Gluten-Free Chocolate Chip Cookies with Rice Flour and Lemon Juice

Gluten free chocolate chip cookies on a white plate.

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Gluten-Free Chocolate Chip Cookies with Rice Flour and Lemon Juice

These gluten-free chocolate chip cookies use white rice flour and tapioca starch, with lemon juice in place of vanilla. Amy's original recipe makes 48 small cookies with golden edges.

Servings: small cookies

Calories: 116cal

Author: Amy Desrosiers

Ingredients

2 cups white rice flour
1/2 cup tapioca starch
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup light brown sugar firmly packed
1/2 cup white sugar
1 cup unsalted butter room temperature
2 eggs
2 tablespoons lemon juice the version Amy originally made
1 1/2 cups semisweet chocolate chips

Instructions

Preheat the oven to 350°F.
Mix the white rice flour, tapioca starch, baking powder, salt, brown sugar, and white sugar together in a large bowl.
Add the room-temperature butter, eggs, and lemon juice. Mix until combined.
Stir in the chocolate chips.
Drop small tablespoons of cookie dough onto a baking sheet.
Bake for 9–10 minutes, until the edges are golden brown. Let the cookies cool before serving.

Notes

Recipe note: Amy originally used 2 tablespoons of lemon juice when she was out of vanilla extract. This is the version documented here; a same-quantity vanilla substitution has not been verified.

Allergen note: Contains eggs and milk (butter). Confirm that your flours, chocolate chips, and other packaged ingredients are gluten-free if needed, and prevent cross-contact when baking for someone who must strictly avoid gluten.

Estimated nutrition: Values are calculated per 1 small cookie, assuming the batch makes 48 cookies, from standard ingredient nutrition data. These are estimates, not laboratory-tested values. Actual numbers vary by flour and chocolate chip brands, butter, ingredient weights, and cookie size. Prep time was not recorded for the original recipe.

Nutrition