You know that kind of cookie that just makes everything feel right? Like when life’s chaos melts into a moment of buttery, chocolatey bliss?
That’s what this recipe is for me. When I first went gluten-free, I was sure I’d kissed good cookies goodbye.
Then I found a way to recreate that Neiman Marcus magic without the gluten—and let me tell you, these cookies are next-level good.
Think rich chocolate, a hint of espresso, and that perfect chewy texture.
You won’t miss a thing. Let’s bake!
Tips for the Best Gluten-Free Cookies
- Chill the Dough: If your kitchen is warm, chill the dough for 30 minutes. It helps the cookies keep their shape.
- Nut-Free? Skip the pecans or walnuts. These cookies are still divine without them.
- Dairy-Free Swap: Use dairy-free butter and chocolate chips.
- Extra Chocolatey: Add a mix of milk and dark chocolate chips for a flavor boost.
Serving Suggestions:
Plate these beauties on a rustic wooden board or a pretty plate, and sprinkle a pinch of flaky sea salt on top for a fancy vibe.
Pair with a cold glass of almond milk or a steaming latte.

Gluten-Free Neiman Marcus Cookies
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
- Diet: Gluten Free
Description
Chewy, buttery cookies loaded with chocolate chips and just the right amount of crunch. You’d never guess they’re gluten-free!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups gluten-free all-purpose flour (Bob’s Red Mill or King Arthur’s works great)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp instant espresso powder (optional, but amazing for depth)
- 2 cups semi-sweet chocolate chips
- 1 cup finely chopped pecans or walnuts (optional)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until fluffy. It should look creamy and irresistible.
- Add Wet Ingredients: Mix in the eggs one at a time, followed by the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and espresso powder. Slowly add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the Good Stuff: Gently mix in the chocolate chips and nuts (if using). This is where the magic happens.
- Scoop and Bake: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden but the centers look slightly underbaked.
- Cool to Perfection: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Trust me, t
Notes
Chilling the dough ensures the best texture. Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg