Gluten Free Chocolate Chip Cookies Recipe

Name: Gluten Free Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups sweet rice flour (this is not ordinary rice flour); ½ cup tapioca flour; ¼ cup millet flour; ¼ cup teff flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 2 teaspoons salt (yes thats a lot of salt, but i thought they were just fine); ½ cup softened butter; ½ cup brown sugar; 1 cup white sugar; ½ cup hot chocolate powder (i used half unsweetened cocoa and half hot chocolate mix); 3 eggs; 1 tablespoon vanilla; 4 ounces dark chocolate, chopped into chunks

Servings: persons

1 ½ cups sweet rice flour (this is not ordinary rice flour)
½ cup tapioca flour
¼ cup millet flour
¼ cup teff flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons salt (yes thats a lot of salt, but i thought they were just fine)
½ cup softened butter
½ cup brown sugar
1 cup white sugar
½ cup hot chocolate powder (i used half unsweetened cocoa and half hot chocolate mix)
3 eggs
1 tablespoon vanilla
4 ounces dark chocolate, chopped into chunks

1
Preheat the oven to 350.
2
If you have one, lay down your Silpat on your baking sheet.
3
If you dont, then you should buy one.
4
But for now, line the baking sheet with parchment paper.
5
Mix together all the gluten-free flours (remember to measure them accurately, since every ounce counts here), plus the baking powder and soda.
6
Dont forget the salt!
7
Set this bowl aside.
8
Using the paddle attachment on your stand mixer, cream the butter, sugars, and hot chocolate powder together, briefly, until they are mixed well and starting to grow fluffy.
9
(This should be about two minutes.)
10
Add the eggs and gluten-free vanilla.
11
Put in all of the flour mixture at once and stir briefly, until just mixed.
12
Add the chocolate chunks, then chill the mixture in the refrigerator for at least fifteen minutes.
13
(I chilled only half of my dough and didn't see any difference in the chilled dough vs. not chilled.
14
).
15
For the right ooey-gooey consistency, plop large balls of dough, about half the size of the palm of your hand,(i just rolled dough into balls and pressed down with hand) onto the Silpat or parchment paper.
16
Bake for about twelve to fourteen minutes, depending on your oven.
17
When you remove the cookies, the tops will be ever-so-soft.
18
Allow them to cool on a baking sheet for ten minutes before removing to a plate, or your mouth.
19
(i didn't bother with the cooling on the baking sheet and they were just fine.
20
).

1212

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ½ cups sweet rice flour (this is not ordinary rice flour), ½ cup tapioca flour, ¼ cup millet flour, ¼ cup teff flour, and more.

Yes, Gluten Free Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten Free Chocolate Chip Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions