Chocolate Chip Cookies

When it comes to chocolate chip cookies, I’ve always been a fan, I mean who didn’t love a warm Cookie Time Cookie? Since I can no longer have the OG Cookie Time Cookies I can’t say that I eat a lot of cookies. Cupcakes and brownies yes, but cookies not so much. 

The only gluten free cookies I rate are the gluten free Cookie Time Mini Christmas cookies which are only available for a few months of the year, and I’m not the biggest fan of their full-sized gluten free cookie. I have definitely tried my fair share of gluten free supermarket cookies, but I find that they are either incredibly dry or too hard and crunchy in texture. 

That being said when I was in Vegas last year, I went to the Sprinkles Cupcake store and whilst trying their gluten free red velvet cupcake I also grabbed one of their gluten free chocolate chip cookies. When I say that I have never been the same since, I mean it. I don’t know what’s in those cookies or how they are made, but if you ever get the chance to try one don’t pass it up. Firstly, they are warm, which is really the best way to eat a cookie in my opinion. They have the perfect amount of chocolate which alone tastes incredible and they have just the right amount soft chewy gooey texture that all cookies need, they virtually melt in your mouth. 

The cookie that changed the game.

Honestly just typing this has me drooling and wanting to book flights asap, obviously that is not the most viable option every time I have a cookie craving, so I decided to have a go a creating a gluten free chocolate chip cookie that was the next best thing. 

These cookies have that incredibly soft and chewy middle that the Sprinkles cookies had, and they have the perfect amount of chocolate to cookie ratio.  I’m happy to say that after eating my way through two batches of these cookies, they are in fact the next best thing and they are now a regularly feature in my household.  

If you get the chance to try these cookies, I would love to know what you think, or if you have ever had the pleasure of a Sprinkles gluten free chocolate chip cookie lets reminisce together! – Georgia 

Gluten Free Chocolate Chip Cookies

Prep Time10 mins
Cook Time16 mins
Fridge time4 hrs
Course: Baking
Author: Georgia


  • 2 1/4 cups (380g) Gluten Free Plain Flour *
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 250 grams Unsalted Butter (Softened)
  • 1 1/4 cups (305g) Caster Sugar
  • 1/4 cup (56g) Brown Sugar
  • 1 teaspoon Vanilla Essence
  • 2 Eggs
  • 2 Egg Yolks
  • 225 grams Milk Chocolate Melts


  • In a medium sized bowl sift your flour, baking soda and salt. Then whisk together. 
  • Now grab a separate large sized bowl and use an electric beater to cream together your butter, sugar and vanilla essence. 
  • Once the mixture is light and fluffy scrap down the sides and slowly add the eggs and egg yolks one at a time, mixing between each addition.  
  • Then slowly poor in your dry mixture in four lots, making sure to gently mix between each addition. 
  • Now remove the electric beater and gently fold in your chocolate melts, then cover your bowl with cling wrap and refrigerate for a minimum of four hours (the secret to these cookies is the fridge time as it ensures you get a nice golden-brown cookie). 
  • Then once the mixture has been in the fridge for at least four hours preheat your oven to 180 degrees and line your baking tray with baking paper. 
  • Now remove your mixture from the fridge and use an ice cream scoop to scoop out your cookie mixture, then roll with your hands and place on the baking tray. I use one scoop per cookie. 
  • Then bake for 16 minutes until the outer edges of the cookie are golden brown and the middle is still a little pale, then remove from the oven and allow to cool on the baking tray for 1-2 minutes then remove to a wire rack to cool further. (Remember to allow room between each cookie as they do expand a lot, I tend to fit four cookies on each tray and whilst they are baking, I place the remaining cookie mixture in the fridge then repeat the above steps)
  • Once your cookies have cooled and they have all been cooked you can enjoy them or place them in an airtight container in the pantry. The cookies last 1-3 days but are best eaten on the day they are cooked; don’t worry they are so addictive they probably won’t make it to day two!


The gluten free flour is used is the plain gluten free flour from Orgran, which you can find from your local supermarket. For this recipe you need plain flour not self raising. 
The secret to these cookies is the fridge time, its is vital that they have spent at least 4 hours in the fridge before you bake them. 


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