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I originally posted my gluten free chocolate chip cookie recipe back on May 25, 2012. I decided to update some of the photos and links and share it with you again - my family's all time favorite chocolate chip cookie recipe!

I have worked on perfecting this one for many years. I used to make these with bean flour, and they were very good... if they were cooked thoroughly! Undercooked bean flour dough is bitter and nasty! And we missed tasting the raw cookie dough. When I changed the bean flour to a combo of coconut flour, millet, and a brown rice blend, I knew I was on to something. Coconut flour is pretty much magic! And you can eat it raw 😀

So what is this recipe for gluten free chocolate chip cookies doing on a healthy food blog? Well, this recipe has also gone through several evolutions of me trying to make them healthy. I had some success with that, but I finally decided that a few buttery, sugary, chocolatey cookies have a place in a healthy diet - once in a while : )

*Update for 2020: This recipe is still one of my most popular, so we decided to make it into a video. Check it out!

gluten free chocolate chip cookies, hot out of the oven!

Here are some right out of the oven - you can see that they're a little gooey right in the center, but starting to brown.

If you like crispy, Chips Ahoy type cookies, just let them cook a little longer until firm in the center.

If your family doesn't love these chewy, melty bits of heaven, then I'll refund all your money : )

Now, a note about flours:

* Brown Rice Flour Blend - I mix this myself, and I have a grain grinder that I only grind gluten free grains in. I grind my own brown rice into flour and mix it with potato starch and tapioca starch. The ratio is 3 parts brown rice flour to 1 part tapioca starch, and 1 part potato starch.

Or if you prefer it in more of a recipe format, I have a chart in my FREE ebook, Gluten Free Baking for Beginners, which you can download right here: https://www.beneficial-bento.com/gf-baking-for-beginners

Gluten Free Tollhouse-style Chocolate Chip Cookies

Print Recipe

Here it is - my family's all-time favorite chocolate chip cookie recipe, made gluten free. And you can sample the dough before baking - none of that bitter bean flour in this recipe!

Author: Kristie @ Beneficial Bento
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Yield: 2 dozen 1x
Category: Dessert

Ingredients

Units Scale

½ cup butter
½ cup coconut oil (see notes below)
1 cup brown sugar
1 cup white sugar
2 eggs
1 and ½ teaspoons vanilla
1 and ½ cups Brown Rice Blend flour
½ cup coconut flour
¾ cup millet flour (see notes below)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon xanthan gum
½ teaspoon baking powder
1 cup semi-sweet chocolate chips ( or more)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350 degrees.
In a mixing bowl, cream the butter, oil, brown sugar, and white sugar.
Add the eggs and vanilla, blending until smooth.
Add the flours, salt, soda, baking powder, and xanthan gum. Mix until just combined.
Stir in the chocolate chips.
Cover and let the dough rest for about 15-20 minutes to allow the gluten free flours to get fully hydrated. It will eliminate that "gritty" texture that some gluten free baked goods tend to have.
Drop by spoonfuls onto baking sheets - you will probably need 2 baking sheets for this.
Bake at 350 degrees for 7 minutes, or until just set, but still a little soft.
Let cool for a few minutes to allow the starches to solidify and set before removing them from the baking sheet (or you might end up with a pile of crumbs!).

Notes

Sub for coconut oil: If you don't want to use coconut oil, you can use regular cooking oil instead such as avocado oil or another vegetable oil. Coconut oil will give you the best texture though, which is why I highly recommend it.

Sub for millet flour: Millet flour can be hard to find, so you can substitute sorghum flour if you need to.

If you need a dairy free version of these cookies, I recommend replacing the butter in this recipe with Earth Balance buttery spread, since it contains the same grams of fat as dairy butter and will give you nearly identical results.

And if chocolate chips are an issue, try Enjoy Life brand chocolate chips, which are free from most common allergens.

Get the chart for making different amounts of my Brown Rice Flour Blend in my free ebook, Gluten Free Baking for Beginners

If you can't eat gluten and are missing hot chocolate chip cookies, I hope you give these a try. Please let me know what you think of them!

Comments

Amber Michelle Hibbert says

June 01, 2012 at 9:31 pm

Hey Kristie! I love checking your blog and seeing all of your neat and creative ideas! I have a sister in law who was diagnosed with celiac disease about 6 months ago, so I will send her this gluten free cookie recipe, and any other recipes that you will be sharing. Thanks a bunch! 🙂
Kristie says

June 02, 2012 at 12:22 am

thanks Amber! I hope your SIL tries the cookies - my wheat eaters even prefer these over regular chocolate chip cookies 😀
Kim @ Mom, Can I Have That? says

February 17, 2015 at 2:51 pm

Kristie - I don't know what the photo looked like before, but looking at these - I'd say that you perfected this recipe. They look perfect! I am actually having a craving for chocolate chip cookies, now. Hmmm. I wonder why? 😉
- beneficialbento says
  
  February 17, 2015 at 7:00 pm
  
  Well, thank you Kim! But really, the photos did look pretty bad. I knew nothing about photography in 2012!
Miz Helen says

February 18, 2015 at 10:01 am

Thanks so much for sharing your awesome cookies with Full Plate Thursday, hope to see you again soon!
Miz Helen