Chocolate chip Cookies

Both of our families LOVE cookies. This recipe is a cookie staple. The king of cookies maybe? Everyone needs a little chocolate in their life…who can say no to this traditional treat? Pour a glass of milk and get ready to ‘dunk’. These cookies are amazing!

With the addition of gluten-free rice cereal, coconut and oats, these delicious cookies are full of texture. They are soft to bite and crispy to chew. The perfect combo for a cookie. This is the cookie to please anyone in every crowd.

We promise again that this recipe is easy to follow. It doesn’t require any extra fridge or freezing time and fresh cookies can be enjoyed within a half hour. The perfect recipe to let the kids help mix and measure ingredients. Ha!… the perfect recipe to work on the home school math and fractions šŸ™‚ Pull out your ingredients and lets go!

Now to create a flat cookie and not a ’round ball’, we do recommend using a fork and pushing the cookies down a bit. Do not push them too skinny, just enough to level the tops flat. Leave the cookie still to bake about 1/4″ thick.

Into the oven and that’s it. The cookie jar will be empty before you know it!

Chocolate chip Cookies

Recipe by cutcookingCourse: Dessert, TreatsCuisine: CanadianDifficulty: Easy


Prep time


Cooking time



Your hand will be caught more than once in the cookie jar. A perfect cookie combo, soft to bite and full of crispy texture. The perfect chocolate chip treat.


  • 1 cup butter

  • 3/4 brown sugar

  • 1/2 cup white sugar

  • 2 eggs

  • 2 tsp vanilla

  • 2 cups gluten-free oats

  • 2 cups gluten-free crispy rice cereal

  • 1 1/2 cup CUT flour

  • 1 cup shredded coconut

  • 2 tsp baking powder

  • 1 cup gluten-free chocolate chips

  • 1 tsp baking soda

  • 1/2 tsp salt


  • Preheat oven to 375Ā°F
  • Using mixer, cream butter and both sugars together.
  • Add eggs and vanilla and mix well.
  • Combine all other ingredients and stir until mixed.
  • Scoop dough with cookie scoop or use teaspoons to form 1-1/2″ balls, place onto UNGREASED baking tray.
  • Using a fork, gently press cookie, slightly flattening to approximately 1/4″ thickness.
  • Bake for 9 minutes.
  • Let cookies cool slightly on tray before removing to completely cool on wire rack.
  • Pour a glass of milk.
  • Start ‘dunking’,
    Stacey and Meg

Cookies anyone?