I love a good chocolate chip cookie. Store-bought gluten-free chocolate chip cookies (let’s be honest, cookies in general,) tend to be small, rock hard, and dry. Recipes from others I’ve tried haven’t really hit the mark due to the weird “gluten-free” aftertaste that usually accompanies rice flour-based blends. This year I decided to give it a go and develop my own recipe. Normally I prefer to stay grain-free but I haven’t had much luck making cookies with almond or coconut flours yet. Since it’s Christmas, and cookie baking is a family tradition I hold dear, I decided to use Bob’s Red Mill All Purpose Flour for this recipe. They turned out FANTASTIC! I’m so very pleased and excited to share this recipe with you.

When I first tasted my creation I thought they were delicious. However, we have been gluten free for 3 years so I wasn’t sure if they were actually good, or good for being gluten free. I want actually good! I had several friends taste test and give me their honest feedback. Had a few friends and family in different areas of the country make them and give me their experience and feedback. The results were unanimous, they’re actually good. YES! Mission: Accomplished.

Your Cookie Recipe

For this recipe you’ll need Bob’s Red Mill All Purpose Flour (I cannot guarantee the quality of other types of gluten free flours), aluminum free baking powder, baking soda, sea salt, butter, white sugar, brown sugar ( I used maple sugar and others used brown, both are great), vanilla extract (a vanilla bean is fine too), large eggs, and enjoy life miniature chocolate chips. Some people like bigger chocolate chips, I prefer my chocolate dispersed throughout my cookies. Pick whatever size chocolate chips that makes you happy.

Preheat your oven to 325. In a large bowl, mix together 1 1/2 cups flour, 1/2 teaspoon each baking powder, baking soda, and sea salt. Whisk together to blend well. In a medium sized bowl, add 1/2 cup softened butter, 1/2 cup white sugar and 1/3 cup brown or maple sugar. Using a hand mixer, blend until smooth. Add 1 tsp vanilla and 2 eggs. Blend until smooth again.

Add liquid ingredients to the flour mix and use your hand blender  to blend until thoroughly mixed. Once smooth, fold in chocolate chips. Using a spoon, make 2 inch-ish size flat balls and place on your baking sheet. (I use silicon sheets like these to prevent sticking.) These cookies do spread out the way wheat flour based cookies do, so leave plenty of room. Bake for 12 minutes. They will not turn brown like wheat flour cookies do. Remove from the oven, use a thin spatula to remove from the sheet and place on a cooling rack.

Store in your fridge in an airtight container up to 3 days and can be frozen up to a month. You can also make into balls and freeze the raw dough. Thaw and bake when ready!

Next up, a dairy free, egg free version. Be sure to sign up for my newsletter so you don’t miss out on this recipe! 

Traditional Gluten Free Chocolate Chip Cookies

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Prep Time 15 mins

Cook Time 24 mins

Total Time 39 mins

Servings 24 cookies

Ingredients

  

• 1 1/2 cups Bob's Red Mill Gluten Free All-Purpose Flour
• 1/2 tsp aluminum free baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/2 cup butter
• 1/2 cup white sugar
• 1/3 cup brown sugar or maple sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1 cup enjoy life mini chocolate chips

Instructions

 

• Preheat oven to 325.
• In a large bowl, mix together 1 1/2 cups flour, 1/2 teaspoon each baking powder, baking soda, and sea salt. Whisk together to blend well.
• In a medium sized bowl, add 1/2 cup softened butter, 1/2 cup white sugar and 1/3 cup brown or maple sugar. Using a hand mixer, blend until smooth. Add 1 tsp vanilla and 2 eggs. Blend until smooth again.
• Add liquid ingredients to the flour mix and mix with your hand blender until thoroughly mixed.
• Once smooth, fold in chocolate chips.
• Using a spoon, make 2 inch-ish size flat balls and place on your baking sheet.
• Bake for 12 minutes. Remove from the oven, use a thin spatula to remove from the sheet and place on a cooling rack.