Gluten Free Classic Chocolate Chip Cookies

A perfect combination of crispy on the edge and soft in the middle, you won't believe that these chocolate chip cookies are gluten free! 

We're back again after a long absence! I apologize for the long break. The last 2 months have been very busy with various things, including an extended family member of mine passing away. Thank you all for your patience!
The other day I was fiddling around with this recipe, and I was so thrilled with the results that it brought me back here today to share with you this classic chocolate chip cookie recipe! One of the best things about it is that it's gluten free!

I've always found it difficult to find a really good tasting gluten free CC cookie... but if you're a crispy on the outside, soft in the middle type of person, I'm confident that you'll love these! The dough is alluringly sweet, but not too sweet, and the chocolate chips throughout add that classic flavor we all love so much!

In this recipe, I've substituted the normal all-purpose flour with white rice flour, oat flour, tapioca flour (starch), and potato starch. Each of these ingredients are easy to find at your local supermarket, and if you bake gluten free, you most likely already have these ingredients in your pantry!
The oat flour goes so nicely with the other flours and starches. The combination takes away the somewhat usual grainy/starchy texture of the other flours and makes it smoother like an all-purpose flour, which is definitely important for a chocolate chip cookie.

It's very important that you refrigerate this dough for 2 hours and then let it sit out for about 10 minutes or until the dough is pliable, but not too sticky or soft. It's also equally important that you roll these balls to be taller rather than wider like this and don't flatten the balls. This way in the oven when the dough spreads, it doesn't spread too thinly.

I hope you enjoy this recipe, and let me know what you think in the comments below or via social media!

Gluten Free Classic Chocolate Chip Cookies

Yeilds: 20 medium - large cookies


3/4 cup + 2 Tablespoons white rice flour
1/2 cup oat flour
3/8 cup tapioca flour (starch)
1/3 cup potato starch
1/2 teaspoon xanthan gum
1 teaspoon baking soda
1 and 1/2 teaspoon cornstarch
1/4 teaspoon salt
3/4 cup butter, melted
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg, plus 1 egg yolk
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips


1. In a medium sized bowl, whisk together rice and oat flour, tapioca flour, potato starch, xanthan gum, baking soda, cornstarch, and salt. Set aside.

2. In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until no lumps remain. Add egg and egg yolk and whisk to combine. Mix in vanilla.

3. Pour the dry ingredients into the wet ingredients and stir with a rubber spatula until batter is smooth. Fold in the chocolate chips. The dough will be slightly sticky.

4. Cover the bowl with cling wrap and refrigerate for 2 hours (or up to 3 days). 

5. Preheat your oven to 325 degrees F. Line two large baking sheets with parchment paper.

6. Remove the dough from the refrigerator and allow to soften for 10 minutes or until it's just pliable. Once you start to form the dough into large balls with your hand, it will soften it more, so don't let the dough sit out too long or else it will get too soft and sticky and won't bake correctly. If the dough does get too sticky, return to the refrigerator for a few minutes. 

7. Roll the balls to be taller rather than wide. See here.  Place them onto cookie sheets about 3 inches apart. Do not flatten the balls.

8. Make sure your racks are in the middle or one slot up from the middle of your oven. Bake 1 cookie sheet at a time for 11-12 minutes, or until edges are slightly golden. The center should be a bit under-cooked. Remove from oven and allow cookies to cool on the cookie sheet for 10-15 minutes and then transfer them to a wire rack to cool completely. 


Recipe adapted from Sally's Baking Addiction Cookbook's Rainbow Chocolate Chip Cookies.

Liz & Sarah

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