Step 1

Preheat the oven to 375º F.

Step 2

Combine the gluten free flour blend, brown sugar, white sugar, baking soda, and sea salt in a small bowl. Whisk to blend them all together. Whisk to blend them all together.

Step 3

To measure your gluten free flour, I recommend using the spoon method or leveling method. You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.

Step 4

Add the softened cup butter, eggs, and vanilla to a large mixing bowl and use an electric mixer to whip the wet ingredients together. Note you do not need an expensive hand mixer to do a good job.

Step 5

You can also use a standing mixer with a paddle attachment or if you prefer, you can mix the ingredients by hand with a wooden spoon.

Step 6

Add the flour mixture a little at a time and use the electric mixer to mix them in. Repeat until all of the flour is mixed in.

Step 7

Add the chocolate chips and use a spoon to mix them into the cookie dough. If you are adding chopped nuts, add those now too!

Step 8

I know it's tempting to eat the Toll House cookie dough, but it isn't safe with uncooked flour and eggs. Try my delicious Gluten Free Edible Cookie Dough recipe instead!

Step 9

Let your batter sit for 15 minutes. This will help eliminate any gritty texture. This is more important with the Bob's Red Mill 1 to 1 Gluten Free Flour Blend.

Step 10

Line a baking sheet with parchment paper and use a medium-sized cookie scoop to drop cookie dough balls onto the parchment paper. You can also use tablespoons of dough to make and shape your cookies.

Step 11

Bake the cookies for 9-10 minutes until they are golden brown. Baking time will vary depending on the size of the cookies you make. Remove from the oven to a wire rack for cooling.

Step 12

Remove the cookies from the oven and place them onto a cooling rack. Be careful, the melted chocolate chips are very hot!

Step 13

Store these cookies in an air-tight container for up to 3 days. I prefer to store them in the refrigerator because gluten free foods tend to spoil quickly.