This gluten free chocolate chip cookie recipe is the end to all of the bad gluten free recipes I’ve tried over the years! There are a lot of gluten free recipes that completely miss 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! You probably wouldn’t even know it’s gluten free— and I think that’s the way it’s supposed to be 🙂
Adapted from Tate’s Bake Shop Chocolate Chip Cookies.
Gluten Free Chocolate Chip Cookie Recipe:
1/2 cup + 1 tablespoon sweet rice flour (like this) and 1/2 cup + 2 tablespoons Pamela’s All Purpose Baking Mix (like this) OR 1 cup sweet white rice flour
1 tablespoon collagen powder (like this)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup salted butter (or unsalted butter with an extra pinch of salt)
1/3 cup organic cane sugar (like this)
1/3 cup organic light brown sugar (like this) or coconut sugar (like this)
1 large organic egg
1 teaspoon vanilla (like this)
3/4 cup mini chocolate chips (like this)
Process:
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 12-14 minutes.
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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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.
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!
Catherine
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.
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.
What could I use in place of the egg? I am allergic to eggs. I like your site!
can’t have refined sugar, can I use all coconut sugar – 3/4 C?
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.
Can I substitute gelatin for the collagen?
No. If you don’t have collagen, just omit it.
Abundantly,
Catherine
these were great!! My 13 year old who is not gluten free even loved them so they passed the test. thank you!!!
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.
Glad you enjoyed them <3
Abundantly,
Catherine
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????
Sweet rice flour. I’ll update the link.
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.
Kathy
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.
So glad you enjoyed them too 🙂
Abundantly,
Catherine