Chocolate Chip Cookies (Gluten Free) Recipe

Get out the milk! These irresistible chocolate chip cookies will transport you straight back to childhood. Crispy on the edges, chewy in the center, and filled with melty chocolate goodness—they’d feel right at home at the legendary Toll House Inn. Oh, and guess what? They're gluten-free, but you’d never know it!

This delightful recipe can also be found on our bags of Gluten-Free 1-to-1 Baking Flour.

If your butter is super soft, your dough might turn out sticky—but no worries! A quick chill for 10–15 minutes in the fridge will make it easier to handle and shape perfectly.

Makes

36 cookies

Prep Time

15 minutes

Bake Time

11–13 minutes

Ingredients

• 2 1/4 cups Gluten-Free 1-to-1 Baking Flour
• 1 tsp Baking Soda
• 1 tsp Salt
• 1 cup Butter, softened
• 3/4 cup Sugar
• 3/4 cup Brown Sugar, packed
• 1 tsp Vanilla Extract
• 2 Eggs
• 2 cups Chocolate Chips

Instructions

1. Preheat your oven to 190°C (375°F). Line two baking trays with parchment paper for easy cleanup.
2. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter, sugar, brown sugar, and vanilla until smooth and creamy.
4. Add eggs one at a time, beating well after each. Scrape down the sides of the bowl as needed.
5. Gradually mix in the dry ingredients until well combined. Then stir in the chocolate chips.
6. Scoop or roll the dough into balls, about 2 tablespoons each, and place them 5 cm (2 inches) apart on the prepared trays. For extra shape control, chill the dough for 30 minutes before baking.
7. Bake for 11–13 minutes, or until the edges are golden brown.
8. Cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy warm with a glass of cold milk—or sneak one while nobody’s watching! 🥛🍪