Chewy Chocolate Chip Cookies (Gluten-Free Recipe)

Gluten Free Chocolate Chip Cookies Recipe
2414
241 Reviews
Gluten free chocolate chip cookie recipe! Make America's favorite chocolate chip cookies in a way that everyone can enjoy.
45 min
Prep Time
1:25
Total Time
42 cookies

Ingredients

2 1/4 cups
Gluten-Free Flour Blend (see below)
1 teaspoon
gluten-free baking powder
1 teaspoon
baking soda
1/2 teaspoon
salt
1/4 teaspoon
xanthan gum
3/4 cup
Land O Lakes® Butter, softened
3/4 cup
firmly packed brown sugar
1/2 cup
sugar
2
large Land O Lakes® Eggs
2 teaspoons
gluten-free vanilla
1 (12-ounce) package (2 cups)
gluten-free semi-sweet chocolate chunks or chips

Directions

  1. Heat oven to 375°F.
  2. Combine flour blend, baking powder, baking soda, salt and xanthan gum in bowl. Set aside.
  3. Combine butter, brown sugar and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Gradually add flour mixture, beating at low speed until well mixed. Stir in chocolate chips.
  4. Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 9-12 minutes or until light golden brown. (Do not overbake.) Let stand 1-2 minutes on cookie sheets; remove to cooling rack.

Recipe Tips

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition Facts (1 cookie)

Calories
130
Cholesterol
20mg
Carbohydrates
18g
Protein
1g
Fat
6g
Sodium
100mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

Good recipe. I add a little extra veggie oil to make the cookie less grittyou and more chewy.

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Best gluten-free cookies ever!! Very good texture and flavor! Yum-Yum!

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thanx this is amazing

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Fantastic. Can't tell they're gluten free except that my tummy feels good

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Wonderful recipe! They turned out awesome! So happy w/the result. <3 Best chocolate chip cookie I've made gluten free! A+

Rating

Hi Patricia - we haven't tested this recipe with other blends, so it is hard to say. Just to be on the safe side, we would say to add the extra gum. Happy baking!

Rating

If using a GF baking or all purpose flour that already has gum in it is it necessary to add whats called for in the recipe?

Test Kitchen Comment
From: mallory
Hi Patricia - we haven't tested this recipe with other blends, so it is hard to say. Just to be on the safe side, we would say to add the extra gum. Happy baking!
Posted December 21, 2015

Rating

Delicious! Made at high altitude(Denver, CO) and didn't even have to change the recipe! Cookies came out perfect :) I used a Gluten-Free Baking Flour for the flour blend(and it already has xanthan gum in it, so I didn't need to add any extra.) Thanks!

Rating

The flavor and texture was good however, it had "gritty" feel to it. I used the suggested flour by Land of Lakes. Anyone else?

Rating

I just took these out of the oven, and am thrilled with the results. Instead of using the chocolate chips I made them into macadamia white chocolate chip cookies that I have not had in years, slightly crisp on the outside and a tad chewy in the center, to me a perfect cookie. I gave one to my husband ( who does not have to be gluten free) and his eyes lit up and he said wow these are really good, and then he requested me to make some more to bring to work and share. I will be serving them for thanksgiving as well. Thank you so much I have finally found my go to gluten free cookie recipe. This ones a keeper.

Rating

Wow! So easy to make, and they turned out perfect just as written. But... because I am always working on new ideas, I had to turn this one into an additional recipe, which I call "Mocha Crinkles". My husband brought home some mini chocolate chips - the tiniest I have ever seen. I knew that if I used them in place of the more chunky chips, I would be disappointed. So the next batch I made by reserving 2 T. butter and 1/2 C of the mini chips, and adding 2T. instant coffee crystals. I melted these ingredients together in the microwave. Then, after making the batter from the original recipe, I mixed the warm butter/ chocolate/ coffee mixture into the batter until it was fully incorporated. And there you have it.... Mocha Crinkles! Yum!!

Rating

Hi Lisa, sorry to hear you had issues with this recipe. Many factors can affect how your cookies turn out, including elevation. Other factors can include how soft your butter was while baking, if your pan was hot when placing the dough on it, and the ratio of butter to flour. The gluten-free flour blend can also cause this if it isn't measured quite correctly. If you try again, check to make sure these factors are addressed, and let us know how it turns out for you. Happy baking!

Rating

Is there a modification for high elevation for this recipe? Every time I try it the cookies turn out very flat.

Test Kitchen Comment
From: mallory
Hi Lisa, sorry to hear you had issues with this recipe. Many factors can affect how your cookies turn out, including elevation. Other factors can include how soft your butter was while baking, if your pan was hot when placing the dough on it, and the ratio of butter to flour. The gluten-free flour blend can also cause this if it isn't measured quite correctly. If you try again, check to make sure these factors are addressed, and let us know how it turns out for you. Happy baking!
Posted October 12, 2015

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Great recipe!

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5 stars!

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Just made these dairy free, substituted butter for coconut oil and chocolate chips for dairy free "chocolate chips"! Best recipe yet!

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They turned out perfectly, and I received compliments on them from folks who assumed they were made with wheat! The oven temperature listed turned out a bit too hot, so I lowered the temp to 350 for the second half of the batch, and they turned out just right.

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Would be brilliant if you could measure in grams (or pounds/ounces as per USA) as the consistency of GF cooking is very sensitive to the exact quantities I have found, now baking GF for over 8 years, and least the range if flours now is so much better than things were!

Rating

These cookies are great.! I did add an additional 1/4 cup of butter. They were very moist and not at all crumbly. I am excited there were so few ingredients. Just like a regular cookie! Thanks

Rating

I just made this following the recipe exactly. They came out fantastic! This is a great chocolate chip cookie recipe even if you don't have to eat gluten free. My husband has celiac so obviously I avoid gluten when cooking for him, but I would eat these even compared to "normal" chocolate chip. They are light and crispy on the outside and chewy and moist on the inside. The perfect cookie!

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