The Best Gluten-Free Chocolate Chip Cookies
Prep time
Cook time
Total time
Serves: 1.5 dozen
  • ½ cup brown sugar
  • ¼ cup sugar
  • ½ cup butter* (1 stick)
  • 1 egg + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 ⅔ cups gluten-free all purpose flour blend
  • ½ teaspoon xanthan gum (omit if your blend already contains it)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup chocolate chips**
  1. Melt your butter in the microwave (30-45 seconds on high should do it), and then combine the melted butter with the two sugars in alarge bowl, and beat until slightly creamy. Add the egg+egg yolk and vanilla, and beat again until the eggs are just incorporated. Do not overmix!
  2. In a separate bowl, combine the gluten-free flour blend, xanthan gum if needed, baking soda, and salt, mixing well.
  3. Add the dry ingredients to the wet ingredients, and gently mix until just combined. Add the chocolate chips, and gently mix one more time to incorporate them.
  4. Cover the dough tightly with plastic wrap, and refrigerate for a minimum of 3 hours.
  5. When you are ready to bake the cookies, remove the dough from the refrigerator, and preheat oven to 350℉.
  6. Roll the dough into 12-16 balls, about 1.5-2 Tablespoons each, and place 2 inches apart on a baking sheet.
  7. Bake for 9-12 minutes, depending on size, until just barely starting to turn lightly golden.
  8. Remove from oven and allow them to cool for at least 15 minutes.
  9. Enjoy!
* If dairy-free/soy-free, substitute 8 tablespoons of dairy-free/soy-free butter. I’ve done this countless times, and they turn out fantastic!
** If dairy-free/soy-free, be sure to use DF/SF chocolate chips
Recipe by Grain Changer at