Chocolate Chip Cookies (Gluten Free)

Chocolate Chip Cookies (Gluten Free)

151

"Gluten free, egg free"
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Ingredients

servings 288 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 43.5g
  • 14%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 404 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
  2. In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
  3. Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

151
  1. 170 Ratings

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Most helpful positive review

My kids and I loved them! You cannot tell the difference. We used 1/2 cup cornstarch, 1/2 cup brown rice flour and 1 1/4 cup white rice flour for the baking mixture. I used a real egg. I als...

Most helpful critical review

These cookies tend to be dry and crumbly if you use "Egg Replacer" as the egg substitute. Instead of all the baking mix, try using 1/4-to-1/2 cup of potato starch to add more moisture to the ...

My kids and I loved them! You cannot tell the difference. We used 1/2 cup cornstarch, 1/2 cup brown rice flour and 1 1/4 cup white rice flour for the baking mixture. I used a real egg. I als...

the picture of these cookies is kind of deceptive, i always do a tester cookie before dropping all the cookies on the sheet. when i did it spread about 8" in diameter and about 1/8" thick. . .no...

Thank you for this recipe!! These were definitely the BEST gluten-free & egg-free cookie I have made. However I will make some changes next time I make them. First I will add probably a 1/2 t...

OK I read many many reviews on this recipe, since I've been on a quest for the perfect GF choc chip cookie recipe for a while now. The search is over- this recipe really is that much better tha...

I love these cookies. My kid loved them. As a person who recently found out I can't have gluten, this is as good as any wheat filled treat. THANK YOU!!!!

Very good recipe. Just started to bake gluten and dairy free so this recipe was a good experiment. I modified it a bit - dairy free chips and added some xanthan gum. Also have no problems wit...

These are the best gluten free cookies ever. My friends can't tell the difference. I had a hard time not eating the whole batch myself! Yummy!

These cookies tend to be dry and crumbly if you use "Egg Replacer" as the egg substitute. Instead of all the baking mix, try using 1/4-to-1/2 cup of potato starch to add more moisture to the ...

Crispy on edges and soft and slightly chewy on inside partly due to the following modification: since dough was too crumbly with just egg substitute, I added 1 egg. Also I used 50/50 butter and ...