Gluten Free Chocolate Chip Cookies


Units Scale
  • 3/4 cup stone ground white rice flour
  • 1/4 teaspoon gluten free baking soda (I always use Arm & Hammer)
  • 2 tablespoons cornstarch
  • 2 tablespoons cornmeal
  • 1/4 teaspoon salt
  • 1/2 teaspoon flax seed mixture* or xanthan gum
  • 6 tablespoons unsalted butter, room temperature
  • 1/4 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 3/4 cup dark chocolate, chopped or mini dark chocolate morsels


  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

Flax Seed Mixture:

  1. In a small pot, combine 1 part flax seed with 2 parts water. Bring the mixture to a simmer until thickened like gelatin. Remove from heat and transfer to a glass bowl. Allow to cool.
  2. In a bowl, whisk together rice flour, baking soda, cornstarch, cornmeal and salt. Set aside.
  3. In a large bowl, cream butter, sugar, egg, vanilla, and flax seed mix.
  4. Add the dry ingredients to the wet in three separate installments, until a sticky batter forms.
  5. Add the dark chocolate and stir again.
  6. Drop 1 tablespoon of cookie dough onto prepared baking sheets if you wish for large cookies, or 1/2 tablespoon of dough for smaller cookies.
  7. Bake for 7-8 minutes or until the cookies are golden.
  8. Remove from the oven and transfer to a cooling rack. Allow the cookies to cool completely before serving.


*refer to instructions

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