Chewy Gluten Free Chocolate Chip Cookies

March 1, 2011

These cookies were sooo amazing. Not only did their shape hold really well (for a gluten free cookie) but they got rave reviews. Another SIL of mine gave my MIL a great cookie recipe one day. My MIL was determined to adapt it to a GF recipe on the first try. Well she definitely succeeded and it will now be our go to family chocoloate chip cookie recipe. While my MIL was baking these cookies, I was busy fussing with my cinnamon roll explosion (more info below). I am glad that at least one of the recipes turned out great…

Chewy Gluten Free Chocolate Chip Cookies

¾ cup brown rice
¾ cup tapioca flour
¼ cup millet flour
½ cup Pamela’s Baking Mix
2 t. xantham gum
1 t. baking soda
1 cup butter, softened
¾ cup packed brown sugar
¼ cup white sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 eggs
1 t. vanilla extract
2 cups chocolate chips (I used milk chocolate)
1 cup chopped walnuts (optional)

  1. Preheat oven to 350 degrees F. Sift together the flours, baking soda, and xantham gum, set aside.
  2. In a  large bowl, cream together the butter, brown sugar, and white sugar.  Beat in the instant pudding mix until blended.  Stir in the eggs and vanilla.  Blend in the flour mixture.
    Finally, stir in the chocolate chips and nuts.  Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
  3. Bake for 10-12 minutes in the preheated oven.  Edges should be golden brown.

On a side note, I wanted to share my crazy cinnamon roll experience…I was determined to make a GREAT looking and tasting cinnamon role one day. So since my kitchen doesnt get much light, I gathered up my cooking utensils and ingredients and headed over to my MIL’s house.  One of my SIL’s gave me a basic/generic gluten free cinnamon roll recipe that she found on the internet. I knew I would have to re-work it many times to get it where I wanted it. So I went to work following the instructions. I started getting nervous because the recipe wasnt turning out the way I was thinking. The dough was very airy and fell apart easily. We couldn’t even roll the dough because it broke apart so badly! We figured the dough ratio was way off. It wasnt until after we had baked it that we realized the recipe called for Pamela’s bread flour (NOT Pamela’s pancake mix…which is what we used by accident!). That made sense as to why it came out more like a cake/crumble dessert. Needless to say it was still rich and yummy. My husband said it really did taste like a cinnabon with the rich frosting and all. However, it did not even resemble a cinnamon roll at all. I figured this would be one of many crash and burns for my cinnamon roll adventures. Therefore I will not be posting that recipe until I get it perfect. But I will post the after picture. I cant really say its the prettiest dessert I’ve seen, but the hub-0-meter gave it a better score in the taste department.

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  • Reply Trina March 1, 2011 at 18:06

    Ok, question here. The brown rice. It has brown rice in it?! Is that weird? :S Also, I’m allergic to rice, do you think it would be a deal breaker to omit the brown rice? Maybe i’ll google alternatives to that. These look amaaaaaazing! I need to eat one right NOW.

    • Reply admin March 1, 2011 at 19:48

      Hey Trina! Brown rice (and even white rice flour) is a very common gluten free flour to cook with. It is in most gluten free flour mixes that you buy at the store. That is a bummer you are allergic to it 🙁 Try substituting millet flour for brown rice flour. And tapioca flour for white rice flour. However, this recipe does call for a little Pamela’s Baking mix which I believe also contains a little rice flour. I will do some research and find a flour mix that is rice free! (Are you still going wheat free then, or only rice free?) Thanks for stopping by!

  • Reply Mary @ Delightful Bitefuls March 1, 2011 at 19:43

    Those are some incredibly beautiful CCC!! Stunning photography!

    Great blog; happy I found you!

    Mary xx
    Delightful Bitefuls

    • Reply admin March 1, 2011 at 19:49

      Hi Mary! You are so sweet- thank you for dropping in to say hello 🙂

  • Reply nikki March 1, 2011 at 22:34

    You mention brown rice, but i think you mean brown rice FLOUR! 🙂

  • Reply admin March 1, 2011 at 23:24

    Yes Nikki is correct. (However I assume if you are allergic to rice, you are allergic to any rice flours) Make sure to check with your doctor! 🙂

  • Reply Nae April 22, 2011 at 01:08

    They’re in the oven now (I used Bob’s Red Mill All-purpose Baking flour)…and…they’re great!

    Don’t eat the dough – too much GF after taste. But the finished product is exactly what you want a CCC to be. In taste AND texture.

    Thanks for a recipe that works the first time!

  • Reply Simple Gluten Free Recipes February 1, 2013 at 05:44

    […] Buns via Gluten on a Shoestring 11. Gluten Free Pizza via Keep it Simple, Keep it Fresh 12. Chocolate Chip Cookies via Confessions of a Gluten Free Mom 13. Gluten Free Pot Stickers via Confessions of a Gluten Free […]

  • Reply Glutenfreed May 21, 2015 at 02:25

    Your cookies have been entered in The Battle of the GF Choc Chip Cookies on facebook where we are hoping to collect many great recipes for these all time faves

  • Reply Glutenfreed May 21, 2015 at 02:40

    Sorry i am new to this and here is the correct website link THANKS

  • Reply Jerri-Lynn January 29, 2016 at 19:13


    I just stumbled across your site and your chocolate chip cookie recipe. Can the instant pudding be left out? Thank you

    • Reply admin January 10, 2017 at 10:57

      Not in this particular recipe. I believe it is what makes it soft a chewy. But you’re welcome to try without and report back!

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