The Ultimate Gluten-Free Chocolate Chip Cookies really are the best gluten-free chocolate chip cookie recipe.
Cookies are one of my favorite things to make and it has been awhile since I shared a gluten free cookie recipe with you. Today I am fixing that with a delicious gluten free chocolate chip cookies.
This gluten free chocolate chip cookie recipe is adapted from an old recipe that I used to make called ultimate chocolate chip cookie, which is why I am calling this ultimate gluten free chocolate chip cookie.
And really this cookie is good. Really good. Not sure it is the ultimate I will never make a different recipe type of cookie, but it is really good. It is a cookie that no one will know is gluten free and that is always a good thing.
These are soft and chewy and delicious!
Tomorrow I will share one of my favorite ways to eat these cookies. It is really good and perfect for summer, so stay tuned for that.
Ultimate Gluten Free Chocolate Chip Cookies
Ultimate gluten free chocolate chip cookies really are the best gluten free cookies.
Ingredients
- 3/4 cup butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 1/2 teaspoon vanilla
- 1 1/4 cups white rice flour
- 1/2 cup plus 2 tablespoons sweet rice flour
- 1/4 cup cornstarch
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups semisweet chocolate chips
Instructions
- In a bowl beat butter and sugars together until creamy.
- Add in eggs and vanilla and beat until blended in.
- In a small bowl combine rice flour, sweet rice flour, cornstarch, xanthan gum, baking soda, and salt. Gradually add dry mixture to butter mixture until combined.
- Stir in chocolate chips.
- Drop by spoonfuls onto greased baking sheets.
- Bake at 350 for 8-10 minutes.
- Let cool on cookie sheet for several minutes then remove to wire rack to cool.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 141Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 116mgCarbohydrates: 20gFiber: 1gSugar: 13gProtein: 1g
Nutritional values are approximate and aren't always accurate.
I haven’t tried a gluten free recipe of yours yet that I haven’t loved. These, like everything else, look fantastic! If I hadn’t just made your chocolate zucchini muffins, I’d make these now. These cookies are definitely next on the list!
Thank you. That is really nice. I am glad you enjoy my gluten free recipes. I hope you enjoy these. And I need to make more chocolate zucchini muffins. My kids love those!
‘Ultimate’ is the perfect way to describe these. They’re wonderful! Just wanted to let you know that I made them both gluten-free and dairy-free for my husband. I subbed melted coconut oil for the butter and used the Enjoy Life brand chocolate chips (which are both gluten-free and dairy-free). Judging from the photos, they’re slightly flatter than yours. But they’re fabulous! Thank you!
I am so glad to know these worked dairy free! We love the Enjoy Life chips too. I love that they are free of so many of the top allergens. Thanks for letting me know you enjoyed them.
These look amazing!! Can you tell me if something can be substituted for the corn starch? My dad has a corn allergy so he has eliminated all corn from his diet. Just wondering if I could make these with some modifications?
Thanks!
I think tapioca starch would work in place of it. I have not tried it, but it usually works pretty close to what cornstarch does. I hope you enjoy them.
Thank you! I’ll give it a try!
These are in the oven now and they look and smell so good! I added chopped walnuts. My daughter and I both are sensitive to gluten and I’m sensitive to dairy – will try the dairy free suggestions mentioned by the previous poster next time. Thanks! 😀
The walnuts will be a great addition to these! I hope you enjoy them.
Hi! Just discovered this recipe via your post about Bob’s Red Mill 1-to-1 GF Baking Mix (https://www.lynnskitchenadventures.com/2014/11/bobs-red-mill-gluten-free-1-to-1-flour.html) and I was wondering exactly which ingredients the mix replaces. I’m assuming the rice flours and the xantham gum, but what about the cornstarch and baking soda, will I still need to add those separately? Thanks!
The blend replaces that white rice flour, the sweet rice flour, the cornstarch, and the xanthan gum. You still need the baking soda and salt. I hope that helps.
It does, thanks. 🙂 Next question, though, is how much Bob’s mix to use total… 2 cups?
The gf flours add up to 2 cups plus 2 tablespoons, so use that same amount of the Bob’s gf blend. Use 2 cups plus 2 tablespoons. I hope you enjoy them!
Thanks!