If you’ve ever tried to make gluten free chocolate chip cookies in the past and been scarred by the experience (flat, lacy, oily or hard hockey puck cookies ringing any bells?), it’s all behind you. My award-winning gfJules Gluten Free Cookie Mix takes all the guess-work out of it. You don’t even have to refrigerate the dough if you don’t have time.
If you have my gfJules Gluten Free All Purpose Flour on hand and would rather bake these from scratch, I’ve given you that recipe below (with my gfJules Flour you can make ANYTHING!).
This is basically a gluten free Toll House Cookie recipe — it’s also super easy, but does require some measuring (it’s all in the wrist! just kidding – there’s no trick to measuring flour, just spoon it into the measuring cup and level off with a knife or measure by weight; one cup of my gfJules Flour weighs 135 grams).
These cookies are easily made dairy-free and vegan (I love them made with applesauce instead of eggs!), and can take on a totally different taste, depending on what add-ins you use — this same recipe even makes bar cookies!
Don’t feel constrained to the traditional “chocolate chip cookie” mold, either. Get creative for holidays! Use red & white M&Ms for Valentine’s Day or white chocolate chips with blue and red M&Ms for July 4th, or use dried cranberries and nuts … or anything in between! They’re YOUR cookies, after all.
Check out my gfJules Cookie Mix ebook for even more ideas of how you can take this scratch recipe OR my super easy and reliable gfJules™ Gluten-Free Cookie Mix and make 12 yummy different cookie recipes that will fool all your friends. No one will ever know these incredible cookies are GF!
You’ll want to stock up on my cookie mix or print this recipe and keep it handy. In fact, I usually have some of this yummy dough in my freezer at all times for cookie emergencies — you just never know when you might have one!
And if you’re craving an awesome chocolate chip cookie, but it’s super duper hot outside, make some gluten free chocolate chip cookie ice cream sandwiches! You won’t get any complaints!
This dough freezes really well, too. Either freeze all the dough and bring to room temperature to bake, freeze in dough balls, or freeze as logs for slice-and-bake easy-bake cookie nirvana. Your choice!
So, be it chocolate chips, peanut butter chips, raisins, M&Ms or whatever your favorite mix-in … don’t delay. The best gluten free chocolate chip cookies (or bars!) could be hot out of your oven within minutes. You just have to make them!
- 1 cup firmly packed light brown sugar
- 1/2 cup granulated cane sugar
- 3/4 tsp. sea salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 2 1/2 cups (338 grams) gfJules® All-Purpose Gluten-Free Flour
- 2 tsp. pure vanilla extract
- 8 Tbs. (1/2 cup) butter or non-dairy alternative (Earth Balance® Buttery Sticks)
- 8 Tbs. (1/2 cup) shortening (Spectrum Organic Palm Oil Shortening) OR mild flavored cooking oil
- 2 large eggs (OR reconstituted Ener-G® egg replacer or 1/2 cup applesauce)
- up to 12 oz. semi-sweet chocolate chips -- add as many as YOU prefer (or dairy-free chocolate chips), peanut butter chips, white chocolate chips (even dairy-free, gluten-free M&Ms or a mixture thereof)
Bring the butter to room temperature, then beat together with shortening/oil and sugars until light and fluffy – several minutes. Add in the vanilla extract (if baking from scratch) and eggs/substitute until combined.
If baking from scratch, whisk together dry ingredients in another bowl.
Gradually stir whisked dry ingredients (or dry mix) into the creamed sugar mixture. Add chips and nuts, if desired.
For best results, scoop dough into a container (metal, if possible) and cover tightly. Refrigerate or freeze until very cold.
To bake as chocolate chip cookies ...
Preheat oven to 350° F (static) or 325° F (convection).
Drop by measured tablespoonfuls onto a cookie sheet lined with parchment paper, at least 1 inch apart. Press down on dough balls to flatten at least slightly before baking.
Bake for 8-9 minutes, or until the tops are lightly browned. Let them stand 5 minutes before removing them to cooling racks.
Makes approximately 45 cookies.
To bake as chocolate chip cookie bars ...
Preheat oven to 375°F (static) or 350° F (convection).
There is no need to refrigerate the dough before baking as bars, but feel free to refrigerate before baking, if you like.
Spread the chocolate chip cookie dough into an oiled or parchment-lined pan. If you’ve already baked out a batch of cookies, you will probably only have enough dough left for an 8×8 pan, but you could use a jelly roll pan or 9×13 if you have a full batch of dough.
Spread evenly and bake for about 20 minutes. Remember, just like baking cookies, take these out of the oven just BEFORE they look totally done. They’ll keep baking a bit longer when you remove them, and this way they’ll still be nice & chewy in the middles.
Amount Per Serving Calories 87Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 9mgSodium 81mgCarbohydrates 13gFiber 1gSugar 12gProtein 1g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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