Nutrition,  Recipes

Chewy Gluten Free Chocolate Chip Cookies

We’re really going back to basics with this Chewy Chocolate Chip Cookies recipe, but everyone needs a really good cookie recipe in their baking repertoire and this one is mine. Because sometimes you just need a really good chocolate chip cookie. There’s just something about that crispy exterior and that soft, melt-in-your-mouth interior with melted chocolate chunks that tastes like childhood…am I right?


  • 2 cups (300 g) gluten-free all-purpose flour (I like the Pamela’s brand)
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 cup (225 g) unsalted butter, softened
  • 1 cup (240 g) brown sugar, lightly packed
  • 1 egg 
  • 1 tsp (5 ml) vanilla extract
  • 1 cup (200 g) chocolate chips, semi-sweet


  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. Bake, one sheet at a time, for 8 to 10 minutes or until lightly golden brown. Let cool on the baking sheets

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