Test Gluten-free Chocolate Chip Cookies

Gluten-free Chocolate Chip Cookies 

 Prep time: 15 min Cook time: 13–15 min
Servings: 12



Our Gluten-Free Chocolate Chip Cookies are so simple to make. Using our Gluten-Free Cookie Baking Mix is super versatile. Just add in your favorite mix-ins like chocolate chips, nuts, or toffee bits to create your own custom cookie creations. Each of our gluten-free baking mixes start with our proprietary gluten-free flour yielding tender and light baked goods, typically not found in conventional gluten-free baked goods.



Gluten Free Cookie Mix

½ c. butter (room temp)

1 egg

1 T. buttermilk, sour cream, or milk

1 1/2 tsp. vanilla

1 c. semi-sweet chocolate chips

1/2 c. nuts (optional)



1. Pre-heat oven to 350 degrees

2. Cut parchment sheets to cookie sheet size if needed

3. Gather equipment:

  • mixer with paddle attachment
  • liquid measuring cup
  • measuring cups & spoons
  • parchment sheets or silicone baking mat
  • cookie sheets - my favorite is Nordic Ware


1. Beat together butter and eggs.

2. Pour bag in mixer.

3. Add buttermilk and vanilla and mix well.

4. Toss chocolate chips or other mix-ins in rice flour and add to batter. This will help evenly distribute them in the batter.

4. Let batter rest for 5 minutes and mix again to fully hydrate gluten-free flour.

5. Use cookie scoop and place on cookie sheet.

6. Press palm of hand on cookie puck. For bakery style cookies-place a few chocolate chips on top of the cookie puck. 


Bake at 350 for 13-15 minutes. Let cookies cool and then frost and decorate. Store in container and keep on counter 1-2 days or in refrigerator for 3-5 days. 


  • Buttermilk yields a light, tender crumb. If you don't have buttermilk on hand, you can easily make it by placing 1 T. of vinegar into a liquid measuring cup and add whole milk up to make it 1 c. 
  • If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step to help eliminate grittiness. You can make the batter ahead of time and place in the fridge and scoop batter when needed.
  • Use your favorite chocolate chips such as semi-sweet, bittersweet, white chocolate chips, toffee bits or a combination. 
  • You can make the cookie batter ahead of time and place in the fridge and scoop batter as needed or scoop into balls and freeze to bake later.
  • Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container.





For more Vintage Baked Modern gluten-free baking mix recipes click here