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½ Batch Gluten-Free Chocolate Chip Cookies

Prep Time10 mins
Cook Time13 mins
Total Time1 hr 23 mins
Course: Dessert
Cuisine: Gluten-Free
Servings: 21 Cookies
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  • ½ Cup (1 Stick) Butter - softened
  • ¼ Cup + 2 Tbsp Granulated sugar
  • ¼ Cup + 2 Tbsp Light Brown Sugar - packed
  • ½ Teaspoon Vanilla
  • 1 Egg
  • 1 Cup + 2 Tbsp 1-to-1 Gluten-Free Flour Blend - I like Bob's Red Mill
  • ½ Teaspoon Baking Soda
  • ¼ Teaspoon Salt
  • 1 Cup Semi-Sweet Chocolate Chips


  • In a large bowl, beat butter, granulated sugar, brown sugar, and vanilla until creamy. Works best with a mixer.
  • Add egg and beat well.
  • In a separate bowl, combine flour, baking soda, and salt. Gradually add this flour mixture into the butter mixture, beating well.
  • Stir in chocolate chips.
  • This next step is important. Refrigerate dough for at least one hour. This will harden the butter up again so that the cookies cook evenly.
  • Preheat oven to 350 degrees.
  • Drop cooled dough by rounded tablespoon (or use a medium sized cookie scoop) onto a parchment paper lined cookie sheet.
  • Slightly flatten the cookie dough balls with the palm of your hand.
  • Bake 11-13 minutes or until golden brown. Cool slightly before moving from cookie sheet to a wire rack for cooling.