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Stack of gluten-free chocolate chip cookies. Top cookie is broken in half to show texture.

Easy Gluten-Free Chocolate Chip Cookies

Thick and buttery gluten-free chocolate chip cookies.
Prep Time 10 minutes
Cook Time 12 minutes
Servings 16 cookies


  • 1 cup plus 2 tablespoons white rice flour (5 ounces; 142 grams)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon xathan gum
  • 1 stick very soft butter (1/2 cup; 4 ounces; 113 grams)
  • 1/2 cup sugar in the raw (coarse cane sugar), see note (3 3/4 ounces; 105 ounces)
  • 1/4 cup light brown sugar (2 ounces; 56 grams)
  • 1 large egg (about 2 ounces; 56 grams, out of shell)
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips (about 5 ounces; 142 grams)


  1. Heat Oven. Preheat oven to 350 degrees Line a baking sheet with parchment paper.

  2. Whisk Dry Ingredients. In a small bowl, whisk together white rice flour, baking soda, salt, and xathan gum.

  3. Make the Dough. In a medium bowl, beat together butter, sugar in the raw, and brown sugar until smooth. Add the egg and vanilla. Beat until smooth. Add whisked dry ingredients. Mix until a dough forms. Add chocolate chips. Mix to combine.

  4. Bake the Cookies. Drop dough, about two tablespoons, onto the prepared baking sheet. Bake until cookies are golden brown and set, about 12 minutes.

  5. Cool on a Rack. Remove pan from oven and allow to cool for five minutes. Transfer to a wire rack and allow to cool completely.

  6. Store the Cookies. Keep the cookies wrapped on the counter for up to four days or freeze in a freezer bag for up to one month.

Recipe Notes

Sugar in the Raw

Don't have sugar in the raw (coarse cane sugar) on hand? No problem. Replace it with cane sugar or regular granulated sugar.