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Gluten Free Cookies…….Shared!

Want to join my club? It’s the gluten free club.  I wish I wasn’t a part of it………but to feel good, I have to stick to it.  So we are forced to get along.
Believe me, if I could get away with it, I would never go gluten free.  I’m too much of a foodie and miss so many of my favorite flavors and textures.
Let me list them: cheesy pizza, fresh rolls, tender pasta, flaky pastries, etc.  I even start missing things like macaroni and cheese and ramen noodles.  Yeah, gross.  But when you go without, you start missing that garbage.  Well, at least I do.  Anyone with me?
(What is gluten? Is this topic totally confusing you? Gluten is the protein found in wheat, rye, and barley and is found in most types of breads/pastas/cereals.  Gluten gives these foods its elastic nature……making bread chewy and light/moist.  And more and more often these days, people are finding that they have a gluten intolerance of some sort…….or celiac disease.  To ease the symptoms, those with problems with gluten are advised to eat a strict gluten free diet.  Even small little crumbs can cause illness. For more info, click here and here.)
Anyway, when I posted about making the gluten free variety of those brownie covered oreos (found here) and also showed my rice flour and xanthum gum canisters on my counter (found here), I was surprised at how many of you out there are eating gluten free as well.  Many of you commented or sent me emails about eating gluten free for a variety of reasons……..and many asked for favorite recipes.
So here you go.
One of the first gluten free recipes I learned, was a gluten free chocolate chip cookie recipe.  And if you need one comfort food after going off gluten, it’s gluten free cookies.  Yum!
My sister shared this recipe with me years ago…….and I think she got it from my aunt.
Bless you Aunt Susan. I have made these so many times over the years.
(If this isn’t your recipe……I still love you.  But then I have no clue where it came from.
So just go with it.  Ha.)
Anyway, if you are eating gluten free……..enjoy a new GF cookie recipe. Or if you know someone who can’t eat gluten, make these for them.  They will love you forever.  I’m not kidding.
And as long as you don’t over bake them, they turn out moist in the center and slightly crispy around the edges. Delicious.  (But be careful…..they seem to over bake quickly.)
And let me tell you………..they won’t last much past the point that they have cooled on the counter.  You will even have gluten-eaters snatching them up.
And go ahead, make them with your favorite ingredients.
Mine are: Chocolate Chip, Ande’s Mint, and White Chocolate/Macadamia Nut.  Divine.
Would you like to make your own?

There are only 2 odd ingredients.
The others you will most likely have on hand.


1 cup butter (softened)
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
2 1/4 cup rice flour**
1 tsp. baking soda
2 tsp. xanthan gum**
1 tsp. salt
12 oz. choc. chips (or other variety)


**These odd ingredients are popping up in more and more grocery stores in the United States (I’m not sure about other countries).  I have even seen rice flour at Wal-Mart.  But generally these items are found in the health food section at the grocery store, with all of the gluten free/wheat free items.  Or, if you have a health food store nearby, you can check there…..these items will most likely be available there.

First, place vanilla, eggs, and butter (softened) in mixing bowl.
Mix well.
Then add your dry ingredients one at a time, mixing in between each one: sugar, brown sugar, baking soda, xanthan gum, salt……and then the flour.  (You can mix them in a separate bowl and then add to the wet mixture…..but to be honest, I hate dirty-ing an extra bowl.  So don’t ever hire me to cater an event……I take shortcuts!)
Okay, back up…  “What is xanthan gum”, you ask? Well, it’s a substance used to sort of add back some stickiness to recipes……because that’s what the gluten does for a recipe.  So without it (or something similar), recipes tend to turn out dry and brittle.
Xanthan Gum is a fine powder and looks like this:
But beware. If you spill this stuff and try to wipe it up with a wet rag……your rag will turn all nasty slimey.
Go ahead put some of this on your wet fingers and rub together.  The result is a really slimey texture.  It’s even hard to wash away under running water.  You need soap to break it down or a rag to wipe it away.  Crazy stuff.  (Also, this stuff tends to be pricey……but it lasts forever.  So invest in some.)
Moving on.  Mix the dry ingredients in really well.  You will have a dough form, just like regular cookies.  But it will feel a lot more sticky.  That’s okay.  Don’t add extra flour.
Then add your favorite cookie ingredient.  Like I mentioned above, these are my favorites: Chocolate Chip, White Chocolate/Macadamia Nut, and Andes Mints.
Place little balls of dough on large cookie sheet.  Oh, I don’t know…..regular cookie dough ball size.  1 inch?  1.5 inch?  Bake in preheated 350 degree (F) oven and bake for 8-10 minutes.  Do not overbake. The cookies tend to dry out and aren’t as forgiving as regular gluten-full cookies.  Allow to cool on a wire rack (or paper towels on the counter).
**Tip: I always pull them out right before they look done.  You don’t want to completely brown them.  I always pull them out when the centers still look slightly dough-y. (The ones shown below are even cooked a smidgen more than I usually do.  They usually come out a bit paler.) Once they cool, they will be a little chewy in the center.  And unforgettable.  Mmmmmmm…
Now take a bite and enjoy.
And then eat a couple more cookies…..because who actually stops after one cookie?  Not me.


Gluten Free Cookies


  • 1 cup butter (softened)
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 1/4 cup rice flour
  • 1 tsp. baking soda
  • 2 tsp. xanthan gum
  • 1 tsp. salt
  • 12 oz. choc. chips (or other variety)
First, place vanilla, eggs, and butter (softened) in mixing bowl. Mix well. Then add your dry ingredients one at a time, mixing in between each one: sugar, brown sugar, baking soda, xanthan gum, salt……and then the flour. Mix the dry ingredients in really well.  You will have a dough form, just like regular cookies.  But it will feel a lot more sticky.  That’s okay.  Don’t add extra flour. Then add your favorite cookie ingredient (ex: Chocolate Chips, White Chocolate/Macadamia Nuts, and Andes Mints, etc). Place little balls of dough on large cookie sheet.  1 inch – 1.5 inch.  Bake in preheated 350 degree (F) oven and bake for 8-10 minutes.  Do not overbake. The cookies tend to dry out and aren’t as forgiving as regular gluten-full cookies.  Allow to cool on a wire rack (or paper towels on the counter). 
**Tip** I always pull them out right before they look done.  You don’t want to completely brown them.  I always pull them out when the centers still look slightly dough-y. (The ones shown below are even cooked a smidgen more than I usually do.  They usually come out a bit paler.) Once they cool, they will be a little chewy in the center.


Ashley Johnston

Ashley Johnston

Owner at Make It & Love It
Ashley Johnston is a professional DIY costume maker, sewist, crafter, and owner of Make It & Love It. She is a mom of 5 and a wife to a very patient (with my craft clutter) husband. In case you’re wondering, she always chooses crafting/sewing/designing over mopping/dusting/wiping base boards……but bathrooms/laundry/full bellies are always attended to. Whew!


  1. Andreaspon says:

    I just found out about 3 weeks ago that my son and I have a sensitivity to gluten so I am always looking to find yummy recipes and ideas to make this easier for us. These cookies look so good, I can't wait to try them…keep the G-free recipes coming!!

  2. melliepetunia says:

    Gluten free is getting easier! Yippee! It's always nice to know we're not alone! But gluten free is SO much better than miserable!

  3. Anonymous says:

    I have had celiac disease for 14 yrs now. Eating GF was a challenge back then, but now there are so many products. I make great pizza, mac & cheese (from scratch), cakes, cookies, pies, everything.
    Using just rice flour makes a dry crumbly product. There are so many flour blends now that will produce a much better product. Eating GF does not have to be a drag, it's what you do for yourself that will make you feel good.

  4. Erin Jackson says:

    i have been reading your blog for a while and didn't know you were GF! I have been for 2 years and I would agree with others….there are a lot of great options out there. I have quite a few recipes on my blog as well and will be trying Gf monkey bread this week!

  5. The Jenkins Family says:

    thank you! So excited, my hubby and I are both gluten free as well. :O( And I totally know what you mean about missing ramen noodles and pizza lol. It would be so nice to just order or go buy instead of bake, the ones I miss the most are subway sandwiches, most stuff i can create on my own… but not subway. lol ever master that one then please share!!! :O) Thank you I am so excited to make them they look delicious

  6. michelle says:

    I made a batch today and they are really good. I would make these for anyone and they would love them. Thanks for the GF recipe. Excited to see some more of your favorites!

  7. Lil' Bit and Nan says:

    Ashley, I didn't know you had to eat GF also! This makes me feel like less of a freak now. I was diagnosed with Celiac 2 years ago. It has been a struggle. Oh I am so grateful for you and this yummy recipe. Thank you, thank you!

  8. Jason and Michelle says:

    Thank you for posting! We're not GF, but we're dairy free. But I love baking for others that are GF, plus it's healthier for us too. I love that it just has rice flour and not a bunch of different "odd" flours you have to keep on hand. Can't wait to try these out!

  9. Matt and Kim Fairbanks says:

    I'll join your club! My husband is Gluten- and Dairy-free. I'm always looking for new recipes to try…especially for treats! I have an amazing Rocky Road frosting that is amazing on GF chocolate cupcakes. I'll have to pass it along and let you try it.

  10. Meredith says:

    My daughter and I also have celiac. I will try this recipe too, and am curious about only using rice flour.

    I always loved your blog, but it made me love it just a bit more when I found out you were gf!

  11. Sarah says:

    My boyfriend is gluten-free and has a bunch of other allergies as well. Do you know if there is a way to get some extra flavor in baking without using vanilla? I usually just leave it out when baking for him, but if you have any suggestions for alternatives, I'm all ears!

  12. Stephen says:

    A friend put my on to your site – THANKS!!! Going to (try and ) cook up a Cookie Storm. My family will love these
    Amy from Australia

  13. KP says:

    Oh, My, Goodness! Those look good! We're wheat free, because my son's allergic. I will say though, if you're craving some macaroni and cheese, try Annies. It's not that bad if you get the creamy kind and cook it until it's really soft.

    Thanks for the recipe!


  14. The Edin Family says:

    I am gluten free/dairy free. I can substitute for the dairy in the recipe. Thanks so much! Can't wait to try them!

  15. LethargicLass says:

    This recipe made my day! I have been gluten free for five weeks, and while I feel great, I do miss a lot (my money included, it's not cheap lol)… and I have been finding a lot of gluten options dry, dry, dry… these look amazing!


  16. Jil ~ says:

    I knew there was a reason I loved your blog. I too like many of your readers have Celiac. This reciep sounds great.

    I also have a tried and true Snickerdoodle recipe if you're interested.

    Thanks for this post!!

  17. The Story of us says:

    I'm gluten free for about 8 mo now. I was excited to see this recipe! Thnaks!

  18. Tami says:

    I've been following you for a while now and loving all of the fun things you create. I was surprised to see that you are gluten free! My husband's family has GF issues so I've been looking for new recipes to feed them. (And, I'm trying to convince my hubby that we are going to go gluten free to see if he feels better but he refuses so I think I might secretely do it for him!) Anyway, you should post more GF recipes if you have them! I'm definitely trying this recipe!

  19. Nicole @ says:

    I am so excited about this recipe! My cousin just married the cutest girl ever who has Celiac and so we always make this particular dessert at family gatherings because she can have it. Next time I make that dessert I am going to post about it, and I will for sure pop over here to send you the link because I think you will love it too :) But now I will have to make these cookies next time we get together with her!! Thanks!

  20. Ashley says:

    Ooooh, I love all of the tips and ideas. Some of them I do already……but others are things I'll have to try. So thank you, and keep them coming!!!!! :)


  21. ☼Carolina Artesanías☼ says:

    ♥ ♥ ♥ ♥ ♥
    te mando un saludo
    y te deseo una buena semana
    abrazos desde Chile
    ♥ ♥ ♥ ♥ ♥

  22. the cakes says:

    A couple of things and I promise I won't crowd your comments
    If you don't want to make you own mac and cheese, Annie's Brand has a boxed rice noodle one that's not too bad.
    Udi's brand has delicious bread, bagels and pizza crust that are nice to have on hand when you don't have time to make your own
    When I make the "believing in bread" from, its gone the same day!
    Hope this helps.

  23. Melissa says:

    I have to ask: where did you get your cake stand? Its adorable!

    These cookies look so yummy. I'm in the process of switching to gluten free and I've learned a lot from the comments on this post.

  24. Joe and Marci says:

    My daughter will thank you! I love getting to know others in the gluten-free community, thank you for a great recipe!!

  25. Joy says:

    My son has Celiacs so I am always on the look out for GF recipes! I too was wondering about a flour mix. Not too many recipes use straight rice flour. I have had good luck converting "my family" recipes w/Jules or the already mentioned rice foulr, potato starch & tapioca starch.

  26. the cakes says:

    In my GF cooking, I have always added potato starch and tapioca starch to my flour in order for it to behave like regular flour. Interesting that you don't. And I have found that I really love sorghum flour. It has such a lovely texture and flavor (not gritty like brown rice flour) I usually combine it with other flours. I order in bulk from Bob's Red Mill and it is so much cheaper that way. Its a lot at one time but store it in the fridge and its fine for a long time.
    As other comments, we really enjoy the Tinkyada pasta. We use sweet rice flour to make roux. And a good flour blend to coat chicken for nuggets (roll them in crushed rice chex before frying to get that good crunch! Kids love it!) I have made many meals for non gfcf families and they usually don't know the difference. Have you gone to If not…do. She is a saint and savior to all foodies who have to reinvent. : )
    Its nice to know that so many of us are in this together!

  27. Amanda says:

    I've been Gluten free for 13 years, being gluten free now is SOOOO much better than before. I find alot of things in most grocry stores. If you want a great cook book Betty Hagman has the best one's out there. My family and I enjoy everything I make out of them. I have TONS of suggestions and would love to give you all my tips and tricks.
    give me an e-mail if you want!

  28. Megan says:

    I have Celiac Disease and eat gluten free too and find it super easy. I use a gluten free all purpose flour called Jules Gluten Free ( It really behaves like normal flour.

    I recently made homemade macaroni and cheese with noodles I bought at a Trader Joe's and a roux made with that flour. My husband and I finished the whole pan in 2 meals (it should have lasted about 4). I've made all sorts of cookies and breads with the flour and people don't know their GF unless I tell them. I made the homemade oreo cookies that people usually make with devil's foodcake mixes. The people I work with have been asking when I'm bringing them in again ever since.

    Using that flour and the few GF brands of cream of chicken/mushroom and tomato soups, I have found that I can make pretty much any recipe or meal gluten free. I also buy Udi's brand bread if I don't want to make my own bread.

    Jule's provides recipes that works great with her flour too. She has recipes for cookies and breads and pizza crusts, etc. [Cookie Tip: I have found that when you use the GF flour, it helps to use some baking powder along with the soda (half and half) and some shortening, not pure butter, (half and half) in order to make the cookies more 'puffy' or not collapse.]

    Maybe this is more information than you care to read, but I hope it is useful or interesting. I think my point it that there are brands (Jule's and others) that make really great all-purpose flours that can be substituted in recipes for normal 'glutened' flours which make GF cooking super easy.

    Let me know if you want recipes or other tips or anything like that.
    -Megan, megan.j.bowler(at)

  29. Brin says:

    My maybe-some-day-father-in-law has a HORRIFIC gluten allergy, and I always feel horrible not being able to include him in all the birthday and holiday treats I bring over. These are going to be a LIFE SAVER. You're the best!

  30. Kimber says:

    My friend suggested your site, and I have to say these cookies look delicious. I have been a Celiac for about 3 1/2 years, and I started using a Silpat last year for baked goodies. If you have never tried one, I would highly recommend it, it really helps with gluten free goodies cooking more evenly so you don't get that super crisp edge and gooey center.

  31. shantel says:

    Thank you!!!!

  32. cooperkelly4 says:

    I have posted some of our family favorites for gf: cookies, pizza, bread, waffles, dinner rolls, etc. soooooo yummy my favorite spot for tea asked for the dinner roll recipe!

  33. The Browns says:

    My niece has Celiac Disease and my sister-in-law is FANTASTIC about finding things that she can eat that kids who don't have to be GF can eat. Like Mac and Cheese. I'm not sure how she does it. But I thought she found it at the store. Its just rice noodles instead of regular pasta. And its pretty tasty. Anyway, I'm definitely showing her this recipe!

  34. *reyanna klein* says:

    I've been GF for about ten years, and I love when you post recipes! :-)

    Wow, I'm so surprised to see a GF recipe with JUST rice flour? You don't think these taste gritty at all? I'll have to give them a try. I usually don't make cookies from scratch anymore though… LOL. Now that Betty Crocker has come out with GF cake, brownies, cookies, Bisquick… I go that easy route. LOL. :-p

    You don't have a GF pizza place? :-( SOOOO sad! We have AT LEAST four here in Austin, TX. Thank GOD. I missed pizza for the longest time. :-(

    Have you had Tinkyada pasta? It's best, I think. My husband can't tell the difference. We LOVE it! For fresh rolls, I use Chebe flour (SOOOO easy!) or Pamela's baking mix. I always keep those two on hand.

    Good luck with your GF journey! :-)

  35. Missy says:

    My pastor's wife (my pastor has celiac disease) will take these cookies without the nuts and chips and crumble them like graham crackers for her graham cracker crust for cheesecake, only she uses oat flour instead.

  36. Lindsy says:

    Those look delicious! I have been gluten free for almost 2 years and sweets like this are one of the things I miss most! :-)

  37. bethanndodd says:

    I am not a GF eater but my neighbor (and great friend) has recently had to go that route. I putting those 2 "odd" ingredients on my list so I can make these for her. And, I may just sample a few myself (they look so yummy!) Thanks for the recipe :)

  38. Mommy of 3 says:

    I feel for you Ashley. I have a 2 yr. old that is allergic to wheat, barley, milk, eggs, soy & peanut. Try to cook or bake for him! I have found that baked goods don't last long as they tend to get gooey after a few days. Still can't find bread that doesn't taste like the glue on envelope flaps, tho'! I do hope he outgrows his allergies!

    1. Tammy says:

      If you freeze the baked goods in small quantities and take them out as you need them, they taste fresh and moist after they thaw.

  39. Kristen says:

    These look delicious! I've been gluten free since I was diagnosed with Celiacs disease when I was two (17 years ago) so I don't really remember what "real" food tastes like. I have sympathy for those who do! These look delicious! My roommates and boyfriend looooove my gf cooking so I'll have to try them! Thanks for sharing!

  40. Sally says:

    I just stopped eating gluten a few weeks ago, and last night I was really craving some of my old, gluten-y chocolate chip cookies. Perfect timing for this recipe! I will try it tonight.

  41. Regina says:

    Wonderful! How would I need to modify the recipe if I wanted to add in some rolled oats? Would I just add some water like I would do in a "regular" cookie dough? :)

  42. emma says:

    p.s. i LOVE that you use great value butter!!! seriously?! who doesn't?! posers!

  43. emma says:

    aah! thank you for this!! I've been thinking of looking into gluten free stuff for a while, just wasn't sure where to start. I don't thinkg we'll ever do strictly gluten free but maybe somethings. I don't think any of us are allergic, I too would hate going without ramen noodles or mac & cheese, by pizza?! i think I'd rather die.

  44. Jane says:

    Thank you for posting this recipe. My colleague is gluten free and she can almost never enjoy dessert days at work. This is perfect for me to take!

  45. Lisa says:

    My BFF is gluten intolerant (and half a dozen other things, including corn, which is really tough to get around sometimes), and she and I would LOVE LOVE LOVE if you post more great GF recipes as you find them!
    Thanks for sharing :D

    1. Jean says:

      I hope you know that Xanthan gum is a corn derivative. I’m just starting to explore a GF diet, so I’m going to have to figure out what to use as a replacement in the GF recipes. So great that you are looking out for your BFF!

    2. Anonymous says:

      Guar gum is a 1:1 replacement for xanthan gum. Sometimes you find it where the vitamins are in capsals. Just pull open the capsals. Some health food stores have it in the same place as xanthan gum.

    3. Sherry says:

      I substitute xantham gum with gelatin (only use half the amount called for). It is only a problem if someone is vegan this way and it holds up in cookies just as well.

  46. 2 & Thru says:

    I can't wait to try these! They look delicious!

    The true test will be if my gluten-eating husband likes them…he says most GF baking tastes like eating dry wall!

    Thank you for the recipe!

  47. Emily Love says:

    Mmm these look delicious! I'm not GF, but I work with children with autism and most of them are GFCF (gluten free casein (dairy) free). That's hard to cook for! I don't know how my kids' moms do it!

    It looks like this recipe could be modified to be GFCF if I used ghee instead of butter and used nuts instead of chocolate chips.

    Hmm…might just have to try them!

    1. Kate Hodges says:

      FYI- The brand Enjoy Life has Gluten free, dairy free chocolate chips! Found at Whole Foods, Trader Joes, or Sprouts.

    2. Anonymous says:

      You can also find them at Fred Meyer.

  48. Sarah says:

    I've been gluten free for about 3-4 years now, and believe me when I say that the GF horizon is A LOT brighter now then it used to be! We have SO many more options now! Keep the recipes coming! :)

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