Best 20 Gluten Free Chocolate Chip Cookies Recipes

GLUTEN-FREE CHOCOLATE CHIP COOKIES

Steps:

• Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
• In a medium bowl, whisk the almond flour, salt and baking soda to combine.
• Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
• Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
• Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
• Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
• Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they're golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.

GLUTEN-FREE BISQUICK™ CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs. Add Bisquick™ mix; beat on low speed until combined. Stir in chocolate chips.
• On ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
• Bake 8 to 12 minutes or until set on edges and golden brown. Cool 2 minutes. Remove from cookie sheets to cooling racks.

GLUTEN-FREE CHOCOLATE CHIP COOKIES WITH ALMOND FLOUR

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Combine almond flour, brown sugar, pecans, chocolate chips, baking soda, and salt in a large bowl. Add oil, egg, and vanilla extract; mix with a spoon until a large ball of dough forms.
• Shape dough into 1-inch balls. Space balls 1 inch apart on the prepared baking sheets.
• Bake in the preheated oven until edges are firm and lightly golden, about 11 minutes.

GLUTEN-FREE DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
• In a medium bowl, mix together the oil, evaporated cane juice, applesauce, cocoa powder, salt, and vanilla. In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, carefully add the dry ingredients into the wet mixture and combine until dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.
• Using a melon-baller or tablespoon, scoop the dough onto the prepared baking sheets, spacing them 1-inch apart. Gently press each with the heel of your hand to help them spread. Bake on the center rack for 14 minutes, rotating the trays 180 degrees after 7 minutes. The cookies will be crispy on the edges and soft in the center.
• Let the cookies stand on the baking sheet for 10 minutes, then transfer the cookies to a wire rack and cool completely before covering. Store in an airtight container at room temperature for up to 3 days.

VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES WITHOUT COCONUT OIL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream brown sugar, margarine, and white sugar together in a bowl. Add mashed banana and vanilla extract.
• Combine baking soda and hot water in a small bowl; add to sugar mixture and stir in salt. Add flour slowly, 1 cup at a time, incorporating xanthan gum at the same time. Add chocolate chips and stir to combine. Drop by large spoonfuls onto the prepared baking sheet.
• Bake in the preheated oven until golden brown, 10 to 12 minutes.

GLUTEN-FREE BUCKWHEAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix buckwheat flour, sorghum flour, tapioca starch, millet flour, baking soda, baking powder, and xanthan gum together in a bowl.
• Cream brown sugar and butter together in a large mixing bowl. Add egg, vanilla extract, and corn syrup. Add flour mixture 1/2 cup at a time and stir to combine. Mix in chocolate chips. Drop dough by teaspoonfuls onto a baking sheet.
• Bake in the preheated oven until light golden brown, 6 to 8 minutes.

GLUTEN-FREE CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Whisk almond flour, baking soda, and salt together in a bowl. Stir grapeseed oil, agave nectar, and vanilla extract together in a separate bowl. Mix oil mixture into almond flour mixture until dough is just combined. Fold chocolate chips into batter.
• Form dough into 1/2-inch balls and press onto the prepared baking sheet.
• Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes.

GLUTEN-FREE OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
• Melt margarine in a large saucepan over medium heat; remove from heat and stir in white sugar and brown sugar. Cool to room temperature, about 5 minutes.
• Beat eggs into butter mixture until smooth. Stir rice flour, xanthan gum, baking powder, cinnamon, baking soda, ginger, nutmeg, allspice, and salt into butter mixture. Add oats; stir until dough is thick and well-combined. Stir in chocolate chips. Drop dough by the tablespoonful onto prepared baking sheet.
• Bake in the preheated oven until golden and soft, 7 to 9 minutes.

GLUTEN FREE AWESOME CHOCOLATE CHIP COOKIES

Steps:

• By hand blend margarine, sugars, egg, & vanilla until creamy.
• In a separate bowl blend flours, baking soda salt. Combine both bowls and mix well. Add chocolate chips and mix. Roll into balls.
• Bake at 375° for 12-15 minutes on a lighty greased preheated cookie sheet.(Stoneware works best).

GLUTEN FREE CRANBERRY WALNUT CHOCOLATE CHIP COOKIES

Steps:

• 1. In a large bowl, combine almond flour, salt and baking soda.
• 2. In a smaller bowl, combine oil, agave and vanilla.
• 3. Stir wet ingredients into dry.
• 4. Mix in cranberries, walnuts and chocolate chips.
• 5. Form dough into ½ inch balls and press onto a parchment lined baking sheet.
• 6. Bake at 350° for 7-10 minutes.
• 7. Cool and serve.

GLUTEN-FREE PUMPKIN CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. Grease cookie sheets with shortening.
• In large bowl, stir pumpkin, butter, vanilla and egg until blended. Stir in cookie mix, raisins and cinnamon until soft dough forms. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets.
• Bake 10 to 12 minutes or until almost no indentation remains when lightly touched in center and edges are golden brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Sprinkle with powdered sugar.

DELICIOUS GLUTEN FREE CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper and set aside.
• In a large mixing bowl, combine the flour, oats, baking soda, baking powder and salt. Whisk well to loosen up any clumps. Set aside for a minute.
• In another mixing bowl, combine the oil with the sugars and mix with an electric mixer until creamy. About a minute. Slowly add the egg and vanilla extract.
• Pour the wet ingredients into the dry ingredients and mix again with the electric mixer.
• You should have a thick batter. Fold in chocolate chips. If you need to, add a tablespoon at a time of almond milk to make a nice texture for scooping into balls.
• Place in fridge for about 10 minutes.
• Take out of the fridge and with a small cookie scooper, make 12 mounds on each cookie sheet. With wet fingers, press down slightly. The cookies will spread out.
• Bake one cookie sheet at a time for about 8 to 12 minutes. (Ovens will vary) After 5 minutes, rotate the pan around. When the cookies seem lightly golden, take out and let rest on a wire rack until cool. Then repeat with the other cookie sheet.
• The cookies will remain soft on the inside and crispy on the outside. A sure winner!
• Makes 24 large cookies.

GLUTEN-FREE PEANUT BUTTER-BANANA-CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, peanut butter, banana, oil, vanilla and egg until soft dough forms. Stir in peanuts
• On ungreased cookie sheet, drop dough by heaping tablespoonfuls about 2 inches apart. Press to slightly flatten.
• Bake 10 to 12 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet. Cool completely, about 30 minutes. Store tightly covered in refrigerator up to 3 days.

NUT BUTTER CHOCOLATE CHIP COOKIES (GLUTEN-FREE)

Steps:

• Preheat oven to 360 degrees F (182 degrees C). Line a baking sheet with parchment paper.
• Mix almond butter, almond flour, palm sugar, egg, vanilla extract, and salt together in a bowl; fold in chocolate chips. Roll dough into 24 balls and arrange on the prepared baking sheet. Press each ball lightly with a fork dipped in water to form fork marks.
• Bake in the preheated oven until lightly browned, 8 to 10 minutes.

AWESOME GLUTEN FREE CHOCOLATE CHIP COOKIES

Steps:

• In mixing bowl, cream butter, sugars and pudding mix.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Gradually add flour mix, xanthan gum, and baking soda.
• Stir in chocoate chips.
• Drop by rounded teaspoonfuls 2 inches apart onto parchment paper lined cookie sheet.
• Bake at 350 for 8-10 minutes.
• Remove to wire racks and let cool.
• Enjoy!

TASTY GLUTEN-RICE-CORN-POTATO FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°.
• Cream the butter and both sugars together.
• Add egg and vanilla and beat until fluffy.
• In a separate bowl whisk together all dry ingredients - from sorghum flour through baking soda.
• Slowly add in the dry mix to the rest.
• Fold in chocolate chips.
• Drop cookies onto lined or non stick baking sheet - heavy spoonfuls of dough a couple inches apart to allow for spread.
• Bake for approx 16-18 minutes until a deep tan (they don't quite turn golden brown like wheat based cookies do).

CHOCOLATE CHIP TAPIOCA PUDDING COOKIES (GLUTEN FREE)

Steps:

• Preheat oven to 375 degrees Fahrenheit Line a large cookie sheet with parchment paper Blend flour, b. powder, b. soda and xanthan gum together in a small bowl. Set aside In a large mixing bowl combine butter and sugars together and mix to form a smooth paste Add eggs to butter/sugar mixture and beat with an electric mixer until smooth and creamy Cook tapioca pudding according to package directions and allow to cool before adding to wet ingredients When pudding has cooled stir cocoa into pudding and dissolve completely Combine chocolate chips, flax seeds and tapioca pudding and mix into butter/sugar mixture and combine ingredients well Mix in dry ingredients and mix well to make a smooth cookie dough With a teaspoon take a small amount of dough and place 2 inches apart on parchment paper Press dough down with a fork and bake for 10 minutes until lightly browned Remove from oven and place cookies on wire rack to cool completely before storing away in a container for a longer storage period

GLUTEN-FREE WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Whisk butter and sugar in a bowl until creamy. Add flour, water, and oil; mix until well combined. Fold in white chocolate chips and coconut flakes.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheet.
• Bake in the the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

CHOCOLATE CHIP COOKIES (GLUTEN FREE)

Steps:

• Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
• In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
• Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.

GLUTEN FREE BISQUICK CHOCOLATE CHIP COOKIES RECIPE - (4.1/5)

Steps:

• Heat oven to 375°F. In large bowl, mix butter, sugar, vanilla and egg. Stir in Bisquick mix, chocolate chips and nuts. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet (use parchment paper), and about 2 inches apart; flatten slightly. Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet to cooling rack.