Old Fashioned Gluten-Free Chocolate Chip Cookies 6
Old Fashioned Gluten-Free Chocolate Chip Cookies 6

Good Old Fashioned Gluten-Free Chocolate Chip Cookies

December 22, 2016

Michelle Palin of MyGluten-FreeKitchen.com created this recipe for soft-baked gluten-free chocolate chip cookies in the style of 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!

  • Prep: 4 hrs 30 mins
  • Cook: 10 mins
  • 4 hrs 30 mins

    10 mins

    4 hrs 40 mins

  • Yields: 3 dozen cookies


2 1/4 cups of 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 cups butter, slightly melted

1 cup light brown sugar, packed

1/2 cup sugar

1 1/2 tsp. vanilla extract

2 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.


Be sure to make the dough ahead of time as it requires 4 hours in the fridge before baking. I suggest making the dough and freezing it in right-sized dough balls so it's ready to bake when you need it! Original recipe found at http://mygluten-freekitchen.com/the-best-chewy-gluten-free-chocolate-chip-cookies/


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