Gluten-Free Chocolate Chip Cookies


Everyone has their favorite style of chocolate chip cookie. Some like them chewy and others like them crispy. I don’t discriminate. I like all of them. However, one of my favorites is Tate’s Chocolate Chip cookies. This recipe is an adaptation of those thin and crispy chocolate chip cookies and I believe, with this recipe, I truly have found a winner.

Friends and family love them and one said “It is amazing, you would never know this wasn’t a regular cookie. You could bring this to any one of your children’s classrooms, give it to their friends and no one would ever think it was gluten free.” I think the secret is the slightly higher ratio of sugar to flour but, as I’ve said before, baking is a science and I’m not quite sure I fully get it just yet. What I do get is taste and these cookies taste great! If you like thin and crispy chocolate chip cookies, you’ll really enjoy these.

Tuesday's Treat: Thin & Crispy Chocolate Chip Cookies

Author: Jackie Ourman (Adapted from Tate’s Bake Shop Chocolate Chip Cookies)
Prep time:
Cook time:
Total time:
Serves: 24
  • 1 cup Gluten Free Flour Blend* (or King Arthur’s gluten-free flour)
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup butter at room temperature
  • 1/3 cup dark brown sugar
  • 1/2 cup sugar
  • 1/2 tsp water
  • 1/2 tsp vanilla
  • 1 egg
  • 1 cup semi-sweet chocolate chips (I use E. Guittard)
  • *Gluten Free Flour Blend (This recipe yields 3 cups. You should make at least that amount or even double it and store the remainder in an airtight container for future use. Just make sure to always mix it before each use as some of the ingredients may settle and you really want them evenly distributed):
  • 2 cups white rice flour
  • 2/3 cup potato starch
  • 1/3 cup tapioca flour
  • 1 teaspoon zanthan gum
  1. Preheat oven to 350 degrees, line 2 baking sheets with parchment paper
  2. Sift together flour baking soda and salt
  3. Cream butter and sugars together in a stand mixer on medium speed with paddle attachment (or in a bowl with a hand mixer) for about 5 minutes
  4. Add water and vanilla
  5. Add egg and mix on low speed
  6. Add flour in 3 parts, making sure fully incorporated and stopping mixer to scrape sides and bottom of bowl in-between
  7. Once all flour is incorporated, fold in the chocolate chips with a rubber spatula
  8. Refrigerate cookie mixture for about 10-15 minutes
  9. Measure out cookies with a spoon or medium cookie scoop (looks like a small ice cream scoop) and place 6 evenly spread out on each sheet
  10. Place in oven and cook for about 10-12 minutes. (I take them out and rotate the pan halfway into the cooking time to create an even temperature for all cookies)
  11. Repeat this process until all cookie dough is finished. This recipe should yield about 24 cookies. Feel free to double it if you want more!



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