Gluten Free Chocolate Chip Cookies

by Merissa on October 16, 2012

in Featured, Gluten Free, Recipes

Post image for Gluten Free Chocolate Chip Cookies

I am not expert in gluten free recipes but I do know that a girl needs a good chocolate chip cookie every so once in a while. As you might be able to tell from my other gluten free recipes, I'm not really into spending a lot of money or buying special things to make gluten free foods. This Gluten Free Chocolate Chip Cookie recipe follows along those same rules!

Gluten Free Chocolate Chip Cookies

What You Need:

  • 1 1/2 c. rice flour
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 1 c. sugar
  • 1/4 c. butter
  • 2 eggs
  • 1/2 t. vanilla extract
  • 2/3 c. chocolate chips

For this recipe you can try out your own personal favorite rice flour. I used half Sweet Rice (or sticky rice) flour and half white rice flour. I would recommend using at least half the sweet rice flour because it will help the cookie stay together and not get crumbly like some gluten free baked goods tend to do.

Combine the flour (or flours), baking soda, salt, and sugar in a bowl. As you can see, I used turbinado sugar but any sugar will do.

In a separate bowl combine the butter (softened), eggs, and vanilla.

Mix both of the bowls together well. The dough will be a little drier but you should be able to get it all combined. Add in the chocolate chips. (I used mini chocolate chips)

Roll into small balls and place on a greased cookie sheet. Bake at 350F for about 12 minutes or until the tops of the cookies are slightly browned.

The end result is a nice soft gluten free cookie! You can freeze these to snack on later or enjoy! They are excellent fresh from the oven. Make sure you check out the other inexpensive gluten free recipes that I've already posted! Not looking for a gluten free chocolate chip cookie recipe? Head over here to get Mom's Chocolate Chip Cookie recipe!

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7:53 am

{ 21 comments… read them below or add one }

1 Sheree October 16, 2012 at 8:16 am

They stay together well without any xanthan gum, guar gum, or psyllum husk? We use sweet rice flour in almost all of our “sweet” baking but I’ve never relied on it to keep the cookies/cakes/breads together on its own. I’m thrilled that it worked! I can always taste the gums (not sure if its because I can really taste them or if its because I know they are in there) and I don’t care for the aftertaste. It will be nice to have a cookie that doesn’t fall into crumbs when you pick it up and still tastes good!


2 Merissa October 16, 2012 at 8:19 am

They stay together well because of the eggs actually. I’ve learned in my experiments that a good mixture with eggs (or sometimes oil) and sticky rice flour and no xanthan gum is needed! I’m not sure if it will work for every recipe yet but I’ve had really good luck so far.


3 Amy October 16, 2012 at 9:08 pm

There is an Asian Market across from Kmart in Rapid that sells sweet rice flour, white rice flour, and a few other starches. They have smaller packages but they were cheaper than all the other stores around here.


4 Merissa October 16, 2012 at 9:20 pm

I’m going to have to check that out!


5 Christin November 16, 2012 at 7:44 pm

I’ve been gluten free for about 2 years and whenever I’m craving cookies I make this super simple recipe:

1 C Peanut Butter
1 C Sugar
1 Egg + 1 Egg white
Chocolate chips to taste

Mix first 3 ingredients together and then fold in choc. chips. Let chill in fridge for about 15 minutes. Then scoop out and bake at 350 for 15 minutes. Voila! (Depending on the sweetness of the peanut butter I sometimes cut the quantity of sugar in the recipe down as to not feel so bad about feeding them to my 3 yr. old.) Love your site!


6 Teresa November 13, 2013 at 9:28 am

Cristine…I just made these and they are good, very chewy. Mine stayed up in the little mounds my scooper made. Is this how yours come out? Do you smash them down with a fork? Let me know!

Marisa, can’t wait to try your recipe! Don’t have all my ingredients yet.

Thanks ladies!


7 Allie Brandl March 27, 2014 at 4:29 pm

I have yet to make these cookies because I’m wondering about the flour. I can’t find sweet rice flour anywhere for some reason, but I have the regular white rice flour. Will they still be decent with just regular rice flour?


8 Merissa March 27, 2014 at 6:48 pm

I haven’t tried it with just white rice flour but it’s worth a shot and will probably work. I order the sweet rice flour from Amazon. The nice thing about it is that it helps things stick together (sometimes called sticky rice flour).


9 Lisa October 31, 2014 at 9:41 pm

White rice flour works great, I made them tonight. I used cinnamon and cinnamon chips in mine and they are awesome! I will be making them again, very soon!!


10 Tricia November 11, 2014 at 8:39 pm

Totally working out for my new found GF diet.
Not out of allergies (well gut allergies), but because it is better for my health.

I used regular rice flour the first time with regular sugar.
Got kid, mom, and best friend (and health partner in crime) approval.

So I started switching up the ingredients.
Sadly, the coconut flour for the second batch didn’t make it as sweet as I hoped. I still used regular rice flour. There’s just something missing from the traditional CC cookie taste the first batch gave me. But don’t worry, I’ve still eaten three and the second pan isn’t out of the oven yet.

So maybe the coconut sugar with sticky rice flour would do the trick…more experiments to come!


11 Merissa November 12, 2014 at 6:27 am

Good luck Tricia! Hopefully you will find the perfect combo 🙂


12 liv January 8, 2015 at 10:19 am

I tried this today. Unfortunately, mine didn’t turn out like yours. The batter was wet and sticky that I had a hard time forming it into balls. When I baked them, it was flattened as it can possibly be. Don’t know what went wrong. I followed everything to a T.


13 Merissa January 8, 2015 at 11:22 am

Did you use the same flour mixture? Was the butter melted or too soft?


14 liv January 9, 2015 at 12:51 am

i used softened butter and regular rice flour (not glutinous). even though it didn’t turn out like the one in the photo, it was still delicious. eating it while replying to you haha


15 Merissa January 9, 2015 at 7:55 am

Haha, well at least they are still tasty!


16 Jessica December 26, 2015 at 1:03 am

Today i stumbled upon your website because i was looking for gluten free chocolate chip cookie recipes. I normally make four ingredient peanut butter drop cookies but since I make them for my church not everyone likes or can eat peanuts. I look forward to trying out this recipe and will be more than happy to share the results. Thank you very much for posting recipes like this. It makes having celiac disease not so bad. So thank you for possibly giving a cookie lover like me the chance to enjoy chocolate chip cookies again.


17 Jessica December 26, 2015 at 12:49 pm

I made the cookies today and instead of adding chocolate chips i swapped them for cranberries and orange chocolate. The cookies turned out amazing. Im definitely keeping this recipe!!!


18 Hilla June 18, 2016 at 4:28 am

Hi Merissa,

Small stupid question: does “t” stands for teaspoon or tablespoon?

Thanks 🙂


19 Merissa June 18, 2016 at 7:52 am

Small t = teaspoon and capital T = tablespoon 🙂


20 Hilla June 18, 2016 at 8:13 am

Yay! thanks 🙂


21 Deanne Estelle January 25, 2017 at 2:39 pm

About how many does this recipe make? When I make cookies, I make a LOT, so usually end up doubling or tripling recipes. So I’d like to know how many this makes so I know how many batches to make. Thanks!


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