Gluten free chocolate chip cookies

1 servings
15 min
14 min


Number of serving: 1
1/2 cup unsalted butter

1/2 cup white sugar

1/2 cup light brown sugar

1 egg

1 tsp vanilla

1/2 cup oat flour

1/3 cup brown rice flour

1/3 cup tapioca flour

1/3 cup sweet rice flour

1/2 tsp xanthan gum

1/2 tsp baking soda

1 tsp hot water

1/4 tsp salt

2/3 cup semisweet chocolate chips

1/3 cup chopped 60% cocoa dark chocolate bar (I use Ghiradelli)


  • Preheat the oven to 350˚F and prepare a cookie sheet with parchment or a silpat liner.
  • Cream the butter with the white and brown sugar until light and fluffy. Add the egg and the vanilla and mix until evenly distributed.
  • Mix together all the flours, the xanthan gum, and the salt with a whisk. Add them gradually to the mixer allowing them to incorporate after each addition. Add a tsp of hot water to dissolve the baking soda and add it to the mixer. Use a spatula to make sure you get it all out.
  • Add the chocolate chips and the chopped chocolate and mix until well combined.
  • I use an ice cream scoop to measure my cookies so they're uniform. With the scoop I use I get about 18 cookies from this recipe.
  • Bake for 10 minutes, then rotate, and bake for 4 more minutes. Gluten Free tends not to brown up that much. The first few times I overbaked them. Once they've gotten that perfect regular golden brown, for gluten free that probably means they'll be a little crisp. So er on the side of 2 minutes less than the degree of brown you'd like to see for that perfect soft, chewy center. And remember all ovens vary, so you'll find the perfect time for your oven with practice.
  • When done, allow to sit for a few minutes then move to a cooling rack to finish cooling.

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