Chocolate Chip Cookies! (gluten-free)

Chocolate Chip Cookies

Yield: 2 dozen large cookies Time Required: 45 minutes

This is my answer to the need to bake homemade chocolate chip cookies. It doesn’t contain any complicated ingredients; just rice flour, nut butter and everything you would expect to find in a chocolate chip cookie recipe.

Wet Ingredients

3/4 cup (1 1/2 sticks) of softened salted butter

½ cup of white sugar

½ cup of brown sugar

1/4 cup of almond, sunflower or peanut butter

2 eggs

1 teaspoon of vanilla extract

Dry Ingredients

3/4 cup of brown or white rice flour

¼ teaspoon of baking powder

¼ teaspoon of salt

1½ cups of chocolate chips


Two medium sized bowls; measuring cup; measuring spoons; a fork; an electric mixer; a silicone spatula; baking sheet, parchment paper; metal spatula


  • Preheat oven to 350 F.
  • Cream softened butter and sugar together with a fork.
  • Add nut butter, eggs and vanilla extract and mix thoroughly with an electric mixer or silicone spatula.
  • In a separate bowl, combine flour, baking powder and salt and mix thoroughly.
  • Add wet ingredients to the dry ingredients and mix until fully incorporated.
  • Add chocolate chips and mix until they are evenly distributed throughout the dough.
  • Line a baking sheet with parchment paper.
  • Scoop heaping tablespoons of cookie dough and arrange them on the baking sheet allowing at least 2“ between each cookie.
  • Bake for 20 minutes, or until the edges are slightly brown.


  • Form any leftover cookie dough in a log and wrap in wax paper or plastic wrap and refrigerate for later. Let the dough soften at room temperature until you can easily mold the dough with your hands. The cookies will need a longer baking time if the dough is still cold.


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