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4.6 from 81 votes

Gluten-Free Chocolate Chip Cookies

These gluten-free chocolate chip cookies are perfectly soft and chewy and are sure to rival your current favorite!

Prep Time
20 mins
Cook Time
20 mins
Total Time
29 mins
Servings: 24 cookies

Ingredients

  • 1 ½ cups 240 grams white rice flour
  • ½ cup 96 grams potato starch (not potato flour)
  • ¼ cup 30 grams tapioca flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened
  • ¾ cup firmly packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 1 12- ounce package 2 cups semi-sweet chocolate chips, divided

Instructions

    Cup of Yum
  1. 1. Preheat the oven to 375 degrees F. Line a baking sheet with a piece of parchment paper.
  2. 2. In a medium mixing bowl, stir together the rice flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda and salt. Set aside.
  3. 3. In a large mixing bowl using an electric hand mixer or a stand mixer fitted with the beater blade, beat the butter, brown sugar and granulated sugar until light and creamy. One at a time, add the eggs and beat until well combined. Add the vanilla and then gradually add in the flour mixture. Beat just until combined. Stir in 1 1/2 cups chocolate chips.
  4. 4. Form balls of dough, about 50 grams or a little less than 3 tablespoons in size, and roll the tops and sides of the balls in the remaining 1/2 cup chocolate chips. Place the balls 2 1/2" apart on the prepared baking sheet.
  5. 5. Bake for 9-12 minutes or until lightly browned and the surface no longer appears wet.
  6. 6. Let cool for 5 minutes and then remove to a wire rack to cool completely. Store in an airtight container for up to 4 days.