This is a delicious recipe.


  • 3 cups Auntie's gluten free flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened *
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 TBSP GF vanilla extract
  • 2 large eggs
  • 1 - 2 cups  Guittard chocolate chips (2 cups/12 oz) *


PREHEAT oven to 350 degrees Fahrenheit

COMBINE flour, baking soda and salt in small bowl. Beat butter, in mixer, until creamy  gradually add granulated sugar and  brown sugar blend mixture lightens in color.   Add vanilla extract and  eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Do not over mix.  Stir in morsels.  Dough should be a just little tacky.   Best left in refrigerator overnight . Drop by rounded tablespoon onto ungreased baking sheets.  

BAKE for 9 to 11 minutes or until golden brown. If making larger cookies reduce heat by 10 degrees and cook 12-15 minutes or until golden brown.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. 

* For dairy free version I use a vegan Margarine and Enjoy life Chocolate chips.


AuthorJanene Peterson