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Chocolate Chip Cookies

There is nothing better than soft and light chocolate chip cookies that melt in your mouth, and guess what... they are gluten free!

These cookies are a great way to treat yourself! They are super easy to make, once you have prepped the dough all you do is wait 60 minutes and then simply place them into the oven for 12-15 minutes. So kick back, relax and wait for the magic to happen!

These cookies taste best straight out of the oven, especially because I am a sucker for gooey chocolate.

For these cookies, I chose Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. This particular flour already contains xanthan gum. Xanthan gum is required in gluten free baking because it provides the elasticity and acts as a binding agent for the flour, more importantly it is responsible for holding onto moisture, which is exactly what gluten free flour often lacks. Find yourself a gluten free flour blend that has xanthan gum already added, but if it doesn't, it's not the end of the world! Simply buy xanthan gum separately from your local supermarket and add about 1/4 tsp to your recipe.

To make this recipe dairy free:

  • Swap butter for Nuttelex

  • Swap the chocolate chips for dairy free chocolate chips

Follow along with the video below:

If you enjoyed this recipe, I would love to hear from you!

Chocolate Chip Cookies

Serves: 10-12 Prep Time: 10 mins Chill Time: 60 mins

Bake Time: 12-15 mins Total Time: 1 hr 22 - 1 hr 25 mins


50g raw caster sugar

100g brown sugar

110g unsalted butter, melted

1 egg

½ tsp vanilla extract

160g gluten free flour, sifted (I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)

½ tsp baking powder

¼ tsp salt

100g gluten free dark chocolate chips


  1. In a medium bowl, whisk together the raw caster sugar, brown sugar and melted butter until a paste forms.

  2. Whisk in the egg and vanilla extract until a smooth texture forms.

  3. Add in the gluten free flour, baking powder and salt, carefully fold the mixture together. Do not overmix. Then fold in the gluten free dark chocolate baking chips.

  4. Chill the dough in the refrigerator for a minimum of 60 minutes.

  5. Preheat the oven to 180° C (fan forced) and line two baking trays with baking paper.

  6. Scoop sections of the dough into your hands and roll the dough into a ball, place on the lined baking tray leaving a 10cm space between each ball.

  7. Bake for 12-15 minutes in the oven or until browned. Cool completely on the baking tray before transferring to a wire rack.

  8. Enjoy!

Store these cookies in an airtight container at room temperature for up to 1 week.

Notes: Add 1/4 tsp xanthan gum if you are using a gluten free flour that does not contain xanthan gum.

Nutrition Information (per serve):

Calories: 204

Fat: 9g

Carbohydrates: 29g

Protein: 2g

Nicole Marie


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