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.

4.6 from 5 reviews
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!



    • Helene, 2 cups white rice flour, 2/3 cup potato starch and
      1/3 cup tapioca should yield 3 cups of flour. The additional tsp of xanthan shouldn’t adjust it too much. What ratios did you use?

    • Same, the potato and the arrowroot bring it up to 4. The dough is just like sand. I will try to make them anyways but something seems off. Maybe she forgot about the 1 cup of flower at the beginning?

      • That mix is a general mix and you take ONE cup of flour from that mix for the recipe. Then you have 2 cups for another recipe that you can use – i just store mine in a tupperware for later.
        I used: 1 C. oat 1c. sorghum 1/4 c. br rice and 3/4 tapioca starch.
        These are THE BEST GF cookies I’ve ever made. THANK YOU!

  • Can I just use rice flour? Or oat flour? I hate the taste of these gluten free mixes. Especially those like King Arthur’s and Bob’s Red Mill. Smells beyond gross too.

  • If you wanted to make a version of Tate’s Double Chocolate Chip Cookies, how much cocoa powder would you add? Thanks!

  • I just had a Tate’s choco chip cookie at a friend’s house and they were the best. I found your recipe for the gluten free cookie and gave it a try. Wow!!!!!!!!!!!! Love it. Just like Tate’s. I am not a big fan of chocolate (I know, I know) so I just used walnuts and a few peanut butter chips. I wanted a flat crispy cookie and that is what I got. My first tray I used a medium scoop and they were huge (I flattened them down before baking ) about 4 inches across. Second tray I used the smallest scoop (about 1 1/2 TBL) and they came out perfect. They look like a lace cookie. Very buttery a little on the greasy side. Next time I am going to use a little less butter. Fantastic gluten free cookie. A keeper recipe!!!!!!!!!!!! Thank you for your recipe.

  • I just baked these cookies and they look and taste amazing. I used King Arthur measure for measure and used coconut sugar in place of the dark brown. Once I prepared the dough, I wrapped it in parchment and refrigerated overnight. The next day I simply sliced the dough (~one tablespoon), rolled slightly and baked two inches apart. The cookies are just like Tate’s, crispy and buttery. No one would ever suspect these of being GF, and they are the best I’ve ever made.

  • These were fantastic! I used Bob’s Red mill 1 to 1 flour and followed the rest exactly and they were crispy and delicious– the whole family loved them! Chilling the dough was key up front and in between batched. We also made one batch of minis and they were the perfect bite sized cookie. Thank you for a fantastic recipe!!

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