Chewy Chocolate Chip Cookies (Gluten-Free Recipe)
Gluten Free Chocolate Chip Cookies Recipe

Chewy Chocolate Chip Cookies (Gluten-Free Recipe)

Gluten free chocolate chip cookie recipe! Make America's favorite chocolate chip cookies in a way that everyone can enjoy.

42
cookies
45 min
PREP TIME
1 hr 25 min
TOTAL TIME

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

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    Combine flour blend, baking powder, baking soda, salt and xanthan gum in bowl. Set aside.

  3. STEP 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. STEP 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.

Tip #1

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.

Tip #2

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

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

Reviews

Explore reviews from
our online community

  July 23, 2017

These cookies are amazing !!!!!!!!!! I use Domata flour and they turn out beautiful every time!! I don't even bother making regular cookies for the non celiacs in our home. We all eat these!!!

— says Ellen
Helpful?
  January 13, 2017

I just made these and substituted xylitol and stevia with a hint of molasses instead of brown sugar etc, and while they taste good the texture is all wrong. They're dry, stiff and didn't spread at all. I have no idea why as I followed the recipe exactly aside from the sugar, could that affect the texture? My home has no heat, could the cold room temperature be the culprit? I miss chewy cookies, I can never get them chewy in gf recipes it seems.

— says Lynn
Helpful?
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