The {Best} Gluten Free Chocolate Chip Cookies

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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!

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 Tulsa. I loved that home. It holds so many sweet memories dripping with the newness of marriage.

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. 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. I use coconut sugar, but you could replace it with cane sugar. What’s tricky about gluten free cookies, is for them to maintain their texture. This recipe yields a cookie with a crispy edge, with a soft middle. Delicious!


1 1/2  CUPS gluten free flour (Cup 4 Cup or King Arthur’s)

1 TSP baking soda

1 TSP salt

2 oz. cream cheese, softened

3/4 CUP melted butter, cooled

1/2 CUP brown sugar

1/2 CUP coconut sugar

2 egg yolks, room temperature

2 TSP vanilla

1 1/2 – 2  CUPS semi sweet chocolate chips


Preheat oven to 350° F. Line cookie sheet with parchment paper.

In standing mixer using the paddle attachment, combine cream cheese, butter, and sugar. Beat on medium speed for two minutes. Add yolks, one at a time, beating on low speed until combined. Add vanilla, combine.

In a separate bowl, combine and whisk together flour, soda, and salt. Add flour mixture to wet mixture, and mix together on medium speed until just combined.

Stir in chocolate chips.

Using spoon, drop dough onto cookie sheet. Bake for 10 – 13 minutes. Let rest on cookie sheet for two minutes, then move to cooling rack.

Makes about 24 cookies.


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