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Easy Gluten-Free Chocolate Chip Cookies — Quick, Kid-Approved & School-Safe!

  • Writer: glutenfreemomofthr
    glutenfreemomofthr
  • Nov 5, 2025
  • 2 min read

There’s something so comforting about a warm, soft chocolate chip cookie fresh from the oven — and when they’re gluten-free, school-safe, and made in under 30 minutes, it’s a total win for busy moms like us.


These cookies are a staple in our home. They’re quick to whip up after dinner or during Sunday meal prep, and my kids absolutely love them. I make a batch, and before I know it, they’ve disappeared from the counter! The best part? They’re made with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which gives them that perfect chewy-on-the-inside, crispy-on-the-edges texture — without anyone realizing they’re gluten-free.


Ingredients

Dry Ingredients

  • 1 1/2 cups Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour

  • 1 tsp baking soda

  • ½ tsp salt


Wet Ingredients

  • ½ cup (113 g) unsalted butter, softened

  • 1 Tbsp almond extract (you can sub for more vanilla if you prefer)

  • ¾ cup (160 g) organic cane sugar

  • ¼ cup (50 g) brown sugar, packed

  • 1 large egg

  • 2 tsp vanilla extract


Mix-Ins

  • ½ cup Hershey’s Dark Chocolate Chipits

  • ½ cup Enjoy Life Real Chocolate Chunks (school-safe and dairy-free!)


Directions

  1. Preheat your oven to 350 °F (177 °C) and line two cookie sheets with parchment paper.

  2. Whisk together the flours, baking soda, and salt in a medium bowl. Set aside.

  3. In a large bowl, cream the butter, cane sugar, and brown sugar until light and fluffy (about 2 minutes).

  4. Add the egg, vanilla, and almond extract, mixing until smooth.

  5. Slowly add the dry ingredients to the wet mixture, stirring just until combined.

  6. Fold in both types of chocolate chips.

  7. Scoop 1½-Tbsp portions onto your baking sheet, leaving room for spreading. Chill the dough for 30 minutes if you like thicker cookies.

  8. Bake for 10–12 minutes, until the edges are golden and the centers are slightly soft.

  9. Cool on the pan for 5 minutes, then move to a wire rack to finish cooling.


Mom Tip

These cookies are so quick and easy that I often double the recipe and freeze half the dough. That way, I can bake fresh cookies whenever I need a last-minute school treat or after-school snack.


They’re completely gluten-free, and since I use Enjoy Life chocolate chunks, they’re also nut-free and school-safe — perfect for lunch boxes! My kids love packing one with their snack, and I love that I know exactly what’s in them.


Storage & Serving Ideas

  • Store in an airtight container for up to 4 days (if they last that long!).

  • For a cozy dessert, warm one for 10 seconds in the microwave and top with a little vanilla ice cream.

  • Freeze dough balls for up to 2 months — bake straight from frozen with 1–2 extra minutes added to the bake time.


 
 
 

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