grams, so 1 cup would weigh 148 grams.

        Reply
  3. Christine

    This is the same recipe as the traditional Tollhouse cookie recipe subbing out for the same amount of GF flour. This was the first recipe I ever learned to make as a kid and oh how I have missed it! I was so hoping that this flour would work to copy my old friend Tollhouse, I am excited to eat these again (oh dear, this could be a problem). Thank you!

    Reply
    1. Recipe Specialist

      When wanting to replace the 2 eggs in this recipe, you may be interested in trying one of the following options:

      Flaxseed Meal: Mix together 2 Tbsp. flaxseed meal + 6 Tbsp. water, let sit for a few minutes. Use as per recipe.
      Chia Seeds: Soak 2 Tbsp. chia seeds in 6 Tbsp. water for 5 minutes until the mixture has the texture of a raw egg. Use as per recipe.
      Psyllium Husk: Combine 2 Tbsp. psyllium husk powder + 6 Tbsp. water, let sit 5 minutes. Use as per recipe.

      To avoid dairy the use of dairy in this recipe, use a non-hydrogenated margarine or shortening such as Earth Balance. Also be mindful to use dairy-free chocolate chips.

      Reply
    2. Viki Griner

      I can’t have dairy, gluten or corn products. I’ve substituted different milks – soy UNSWEETENED, coconut – I use the thicker one in the can – CHAOKOH – and Almond. The soy doesn’t change the flavor of the recipe, both Coconut and Almond are way too sweet for me. Rice milk… 🙁
      For egg free – try the artificial eggs substitutes you can find in grocery store, or use applesauce and coconut shortening.
      I hope this helps!

      Reply
  4. Melissa

    These are delicious cookies. No one can tell that they are gluten free if you don’t tell them. I baked for 11 minutes they do continue to cook while out of the oven on the pan a considerable amount.

    Reply
  5. Ariel

    We have made this recipe many many times. A few tricks we’ve learned….

    For butter we use SmartBalance. This way it is dairy free too. Important tip: whatever butter you use, put it in cold NOT warmed. Much flatter and more crumbly cookies if the butter is warm or even soft.

    Then we whip the sugar, butter, vanilla like crazy and continue to whip as we add eggs. Whip- medium to high speed for a few minutes…

    Last important tip: assuming the dough doesn’t get eaten right away, put it in the fridge overnight. Makes a world of difference.

    I have served these to foodie friends who swear they hate GF foods and they never even noticed! 😉

    Reply
  6. athena

    I made these for the first time using the 1-to-1 flour blend and followed the recipe exactly. After baking the first batch I realized the dough should be chilled. The taste was good however the texture seemed a little more crumbly and dry. I just started going GF so is this how they kind of are or did I over look something? I’m also in Utah so we’re at a higher altitude…..would this effect anything?

    Reply
    1. recipe specialist

      Hi Athena,
      We do recommend some slight adjustments when baking at high altitudes; you may need to increase liquids slightly, and increase the oven temperature by 25°F (which will shorten the bake time slightly). The cookies should be about the same texture as regular chocolate chip cookies, however. If you continue to have issues with this recipe, please let us know!

      Reply
  7. recipe specialist

    Hi Sara,
    This mix uses dairy-free chocolate chips and the product is also dairy free. However, we do source the chocolate chips from a supplier who uses dairy in their facilities, so there could be a chance for cross contact with the chips.

    Reply
  8. Britney

    I used this recipe twice and got different results! The first time I just used unsalted butter because that’s what hubby picked up on accident, and they came out good but a bit…grainy? I just made these again this weekend with the salted butter, and they tasted great but came out flat as pancakes! Any tips on getting them to puff? When I put the 2nd batch in the oven, I tried making the dough into a taller heap hoping that would help, but they still came out flat. Thank you!!!

    Reply
    1. recipe specialist

      Hi Britney,
      Thank you for your feedback! I’ve emailed you directly to troubleshoot a bit.

      Reply
    2. Judi

      What did they respond to the flat cookies. I have made them twice and they came out flat and crispy. How do you get the to be chewy?

      Reply
    1. recipe specialist

      Hi J,
      These cookies should bake up similar to traditional “Toll House” chocolate chip cookies- a crisp edge with a soft center. They will not be especially chewy.

      Reply
      1. Dani Strigle

        Hi, I live in Colorado and need high altitude adjustments for this recipe. I made them this weekend and they looked good tasted good but were hard as a rock when cooled. I usually take baked goods and put in ziploc bag when still a bit warm to lock in some of the moisture but, they came out hard. Should I add a little more xanthen gum than what is already in the mix?

        Reply
        1. recipe specialist

          Hi Dani,
          Thank you for your feedback. I’ve emailed you directly to better address your questions regarding high altitude adjustments.

          Reply
  9. Kat

    Delicious, just like Toll house, made them just as recipe states, but mine only took 9 minutes to bake.
    Really good, I used 2 large chopped up chocolate bars and chopped pecans. But any chocolate or nuts would be good.

    Reply
  10. Ceccilia

    I made this recipe, but made a few substitutions. I put in egg sinstitute in place of eggs, melted coconut oil (that still has it’s wonderful coconut flavor) in place of the butter, and gf chocolate chips instead of regular ones. The cookies had a WONDERFUL coconut flavor that everyone loves. I made a batch the night before last, and my family has eaten almost all of them already!

    Reply
  11. Emilie

    Hi, Is it possible to substitute the 1 to 1 Gluten-free baking flour with the All purpose gluten-free baking flour? Thanks in advance! I love theses gluten-free cookies!! 🙂

    Reply
    1. recipe specialist

      Hi Emilie,
      You can definitely make chocolate chip cookies with our Gluten Free All Purpose Flour, but you’ll need to make a few adjustments. Here is a link to a recipe that is specific to the GF All Purpose. Enjoy!

      Reply
  12. Kelly

    I made these today egg free! Wish I could post a picture; they are beautiful. I also used Earth Balance butter. I made half a recipe and this is what I did. Cut all the ingredients in half, except for sugar, butter and egg; for those follow these instructions:

    1 EnerG egg (follow direction on box – use warm water and make sure to pack the tsp full and add in mixture exactly when you would add the egg in the recipe)

    1 stick Earth Balance butter MINUS 1 tablespoon. Instead add 1 tablespoon liquid oil. I used avocado oil.

    1/4 cup + 1 tablespoon Sugar
    1/4 cup + 3 tablespoon packed light brown sugar. (If making a full recipe it would be 1/2 sugar and 1 cup brown sugar). I was trying to keep the cookie from being to dry so that’s the reason for the oil and alteration in brown sugar.

    I used Enjoy mini chips and used half the amount in the recipe. 1/2 cup for half recipe.

    The other KEY – chill the dough until it’s nice and cold. I rolled the balls first and then chilled in freezer to speed up the process. I weighed my balls to 30 grams each; roughly 2 tbls. I used parchment paper and mine took 11 mins to bake at 375. Be sure to let sit on pan to cool for 5 mins.

    These are so yummy. My 9yr old was thrilled.

    Reply
  13. Nicol

    These were delicious! My family usually ridicules my baking, but everyone (including non gluten free) loved these! I followed the recipe exactly, checking on them after 9 minutes. My son is us hoping there are enough left for his lunch after the weekend. I think I found my new recipe for bake sales and potlucks!

    They were easy to make. I may make some dough ahead of time and freeze balls for easy baking of small batches for my gf son.

    Reply
    1. recipe specialist

      Thank you for the review Nicol, we’re happy to hear that you and your family enjoyed the cookies!

      Reply
  14. Laura

    I made these with the all purpose gluten free flour and not the 1:1 the first time. Yielded much better product. The texture with 1:1 was totally different, more puffy, dry, and crumbly. The flavor and texture was much better with Bob’s all purpose gluten free flour, perhaps the different blend has something to do with it. Both batches were tasty

    Reply
    1. recipe specialist

      Hi Laura,
      Thank you for your feedback, we’re very happy to hear that you enjoyed the recipe!

      Reply

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