Gluten-Free Chocolate Chip
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5 from 1 vote

Soft Gluten-Free Chocolate Chip Cookies

I used brown rice flour here. This is the one that is soft and more like a Toll House cookie.  It is my favorite of the two, but that's, of course, a personal cookie preference.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: gluten-free chocolate chip cookies, gluten-free cookie recipe
Servings: 30 cookies
Calories: 100kcal
Author: Stef


  • 1/3 cup oil
  • 1/2 cup brown sugar
  • 1 cup brown rice flour
  • 1/3 cup cornstarch
  • 2 large eggs
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon xanthan gum
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips


  • Preheat the oven to 350 F.
  • In a medium-sized mixing bowl, mix the oil and sugar.
  • Mix in the brown rice flour and cornstarch.
  • Mix in the remaining ingredients except for the chocolate chips.
  • Stir in the chocolate chips.
  • Drop rounded teaspoonfuls of dough about 2 inches apart from each other onto a parchment-lined cookie sheet.
  • With moistened fingertips, press the dough balls to 1/4 inch thickness. This makes the cookies look much better. (I skipped this step in my first batch and the cookies had a strange blob-like look to them.)
  • Bake for 10 minutes or until the edges begin to brown.
  • Cool on cooling racks.


Calories: 100kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 56mg | Potassium: 58mg | Sugar: 5g | Vitamin A: 20IU | Calcium: 9mg | Iron: 0.6mg