Gluten Free Chocolate Chip Cookies

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It finally feels like fall! It’s the first day of fall and it feels like fall. I’m ready to pull out my flannels and heat the house by baking some gluten free chocolate chip cookies!

I’ve lived in Colorado now for 2 years, 11 months, and 12 days. Every season since I’ve moved out here, I’ve been told “this isn’t typical weather for Colorado.” I’m pretty convinced that there is no such thing as “typical weather for Colorado.”

However, even for me, this summer has seemed a bit odd. We had a very hot June and July. Our rainy month was August. In September, the weather was unseasonably warm again.

It was warm, that is, until today. Even my Miranda was all about the heavy weighted blankets this morning. Kona, on the other hand, has spent the morning leaping off the deck and running around the yard. I think she’s celebrating being able to run to her heart’s content without getting overheated.

This morning, I opened all of the windows in the house to get the stale summer smell out and to let the fresh fall breeze swirl through the house. It may be a bit chilly, but it’s nothing that cozy socks and flannel can’t fix.

It’s supposed to stay chilly and a little rainy this weekend. It’s the perfect welcome to fall.

One of my favorite ways to warm the house in the fall is by baking. If you’re going to have some heat on, you might as well make something yummy!

My mom makes the best chocolate chip cookies. Not being able to eat those cookies made going gluten free daunting. So, I learned how to make her cookies into gluten free chocolate chip cookies.

Summer is great. The daylight stretches from the time you wake up until the time you shut your eyes. The sun warms your skin. But the season is just not conducive to baking. It makes the house too hot and you just don’t want to spend the time inside.

So, in celebration of fall, here’s my recipe for gluten free chocolate chip cookies! My mom’s secret was that she always just used the recipe on the back of Nestle Semi-Sweet Chocolate Chip Morsels and cooked the cookies in her convection oven. So, I modified “her” recipe and now I can have a little taste of home.

Gluten Free Chocolate Chip Cookies


  • 2 1/4 cups gluten free multi-purpose flour
  • 5/8 teaspoon xanthum gum okay to go a bit over
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar packed
  • 1 teaspoon vanilla extract gluten free
  • 2 eggs
  • 2 1/2 cups semi-sweet chocolate morsels


  • Combine the gluten free flour, xanthum gum, baking soda, and salt into a small bowl. Stir together.
  • In a mixing bowl, beat the butter, sugar, brown sugar, and vanilla extract until they are well-mixed.
  • Crack one egg, add it to the mixture, and then beat. Repeat with the second egg.
  • Add the flour mixture a little bit at a time, mixing in between additions. I usually do about a half of a cup at a time until the mixture is gone.
  • Continue to mix the dough until it is combined well.
  • Chill for at least two hours. Overnight is best. (The cold helps to activate the xanthum gum and ensures that your cookies will stay together.)
  • Heat your oven to 375 degrees F. I prefer to use convection baking when it's an option. (I also like to use the Pampered Chef baking stones instead of cookie sheets.)
  • Mold the cookies into 1" blobs.
  • Bake the cookies for approximately 10 minutes. (Times may very depending on your oven.)
  • Let the cookies stand on the cookie sheet for about seven minutes. Transfer to a cooling rack and continue to let the cookies cool.

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