Gluten Free Chocolate Chip Cookies

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  • 1 egg (or 1 egg replacer, mix and set aside)
  • 1/2 cup butter (or trans-free margarine or lard)
  • 1/2 cup sugar
  • 1/4 cup brown sugar packed
  • 2/3 cup sorghum flour plus 1/3 cup cornstarch
  • 1/4 cup defatted soy flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon soda
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon Cook’s Powdered Vanilla Extract (can use liquid extract if gluten-free and added before egg)
  • 1 cup semi-sweet chocolate morsels
  • 1/2 cup nuts (optional)


  1. Preheat oven to 375°.
  2. Whisk together dry ingredients; set aside.
  3. Cream shortening and sugars, add egg (or egg replacer) beating on high until fluffy.
  4. Add dry ingredients, blend until well mixed, add chips (and nuts).
  5. Drop from teaspoon 2 inches apart on ungreased cookie sheet.
  6. Bake 10 minutes. (If baking more than one pan at a time, bake 8 minutes, turn pan, and bake 2 more minutes.)
  7. Do not overcook.
  8. Remove from oven, let cool on cookie sheet until firm, finish cooling on rack.
  9. Notes: Recipe can be doubled.
  10. Consistent oven temperature is very important.
  11. Cookies may taste gritty if overcooked or cooked at too cool a temperature.
  12. You may substitute Garnanzo bean or Garfava flour for the soy flour.
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