Gluten Free Chocolate Chip Cookies

Baking cookies for a wheat intolerant person can be tricky! I have scoured many recipes and tried quite a few that sounded delicious but ended up tasting like sawdust. The following recipe for Gluten Free Chocolate Chip Cookies has become everyone’s favorite in my house. I often make these for school functions, parties and holiday get-togethers so that my husband does not have to watch everyone eat dessert without him. Most people don’t even realize that they are Gluten Free!

This recipe is similar to a regular Tollhouse cookie recipe, but uses gluten free flour mix and the addition of Xanthum Gum to bind the cookies together. The consistency is slightly lighter and fluffier than a regular cookie, but the flavor is that of a regular chocolate chip cookie. The dough stores in the freezer, too!


2 1/4 cups Gluten Free Flour mix

2 teaspoons Xanthum Gum powder

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups (12-ounce package) Semi-Sweet Chocolate Morsels


Pre-heat your oven to 375 degrees F.

In a mixing bowl, combine the flour, Xanthum Gum, baking soda and salt. In a separate bowl, cream together the butter, sugars, vanilla and eggs.

Add the dry ingredients to the butter and sugar mix slowly with a hand mixer or wooden spoon. Add the chocolate chips and combine well.

Drop the cookie dough onto ungreased cookie sheet  with a teaspoon. Bake for 11-13 minutes until the cookies rise and start to brown on top.

Cool on cookie racks for 5 minutes and enjoy!

For added goodness, please feel free to switch the type of chips you use. Butterscotch or peanut butter chips are delicious, and walnuts are always a nice addition to these cookies!


  1. Recipes: Gluten-free – Cookies, bars, & candy – King Arthur Flour
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  3. Gluten-Free Cookie Recipes – Allrecipes.com

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