• 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.


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