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Recipe for Gluten Free Chocolate Chip Cookies

My older son (not the gluten free one) came home from middle school a couple weeks ago telling me about a chocolate chip cookie recipe his friend got from the Mrs. Fields website. He said we HAD to try it...and my son wanted to adapt the recipe to make it gluten free.  

We've made many gluten free chocolate chip cookies over the years, some "from scratch" recipes and others from mixes or ready-made dough. They've all been a bit different -- but for the most part, they've all been good. 

IMG_7896We were excited to try this new recipe, since it was from the Mrs. Fields site. Here it is, with just ONE substitution -- using gluten free flour instead of regular flour. We (or should I say MY SON, since he did most of the work) used the King Arthur gluten free flour, which has been our "go-to" flour recently. We substitute it cup-for-cup both in baking and for savory cooking uses, like breading.  We really liked these cookies -- perhaps our favorite, at least in recent memory. (Compliments to my husband for the photo -- all too often I forget to take photos of our GF creations!)

Mrs. Fields Blue Ribbon Chocolate Chip Cookies

2 1/2 cups gluten free flour (we used King Arthur brand)

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup (packed) dark brown sugar

1/2 cup granulated sugar

2 sticks (1 cup) salted butter

2 large eggs

2 teaspoons vanilla extract

12 ounces semi-sweet chocolate chips


Preheat oven to 300 degrees. In a medium bowl, combine flour, soda, and salt. Mix well with wire whisk. Set aside. In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until just blended. Do not overmix. Add the flour mixture and chocolate chips, and blend at low speed until just mixed. (Again, do not overmix.)

Drop the dough by rounded tablespoon onto an un-greased cookie sheet, 2 inches apart. Bake low and slow for 18-22 minutes or until golden brown. Transfer cookies immediately to a baking rack or cool surface. 


Now, we found the cookies needed a bit more bake time (at least with our oven), but I'd recommend setting your timer for 20 minutes and then continuously monitoring them. You don't want to overcook them, so be careful. And I always recommend using parchment paper to prevent the cookies from burning. 

We've now made these cookies twice -- once a couple weeks ago and again this past weekend when my son wanted to make them for our Mother's Day get-together with extended family. They were a big hit with no cookies remaining at the end of our luncheon! And I'm sure no one even guessed they were gluten free!