chocolate chip cookie

Gluten Free Chocolate Chunk Cookies

Leave the gluten without expending the delicious taste of a fresh ooey gooey chocolate chunk cookie.


  • ½ cup butter, softened
  • ⅓ cup brown sugar
  • ⅓ cup white sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup of rice flour (may substitute for all purpose flour if not making gluten free)
  • 1 tsp corn starch
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup Hacienda San Jose 70% or 80% dark chocolate, chopped
  • 1 ½ cup walnuts, almonds or pecans, chopped (optional)


  1. Preheat oven to 350°F.
  2. Cream butter and two sugars for about 2 minutes, until light and fluffy
  3. Add the egg and vanilla, mix well
  4. In a separate bowl, sift together flour, corn starch, baking soda, baking powder and salt
  5. Slowly add butter mixture to dry ingredients, mixing at lowest speed until just combined. Do not over mix
  6. Fold in chocolate chunks and optional nuts
  7. Drop the dough onto a lined baking sheet using a 1 3/4 diameter ice cream scoop or a rounded tablespoon
  8. Bake for 15 minutes, until edges are browned. Cookies will seem underdone.
  9. Remove from oven, let cool in baking pan for 2 minutes, then transfer to a wire rack to completely cool.
  10. Enjoy warm!



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