Note: The best thing about these cookies is that the recipe can easily be doubled! Also the recipe can easily be converted from allergy friendly to regular flour and butter.  See below for recommended adjustments.



½ cup brown sugar

¼ cup sugar

½ cup butter* (1 stick)

2 eggs

1 teaspoon vanilla extract

1 ⅔ cups gluten-free all purpose flour blend**

½ teaspoon xanthan gum (omit if your blend already contains it)

½ teaspoon baking soda

½ teaspoon salt

1 cup chocolate chips

*If you would like to make dairy free you can use Earth Balance butter or butter and use 8 TBS

** If you would like to make these not gluten free you can use the same amount of regular all purpose flour


Prep Time – 10 mins

Cook Time – 10-12 mins

Total Time – 20-22 mins



Preheat the oven to 350 degrees.

Melt butter in the microwave or on the stove, and then combine the melted butter with both sugars and beat until creamy. Next add the eggs and vanilla and beat again until the eggs are incorporated.

Next add in the remaining dry ingredients and mix well.

Add the chocolate chips or any other add ins that you would like (nuts, dried fruit, etc).

Use a cookie scooper or spoon and roll out balls about 1.5-2 Tablespoons each, and place 2 inches apart on baking sheet.

Bake for 10-12 mins, until they just barely turn golden brown.

Remove from oven and allow them to cool for at least 15 minutes.