Gluten Free Chocolate Chip Cookies


The smell of chocolate chip cookies is almost intoxicating. It is said that the aroma of these cookies impulse people to shop, or make you want a cup of coffee. Ironically I am drinking coffee right now, I do not have a cookie in my hand though. these cookies are the devil and will make you gain 5 pounds. I try to stay away from these cookies.

Chocolate chip cookies were the first thing I ever learned to bake, if you have never made a batch homemade then you must give it a try. It will forever change your life, meaning you will eat so many cookies.

Now lets get down to the biz. I made these cookies gluten free, but are just as easily made regular. Just use normal all purpose flour.

I have tried two different gluten free flours for this recipe. Cup4Cup and Bob’s Red Mill gluten free 1 to 1 baking flour. Both absolutely fantastic options. In this particular recipe I am posting, I used the Bob’s Red Mill. I will photograph them with the Cup4Cup flour soon. (I can’t have that many cookies around my house at once!)

The Bob’s Red Mill flour made the cookie fluffier and lighter, super delicious. The Cup4Cup made them a little crispier around the edges and chewier. Equally just as good. Honestly I couldn’t you which one I like more. You will just have to try them out for yourself.

Have you ever experimented with different gluten free flour blends? If so tell me which you like the most!! Now I’m off to go get a cookie to have with this coffee.

Did I mention I got a new cookie jar! My birthday was last week and this was a present from someone pretty fantastic!!!! Time to fill this jar! What are your favorite types of cookies?

Gluten Free Chocolate Chip Cookies


  • 2 1/4 cup gluten free flour (may sub for regular all purpose flour)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup of butter, softened
  • 3/4 cup granulated white sugar
  • 3/4 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 eggs, room temperature
  • 12 oz package semi-sweet chocolate chips (2 cups)
  • 1 cup chopped pecans (optional)

In a small bowl mix together flour, salt, and baking soda.

In a larger bowl cream together butter and sugars. Stir in vanilla extract. Beat in eggs one at a time until incorporated.

Add in flour a little at a time and mix until combined. Stir in chocolate chips and pecans if using.

Bake at 375 for 9 to 12 minutes. Until golden brown.

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