Ruff Draft: Gluten Free Chocolate Chip Cookies Recipe

healthy chocolate chip cookie recipe

gluten free cookies recipe

Get out a cold glass of milk because you are going to want one if you make these delicious gluten free chocolate chip cookies!  It’s Maureen taking over the Ruff Draft this week because I have been wanting to share this recipe for awhile.  Adria and I are busy bees working on our Better Homes & Gardens photoshoot this week, so I took over Ruff Draft for Adria!

Now that Halloween is over, I am already starting to want to bake for the holidays!  I have tried to cut out gluten this year because I feel so much better when I don’t eat it! (Even though I’m not allergic or Celiac… I still feel better!)

My husband, J, loves my chocolate chip cookies and so I adapted my favorite Ghirardelli chocolate chip cookie recipe and came up with these gluten free chocolate chip cookies and they are DELICIOUS!

I used gluten free oatmeal and rice flour instead of wheat flour, and then used half butter and half coconut oil and that makes them so nutty and delicious!

healthy chocolate chip cookie recipe

Don’t you want a bite? Crispy on the edges, soft and chewy in the middle… just how we like them!

gluten free recipes

Maureen’s Gluten Free Chocolate Chip Cookies RECIPE:


1  bag of Ghiradelli Chocolate Chips (I prefer 60% cacao)
1/2 cup butter (room temp)
1/2 cup coconut oil (organic is best)
3/4 cup sugar
3/4 cup brown sugar, packed
2 large eggs (organic is best)
2 teaspoons vanilla
3/4 cup rice flour
1 1/2 cups of gluten free oatmeal flour (I throw a bunch of oats into my food processor and grind them up really fine and then measure)
1 teaspoon baking soda
1/2 teaspoon salt

Pre heat oven to 375ºF. Grind up gluten free oatmeal in your food processor and measure out the 1 1/2 cups of oat flour.  Stir rice and oat flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. Add (organic preferably) eggs and vanilla. Mix on a low speed until fully incorporated. Blend dry mixture into creamed mixture, into all combined. Don’t “over mix”. Stir in chocolate chips. Drop by tablespoon onto parchment paper lined cookie sheets. Bake for 9 to 11 minutes or until golden brown.
Side note; Some of you mentioned that your cookies “melted” – I would either freeze the dough into balls first, or use all butter. It really depends on your climate.

Be sure to check out my other cookie recipes that I have shared in the past! (psst… I only take time to write about them if they are REALLY good!)  (Mexican Chocolate Gluten Free Cookie recipe here is a popular one!)


  1. I love that I had the distinct honor of enjoying two of these lovely cookies with you on your front porch one evening, Maureen! They were truly delicious–but the company was even better! 🙂

  2. What kind of coconut oil did you use? I am new to GF baking and had some trouble with my cookies “melting” in the oven.

    1. Hi Sharon! I think it depends on your climate. You could try either butter for it all or maybe even freeze the dough into balls first?

  3. I also had problems with them melting 🙁 🙁 very disappointing. I made them with my 3 year old who was very sad when they didn’t work out

    1. Hi there,
      Oh no! You could substitute butter instead of coconut oil. I think it depends on your climate…

  4. I am having the melting issue as well. I understand claimant being an issue, but I didn’t add coconut oil bc I thought it was be too much liquid. I’m currently freezing them to see if that helps. And I added a 1/2 cup more of oat and rice flour. So I may have ruined them ha. Any other tips?? 🙂


    1. Hey Emily! I’m so sorry you all are having melting problems! I’ll test out the recipe again and report back!

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