Gluten Free Chocolate Chip Cookies

Today for my 12 days of Homemade Christmas I want to talk about a classic cookie, the chocolate chip cookie. We love chocolate chip cookies in our house they are something I knew I needed to figure out how to make once I became gluten free.  They are comfort food for my family.

I have been making chocolate chip cookies since I was a little girl. I remember making them in Home Ec for our group project and fighting with my partner about how to make them. Those were probably the worst cookies I ever made. Chocolate chip cookies were the first cookie I taught Shortie to make. Chocolate chip cookies and I go way back!Gluten Free Chocolate Chip Cookies | Country Girl Gourmet

I was the girl that would bring chocolate chip cookies into work that my coworkers would gobble up in minutes. My cookies became must haves for deployment care packages. A world without chocolate chip cookies was not a world I wanted to be in. I had my work cut out for myself. I knew if anyone could do it, I could. I have had random people come up to me at the commissary and ask me for cookie baking tips. Oh and yes, it was random and odd but hey if I can help someone else perfect a chewy cookie, i’ll help. I was ready for my gluten free chocolate chip cookie challenge.

It took a little time but I soon figured out how to make an awesome gluten free chocolate chip cookie.  Some gluten free  all purpose flour blend, xanthan gum and tweaking my recipe I soon had the perfect cookie. The tips I have included in my recipe came long before Pinterest. They are tried and taste tested by many over 15 years.

Check out my recipe and make them for your family and you will fall in love with them too!



Gluten Free Chocolate Chip Cookies | Country Girl Gourmet


Gluten Free Chocolate Chip Cookies
A classic gluten free chocolate chip cookie
  • ½ cup butter or margarine
  • ½ cup shortening
  • 1 cup brown sugar
  • ½ cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2½ cups gluten free all purpose flour blend
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • ½ teaspoon salt
  • 1 bag or 2 cups chocolate chips
  1. Preheat the oven to 350 degrees F.
  2. In a mixing bowl, cream together butter,shortening, brown sugar and white sugar until fluffy. Beat in the eggs, and vanilla until light and creamy.
  3. Stir in in gluten free flour, baking soda, xanthan gum and salt and stir until well combined, forming cookie dough. Last, fold in the chocolate chips.
  4. Cover cookie dough and refrigerate the dough. The longer you refrigerate the dough better. 24-48 hours is perfect but if you are low on time an hour or two will work.
  5. Drop cookies by rounded spoonfuls (I use a cookie scoop) onto cookie sheets that have been lined with parchment paper.
  6. Bake for 10-14 minutes or until cookies have spread and the edges have turned golden brown.
  7. Try to allow cookies to cool on a cooling rack otherwise they will fall apart and you could burn your mouth 😉 Be patient! They are worth the wait!


Molasses Krinkles

On my final day of my homemade Christmas I have Molasses Krinkles for you! Molasses Krinkles are one of my favorite cookies. This is another recipe that has been in my family for years. It is sure to be a favorite!

Molasses Krinkles

Although the recipe calls for shortening butter can be used. Oleo is margarine. You can do half and half, all shortening or all butter or margarine.
Molasses Krinkles

You will form your dough into a walnut size ball. I just use a cookie scoop. Then you will roll in sugar.
Molasses Krinkles

Once your dough is rolled bake in a preheated 375* oven for 8-10 minutes.

Molasses Krinkles

Then there you have it. Delicious Molasses Krinkle cookies!Molasses Krinkles

Molasses Krinkles


3/4 cup Shortening (or Butter)

1 cup brown sugar

1/4t salt

1/2t cloves

1/2t ginger

1 1/2t cinnamon

1 egg

1 1/2 t baking soda

4T Molasses

2 1/4 cups flour

1/3 cup sugar, for rolling


1. Cream together shortening/butter and brown sugar

2. Mix in eggs and molasses  and mix well.

3. Add dry ingredients  and mix well.

4. Refrigerate dough for 2-3 hours

5. Preheat oven to 375*

6. Roll dough into walnut size balls and then roll into sugar. Place onto a parchment lined cookie sheet.

7. Bake for 8-10 minutes

8. Transfer to a cooling rack, cool and then enjoy!

Molasses Krinkles

Peanut Butter Blossoms

Peanut Butter Blossoms are another must have Christmas treat for my husband. They are delicious peanut butter cookies that rate rolled in sugar and when done baking they are topped with a hershey kiss. I like to add Reeses peanut butter cups also.  Peanut Butter Blossoms are the perfect addition to any Christmas cookie plate.
Peanut Butter Blossoms

Peanut Butter Blossoms



  • 1 cup shortening (butter may be used… I use butter in mine)
  • 1 cup peanut butter (remember good quality!)
  • 1 cup packed brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1/4 cup milk
  • 2 teaspoons vanilla extract
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup white sugar for decoration
  • 2 (9 ounce) bags milk chocolate candy kisses, unwrapped (and I like to freeze mine)


1.Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

2.In a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Beat in the eggs one at a time, and stir in the milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Shape tablespoonfuls of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the prepared cookie sheets.

3.Bake for 10 to12 minutes in the preheated oven. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools.

Peanut Butter Blossoms