Gluten-Free Chocolate Chip Cookies {The Best!}


What is the best way to judge the success of a gluten-free recipe? If no one can even tell it’s gluten-free. These cookies, no one knew. That is just how insanely delicious these are! I’ve tried several gluten free chocolate chip cookies recipes on the look out for the best, and these are hands down THE BEST! Six picky eaters (my two kids, my nieces and nephew, and my husband) all requested two and finished them off in no time. No idea. Yes, I call that success :).

Gluten-Free Chocolate Chip Cookies {The BEST!} | Cooking Classy

The other gluten-free chocolate chip cookie recipes I tried left me wanting more. Simply put, I wanted a gluten-free cookie that tasted just like a gluten filled chocolate chip cookie. One of the recipes I tried was Alton Brown’s Chewy Gluten Free Chocolate Chip Cookie. In my opinion, I thought they were flat, crisp, and greasy. I also didn’t like the flavor of the brown rice flour. These cookies however are soft, chewy and moist (in a non-greasy way). They have a great structure – as in they don’t deflate into nothingness when you take them out of the oven, and their flavor is perfect. And of course, you can always fancify them a bit and add some Maldon Sea Salt or vanilla beans.

I’m no where near experienced in the field of gluten-free baking (it can be a tricky thing for sure), but these cookies were a breeze to make and seem nearly fool-proof. Just as easy as the ordinary chocolate chip cookies, just a little more measuring since there is more than one type of flour.

If you have been looking for an incredibly good gluten free chocolate chip cookie recipe – be sure you try this recipe! I was thoroughly impressed. Enjoy!

Gluten-Free Chocolate Chip Cookies {The BEST!} | Cooking ClassyGluten-Free Chocolate Chip Cookies {The BEST!} | Cooking Classy


Gluten-Free Chocolate Chip Cookies {The Best!}

5 from 2 votes

Yield: About 28 cookies

Prep Time: 15 minutes
Cook Time: 10 minutes


  • 1 1/2 cups white rice flour*
  • 1/2 cup potato starch
  • 1/4 cup tapioca flour
  • 1 tsp xanthan gum
  • 1 tsp baking soda
  • 1 tsp gluten-free baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter , softened
  • 3/4 cup firmly packed light-brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp gluten-free vanilla extract**
  • 12 oz (2 cups) gluten-free chocolate chips***
  • Maldon Sea Salt , for sprinkling tops (optional)


  1. Preheat oven to 375 degrees. In a mixing bowl, whisk together rice flour, potato starch, tapioca flour, xanthan gum, baking soda, baking powder, and salt for 30 seconds, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and granulated sugar until mixture is well blended and creamy (if you aren't using a beater blade, the paddle attachment that scrapes the bowl while mixing, then occasionally scrap down sides and bottom of bowl throughout entire mixing process). Mix in eggs one at a time, blending until combined after each addition. Stir in vanilla. With mixer set on low speed, slowly add in dry ingredient and mix until combined. Mix in chocolate chips. Drop dough (I shaped into balls for more even rounds) about 2 1/2 Tbsp (45g each) at a time onto Silpat or parchment paper-lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 9 - 11 minutes until golden. Sprinkle tops with Maldon Sea Salt if desired, cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
  3. *All the dry ingredients are to be scooped and leveled (rather than pour from the pouch and level).
  4. **If desired, reduce the vanilla to 1 tsp and add seeds of 1 small vanilla bean when blending butter and sugars.
  5. ***I used 2/3 cup of each bittersweet, semi-sweet and milk chocolate chips because the blend of the three is my favorite, but use whatever kind you prefer.
  6. Recipe Source: adapted from Land O Lakes

Gluten-Free Chocolate Chip Cookies {The BEST!} | Cooking Classy

Gluten-Free Chocolate Chip Cookies {The BEST!} | Cooking Classy


  • Averie @ Averie Cooks: It’s hard to nail GF baking of any kind. But to nail a PERFECT GF choc chip cookie recipe, you have really outdone yourself! Pinned of course. Wow, I can only imagine how long you tested, trialed and tweaked this recipe. Thank you! March 29, 2014 at 12:02pm Reply

  • Liz@Virtually Homemade: I am so making these! They look delicious. Pinned :) March 29, 2014 at 1:26pm Reply

  • Kayle (The Cooking Actress): I am in complete and utter awe. These cookies look insanely perfect, I would NEVER guess they’re gluten free! AMAZING! March 29, 2014 at 2:27pm Reply

  • Katrina @ Warm Vanilla Sugar: These look so yummy friend! Gluten free or not!! xx March 29, 2014 at 3:50pm Reply

  • Laura (Tutti Dolci): Such gorgeous cookies, I’d never guess they were GF just looking at them. Love the sea salt finish and mix of chocolate! March 29, 2014 at 5:29pm Reply

    • Jaclyn: Thanks Laura :)! March 29, 2014 at 6:11pm Reply

  • Kate @ Diethood: They look AMAZING!! Hands down, the prettiest CC cookies I’ve ever seen. AND they’re GF?!? Super cool! March 30, 2014 at 7:56am Reply

    • Jaclyn: Thanks so much Kate :)! March 30, 2014 at 12:06pm Reply

  • Satpreet K.: Oh my gosh, I found your blog at the perfect time! As a baked good lover who had to go gluten free a year ago, I’ve been craving some fluffy baked goods for awhile, and between this recipe and your banana muffins, I might pass out from glee.

    I can’t wait to try them this weekend! :) April 2, 2014 at 7:07pm Reply

  • Jackie: I made these cookies today and they are fantastic. Everyone loves them! The Maldon salt is so light and flaky and just perfect on top of the cookie. Thanks for a great recipe April 6, 2014 at 5:20pm Reply

    • Jaclyn: I’m so glad they were enjoyed Jackie! Thanks so much for your feedback! April 6, 2014 at 8:09pm Reply

  • Faith: Thank you for this recipe! I made these vegan by substituting earth balance and flax eggs. These are the first successful GF cookies I have made. They’re not AS good as my fanciest non-GF cookies, but they’re definitely universally appealing. I wouldn’t hesitate to bring them to a party. I halved the recipe and got 12 large cookies – my ice cream scoop made good 2.5-tbsp balls as suggested. April 11, 2014 at 2:02pm Reply

    • Jaclyn: I’m glad you were able to make them vegan too Faith! Thanks for leaving a comment! April 12, 2014 at 10:36am Reply

      • Faith: Wanted to update that I tried using coconut oil instead of the Earth Balance because my favorite vegan non-GF cookies used coconut oil. It worked okay here but not nearly as well as the earth balance. The flavor was good but the texture wasn’t as good and they didn’t look as nice, plus they had a very greasy feel to them. So, vegans, stick to earth balance (unless you’re just eating the dough, then by all means use coconut oil haha!) April 17, 2014 at 3:56pm Reply

        • Jaclyn: Thanks for the tip Faith! April 17, 2014 at 8:00pm Reply

          • Faith: We can’t get enough of these cookies! Yesterday I made a cookie cake using a half recipe in a 9″ round glass pie pan, which took around 20 minutes to bake. It was amazing! I can’t thank you enough for this recipe :) April 21, 2014 at 9:20am

  • Karen: Could I substitute Crisco for the butter. These look delicious but we have a family recipe that calls for the Crisco instead of butter. Didn’t know if it would work with this type flour. April 12, 2014 at 12:08am Reply

    • Jaclyn: You probably could but I wouldn’t recommend it, the cookies won’t spread the same and the flavor will be much different. April 12, 2014 at 10:35am Reply

  • Terri/LoveandConfections: Mmm. Chocolate Chip Cookies sound good right about now! April 14, 2014 at 10:32am Reply

  • chocolate chip cookies: Hi. really nice recipe and I have gone through lots of your recipes. these are not easy but you have explained them well also. thank you for sharing April 16, 2014 at 9:44am Reply

  • Marci: OMG. Just made and inhaled 3. Light and fluffy but holds together to the last bite. Yummy! Made exactly as directed. THANKS!!!!!!!!! April 16, 2014 at 11:53am Reply

    • Jaclyn: I’m so glad you liked them Marci! Thanks for coming back to leave a comment! April 16, 2014 at 8:01pm Reply

  • Faith: I commented above to say that I love these, and my family does too! My husband keeps asking me to make more. I was wondering if you think I could use this recipe to make a cookie cake, and if so, how? Would it work in a greased 13″x9″ and if so, how long would you recommend I bake? April 17, 2014 at 8:41am Reply

    • Jaclyn: I think it should work fine, I’d imagine about 20 minutes but that’s just a guess :). April 23, 2014 at 8:43pm Reply

  • Phyllis: Do you think I could use brown rice flour? I know that you should never try to fix something when it “ain’t” broken, but I was just wondering. Thanks. April 20, 2014 at 10:35am Reply

    • Jaclyn: I think you could sub some of the white rice flour for brown but I wouldn’t recommend doing all of it because it might alter the flavor. April 20, 2014 at 11:53am Reply

  • Sarah: I recently got diagnosed with an allergy to wheat, oats, and barley, so I’ve basically gone GF for convenience sake (all that’s left is rye!). In my pre-allergy life, I was quite an amazing cook, and had recently become quite the baker as well – scratch cakes, crusty breads, and I was planning on perfecting a Southern biscuit. Now, I’m having to rework my entire life, recipe by recipe, and let me tell ya – it’s disheartening at best, and downright miserable at worst! But, you see, this cookie recipe? It healed my heart. I, too, started with Alton Brown’s GF Chewy (the reviews made me think it would be perfect!) and I nearly cried in despair. They were terrible. But then I found this recipe, and it gave me hope that my GF life isn’t doomed to be awful. It’s so wonderful! Even the cookie dough is delicious – something I thought I’d never be able to eat again since GF dough is usually awful. Anyway, this is a long comment but I had to be sure I sang your praises adequately. Thank you, thank you, THANK YOU. (Any chance you’re going to tackle a GF sandwich bread recipe soon??) May 1, 2014 at 6:59pm Reply

  • Jenna Davis: Hello!:)
    I don’t have an electric mixer can I mix by hand?Would that change the outcome in a negative way?
    Thank you,love!xo May 6, 2014 at 3:30pm Reply

    • Jaclyn: That should work okay just make sure you blend everything well by hand. May 6, 2014 at 6:16pm Reply

  • Kandi Fehr: These are SO delicious! Thank you! May 16, 2014 at 2:36pm Reply

    • Jaclyn: I’m so glad you like them Kandi :)! May 30, 2014 at 6:25pm Reply

  • Sonja: These look so mouthwatering.. I will try this recipe this weekend! So excited.. My husband loves anything with Chocolate :) May 28, 2014 at 7:39pm Reply

  • Sarah: I can’t have potato starch. What can I replace it with? June 6, 2014 at 2:25pm Reply

  • Lisa: Ok so I am not one to normally leave reviews but I HAD to leave one for these cookies. They are simply AMAZING! Since going gluten free at the begining of the year the thing I miss most is chocolate chip cookies. (I know out of all the things, pasta, bread, it is cookies I miss.) What makes it harder is I can’t have potato startch, so I can’t buy mixes or make most the cookie recipes I find. I also find that almond flour cookies just don’t taste the same.) Not anymore. These cookies will become a weekly recipe for me. They taste every bit as good as my great-grandmother’s recipe that has been past down for generations.

    To answer the questions about potato startch. I just used corn startch in place of it, and it works great. I was looking for arrowroot startch to try, but couldn’t find any here. The only other things I did different were refrigerate the dough (I like cookies on the gooey side) and I didn’t use the salt. I also used my regular cookie scoop (maybe a tablespoon size) and was able to make 48 cookies in one batch!

    Thanks again for the BEST recipe ever! July 3, 2014 at 3:42am Reply

    • Jaclyn: Thanks so much for your review Lisa! I’m so glad you liked these! Thanks for the info about the cornstarch substitute too, very helpful! July 4, 2014 at 1:01pm Reply

  • Loyda: What brand of white rice flour do you use? Some people use Asian white rice flour, do you? July 28, 2014 at 8:13pm Reply

    • Jaclyn: I use Bob’s Red Mill. August 13, 2014 at 8:56pm Reply

  • Loyda: What brand of white rice flour do you use? July 30, 2014 at 1:59pm Reply

    • Jaclyn: I use Bob’s Red Mill. July 30, 2014 at 4:03pm Reply

      • Loyda: Thanks. I have Asian white rice flour. But I will make two batches and compare. I have always wondered if there was a difference in the two. So now is my chance. July 31, 2014 at 7:02am Reply

        • Jaclyn: Yeah let me know what you think! July 31, 2014 at 2:22pm Reply

          • Loyda: Sorry it took so long. Well I tried the cookies with both flours. The Bob Red Mills white rice flour came out good but grainy and not too much chew. The ones with Asian white rice came out excellent. Not grainy and they were soft and chewy. I sunk my teeth in those babies and were good sunk in milk. YUM! So there you go, Asian white rice flour for me. Thank for the wonderful recipe. They are even better than white spelt chocolate chip cookies. Hummmm, maybe I should try your recipe with white spelt flour or even whole spelt flour. October 9, 2014 at 5:17pm

          • Jaclyn: I’ll have to try the Asian white rice flour, I’ve never bought it before. Thanks for the info! October 9, 2014 at 11:19pm

  • Amanda: I’m in a pinch and don’t have white rice flour. Instead could I substitute half brown rice flour and half almond flour? Or, I also have bobs red mill gf all purpose baking flour. July 30, 2014 at 7:04pm Reply

    • Jaclyn: I would just recommend the brown rice flour. I just prefer the flavor of the white rice. I’ve heard they can be used interchangeably. July 31, 2014 at 2:17pm Reply

  • Galletas de Chips de Chocolate sin Gluten – Lorenza's Cupcakes: […] de chips de chocolate (receta adaptada de Cooking Classy- 30 […] August 3, 2014 at 6:40pm Reply

  • Kelly: Can i use bob’s red mill Gluten free mix with these instead of seperately buying the different flours and startches? August 10, 2014 at 6:09am Reply

    • Jaclyn: If you are willing to take the risk, I just can’t say for sure since I haven’t tried it. Each gluten free flour blend seems to have different ratios of everything so it may work but maybe not. Sorry, wish I could give you a definite answer. August 10, 2014 at 10:14am Reply

    • IAs: I would love to to know the result and what the substitution is. Their gluten free blend is great. April 30, 2015 at 6:34pm Reply

  • Cath: Wow! Just made these for my kids…amazing. They thought they were better than the “regular” kind!
    (I used Energy egg substitute…we have an egg allergy in the family too)
    Thank you for sharing a recipe that everyone in the family can enjoy! August 31, 2014 at 12:34pm Reply

  • Lorenza’s Cupcakes: Hello Hello,
    I made this cookies and I wanted to tell you that they are amazing. I’m a chocolate chip cookie eater and this were one of the best I’ve made and eaten, you would have never guessed they were gluten free.
    Your recipe is great and I love your pictures, thanks for sharing.
    Your friend from Colombia September 16, 2014 at 7:31pm Reply

    • Jaclyn: I’m so glad you liked the recipe Lorenza! Thanks for your comment! September 16, 2014 at 8:38pm Reply

  • Nicole: I have made these several times, and each time substituted brown rice flour (for white) and arrowroot (for the tapioca) and they continue to turn out perfectly. You really have to let them cool before removing from trays as they are delicate, but they firm up nicely after that. I use them for bake sales a lot, so definitely transferable. LOVE, LOVE, LOVE this recipe. September 24, 2014 at 6:53am Reply

  • Nicole: Hi there! I just baked these and they taste delicious but they didn’t turn out nearly as pretty as yours. Mine puffed up nicely but didn’t brown or crackle at all. What am I doing wrong? Thanks! October 15, 2014 at 9:17pm Reply

    • Jaclyn: You probably aren’t doing anything wrong it’s probably just slight variances in the different brands of flour, ovens and so forth. You may have also just cooked them a few minutes less than I did. I’m glad they were still delicious though :)! October 15, 2014 at 9:38pm Reply

  • Claudia: Hi Jaclyn, I made these cookies yesterday and I’m pretty sure we’ll finish the last one of that batch today. They are awesome! I subbed coconut oil for the butter and they turned out just great, nice and crunchy on the outside and slightly chewy on the inside. I will try another batch with butter though, just to see what they’re like… and to have another batch to eat – all in the name of food science of course ;)
    Thanks so much for sharing! October 17, 2014 at 5:13am Reply

    • Phyllis: Hi Claudia,

      Good idea substituting coconut oil. I am going to try that. Thanks. October 25, 2014 at 11:39am Reply

  • leilapi: Can I substitute the white rice flour, potato starch and tapioca flour for some Bob’s red mill gluten free all purpose baking flour ?
    If so how much? October 19, 2014 at 6:51am Reply

    • Jaclyn: I wouldn’t recommend it because each blend is different, they all have different ratios of flour so you could end up with a different result. If you are willing to take the risk you could try it out though and I’d just do equal parts to the flours. November 6, 2014 at 10:09pm Reply

  • Stephani: Where can I find xanthan gum? What does it do? Obviously that’s the best choice, since it’s in the recipe, but is there a substitute? November 3, 2014 at 6:58am Reply

    • Jaclyn: It’s a thickening agent that acts similar to gluten in flour. I’ve never used substitutes for it but I’ve heard there are some if you just search on google. December 12, 2014 at 5:05pm Reply

  • Sydney Sun: Jaclyn these look delicious! I have a lot of friends who are celiac’s and would enjoy me making some gluten free desserts for a change.

    Sydney Sun
    For the Love of Baking November 15, 2014 at 8:59pm Reply

  • Christie: Thanks to Loyda for clarifying which type of white rice flour is best! I have the Asian sweet white rice flour, so that’s what I’ll use! You may want to clarify on your recipe. :)

    xxChristie December 4, 2014 at 5:35pm Reply

    • Loyda: I used the Asian white rice flour not sweet rice flour. Let me know how they come out with the sweet rice flour. December 5, 2014 at 8:40pm Reply

  • Wanda: Jaclyn, been making cookies for Christmas and ran across your recipe and decided to try…thought I’d be disappointed, but……NOT! They are wonderful and will make great gifts…thanks for your recipe :) December 17, 2014 at 10:21am Reply

    • Jaclyn: I’m so glad you liked these Wanda! Thanks for your review! December 17, 2014 at 5:49pm Reply

  • Rebecca: What am I doing wrong? I have made your recipe twice and both times the cookies spread out, flattened, stuck to my pan and fell apart. Everyone else has so much luck with this recipe, why can’t I get it right? I followed it exactly and it crumbled. BUT they tasted amazing! Not that it is just your recipe, it seems to happen every time I make chocolate chip cookies. Any hints? I do live in a dry higher elevation. January 4, 2015 at 8:02pm Reply

  • Jamie: This recipe is flawless… I followed it exactly and the cookies are perfect like the famous Tollhouse Chocolate Chip Cookie recipe – maybe even better.

    I baked them for only 9 minutes, because i like them soft and chewy.

    5 Stars! Thank-you for sharing <3 February 8, 2015 at 9:56pm Reply

  • Jonna: I just made a batch and they are heavenly!! I gave them to my son and he didn’t believe they were gluten-free. Thanks for sharing!!! February 28, 2015 at 3:08pm Reply

  • Fiona: Wow! I was totally impressed with these cookies. BEST ever GF cookies with great taste and texture. Definitely added to my favourites and will be a regular request from my husband from now on. March 22, 2015 at 1:37pm Reply

  • Marci: Best GF chocolate chip cookies I have made so far. Thank you! baked on silicon mat. freezing half into individual dough balls for next craving. Hope they bake up just as good. April 7, 2015 at 9:56pm Reply

    • Jaclyn: I’m happy to hear they’re the best you’ve had so far! Thanks for leaving a comment Marci! April 7, 2015 at 10:41pm Reply

  • Deanna: I was wondering if you’ve tried freezing the raw dough for later? I have a close friend that is GF and I was hoping to freeze a batch of the dough so I can pop a few GF cookies in the oven while I’m making regular cookies for the rest of us, so he doesn’t get left out. May 22, 2015 at 11:47am Reply

    • Jaclyn: I haven’t tried but I imagine it would be just fine. May 22, 2015 at 8:52pm Reply

  • Tanja: my problem with Gluten free Recipes is that they are often loaded with starches. Thats why using nut flours seems to be a safe way to me to keep it low in starches… June 22, 2015 at 2:59pm Reply

  • Casey: I try to avoid white sugar and normally use coconut sugar. Do you think I could combine the listed amounts for the white and brown sugar? August 11, 2015 at 4:12pm Reply

    • Jaclyn: I’ve never baked with coconut sugar so I’m not sure how it works in cookies, I do know that brown sugar helps have a slightly thicker, chewier cookie though and offers some flavor so maybe I’d just sub the white. August 12, 2015 at 4:55pm Reply

    • Melissa: Ive used cocount sugar in place of brown sugar and they were delicious! What great GF cookies. :) August 30, 2015 at 6:45pm Reply

      • Casey: Thanks Melissa! I can’t wait to try these August 31, 2015 at 12:55pm Reply

    • Melissa: Casey,

      I would still use the white sugar. I’ve noticed that us all coconut sugar makes the cookies dry. If you’re trying to get away from refined sugar then try using organic cane sugar (it’s a little bit better and less processed). September 3, 2015 at 10:09am Reply

  • Aurelia: Hi Jaclyn! I love love love this recipe – I make them for my gluten intolerant husband, but I can’t keep my hands off them either. I’ve just never before tested how long they last? Would it be safe to eat them after a week? I need to know quite urgently, so your help will be greatly appreciated! Thank you so much! October 16, 2015 at 8:45am Reply

    • Jaclyn: I imagine it would be safe they just might not taste as good. What I’d recommend next time around is storing half in the fridge for a longer shelf life. October 16, 2015 at 8:57pm Reply

      • Aurelia: Thank you Jaclyn! I’ve done some other research as well and I’ve decided to rather make a lot of dough, freeze it and take it out throughout the week as I need it. This way the cookies are enjoyed freshly baked :) October 17, 2015 at 8:04am Reply

  • Pamela: This recipe looks really good. Can you tell me where you get xanthan gum? And do you use potato flakes for potato starch? October 17, 2015 at 8:50pm Reply

    • Jaclyn: You can usually find xanthan gum in the gluten free section of grocery stores or sometimes in the baking isle. And for this recipe it is potato starch. Hope you love these! October 20, 2015 at 11:04am Reply

  • Alex Smith: I have made these at least 5 times and every time they come out perfectly! You are a genius and this is the ONLY recipe anyone should use for chocolate chip cookies. Well done and thank you! March 6, 2016 at 11:37am Reply

  • Debbie Rehart: I cook gluten free for my family because my oldest son is celiac. We all think this is a great recipe! I got rave reviews and friends did not know they were gluten free. I think the small amount of potato starch is key. Thank you so much! July 24, 2016 at 9:23pm Reply

    • Jaclyn: I’m so glad they were enjoyed Debbie! July 25, 2016 at 9:50am Reply

  • Claire: These are amazing!!! Hands down the best gluten-free chocolate chip cookies I’ve made. They are crispy and soft and taste amazing. August 14, 2016 at 8:46pm Reply

    • Jaclyn: So happy you liked them Claire! August 15, 2016 at 2:38pm Reply

  • Sonnia: Just made these delicious cookies. My young boys had no idea they were gluten free and my hubby almost ate the whole batch! Definitely one for my recipe box! Thank you😊 August 29, 2016 at 8:18am Reply

    • Jaclyn: I’m glad they were enjoyed! Thanks Sonnia! August 31, 2016 at 10:40am Reply

  • Sher Bingham: Hello chocolate chip cookie! I have made these so many times. I use crisco instead of butter and they turn out great! Thank you for this recipe! October 4, 2016 at 9:54pm Reply

  • Sue Jones: Look no further for a gf chocolate chip cookie because this is the one. These are an amazing cookie. I’m now 3 years into gf living and was overwhelmed at first especially being a baker in the past. My goal is to prepare gf food that no one can tell. Trust me these cookies do just that. December 16, 2016 at 4:13am Reply

    • Jaclyn: Thanks for the great review Sue! December 16, 2016 at 11:59am Reply

  • Marilyn: My family and I are NOT gf, but I have friends and family who are gf and diabetic. I would love to make these cookies for them but I don’t think I can buy all of these different flours and such for making the cookies very seldom. Have you tried to simplify the use of all these ingredients? I would love to be able to make them. Good eating to all the gfs out there. March 9, 2017 at 12:39am Reply

    • Jaclyn: You could try a gluten-free flour blend, though I can’t guarantee they’ll be the same because all blends are a little different. March 9, 2017 at 10:06am Reply

  • Liv: I literally love you….Like I have not had a good gluten free chocolate chip cookie for 4 years…..These made me cry. Also great as cookie dough if you take out the egg. March 16, 2017 at 2:04pm Reply

    • Jaclyn: I love you and this comment! Thanks Liv! March 27, 2017 at 11:30am Reply

  • Jodi: HI there!
    Can not wait to bake these!!! Just wondering if I could substitute the flours and xantham gum with cup 4 cup GF flour. It already has xantham gum mixed in :) let me know! April 15, 2017 at 6:48pm Reply

  • Liv: When I make these they end up flat and not puffy!. They taste amazing!! I just was curious how to get them puffy! Thanks! August 25, 2017 at 8:20am Reply

  • Eva: I’m about to make these cookies for our family movie night! So exited to see how they turn out! October 19, 2017 at 6:12pm Reply

  • Marlene: These are crunchy and satisfyingly good (I baked mine a little longer) I also used butter flavored Crisco, substituted Bobs Red Mill All Purpose Flour for at least half the rice flour, added 2 Tablespoons of ground flax seeds, let the dough rest for about 20 minutes. I used less chocolate chips too. I will make them again because they are so good! October 21, 2017 at 10:54am Reply

    • Jaclyn: So glad you loved them Marlene! October 24, 2017 at 12:11pm Reply

  • Dorothy Harris: Hi, Jaclyn

    We know the most glorious inflammation is caused by gluten in public. Your post is about the gluten-free chocolate chip, Obviously, your post is most effective for many people.

    Thanks for sharing your great ideas!

    Please, continue to share your idea in the future!

    Dorothy Harris October 27, 2017 at 11:21am Reply

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