The Best Gluten Free Chocolate Chip Cookie Recipe
This gluten free chocolate chip cookies recipe will yield the quintessential toll house recipe results (you know, like from our childhood), with crunchy, golden brown edges, and a gooey and delicious center. Dare I say, after trying so many recipes, this one is the best gluten free chocolate chip recipe, with the most perfect texture and nostalgic flavor. Pair with fresh milk, and you will be in heaven! Making chocolate chip cookies with my mama is still one of my favorite memories growing up. I would sit on the counter and she would bust out her really old, white mixer. And she always let each of us girls have one spoonful of dough… glory! The real question is, are you “team cookie dough” or “team wait for the cookies to bake and eat them hot out of the oven”?
I’m 100% team cookie dough.
When Corey and I first got married, we rented a 3 bedroom, 1 bath home in midtown. I loved that home. It holds so many sweet memories dripping with the newness of marriage. I can still picture our first Christmas tree, building our first garden beds, and snuggling our new puppies – all in that sweet little home.
In this newlywed season, I wanted to surprise him with chocolate chip cookies…at that time Bob’s Red Mill Gluten Free Flour used garbanzo bean flour, whew. Granted, this was 12 years ago, but have you ever tasted garbanzo bean flour? Please don’t. Needless to say, we didn’t eat the cookies and poor Corey probably thought he had married the worst baker of all time! Bob’s has since then, GREATLY improved their gf flour and it’s one of my favorites.)
Anyways, I love this recipe, and it’s the one I use at least once a week when my boys beg for chocolate chip cookies. I use to use half coconut sugar, half brown sugar, but now I just use brown sugar. I love brown sugar – almost as much as Matthew Cuthbert, when he bought 50 pounds of brown sugar when trying to buy a dress for Anne LOL (if you haven’t watched Anne of Green Gables, but make sure it’s the one with Megan Follows – it’s the best!)
What’s tricky about gluten free cookies, is for them to maintain a beautiful texture. This recipe yields a cookie with a crispy, golden brown edge, with a soft middle. Delicious! It’s one of my favorite recipes – it produces the best gluten-free chocolate chip cookies you will ever taste!
Ingredients:
- 1 1/2 cups gluten-free flour blend (I prefer my blend which does not use rice flour or xanthan gum)
- 1 tsp baking soda
- 1 tsp salt
- 1 cup brown sugar
- 10 tbsp melted butter, salted
- 2 ounces cream cheese, room temperature (secret ingredient)
- 2 yolks, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
Instructions:
- In a stand mixer, add the cream cheese. Over the stove top, melt the butter in a sauce pan. Remove from heat once completely melted and pour over the cream cheese. Using a paddle attachment, mix to combine the butter and the cream cheese.
- Add the brown sugar and the vanilla to the butter mixture. Mix to combine.
- Separate the egg whites and egg yolks, and add the two egg yolks to the stand mixer. Turn the mixer to medium and mix for 1-2 minutes.
- In a small bowl, whisk together the flour, baking soda and salt. Slowly add the flour mixture to the wet ingredients, on low speed until just combined.
- Add the chocolate chips and on a low speed, mix to combine.
- Pop the bowl into the refrigerator and chill for 2 hours.
- With 20 minutes left of chilling the dough, preheat the oven temperature to 375 degrees.
- After 2 hours of chilling, line a baking sheet with parchment paper, and using a cookie scoop, scoop the cookie dough onto the baking sheet. I typically bake 9 cookies at a time so they don’t run into each other during baking. Pop into the oven and bake for 8-10 minutes (watch for golden brown edges). Put the cookie dough back in the refrigerator while you wait to scoop the second batch.
- Wait a couple of minutes, then use a spatula to move the baked cookies to a cooling rack. ENJOY with cold milk, the best way, of course! One batch of cookies yields 18 cookies.
Tips and Tricks:
- For best results, cookies are always best when the ingredients are room temperature
- Use a cookie scoop so the cookies are the same size
- Don’t skip the refrigeration!
- Make sure you don’t use the egg whites – they will give the cookies a fluffier texture which isn’t what we are going for
- Store cookies in an airtight container
Why You Will Love This Recipe:
- They mimic the beloved tollhouse cookies we all remember from our childhood
- They taste like regular chocolate chip cookies
- The crispy edges are swoon-worthy!
- The raw cookie dough travels well on a spoon, into your mouth
Check out the recipe card below!
Happy baking!
The Best Gluten Free Chocolate Chip Cookie Recipe
Ingredients
- 1 ½ cups gluten-free flour blend I prefer my blend which does not use rice flour or xanthan gum
- 1 tsp baking soda
- 1 tsp salt
- 1 cup brown sugar
- 10 tbsp melted butter salted
- 2 ounces cream cheese room temperature (secret ingredient)
- 2 yolks room temperature
- 1 tsp vanilla extract
- 1 ½ cups semi-sweet chocolate chips
Instructions
- In a stand mixer, add the cream cheese. Over the stove top, melt the butter in a sauce pan. Remove from heat once completely melted and pour over the cream cheese. Using a paddle attachment, mix to combine the butter and the cream cheese.
- Add the brown sugar and the vanilla to the butter mixture. Mix to combine.
- Separate the egg whites and egg yolks, and add the two egg yolks to the stand mixer. Turn the mixer to medium and mix for 1-2 minutes.
- In a small bowl, whisk together the flour, baking soda and salt. Slowly add the flour mixture to the wet ingredients, on low speed until just combined.
- Add the chocolate chips and on a low speed, mix to combine.
- Pop the bowl into the refrigerator and chill for 2 hours.
- With 20 minutes left of chilling the dough, preheat the oven temperature to 375 degrees.
- After 2 hours of chilling, line a baking sheet with parchment paper, and using a cookie scoop, scoop the cookie dough onto the baking sheet. I typically bake 9 cookies at a time so they don’t run into each other during baking. Pop into the oven and bake for 8-10 minutes (watch for golden brown edges). Put the cookie dough back in the refrigerator while you wait to scoop the second batch.
- Wait a couple of minutes, then use a spatula to move the baked cookies to a cooling rack. ENJOY with cold milk, the best way, of course! One batch of cookies yields 18 cookies.
This gluten free chocolate chip cookies recipe will yield the quintessential toll house recipe results (you know, like from our childhood), with crunchy, golden brown edges, and a gooey and delicious center. Dare I say, after trying so many recipes, this one is the best gluten free chocolate chip recipe, with the most perfect texture and nostalgic flavor. Pair with fresh milk, and you will be in heaven! Making chocolate chip cookies with my mama is still one of my favorite memories growing up. I would sit on the counter and she would bust out her really old, white mixer. And she always let each of us girls have one spoonful of dough… glory! The real question is, are you “team cookie dough” or “team wait for the cookies to bake and eat them hot out of the oven”?
I’m 100% team cookie dough.
When Corey and I first got married, we rented a 3 bedroom, 1 bath home in midtown. I loved that home. It holds so many sweet memories dripping with the newness of marriage. I can still picture our first Christmas tree, building our first garden beds, and snuggling our new puppies – all in that sweet little home.
In this newlywed season, I wanted to surprise him with chocolate chip cookies…at that time Bob’s Red Mill Gluten Free Flour used garbanzo bean flour, whew. Granted, this was 12 years ago, but have you ever tasted garbanzo bean flour? Please don’t. Needless to say, we didn’t eat the cookies and poor Corey probably thought he had married the worst baker of all time! Bob’s has since then, GREATLY improved their gf flour and it’s one of my favorites.)
Anyways, I love this recipe, and it’s the one I use at least once a week when my boys beg for chocolate chip cookies. I use to use half coconut sugar, half brown sugar, but now I just use brown sugar. I love brown sugar – almost as much as Matthew Cuthbert, when he bought 50 pounds of brown sugar when trying to buy a dress for Anne LOL (if you haven’t watched Anne of Green Gables, but make sure it’s the one with Megan Follows – it’s the best!)
What’s tricky about gluten free cookies, is for them to maintain a beautiful texture. This recipe yields a cookie with a crispy, golden brown edge, with a soft middle. Delicious! It’s one of my favorite recipes – it produces the best gluten-free chocolate chip cookies you will ever taste!
