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Whether you are gluten free or not, these gluten free chocolate chip cookies are amazing! You can make it with regular flour too!
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.
Gluten Free Cookies
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.
Gluten Free Flour Mix
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.
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.
Do I Have to Refrigerate the Dough?
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 use Regular Flour in a Gluten Free Recipe?
If you would like to make these cookies with regular flour, just substitute the gluten free flour mix for 2 1/4 C cake flour and 2 C all purpose flour.
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Gluten Free Chocolate Chip Cookie Recipe
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:
Joline Moore says
Tried your cookies with the GF recipe that you had with coconut flour. They turned out great. They did not spread out like yours either…and I did not refrigerate because they were solid enough to put on the cookie sheet with a scoop. I did use parchment paper and I might try it without next time and just on the cookie sheet. I also put 1/4 cup of Shortening in with the margarine (I did not use butter), so I’m thinking that could have effected the spread out as well. However, it didn’t matter because we really loved them.
I also used Andes Mint chips along with chocolate chips…..and they were amazing. Took them to a Superbowl party and everyone loved them and no one else is GF…..so there you have it. I intend to try your GF flour mix in other things and see how it goes. THANKS.
Lisa says
I just made your gluten free chocolate chip cookie and they are fantastic. I changed the recipe I sub brown rice flour for white I ran out and sub arrowroot for corn starch I can not have it. I also sub the gum with Organic India whole husk psyllium flakes. I am having the same problem the cookies are not spreading out like yours so what I did is that I rolled the dough into a small ball and flattened them down with my fingers on the parchment paper. This helped. I am wondering why the dough started do crumble and not hold??? I am so happy I tried your recipe. I have been baking gluten free for five months and it has been a challenge. But I am getting there.
Leigh Anne says
So glad you loved the recipe!
Karen says
I had the same problem, these cookies tasted great but did not spread and look like yours. I wish I did not put them in the refrig, because the dough was very dry when I took them out. I think that is due to the fact coconut flour will stuck up all the moisture from the dough. What a waste of 4-1/4 cups of Gluten Free flour.
Leigh Anne says
That very well could have been the problem since there is coconut flour in it. Try them again without refrigerating the dough.
Candice says
My cookies tasted great. The only problem I had was that they didn’t spread out- at all. Do you have any suggestions?
Leigh Anne says
Candice There are so many variables that can affect that – the type of cookie sheet you use, was your cookie dough at room temperature? The temperature of your oven can also cause cookies not to flatten if it isn’t baking hot enough.
Glad they tasted great!
Dianne says
Hi, I’m baking in Australia and have no idea how much a “stick” of butter is – 100gms 250gms? Or how much a packet of choc chips is – 250gms or 375gms?
Please could you include some other reference – maybe cups as well – butter also can be measured in mls cos it weighs the same as water.
Thanks
Dianne
Leigh Anne says
sorry about the confusion. A stick of butter is 1/2 Cup. One package of chocolate chips is 12 ounces.