Soft, chewy and full of rich chocolate chips, these easy, homemade cookies taste just like the classic chocolate chip cookie with one small twist — they’re gluten-free! Made with Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend, these easy and delicious cookies are ready to eat in under an hour and can be stored for later. That is, if there are any leftover!
More About This Recipe
- If you’re looking for gluten-free chocolate chip cookie recipe that everyone will love, look no further! These cookies are chewy, chocolatey and ready in just 55 minutes. Bake them on a weeknight when you’re craving something sweet. Any extras you have should be stored in an airtight container, and we mean airtight, as gluten-free cookies tend to dry out faster than other baked goods. Not concerned about gluten but still looking for a chocolate chip cookie that satisfies your sweet tooth? Check out Betty's library of chocolate chip cookie recipes. And if you want a perfect cookie every time, Betty’s cookie cheat sheet will tell you all you need to know about baking the perfect cookie.
Gluten-Free Chocolate Chip Cookies
- Prep Time 55 min
- Total 55 min
- Servings 54
- Ingredients 11
Ingredients
- 1 cup packed brown sugar
- 3/4 cup granulated sugar
- 1 cup butter, softened
- 1 1/2 teaspoons pure vanilla extract
- 2 eggs
- 2 1/2 cups from 1 box (16 oz) Betty Crocker™ Gluten Free All Purpose Rice Flour Blend
- 2 teaspoons xanthan gum
- 1 teaspoon gluten-free baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 bag (12 oz) semisweet chocolate chips (2 cups)
Instructions
-
Step1Heat oven to 375°F. In large bowl, beat sugars, butter and vanilla with electric mixer on low speed, or mix with spoon, until well blended. Beat in eggs until light and fluffy.
-
Step2In medium bowl, stir rice flour, xanthan gum, baking powder, baking soda and salt until thoroughly blended. Stir flour mixture into butter mixture. Stir in chocolate chips.
-
Step3On ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
-
Step4Bake 7 to 9 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Store in tightly covered container.
Nutrition
120
Calories
6g
Total Fat
1g
Protein
17g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 120
- Calories from Fat
- 50
- Total Fat
- 6g
- 9%
- Saturated Fat
- 3 1/2g
- 17%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 5%
- Sodium
- 90mg
- 4%
- Potassium
- 40mg
- 1%
- Total Carbohydrate
- 17g
- 6%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 10g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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