Recipe: Soft and Chewy Gluten-Free Chocolate Chip Cookies

Recipe: Soft and Chewy Gluten-Free Chocolate Chip Cookies

Being gluten free doesn’t mean you can never enjoy a delicious chocolate chip cookie again

adayinthekitchen  adayinthekitchen  on 6 Oct '18

These gluten-free cookies are crispy on the edges and soft in the middle – simply yummy. If you’re following a gluten-free diet, you have to give this recipe a try. You’ll be thrilled when you realise you can still enjoy a really good chocolate chip cookie even with a gluten sensitivity or allergy!

Makes: approximately 30 cookies


Dry ingredients:

  • 300g brown rice flour
  • 50g tapicoa starch
  • 10g sorghum flour
  • 1 tsp xanthan gum
  • 1 tsp bicarbonate of soda
  • ½ tsp salt

Creaming ingredients:

  • 1 cup unsalted butter
  • 1 ¼ cup packed light brown sugar
  • ¼ cup caster sugar

Wet ingredients:

  • 2 eggs
  • 1 ½ tsp vanilla extract
  • 2 tbsp whole milk
  • 1 ½ cups semi-sweet or dark chocolate chips


  1. Combine the dry ingredients in a bowl and stir with a whisk. Set aside.
  2. In a saucepan over low heat, melt the butter. Do not allow to boil. Let cool a few minutes.
  3. In a large mixing bowl, combine the melted butter, light brown sugar and caster sugar.
  4. Use a mixer to cream the butter and sugars together until well combined.
  5. Add the eggs, vanilla and milk to the butter-sugar mixture and mix well.
  6. Add the dry flour mixture to the bowl and mix until well combined.
  7. Scrape down the sides of the bowl as necessary to incorporate all the dry ingredients.
  8. Stir in the chocolate chips until they have been well incorporated into the dough.
  9. Cover and refrigerate the dough for at least 1 hour.
  10. After the dough has chilled, preheat oven to 190°C.
  11. Remove the dough from the fridge and shape it into balls using a cookie scoop or spoon.
  12. Place the dough balls on a parchment-lined baking sheet.
  13. Bake for 11–12 min, or until the edges are lightly browned and the centre still looks slightly underbaked. Let the cookies cool in the pan for about 5 min.
  14. Gently transfer the cookies to a foil sheet on a counter or flat surface in order to cool completely.

Recipe notes:

  • When melting the butter, be careful not to allow it to boil. A good clue as to when to remove the pan from the heat is when a small chunk of solid butter remains. The residual heat from the melted butter will melt this remaining bit of butter.
  • If you don’t have sorghum flour, you can replace it with additional brown rice flour.
  • The cookie dough can remain in the fridge for about 5 days. It can also be stored in a container or ziplock bag in the freezer for several months.
  • If you only want to bake 1–2 cookies, shape the refrigerated cookie dough into balls and freeze them on a pan or plate. Once frozen, transfer the frozen dough balls to a ziplock bag and continue to store in the freezer. Then you can just pull out as many dough balls as you want to bake.

Soft and Chewy Gluten-Free Chocolate Chip Cookies

For more awesome recipes like this, like Foodie on Facebook and visit my blog, A Day in the Kitchen

This post was created by a Foodie community contributor, where anyone can post their opinions and thoughts. Views represented are not affiliated with Foodie or our Partners. =)



I cook up big food ideas in my small kitchen in Hong Kong! Specializing in gluten-free!

share the ♥