Gluten Free Chocolate Chip Cookies

Some days I just need a sweet and yesterday was that kind of day. I was thinking about (aka craved, needed to have) a good old-fashioned chocolate chip cookie.

I was lucky! I had all the ingredients I needed in my pantry to make cookies. I even had an unopened bag of Cup 4 Cup, a gluten-free flour, that I was looking forward to trying. Cup 4 Cup is the creation of co-founders Thomas Keller and Lena Kwak. Thomas Keller is the renowned chef, restaurateur, and award-wining cookbook author known best for his culinary skills as Chef/Owner of The French Laundry, Per Se, Ad Hoc, Bouchon, and Bouchon Bakery and Lena Kwak began as a nutrition intern at The French Laundry, later serving as the restaurant’s Research & Development Chef. The product is aptly named; home cooks substitute Cup 4 Cup gluten-free flour in equal measure for unbleached flour.


Gluten Free Chocolate Chip Cookies

Makes 24-36 cookies, depending on size


  • 2C Cup 4 Cup gluten-free flour
  • ½# (2 sticks) unsalted butter at room temperature (I use Kerrygold Irish butter)
  • 12 oz. semisweet chocolate chips (I use SunSpire Organic 65% Cacao Bittersweet Chocolate Chips)
  • 1C light brown sugar, packed
  • ½C granulated sugar (I use Wholesome Sweeteners Organic Unbleached Sugar)
  • 2 large eggs at room temperature
  • 2t vanilla extract
  • 1t baking soda
  • 1t salt

Optional Additions: (1C shredded, unsweetened coconut and/or 1C chopped walnuts or macadamia nuts)

Directions: Preheat oven to 350°.

In a medium-sized bowl, combine all the dry ingredients, including the chocolate chips, optional coconut or nuts. Set aside.

In the bowl of an electric mixer (with paddle attachment), cream the butter and sugars until light and fluffy. Turn the motor to low and add the eggs one at a time. Mix until combined. Add the vanilla and mix until combined. Add the dry ingredients and gently mix until all ingredients are incorporated into a cookie dough.

Drop the dough by tablespoonfuls on a baking sheet lined with parchment paper. Bake for 13-14 minutes (14 was too long and 13 was too little). Remove from the oven and transfer to a wire rack to cool completely.


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