Gluten-Free Chocolate Chip Cookies

  • Preparation 20 MIN
    Cooking 10 MIN
    Cooling 30 MIN
  • Servings 1
  • Makes 2 dozen
  • Freezes
To get that perfect chocolate chip cookie texture without the gluten, our Test Kitchen discovered (after testing and retesting!) that the secret is to freeze your dough before baking. Not only will you end up with a less grainy consistency, but you’ll always have a batch ready to go!



  1. In a bowl, combine the flour, baking soda and baking powder. Set aside.
  2. In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg and vanilla. Beat until smooth. With a wooden spoon, stir in the dry ingredients and chocolate chips.
  3. With a 2-tbsp (30 ml) ice cream scoop, shape the dough into balls. Refrigerate or freeze for 30 minutes.
  4. With the rack in the middle position, preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
  5. Place 8 balls per prepared sheet, spacing them out evenly. Freeze at this stage, if desired. Bake, one sheet at a time, for 8 to 10 minutes or until lightly golden brown. Let cool on the baking sheets.


Make sure the cookies are baked through, otherwise they may be too crumbly and fall apart.

To help you with this recipe

Non-stick Baking Sheet

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.