Gluten-free Chocolate Chip Cookies – the Very Best

My daughter requested some chocolate chip cookies, as simple as that. “Can you just bake some mom?” I couldn’t say no, and I honestly didn’t want to; we all needed some good chocolate chip cookies. But, I just couldn’t use a recipe I had already used before… so I found a different one and my son declared these absolutely “the very best. They are crisp and soft at the same time.” You be the judge.

The recipe called for all purpose and bread flour. I decided to increase my Flour mix instead to compensate for the higher gluten content in the bread flower. Also, since the butter is melted, I think that it would be lovely to brown it next time. For today I decided to stick to the classic. This is one bowl recipe.


Gluten-free Chocolate Chip Cookies – the Very Best

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Recipe by Simona Gluten-free Difficulty: Easy
Prep time


Cooking time




  • 368 g 368 Simona’s Flour Mix – 2 1/4 cups

  • 1 tsp 1 Baking soda

  • 3/4 tsp 3/4 Salt

  • 1/4 tsp 1/4 Baking powder

  • 250 g 250 Brown sugar – 1 1/4 cups

  • 100 g 100 Demerara sugar – 1/2 cup

  • 225 g 225 Unsalted butter – 1 cup

  • 1 large 1 Egg

  • 1 large 1 Egg yolk

  • 2 Tbsps 2 Whole milk

  • 1 Tbsp 1 Vanilla extract

  • 300 g 300 Chocolate chips or/and chocolate chunks – 1 3/4 cups – I used both


  • Prepare three baking sheet and line them with parchment paper.
  • Put the brown sugar and Demerara sugar in a medium bowl. In a heavy-bottom medium sauce pan over medium heat warm the butter until it’s just melted.
  • Pour the melted butter into the bowl with the sugars and mix until a smooth paste is formed.
  • Add the egg, egg yolk, milk and vanilla extract, and mix until well combined. Make sure that its temperature is cool enough so that the chocolate won’t melt, otherwise wait a few minutes to start the next steps.
  • Add Simona’s flour mix, baking soda, baking powder and salt, and mix until well combined. Stir in the chocolate chips and/or chunks last.
  • Scoop a 1 Tablespoon portion of dough onto the baking sheet, then place another tablespoon of dough on top of it. Repeat with the rest of the dough, spacing the portions about 2 inches apart.
  • Put the baking sheets in the refrigerator for 30 minutes.
  • About 15 minutes into chilling, preheat the oven to 375 degrees Fahrenheit. Bake one sheet at a time for about 14 minutes.
  • Place the baking sheets on a cooling rack and allow the cookies to cool for 10/15 minutes before removing them.

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