These Chewy Gluten Free Chocolate Chip Cookies are a delicious treat year round, but they’ve been a hit at Holiday Potlucks and I know Santa will love them tonight (if they last that long) 🙂

For a Gluten Free All Purpose Flour I like to use Bob’s Red Mill.

Wishing you all have a Happy & Healthy Holiday!!


Gluten Free Chocolate Chip Cookies


  • 2 1/4 cups all purpose gluten free flour (I like Bob's Red Mill)
  • 1 teaspoon xanthan gum (omit if your flour blend already contains it)
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • 3/4 cup organic granulated sugar
  • 3/4 cup organic packed light brown sugar
  • 1 cup dark chocolate chips
  • 8 tablespoons organic unsalted butter, at room temperature
  • 2 eggs beaten
  • 1 tablespoon pure vanilla extract


  • Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set aside.
  • In a large bowl, place the flour, xanthan gum, salt, baking soda and granulated sugar, and whisk to combine well. Add the brown sugar, and whisk again to combine, working out any lumps in the brown sugar. Create a well in the center of the dry ingredients, and add the butter, eggs and vanilla, mixing to combine after each addition. Add the chips and mix until evenly distributed throughout. The cookie dough will be thick but not stiff.
  • Scoop a tablespoon size of batter onto the parchment paper for each cookie.
  • Bake for 10-12 minutes.
  • Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes and transfer to a wire rack to cool completely.
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