Gluten Free Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookies is a classic recipe that we use and love!  These have been on repeat for our food sampling demos for years! A couple key tips:

  1. Make sure to beat the eggs and sugars well
  2. Gently mix the flour mixture into the egg/sugar mixture- don’t over do it!
  3. Chill the dough!
  4. Don’t crowd the cookies on the sheet when baking, I usually get about 9 to a sheet.
  5. Bake the cookies until barely set on the edges and tap them gently before removing from the oven and allowing to cool.

Enjoy! 🍪 Josie

PREP TIME 15 Minutes
COOK TIME 11-12 Minutes



  1. Whisk together Muffin and More mix, baking powder, baking soda, and salt. Set aside.
  2. Beat Butter  (or alternative) and sugars well.
  3. Add vanilla and egg yolks -beat well.
  4. Add flour mixture and combine until incorporated and comes off the sides of your bowl clean, but don’t overdo it!  Fold in chocolate chips.
  5. Wrap dough in plastic wrap and chill for at least an hour.
  6. When ready to cook Preheat oven to 350 and line a cookie sheet with parchment.
  7. Allow the dough to warm up at room temp for about 10 minutes. The dough may seem crumbly – that’s ok it won’t be a dry finished cookie!  Scoop the dough by tablespoons and roll into balls. Arrange them with plenty of space on the cookie sheet. I get about 9 to a sheet.
  8. Bake for 11-12 mins until edges are brown and cookie is barely set.
  9. Remove from the oven and tap the cookie sheet gently on the stove (this ensures a chewy cookie!)
  10. Allow to cool for about 5 mins on the cookie sheet before removing to cool fully on a wire cooling rack.
  11. I like to have two cookie sheets ready and rotating in the oven so I can get the cooking done quickly.

Makes about 3-dozen cookies, Enjoy!

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