I enjoy good old fashioned chocolate chip cookies as much as the next girl – but in my case, they need to be gluten-free chocolate chip cookies, of course!
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Finding the best gluten-free chocolate chip cookie has been somewhat of a journey for me. I’ve experimented and failed a lot.
But then I put out a request to the gluten-free blogger network and asked them to share their favorite gluten-free cookie recipes with me to see if I could find a little inspiration and get out of my cookie rut.
Boy did I find a lot of exciting new gluten-free chocolate chip cookie recipes! I decided to feature them all in this article about the best gluten-free chocolate chips cookies on the Internet, and I even made these gluten-free peppermint chocolate chip cookies the other day – they were so perfect for the holiday season!
So when I learned about a gluten-free chocolate chip recipe that was inspired by Mrs. Field’s chocolate chip cookie, I knew it was my civic duty to test the recipe and share my results with all of you. You’re welcome!
I had all the ingredients I needed to make these cookies on hand… well, except for the cream cheese. Don’t forget to get the cream cheese when you’re at the grocery store! If you do, you’ll have to make a second grocery store run like I did.
I used Bob Red Mill’s 1-to-1 all purpose baking flour (with xanthan gum) and feel like I couldn’t have gotten better results!
Once you whip up the dough, it’s important that you allow the ingredients time to marinate together. Michelle recommends four hours so I made the dough the night before I was ready to bake them. It worked out beautifully! Whatever you do, you MUST plan ahead!
These gluten-free chocolate chip cookies baked up beautifully – even at my high altitude here in Denver! Don’t they look beautiful?!?
The cookies had a slight crunch but were mostly soft and chewy – just the way a homemade old fashioned [gluten-free] chocolate chip cookie should be!
This is definitely a gluten-free chocolate chip cookie recipe to keep on file – and one to make over and over again. It’s perfect for holidays, bake sales, and good old fashioned family fun baking days!
Looking for a sugar-free, grain-free chocolate chip cookie? Try my Monk Fruit Sweetened Almond Cookies here.
Happy Holidays! May your New Year be sweeter with these cookies in it!
Recipe inspired by My Gluten-Free Kitchen.
Old Fashioned Gluten-Free Chocolate Chip Cookies
This is a soft-baked gluten-free chocolate chip cookies inspired by Mrs. Field's cookies. I decided to test the recipe and am really happy with the results. It's a great go-to chocolate chip cookie recipe... and no one has to know it's gluten-free!
- 2 1/4 cups Bob's Red Mill 1-to-1 all purpose baking flour (blend should include xanthan gum)
- 1 tsp. baking soda
- 1 tsp. salt
- 2 ounces cream cheese, room temperature
- 3/4 cup butter, slightly melted
- 1 cup light brown sugar, packed
- 1/2 cup sugar
- 1 1/2 tsp. vanilla extract
- 2 large egg yolks, room temperature
- 2 cups semi-sweet chocolate chips
- Mix together flour, baking soda and salt in a medium bowl and set aside.
- In your standing mixer using the paddle attachment, add cream cheese, melted butter, brown sugar and sugar. Mix on medium speed for 2 minutes.
- Add vanilla extract and egg yolks to mixer and continue to mix on low speed until ingredients are well combined.
- Slowly add the flour mixture to the wet mixture until all ingredients are well combined.
- Fold in chocolate chips by hand.
- Cover dough with plastic wrap and refrigerate for at least 4 hours (up to 4 days).
- About 15 minutes prior to baking, remove dough from your fridge and set it on your counter to soften. This will make the dough easier to handle.
- Preheat oven to 375 degrees.
- Line three cookie sheets with silicone liners or parchment paper.
- Grab dough and roll into approximately 1 in. dough balls. Set on baking sheets and gently press down to slightly flatten.
- You should have enough to make approximately 3 dozen cookies - 1 dozen per cookie sheet.
- Bake first sheet of cookies for 11-12 minutes or until edges are slightly browned.
- Remove from oven and allow cookies to cool on baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
- Continue to bake each sheet of cookies until all three dozen are cooked.
This recipe inspired by My Gluten-Free Kitchen