By Catherine Crow, NTP on Last Updated 18 Comments | No Medical Advice | This post may contain affiliate links
This gluten free chocolate chip cookie recipe is the end to all of the bad gluten free recipes I've tried over the years! And there have been a lot of them that have completely missed the mark...
I've tired many of these crappy gluten free chocolate chip cookie recipes in my lifetime... from those made completely with almond flour to bean flour, to vegan ones filled with loads of xanthan gum, guar gum, flax, etc. All of these recipes leave a lot to be desired. Until this one.
This one even passed the test with my mom, who is extremely, extremely picky. If she couldn't tell it was gluten free, you probably won't either — and I think that's the way it's supposed to be 🙂
These cookies hold up well in ice cream sandwiches too, so I highly suggest pairing them with your favorite ice cream. I typically put a scoop of coconut-based Frankie & Jo's ice cream in the center and enjoy a delicious treat.
Adapted fromTate's Bake Shop Chocolate Chip Cookies.
The Best Crispy Gluten Free Chocolate Chip Cookies
Yield: 24 cookies
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes
A delicious gluten free chocolate chip cookie recipe that no one will know is gluten free!
Ingredients
- ½ cup + 1 tablespoon sweet rice flour (like this)and ½ cup + 2 tablespoons Pamela's All Purpose Baking Mix (like this)OR 1 cup sweet white rice flour
- 1 tablespoon collagen powder (like this)
- ½ teaspoon baking soda
- ½ teaspoon Kosher salt
- ½ cup salted butter (or unsalted butter with an extra pinch of salt)
- ⅓ cup organic cane sugar (like this)
- ⅓ cup organic light brown sugar (like this) or coconut sugar (like this)
- 1 large organic egg
- 1 teaspoon vanilla (like this)
- ¾ cup mini chocolate chips (like this)
Instructions
1) Mix dry ingredients together: rice flour, collagen, baking soda and salt.
2) In a separate bowl cream together butter, both kinds of sugar and vanilla. Add egg.
3) Combine dry and wet ingredients together.
4) Stir in chocolate chips.
5) Using a baking sheet covered in parchment paper, drop 1 tablespoon of batter for each cookie.
6) Bake at 350 degrees for about 10-12 minutes.
Notes
TIP: Double the recipe and store the dough rolled up in parchment paper in your freezer for instant cookies any time!
What's your favorite gluten free chocolate chip cookie recipe?
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About Catherine Crow, NTP
Hi there! I’m Catherine Crow. Seattle-based Functional Nutritional Therapy Practitioner (FNTP), Educator, Diet Investigator, and Coconut Milk Ice Cream Enthusiast. My goal is to help guide you to improve your nutrition through strategic eating (not dieting) and without expensive supplements. Because when you know better, you can feel better! Read more...
The Nutritionally Wealthy Recipes eBook is finally yours for FREE! It includes over 40 nutrient-dense and gluten-free recipes, as well as a few recipes for your skin. As a gift to my wonderful readers, you can download it for FREE today and tomorrow only! So grab it now below :)
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Reader Interactions
Comments
Lynn
It looks wonderful. I can't use coconut products, is there a good substitute for the coconut sugar? My sweeteners that i can use are B grade Maple syrup and raw honey. Thank you.
Reply
Catherine
I would just sub brown sugar or possibly try a dried maple sugar. Using a liquid sweetener such as honey or maple sugar might add too much water content.
Thanks for reading!
CatherineReply
Jenny
I am not sure why water is used in the recipe, I just use the powdered gelatin in my cookies, BUT since the recipe calls for it, I would just dissolve the gelatin in the maple syrup instead of using water.
Reply
Rebecca
These are very good. I did add a little more rice flour since the batter wasn't very stiff, but I used my own ground jasmine rice instead of the Bob's Red Mill brand.
Reply
Angela
What could I use in place of the egg? I am allergic to eggs. I like your site!
Reply
Donna
can't have refined sugar, can I use all coconut sugar - 3/4 C?
Sebastian
Theses were good but very VERY sweet, I would reduce the sugar to almost half of what is listed in this receipt and also reduce the amount of chocolate chips.
Reply
Carolyn
Can I substitute gelatin for the collagen?
Reply
Catherine
No. If you don't have collagen, just omit it.
Abundantly,
CatherineReply
Ashley Barganier
these were great!! My 13 year old who is not gluten free even loved them so they passed the test. thank you!!!
Reply
Jessica
I just made these and they are so so good! My three year old twins love Tate's cookies so I was excited to see these, that I could make at home. They are perfectly soft and chewy (I baked them for ten minutes only). My twins are currently sporting chocolate mustaches and I am ready for them to go to bed so I can eat a couple cookies in peace 🙂 I am making your waffles in the morning. Loving your site and philosophy. It's very freeing for me as I work to balance my hormones.
Reply
Catherine
Glad you enjoyed them <3
Abundantly,
CatherineReply
Kathy
The recipe calls for Sweet White Rice Flour however when you go to the picture for (like this) it shows a photo of Bob's Red Mill Organic White Rice Flour. My Question: Which flour are you suppose to use in the recipe????
Reply
Catherine
Sweet rice flour. I'll update the link.
Reply
Kathleen Collins
Thanks for your clarification regarding the sweet white rice flour.
I made the cookies and they pass the test everyone loves them and you can not tell they are gluten free..
Thanks for the recipe.
KathyReply
Karen M.
I made these and they are great!!! I have been serving them to friends and they don't even know they are gluten free.
I didn't have sweet rice flour at the time so I just used 1 C plus 1 1/2 tbl. of cup 4 cup flour. They were the best chocolate chip (gf) that I have had. Thank you for the recipe.Reply
Catherine
So glad you enjoyed them too 🙂
Abundantly,
CatherineReply
Julie
These cookies are wonderful! I would’ve never guessed they were gluten free after tasting them! LOVE the flavor and texture— they remind me of Tate’s cookies. Thanks for the AMAZING recipe!
Reply
