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These gluten free chocolate chip cookies are amazing! All of the flavor and texture, without the gluten.
Two years ago we entered the world of gluten free when my daughter was diagnosed with a wheat intolerance. She can actually have gluten but not wheat but if you eat gluten free you are eating wheat free. I have learned lots about this gluten free world and still have much to learn.
Even if you are not gluten free chances are you know someone who is and this recipe may just come in handy sometime. Even if you never need to bake gluten free you will want to make these cookies. They are delicious! Just substitute in regular flour for the gluten free flour mix and you have a delicious gluten-full cookie!!
When I made them gluten free the rest of the family kept asking, “Are you sure there is no gluten in these?” They were that good.
The main problem I have found with gluten free baking is not so much the taste but the texture. Because most recipes use rice flour you often get a somewhat gritty texture to your bake goods. A gluten free friend of mine shared her favorite gluten free flour mix recipe with me and that is what I have been using ever since. You can find the gluten free flour mix over on my blog.
I have only made this recipe with my gluten free flour mix. You can also substitute your favorite gluten free flour.
Ingredients Needed
- Gluten Free Flour Mix, mine is a comination of coconut flour, rice flour, gluten free oat flour, tapioca flour, cornstarch, and xanthan gum
- Baking Soda
- Baking Powder
- Salt
- Butter
- Sugar, granulated sugar and brown sugar
- Eggs
- Vanilla Extract
- Chocolate Chips
How to Make Gluten Free Chocolate Chip Cookies
- Cream butter and sugar until very light, about five minutes.
- Add eggs, mixing well after each.
- Mix in vanilla.
- Add in dry ingredients and mix until just combined.
- Pour in chocolate chips.
- Refrigerate dough two hours (I put it in the freezer for 30 minutes)
- Bake at 350 degrees F for 12-14 minutes on parchment lined cookie sheets until golden brown around the edges.
I love the texture of these cookies whether they are gluten free or not. They are crisp on the edge and nice and soft in the middle, just the way I like them.
Frequently Asked Questions
Does cookie dough need to be refrigerated before baking?
The recipe calls for the dough to be refrigerated for 2 hours but I was impatient and I popped it in the freezer for 30 minutes and it worked great.
Can I make these cookie with regular flour?
If you do not need these cookies to be gluten free, you can substitute the gluten free flour mix for 2 1/4 C cake flour and 2 C all purpose flour.
For more gluten free recipes here on blog be sure and try:
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Gluten Free Chocolate Chip Cookies
Ingredients
- 4 1/4 C gluten free flour mix
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 2 1/2 sticks salted butter, room temperature (1 1/4 C butter)
- 1 1/4 C packed brown sugar
- 1 C granulated sugar plus 3 Tbsp
- 2 large eggs
- 1 Tbsp vanilla extract
- 18 oz chocolate chips
Instructions
- Cream butter and sugar until very light, about five minutes.
- Add eggs, mixing well after each.
- Add in vanilla.
- Add in dry ingredients. Mix until just combined.
- Add in chocolate chips.
- Refrigerate dough two hours (I put it in the freezer for 30 minutes)
- Bake at 350 degrees on parchment lined cookie sheets.
- Bake 12-14 minutes or until lightly golden brown.
Nutrition Facts:
Hope Leko says
Delicious
Pat DeKay says
Last school year I learned that one of the boys in my grandson’s kindergarten class is gluten intolerant so he never got to have a cookie. I made chocolate chip cookies and substituted dairy-free margarine and dairy-free chocolate chips, For the little boy they were his first ever chocolate chip cookies. As for the rest of the kids they wanted more. Thanks.
Leigh Anne says
Pat, How sweet of you! I am so glad he loved the cookies and everyone else. it is the best recipe ever!
Angela says
I can eat neither coconut, nor almond flour. Any suggestions what I could substitute for the coconut flour in these? I also react to oats….Thanks!
Leigh Anne says
Angela, You could try just replacing the coconut with more of one of the other flours.