Recipe for Gluten Free Chocolate Chip Cookies


Eating gluten free isn’t that bad, but it does take some getting used to. It can be hard to find treats that are inexpensive, but that still taste good. Today, I thought I’d share my favorite gluten-free chocolate chip cookie recipe with you. Even if you don’t have to eat gluten free, you should try it out. A well-rounded pallet is always a good thing. (And you can’t deny that they look delicious!)


3/4 cup butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla
1/2 tsp. salt
3/4 tsp. baking soda
1-1/4 tsp. xantham gum
1/4 cup tapioca starch
1/2 cup potato starch
2 cups rice flour
1 package (or 12 oz.) of Guittard chocolate chips


Cream together the butter and sugar. Add eggs and vanilla and mix. Mix in salt, baking soda and xantham gum.

In a separate bowl sift together, tapioca and potato starch with rice flour.

Add 1/2 cup of dry mixture to the cookie dough and mix well. Continue until all the dry mixture has been added to the dough.

Mix in chocolate chips and roll into 1-1/2″ balls.

Bake at 375 for 8-9 minutes. Immediately remove from cookie sheet and place on a cooling rack.

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A Note on Eating Gluten Free:

  • -The cookie is delicious, but it does have a grainy after taste. It just takes some getting used to.
  • -The dough tends to have have extra elasticity. This is normal.
  • -Gluten free baked goods dry out easier than that baked with wheat flour. Store them in an air tight container. Freeze them to make them last longer.

If you have any questions about eating gluten free, I’d love to help you out. Contact me for more info.

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  1. Mary says

    Do you have to make any adjustments
    To time or temperature when substituting
    A glutin free mixture for wheat flour ?
    My pie seems to be browning very fast

  2. Cait says

    Yes, gluten-free mixes do brown quicker. Try covering your pie crust with aluminum foil. That should do the trick.


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