Gluten Free Chocolate Chip Cookies

These chocolate chip cookies are so good, you can't tell they are gluten free!

  • Yield: Approx. 36
  • Prep Time: 2 hr
  • Cook Time: 9 min


1 cup (2 sticks) unsalted butter, room temperature (224 grams)
1/2 cup sugar (100 grams)
1 1/4 cup dark brown sugar (100 grams)
1/2 cup cream cheese (80 grams)
2 large eggs, room temperature
2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
1 teaspoon salt (6 grams)
1 1/2 cups semi-sweet chocolate chips (12 oz)


  1. Preheat your oven to 350 degrees F.
  2. In your mixing bowl, cream together the butter and sugars until fluffy. (In a Kitchenaid, use your paddle attachment).
  3. Add the cream cheese and beat until it is fully combined.
  4. Add the eggs one at a time until combined, followed by the vanilla extract.
  5. In a separate bowl, whisk together the baking powder, Caputo Gluten Free Flour, and salt.
  6. Add the chocolate chips and refrigerate the dough until it is firm (1-2 hours)
  7. Scoop and bake at 350 degrees F for 5-9 minutes depending on size.

*Tip- Place dough in parchment paper and roll it into a log before refrigerating. Then, just cut and bake!

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About the Chef

Meet Chef Meghan Oricchio

Chef Meghan Oricchio

Meghan Oricchio resides in Northwestern NJ with her husband and three children, Meghan grew up in the hospitality industry. As a graduate of the Culinary Institute of America with a bachelor’s in culinary arts management, she has always had a passion for quality ingredients. Having more than fifteen years of experience in the restaurant industry and over ten years in food sales, Meghan is dedicated to exposing our products to chefs and educating them on the qualities and benefits of using our ingredients. You will find her only using Caputo flour in everything from pancakes to breads and Ciao tomatoes in a quick pasta sauce or beef stew because the quality of the ingredients matters. She loves baking and cooking with her children, gardening, hiking, and dining out.