Gluten-Free Chocolate Chip Cookies Recipe

Name: Gluten-Free Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups packed light brown sugar; 1 1/4 cups sweet rice flour; 1 1/4 cups sorghum flour; 1/4 cup granulated sugar; 1 1/4 teaspoons fine salt; 1 teaspoon guar gum; 1/2 teaspoon baking powder; 10 tablespoons unsalted butter (1 1/4 sticks), cut into tablespoons, at room temperature; 3 large eggs, at room temperature; 4 teaspoons vanilla extract; 2 cups milk chocolate chips (about 12 ounces); 1 cup semisweet chocolate chips (about 6 ounces)

Servings: persons

1 1/2 cups packed light brown sugar
1 1/4 cups sweet rice flour
1 1/4 cups sorghum flour
1/4 cup granulated sugar
1 1/4 teaspoons fine salt
1 teaspoon guar gum
1/2 teaspoon baking powder
10 tablespoons unsalted butter (1 1/4 sticks), cut into tablespoons, at room temperature
3 large eggs, at room temperature
4 teaspoons vanilla extract
2 cups milk chocolate chips (about 12 ounces)
1 cup semisweet chocolate chips (about 6 ounces)

1
Place the brown sugar, rice flour, sorghum flour, granulated sugar, salt, guar gum, and baking powder in the bowl of a stand mixer fitted with a paddle attachment and mix on low until combined.
2
Add the butter and mix on low until the texture is sandy, about 2 minutes.
3
Stop the mixer and, using a rubber spatula, scrape down the sides of the bowl and the paddle.
4
Add the eggs and vanilla and mix on medium-high until light and fluffy, about 2 minutes.
5
Remove the bowl from the mixer and fold in the chocolate chips with a rubber spatula until evenly dispersed.
6
Cover and refrigerate the dough until firm, at least 2 hours or up to 2 days.
7
Heat the oven to 325 degrees F and arrange a rack in the middle.
8
Line two baking sheets with parchment paper; set aside.
9
Drop the dough by the heaping tablespoon, spaced 1 1/2 inches apart, onto the prepared baking sheets.
10
Bake one sheet at a time, rotating halfway through, until the cookies are golden brown around the edges, about 14 to 16 minutes.
11
Remove from the oven and let cool on the baking sheet for 5 minutes; transfer to a wire rack to cool completely.
12
Repeat with the remaining dough, using a cooled baking sheet for each batch.

1704

kcal

Calories

Fat

229

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 1/2 cups packed light brown sugar, 1 1/4 cups sweet rice flour, 1 1/4 cups sorghum flour, 1/4 cup granulated sugar, and more.

Yes, Gluten-Free Chocolate Chip Cookies Recipe 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!