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Chocolate Chip Cookies

Gluten Free Recipes

Two distinct variations of Chocolate Chip Cookies - one with the optional use of coconut, the other called Troll House Cookies.

Chocolate Chip Cookies

Recipe Ingredients

1 cup butter
1/2 cup brown sugar
1 cup granulated sugar
2 eggs
1/4 teaspoon gluten-free vanilla powder
1-1/2 cup brown rice flour
1/2 cup potato flour
1 teaspoon baking soda
1 teaspoon salt
1 package (12-ounce) chocolate chips
1 cup shredded coconut, optional

Recipe Directions

Cream butter, sugars, eggs and vanilla or the gluten-free vanilla powder. Add dry ingredients, then chocolate chips. Drop onto ungreased cookie sheets and flatten slightly with a fork.

Bake at 350 to 375 degrees for approximately 12 minutes.

Remove Chocolate Chip Cookies when lightly browned. Cool.


Milk Chocolate Chip Cookies

This recipe for Milk Chocolate Chip Cookies includes peanut butter for a tasty pairing and a bit of a surprise in these sweet treats. Flours used in this recipe are tapioca and superfine gluten free white rice flour.

1/2 cup butter
3/4 cup peanut butter
1 cup super fine white rice flour *
1/4 cup tapioca flour
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon baking soda
1/2 teaspoon gluten-free baking powder
1 bag (12 ounces) milk chocolate chips

In a bowl beat butter and peanut butter with an electric mixer until well blended. Add flours, sugars, egg, baking soda and powder.

Beat until thoroughly combined. Add in chocolate chips and mix with a fork. Shape into 1-inch balls, and flatten by crisscrossing with a fork.

Bake at 375-degrees for six to eight minutes or until Milk Chocolate Chip Cookies are lightly browned.


Troll House Cookies

Chocolate Chip Cookie

1 cup butter
1/2 cup brown sugar
1 cup granulated sugar
2 eggs
1/4 teaspoon gluten free vanilla powder
1-1/2 cup brown rice flour
1/2 cup potato flour (not potato starch flour)
1 teaspoon baking soda
1 teaspoon salt
1 package chocolate chips (milk or semisweet)

Cream butter (can use dairy-free margarine or Crisco if necessary), sugars, eggs and gluten-free vanilla powder.

Mix in dry ingredients, then chocolate chips.

Drop by rounded teaspoons onto un-greased cookie sheet. Flatten very slightly with fork.

Bake between 350-375-degrees for 12 minutes or so (temperature and time vary by individual oven -- if yours bakes hot, use the lower temperature).

Remove from oven when cookies are lightly browned (they over-brown very quickly).

Remove cookies to cooling rack after a few minutes.

Recipe Tip

These cookies are also good with chopped nuts and/or shredded coconut.


Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

Peanut butter and chocolate chip chips pair up two long standing favorites for a tasty sweet treat. Flours used in this recipe are gluten free white rice flour and tapioca.

1/2 cup butter
3/4 cup peanut butter
1 cup super fine white rice flour
1/4 cup tapioca flour
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon baking soda
1/2 teaspoon gluten-free baking powder
1 bag milk chocolate chips

In a bowl beat margarine and peanut butter with an electric mixer until well blended.

Add flours, sugars, egg, baking soda and powder. Beat until thoroughly combined. Add in chocolate chips and mix with a fork.

Shape into 1-inch balls, and flatten by crisscrossing with a fork.

Bake at 375-degrees for six to eight minutes or until lightly browned.