Hello everyone!
I hope you all enjoyed your chocolate tortes from our last recipe share. I loved seeing all your beautiful creations on Instagram!
This week I decided to go with a classic best seller from the stand.
If you’ve ever stopped by the farmstand, chances are you’ve heard someone say it out loud:
“Wait… these are gluten-free?”
These chocolate chip cookies are our most loved recipe for a reason. They’re rich, chewy, perfectly structured, and honestly indistinguishable from a classic bakery cookie. No gritty texture. No strange aftertaste. Just a really good cookie.
Today I’m sharing the recipe for free, along with the why behind the method that makes these cookies work so well.
Why We Don’t Use a 1-to-1 Gluten-Free Flour
One of the most common questions I get is why I don’t use a standard gluten-free 1-to-1 flour blend in this recipe.
The answer is simply because I don’t like my cookies to have a cakey texture. I wanted a chewy, decadent cookie and no store bought flour blends gave me that result no matter what I tried. So I decided to make my own.
Instead of a pre-made mix, this recipe uses a combination of sweet rice flour and white rice flour, along with cornstarch and xanthan gum.
Each ingredient has a purpose:
Sweet rice flour adds chew and structure — this is key for that bakery-style bite.
White rice flour keeps the cookies light and balanced.
Cornstarch softens the crumb and mimics the tenderness of wheat flour.
Xanthan gum replaces gluten’s elasticity.
Using individual flours allows for precision instead of compromise — and that’s what gives these cookies their signature texture.
🛒Ingredient Shopping Links
If you’d like to shop ingredients easily, I’ve linked the ones I personally use below:
Sweet rice flour → https://amzn.to/3Zd7hAE
White rice flour → https://amzn.to/3Zgfl3B
Xanthan gum → https://amzn.to/4rmmVpi
Ice Cream Scoop → https://amzn.to/4rmmVpi
(These are optional convenience links — feel free to use what you already have.)
🍪 Gluten-Free Chocolate Chip Cookies
Ingredients
-½ cup (1 stick) unsalted butter, softened
-4 oz cream cheese, softened
-¾ cup packed brown sugar
-½ cup granulated sugar
-1 large egg + 1 egg yolk, room temperature
-1 tablespoon vanilla extract
-1 cup sweet rice flour
-1½ cups white rice flour
-¼ cup cornstarch
-1 teaspoon baking soda
-½ teaspoon salt
-½ teaspoon xanthan gum
-2 cups chocolate chips
Instructions
In a large bowl, beat the butter and cream cheese together until completely smooth and cohesive.
Add brown sugar and granulated sugar. Beat for 2–3 minutes until light and fluffy.
Mix in the egg, egg yolk, and vanilla until fully incorporated, scraping down the bowl as needed.
In a separate bowl, whisk together sweet rice flour, white rice flour, cornstarch, baking soda, salt, and xanthan gum.
Add the dry ingredients to the wet mixture and mix just until combined. Do not overmix.
Gently fold in chocolate chips until evenly distributed.
Scoop dough using an ice-cream scoop onto a parchment-lined tray.
Cover and refrigerate for at least 24 hours.
Preheat oven to 375°F. Bake cookies straight from the refrigerator for 15 minutes, until edges are set and centers look slightly underbaked.
Let cookies cool on the baking sheet for 10 minutes before transferring to a rack.
Why We Chill the Dough (and Bake It Cold)
Resting the dough allows the gluten-free flours to fully hydrate, improves flavor, and prevents excessive spreading. Baking the dough cold gives you thicker cookies with crisp edges and soft, chewy centers.
Bakery-Style Tips & Tricks
Use an ice-cream scoop for evenly sized cookies
Press a few extra chocolate chips on top before baking for that bakery look
Bake just until the edges are set — cookies will continue to firm up as they cool
Let them rest on the pan before moving (gluten-free cookies need this time)
🍪 Prefer a Printable Recipe?
If you’d like this recipe in a clean, beautifully formatted PDF, you can purchase it here:
👉 https://patteehillfarmstand.etsy.com/listing/4450463260
Your support helps keep these recipes coming and supports our small farmstand business 🤍
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Tag us on Instagram with your finished cookies!!
If you enjoyed this recipe, please consider sharing this newsletter with someone who loves baking or is gluten-free. It truly means the world.
I hope you all enjoy this recipe share and I can't wait to see you all at our next recipe share!!
Courtley an the Pattee Hill Farmstand Family