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Gluten Free Chocolate Chip Cookies


  • 1 1/4 cups rice flour
  • 1 1/4 cups sorghum flour
  • 1/2 teaspoon baking powder
  • 2 1/2 teaspoons salt
  • 1 teaspoon guar gum (or xanthan gum)
  • 1 1/2 cups packed light brown sugar
  • 1/4 cup plus 1 Tablespoon sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3 eggs
  • 4 teaspoons vanilla extract
  • 2 cups semi-sweet chocolate chips


  1. In a mixer with a paddle attachement, combine the 2 flours, baking powder, salt, gum and both sugars and beat until well blended. Add in the softened butter and beat until combined. Then add the eggs and vanilla. Once everything is combined beat for about a minute longer. Add chocolate chips. Cover and refridgerate for at least 2 hours and up to 2 days. Preheat oven to 325 degrees. Scoop the dough into balls onto either parchment paper or a silicone mat. Flatten each ball slightly as the dough does not spread much while baking. Bake for 13 minutes if you like doughy and soft cookies, and up to 17 minutes if you like crunchier. 14 minutes was perfect for me! Enjoy!