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gluten free chocolate chip cookies recipe from scratch

Gluten Free Chocolate Chip Cookies (From Scratch)

By Kimberly Killebrew
Wonderfully chewy and delicious, these gluten free chocolate chip cookies are made from scratch without the use of store-bought GF flour blends.
4 from 1 vote
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 30

Ingredients
 
 

  • 2 cups brown rice flour
  • 1/4 cup cornstarch
  • 2 tablespoons tapioca flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/4 cup packed light brown sugar
  • 1/4 cup white granulated sugar
  • 1 cup melted and cooled coconut oil
  • 1 large whole egg
  • 1 large egg yolk
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups milk chocolate chips

Instructions
 

  • Preheat the oven to 375 degrees F.
  • Combine the brown rice flour, cornstarch, tapioca flour, xanthan gum, salt and baking soda in a food processor. Blend on high speed for about 15 seconds. Set aside.
    Beat the sugars and coconut oil in a large bowl for 2 minutes. Add the whole egg and egg yolk and the vanilla and beat until combined and the cookie dough is smooth. Gradually add the flour mixture into the wet mixture and beat until combined. Stir in the chocolate chips (the dough will be very stiff).
    Place 1 1/2 inch cookie dough balls on a lined cookie sheet. Do not refrigerate the dough first or it will become very hard.
    Bake the cookies for about 12 minutes or until light golden brown around the edges. Let cool on the baking sheet for 2 minutes before transferring to a wire rack.

Nutrition

Calories: 211kcalCarbohydrates: 28gProtein: 1gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 12mgSodium: 123mgPotassium: 80mgFiber: 1gSugar: 18gVitamin A: 17IUCalcium: 19mgIron: 0.3mg
Course Dessert
Cuisine American
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