Disclaimer: If you are not gluten free do not ignore, delete or skip over this recipe! It is an amazing recipe and can be made with regular flour for a delicious cookie!
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. There are just a few things she can eat that have gluten in it but not wheat such as spelt. 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 baked 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.
This mix does contain oat flour. Not all oats are gluten free so please be sure and check that out. I purchased gluten free oats from Bob’s Red Mill. I have learned that there are those who are gluten free that can’t have oat flour either and in this case I would recommend increasing the amount of the other flours to compensate for not using the oat flour. All of the flours can be found at places such as Whole Foods and other natural health grocery stores.
The cookies are made just like any other chocolate chip cookie you just substitute gluten free flour mix for regular flour. When I am not making them gluten free I use a combination of cake flour and and all purpose flour. 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.
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.
So whether you make them gluten free or not you are going to want to make these cookies! I consider myself pretty much a chocolate chip cookie snob and I have several other chocolate chip cookie recipes on my blog I love too but these are right up there in the Top Three!
For some of my other favorite chocolate chip cookie recipes check out:
The BEST Chocolate Chip Cookie
Best Big, Fat, Chewy Chocolate Chip Cookies
Chocolate Chip Nutella Cookies
Triple Chocolate Malt Cookies with Sea Salt
Gluten Free Chocolate Chip Cookies
Ingredients
4 1/2 c Gluten Free Flour Mix
- 1.125 c white rice flour (1 c plus 2 tab)
- 1.125 c oat flour (1 c plus 2 tab)
- 1.125 c coconut flour (1 c plus 2 tab)
- 1.125 c tapioca flour (1 c plus 2 tab) or starch
- 1/4 c plus 1.5 tsp cornstarch
- 4 tsp xanthan gum
Remaining Ingredients
- 1 ¼ tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp kosher salt
- 1 ¼ c salted butter (2 ½ sticks) room temperature
- 1 ¼ c brown sugar packed
- 1 c granulated sugar plus
- 3 tbsp granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 18 oz chocolate chips (1 ½ bags)
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 brown.
Notes
Nutrition
Enjoy!
Leigh Anne
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Hi,
How many cookies does this make using the GF mix? I can’t wait to try this recipe this weekend.
– Amber
Thank you!! I’ve been looking for a gluten free flour blend that is delicious. I have a daughter that can’t eat eggs or any dairy. Would the recipie taste all that different if I used the energy egg replacer or sub. ground flax and warm water? Do you think they would stay together? The last time I tried to make g free brownies with king Arthur’s box mix and the energy egg replacer and it turned out to be a puddle of chocolate! Normally King Arthur’s mix is my favorite , if made with eggs.
HI, I am a little confused as two of your recipes call for products with gluten in them. Oats have gluten and the flour in the chocolate chip cookies have gluten. Please explain,
Thanks,
Marcea
Just tried this recipe. These cookies are AMAZING! I’m allergic to wheat and soy. I have a hard time finding soy free cookies. Thank you for bring chocolate chip cookies back into my life!!!
Leigh Ann — So happy to come across this recipe (on Pinterest). Can’t wait to try it! I’ll be following your blog regularly as my son also has a wheat (not gluten) intolerance. In addition, he is allergic to egg, so I’ll be trying this cookie recipe with an egg-substitute (Ener G Egg Replacer) — I’ll check back and let you know the results. I’ve recently tried the new Betty Crocker GF CC Cookie Mix (with very good results), but at $5 a box it’s adding up fast as my son is loving them.
Just thought I’d mention… before we figured out (from allergy testing) what was going on with the wheat, I was always curious as to why my son could eat pasta but not bread. The Allergist explained that it was a different kind of wheat — though I knew that, it just didn’t seem to make sense. At any rate, a few months back I tried making bread with Durum Wheat (a.k.a. Semolina; Durum is a finer grind — I use King Arthur Flour version). I’m still experimenting, recently adding a bit of Potato Flour and Potato Starch which helped lighten the crumb and keep it moist and tender. My son has been loving being a “normal” kid, eating sandwiches for lunch, etc. — I’ve also experimented with hamburger and hot dog buns, pizza crust and soft pretzels. It’s SOOO much better than GF bread (sorry to those who are gluten intolerant, as this won’t work for you) and has opened a whole new world to us! (We haven’t tried Spelt Bread yet).
Durum wheat makes a wonderful loaf of bread (and I’ve found it is used exclusively in certain artisan breads in Italy). I made bread sticks last night and the whole family devoured them. There are a few challenges with durum when making bread (that are different from regular flour) — I’ve had the most success using the Wolfgang Puck Pizza Dough recipe, and just varying it slightly (adding different amounts of potato flour, potato starch, and even a little Xantham Gum, depending on what kind of result I’m trying to achieve).
If you should decide to try using Durum for bread, I’d love to try your recipes as well!
Thanks again for the cookie recipe (and I’ll be trying the biscuit one also) — it’s always great to find good wheat-free recipes!
Also, just wondering if you used light or dark brown sugar in these cookies… Thx!
I used light brown sugar
Can I make these with all-purpose gluten free flour? Do I then omit the baking powder or baking soda? Or cut the amount of the powder/soda?
If your baking mix has baking powder and baking soda in it already I would leave it out and see how it works. I have only made this recipe with my gluten free flour mix so not sure how it works with other baking mixes.
These are far better than any chocolate chip cookie I have ever made. The first batch was so dry that the batter would not hold together and the cookies were hard and crunchy. The next batch, I added about a 1/8 cup of milk and it was much better. The batter held together and they were nice and soft. My grandson does not like chocolate so I used white chips and they were wonderful. Thanks for the great recipe. Oh, and I did not use your gf flour recipe. I have another recipe that I used and it worked just fine. Im going to try your gf flour mix next. :-)
I have a few questions: Are these cookies crunchy? I am looking for a vegan recipe where I can store them in a cookie jar without them “”glueing” together! I am really intrigued by your gluten free flour! However I see you have added regular flour in the mix! Is it ok for a gluten intolerant? Looking forward to your reply! LOve your blog ;)
Sueellen – these are a nice soft cookie in the middle with a crisp edge – they shouldn’t stick together at all. The regular flour is there for an option for those who don’t want gluten free – it is not added to the gluten free flour mix.
I just made this recipe this Friday afternoon. My husband has Celiac, so I have been looking for tasty recipes to try. So far this is the best gluten free chocolate chip cookie recipe I have tried. The only change I might make is to use just one bag of chips. The extra half bag of chips just did not stay in the batter.
I’ve sourced the ingredients and drafted up a post (should appear on my blog tomorrow night, or at least, 24hrs from the time of this post since I have no idea of your timezone and I’m in Australia)… now to just pickup the ingredients and make them. Thankyou for being willing to share :)
oh yum! Perfect timing as I like baking for friends but have one friend who’s daughter can’t have wheat so this will be right on :) Off to check out the flour mix. PS do you mind if I use one of your photos (with photo credit and link back) please, for my blog post? I really want to try these but I think there’s a good chance your pic will be much better than mine lol
Cheers for the recipe(s)
You are welcome to use a photo with a link back – thanks for asking! Enjoy the cookies
I do use sometimes gluten free flour in cakes. It is important to alternate! Great recipe! Chocolate chip cookies are my hubby’s favourite!
Zoe xxx