Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

TIME

Prep: 10 mins

Cook: 20 – 25 mins

Total: 30 mins

Cuisine: American

NUTRITIONAL FACTS

Calories: 212

Fat: 11.3g

Carbs: 26.7g

Protein: 1.6g

I went to see my sister this week and they asked me to bring them some goodies. Seeing that my sister also can’t eat gluten, I decided to make some gluten-free chocolate chip cookies. So, here I am, sharing my gluten-free chocolate chip cookie recipe with you all.

Chocolate chip cookies are one of those foods that are just necessary for daily function. I made these as if I were making plain old, regular chocolate chip cookies, so they had an absurd amount of sugar in them. In the recipe below, I adjust the sugar content.

The Image Gallery of Gluten-Free Chocolate Chip Cookies

We all want to know what something is supposed to look like while we’re cooking, do we not? Maybe it’s just a me thing, but nothing is worse than trying a new recipe and having no idea what it’s supposed to look like as you go along. So, below behold some pictures of what my gluten-free chocolate chip cookies are supposed to look like.

gluten-free chocolate chip recipe
gluten-free chocolate chip recipe
gluten-free chocolate chip recipe

 

If you liked this recipe, be sure to subscribe! I’d love to see what you made! Tag me @livbreaksthekitchen on Instagram.

Gluten-Free Chocolate Chip Cookie Recipe

Easy gluten-free chocolate chip cookie recipe!

INGREDIENTS
  • 2 Cups Gluten-Free flour (I used 1/2 cup rice flour, 1/2 cup oat flour, 1/2 banana flour, and 1/2 cup ground corn flour)
  • 1/2 Cup Corn or Potato Starch
  • 1/2 Cup Brown Sugar
  • 1/2 Cup White Sugar
  • 1/2 Cup Butter (I used Salted)
  • 1/2 Cup Lard or Shortening*

  • 1 Tsp. Baking Soda

  • 1 Tsp. White Vinegar
  • 1/2 Tsp. Xantham Gum or Guar Gum
  • 1 Egg *
  • 2 Tsp. Vanilla
  • 1/4 Tsp. Almond Extract (optional!)

  • 1/2 Tsp. Salt

  • 2 Cups Chocolate Chips (Dark Chocolate perferred)
GUIDE / INSTRUCTIONS
  • Heat oven to 375 F or 185 C and grease two baking sheets. 
  • Beat the butter, sugar, and lard together in a bowl.
  • Add baking soda, vinegar, the egg, vanilla, Xantham gum, and the optional almond extract. Mix thoroughly.
  • Mix in the flour, potato starch, and salt. Stir until fully combined. Form a test ball. If it sticks to your hand, add 1/2 cup more flour.

  • Once combined, add the chocolate chips and roll into approximately 1 inch balls. 

  • Add 5 to 6 balls onto a baking sheet, evenly separated by about two inches.
  • Place in oven for 8-10 minutes until lightly golden brown along the edges. Remove pan from the oven and slide the cookies off to cool. Repeat until dough is finished.
NOTES

* Don’t be afraid of lard. It’s a wonderful ingredient that makes gluten-free baked goods actually soft and yummy.

** If you can’t have eggs, or if you are vegan, substitute with a Flax or Chia egg. 1 TBLs Flax or Chia with 2 TBLs Water, mix and let sit for 3-4 minutes.

Share this recipe

Subscribe to get new recipes, art, and updates!

We won’t spam you. Pinky promise.