Crawford Design


Gluten-free Chocolate Chip Cookies

  • Makes about 30 cookies

These cookies are based on a favorite recipe my family enjoyed for years. Use Nestle® Toll House® semi-sweet chocolate morsels.



  1. Preheat oven to 375°.
  2. Sift together salt, flours, corn starch, xanthan gum and baking soda. Set aside.
  3. Cream butter, sugars, and vanilla together with an electric mixer.
  4. Add eggs one at a time.
  5. With mixer running, add flour mixture slowly until combined. No longer than 2 minutes.
  6. Stir in morsels.
  7. Cover bowl with plastic wrap and refrigerate dough for at least one hour.
  8. Using two teaspoons, drop heaping spoonfuls of dough 3 inches apart on a baking sheet.
  9. Bake cookies until edges are browned and cookies are puffed up, about 9-12 minutes. Rotate sheets halfway through.

Notes: If your oven runs hot, line cookie sheets with parchment paper to prevent burning. Increase oat flour 1-2 tablespoons and decrease white rice flour by 1-2 tablespoons for stronger oat flavor. (1/4 cup = 4 tablespoons)

Source: Steve C.

gluten-free chocolate chip cookies