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The Best Whole Grain Gluten-Free Chocolate Chip Cookies

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 dozen cookies


  • 1 3/4 cups America's Test Kitchen Whole-Grain Gluten-Free Flour Blend
  • 1 1/4 teaspoons baking soda
  • 3/4 teaspoon xanthan gum
  • 3/4 teaspoon salt
  • 8 tablespoons unsalted butter melted and cooled
  • 2/3 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 1/4 chocolate chips I used a mix of semisweet, white and dark chocolate


  • In a medium mixing bowl, whisk together the flour blend, baking soda, xanthin gum, and salt.
  • In a large mixing bowl, mix the melted butter and the sugars until smooth. Add the egg, milk and vanilla and stir until smooth. Add the flour mixture and mix until completely incorporated. Fold in the chocolate chips. Cover the bowl with plastic wrap and let rest for 30 minutes.
  • Meanwhile, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  • Working with two soup spoons, portion out the dough (about 1 1/2 tablespoons per cookie) and space the cookies 2 inches apart. You should have 12 per sheet.
  • Bake the cookies until golden brown. The edges will have begun to set, but the centers should still be soft, about 12 to 14 minutes. Rotate the sheets halfway through baking and swap from top to bottom.
  • Let the cookies cool on the sheet. Then serve alongside milk, or store for later!