Gluten-free Chocolate Chip Cookies, Tate’s style

When I was still baking with gluten, one of my favorite sources of ingredients and recipes was King Arthur Flour. I took a few classes at their store in Norwich, VT, and bought a couple of their books. I remember being surprised by the number of versions of classic recipes like Chocolate Chip Cookies, Oatmeal raisin Cookies, and Brownies. To me a cookie was a cookie: if you don’t like it, you can make a different one. Little did I know that I just had a glimpse of what America is about: the right to change what doesn’t meet your expectations and the freedom to patent that change. Brownies can be cakey, fudgy or chewy; oatmeal cookies can be chewy, crunchy, soft or crispy, and so on.

To me, this revelation opened up a world of possibilities. Not only does my passion for baking bring me to try new recipes all the time, but it also challenges me to improve and change the ones I have already developed. I already posted a recipe for Gluten-free Chocolate Chip Cookies in December 2015. Though a couple of years ago, when Tate’s Cookies became very popular, I experimented with a few recipes to come up with my gluten-free version of Tate’s thin Chocolate Chip Cookies.

Today, I am sharing my recipe with you. As my son was saying after eating a few of these cookies, “It’s not easy to make an already delicious classic even better.” These cookies are buttery, slightly caramelized, and they melt in your mouth.


Gluten-free Chocolate Chip Cookies, Tate style

3 from 31 votes
Recipe by Simona Gluten-free Course: CookiesDifficulty: Easy
Prep time


Cooking time




  • 8 oz 8 Unsalted butter, softened – 1 cup

  • 6 oz 6 Light brown sugar – 3/4 cup

  • 5.2 oz 5.2 Granulated sugar – 3/4 cup

  • 1 teaspoon 1 Apple cider vinegar

  • 1 teaspoon 1 Vanilla extract

  • 2 large 2 Eggs

  • 315 gr 315 Simona’s Flour Mix – 2 cups

  • 1 teaspoon 1 Baking Soda

  • 1 teaspoon 1 Salt

  • 8 oz 8 Semisweet Chocolate Chips – 1 1/3 cups


  • Preheat the oven to 375°F. Lightly grease (or line with parchment) three baking sheets.
  • In a bowl of an electric mixer, using the paddle attachment, beat the butter and sugars at medium speed until creamy and fluffy. Scrape the bottom and sides of the bowl with a spatula and add the eggs, vanilla and vinegar. Beat until smooth.
  • In a medium bowl whisk together the flour, baking soda and salt. Add them to the electric mixer and beat until incorporated. Add the chocolate chips.
  • Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4″ balls of dough onto the prepared baking sheets, leaving 2″ between them on all sides; they’ll spread. Flatten them with your hand.
  • Bake the cookies for 14 minutes, until their edges are chestnut brown and their tops are golden brown.
  • Remove the cookies from the oven, and cool in the pan until they’ve set enough to move without breaking.


  • Cookie dough can be frozen for up to a month. Scoop dough onto a baking sheet as described in the recipe, place baking sheet in the freezer for an hour. Remove, then bag the cookie dough. For these cookies, you’ll need to thaw them before baking, in order to flatten them first.

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