• Preparation Time 15 minutes
  • Baking Time 14 minutes
  • Makes about 48 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 cup butter, softened
  • ¾ cup packed brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 ¼ cups Robin Hood® Gluten Free Flour Blend
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1½ cups semi-sweet chocolate chips

Serving Size: about 48 cookies


Serving Size: about 48 cookies

  • Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  • Beat butter and sugars in a large bowl of an electric mixer until well combined.
  • Add eggs, one at a time, beating well after each addition. Add vanilla.
  • Combine flour blend, baking powder, baking soda and salt in a separate large bowl. Stir dry ingredients well. Add to butter mixture.  With mixer on low speed, beat until dry mixture is well blended. Add chocolate chips.
  • Place dough by 1 ½ tbsp (22 mL), 2” (5 cm) apart on prepared baking sheets. Press dough down slightly. Bake in preheated oven, 12 to 14 minutes. Cool on wire cooling rack.


You made
that look

Browse more must-make recipes.
You know you want to.

snap a pic and show it off!
Check out these classic recipes from Robin Hood®
View all
Back to top