My FAVORITE Chocolate Chip Cookies Turned Gluten Free
Prep time
Cook time
Total time
Serves: 3 dozen
  • 2¼ cups 1:1 gf flour blend (I used Greater Knead)
  • ½ teaspoon baking soda
  • 1 cup room temp, unsalted butter
  • ½ cup white sugar
  • 1 cup brown sugar, packed
  • 1 teaspoon course sea salt
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 cups chocolate chips
  1. Preheat oven to 350 degrees.
  2. Add room temperature butter, brown sugar, and white sugar to the bowl of a mixture. Beat using the paddle attachment for 2 minutes. The mixture will become pale and slightly fluffy.
  3. Add in eggs. vanilla, and salt. Beat again until combined. You may need to scrape down the sides.
  4. In a separate bowl. combine gluten free flour and baking soda.
  5. Add the flour mixture to the butter mixture.
  6. Mix on low until combined.
  7. Add in chocolate chips and pulse the mixer a few times until they are evenly distributed.
  8. Bake cookies 9-11 minutes on parchment lined baking sheets.
  9. Use ½ inch cookie dropper to measure.
  10. Let cool on the baking sheet for 1-2 minutes before transferring to a wire rack.
This recipe has been adapted from Martha Stewart's Soft and Chewy Chocolate Chip Cookies.

The original recipe recommends 8-10 minutes of baking time. I find that anywhere from 9-11 is better. The cookies still will be slightly soft, almost doughy in the center.

In between batches, I recommend keeping the batter in the fridge. If it gets too warm the cookies will spread, rather than staying thick and chewy.
Recipe by Gluten Free Jess at