You know that feeling when you bite into a warm, gooey chocolate chip cookie, and for a moment, everything feels right with the world? That’s what these gluten-free cookies are all about.
When I first started baking gluten-free, I was skeptical—could I really get that same chewy, buttery goodness without traditional flour?
The answer is a big, crumb-filled yes!
These cookies bring back that nostalgic bakery feel, but with a twist that makes them perfect for anyone avoiding gluten.
Bonus?
They’re so good, no one will even notice they’re gluten-free.
Tips
- Butter: Using unsalted butter lets you control the saltiness. If you use salted butter, reduce the added salt slightly.
- Brown Sugar: This adds moisture and a rich flavor, keeping the cookies soft.
- Mix-ins: Feel free to substitute chocolate chips with chopped dark chocolate or add dried fruits like cranberries for a twist.
Serving Suggestions
Enjoy these cookies warm with a glass of cold milk or alongside your favorite tea or coffee. For a special treat, sandwich a scoop of vanilla ice cream between two cookies.
Print
Mrs. Fields-Style Gluten-Free Chocolate Chip Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
Soft and chewy gluten-free chocolate chip cookies reminiscent of the classic Mrs. Fields recipe, made with buckwheat flour and locally sourced ingredients.
Ingredients
- 1 1/4 cups buckwheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 cups light brown sugar, packed
- 1/2 cup unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup gluten-free chocolate chips
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat and Prep: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Melt Butter: In a small saucepan, melt the butter over low heat until just melted.
- Mix Dry Ingredients: In a bowl, whisk together the buckwheat flour, salt, and baking soda.
- Combine Wet and Dry: In a separate bowl, mix the melted butter and brown sugar until smooth. Add the egg and vanilla extract, stirring until combined. Gradually add the dry ingredients, mixing until a dough forms.
- Add Mix-ins: Fold in the chocolate chips and walnuts, if using.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Place in the oven and bake for 8-10 minutes, or until the edges are golden brown.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a nut-free version, omit the walnuts. Ensure all ingredients, especially chocolate chips, are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 148
- Sugar: 9.9g
- Sodium: 93mg
- Fat: 7.4g
- Saturated Fat: 2.4g
- Unsaturated Fat: 4.8g
- Trans Fat: 0.2g
- Carbohydrates: 20g
- Fiber: 0.6g
- Protein: 1.5g
