I created this recipe about 3 years ago and I have made it over 5 times. It turns out perfectly every time. I do not publish any gluten-free recipes that I have not made 5 or more times with perfect results.


Recipe Summary

25 mins
8 mins
30 mins
1 hr 3 mins
4 dozen cookies


Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

  • Combine sorghum flour, rice flour, baking soda, xanthan gum, and salt together in a large bowl.

  • Beat butter, white sugar, and brown sugar together in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Beat eggs one at a time into the butter mixture; add vanilla extract. Pour butter mixture over flour mixture. Beat together until combined, about 2 minutes. Fold chocolate chips and hemp seeds into the cookie dough.

  • Place cookie dough in the refrigerator to firm up, at least 20 minutes.

  • Drop heaping tablespoons of dough 2 inches apart on baking sheets; press down with the back of the spoon to flatten slightly.

  • Bake in the preheated oven until cookie edges are lightly golden, 8 to 11 minutes. Remove from the oven and let cool before taking off the parchment paper, about 10 minutes. Cool baking sheet before re-using for another batch.

Cook's Notes:

Substitute semisweet chocolate chips for the milk chocolate if preferred.

With GF baking, you may need a lower or higher temperature depending on your oven. It may be best to make the first sheet at 350 degrees F (175 degrees C) and increase the temperature to 375 degrees F (190 degrees C) if needed.

Do not use foil or grease baking sheets with cooking spray; use only parchment paper.

Nutrition Facts

144 calories; protein 2.5g 5% DV; carbohydrates 16.5g 5% DV; fat 7.9g 12% DV; cholesterol 20.3mg 7% DV; sodium 69mg 3% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
I really appreciate the recipe and I love the cookies. I had to tweak it a bit because some ingredients I don't consume. Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I really appreciate the recipe and I love the cookies. I had to tweak it a bit because some ingredients I don't consume. Read More
Rating: 5 stars
Good cookies. Added about a half cup shredded coco to mine. Read More
Rating: 5 stars
Well this is a recipe I created and it is definitely a 5 star. I promise this will be as good if not better than a wheat flour cookie. If you want a higher fluffier cookie use duck eggs. The cookie will still be soft on the inside and have the finest crisp to the outside. It will also be more stable and not fall apart as easily. Read More
Rating: 5 stars
it was soo good Read More