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Salted Crunchewy Chocolate Chip Cookies {Gluten Free}

A crunchy twist on “The Chewy” chocolate chip cookie

Gluten Free Crunchewy Chocolate Chip Cookies ~ Sumptuous Spoonfuls #glutenfree #cookie #recipe

“What is this miracle?!?” my daughter exclaimed when I showed one of these cookies to her, fresh out of the oven. I told her it’s a chewy chocolate chip cookie coated with crunchy bits of raw sugar and a bit of coarse sea salt on top. She immediately asked if she could have one, and of course I said yes. We both agreed they were marvelous.

My gluten free friend described them as a cross between a sugar cookie and a chocolate chip cookie and he very much liked them. Like most cookies, they are best savored shortly after they come out of the oven, when they are in their softest, chewiest state, but they travel well too.

Crunchewy Salted Chocolate Chip Cookies {Gluten Free}

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Crunchewy Salted Chocolate Chip Cookies {Gluten Free}


  • 1 cup (two sticks) butter at room temperature
  • 1 1/4 cups raw (turbinado) sugar
  • 1 whole egg + 1 egg yolk
  • 2 teaspoons real vanilla extract
  • 2 cups + 2 Tablespoons rice flour blend (I used
  • 1/2 cup cornstarch
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup semisweet chocolate chips
  • For the crunchy coating: extra raw sugar & coarse sea salt


  1. Preheat the oven to 375 F. Spray 2 cookies sheets with cooking spray or line with silicone baking mats.
  2. In a large mixing bowl, mix together the butter and raw sugar until fully mixed. Stir in the egg, egg yolk and vanilla extract. Sprinkle the flour, cornstarch, xanthan gum, salt & baking soda over the sugary mixture and then stir until it comes together into a nice cookie batter. Stir in the chocolate chips.
  3. Pour some raw sugar into a small bowl. Form the batter into balls about 1 inch in diameter. Roll each ball in the raw sugar, then set them on the cookie sheet. Leave plenty of room between the cookies. (I recommend just 6 cookies per baking sheet.) Flatten the balls just slightly with your hand, then sprinkle just a few bits of coarse sea salt on top of each cookie.
  4. Bake at 375 F. for 10 - 15 minutes or until lightly golden brown. (Mine took 11 minutes.) The cookies will be slightly puffy when you take them out of the oven, but then they will flatten as they cool. Let the cookies cool on the baking sheet for a few minutes before moving them onto a rack.


RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.


Gluten Free Crunchewy Chocolate Chip Cookies ~ Sumptuous Spoonfuls #glutenfree #cookie #recipe

This recipe was shared at What’s Cookin’ Wednesday, Thursday Favorite Things, Foodie Friends Friday, The Weekend Social and Let’s Get Real.

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5 Responses

  1. Oh those look good! Stopping in from the Let’s Get Real Blog Hop and very glad I did. Pinning these right now!

    April 3, 2014 at 9:30 pm

  2. These look awesome! I love how you’ve orchestrated a combination of textures and flavors. I’ve been trying to add more gluten free recipes to my repertoire so I’ll definitely give these a go :).

    April 3, 2014 at 9:55 pm

  3. Thank you for stopping by an linking up at The Weekend Social Link Party Friday on KitchenDreaming.com. Hope to see you again next week.

    April 5, 2014 at 9:50 pm

  4. G’day! Looks delicious!
    Thanks for sharing at the Foodie Friends Foods we loved from childhood party!
    Cheers! Joanne

    April 5, 2014 at 10:32 pm

  5. oh my goodness these are wonderful. Perfect with a cup of tea.
    Thank you for sharing your wonderful blog at the Thursday Favorite Things Blog Hop ♥

    April 7, 2014 at 9:36 am