Gluten Free Cookie Break Up

Gluten Free Cookie Break Up

Gluten free cookie breakup makes the crispiest cookies you’ve ever had—ready in 20 minutes flat. Butter, sugar, flour and chocolate chips are all you’ll need!

Gluten free cookie breakup makes the crispiest cookies you've ever had—ready in 20 minutes flat. Butter, sugar, flour and chocolate chips are all you'll need!

The cookie you bake when the cupboards are nearly bare

Sometimes, you need a gluten free cookie, like, right now.  These are the crispiest, crunchiest gluten free chocolate chip cookies you’ll ever make, and the ones I turn to when I’m in need.

They’re a variation on a recipe in my very first cookbook. They have served me well time and again, and I’ve even given the recipe to a gluten-eating friend because she just had to have it.

Cookie break up raw in pan

Maybe you got a last-minute invitation to a friend’s house and you don’t want to show up empty-handed. Maybe you really need a cookie, and ran out of eggs. It happens!

A close up of cookie break up on beige surface

How to make these easy chocolate chip cookies

The dough comes together in minutes. And since you press it into a rimmed baking sheet and bake it as one, there’s no cutting out shapes just to make crispy cookies. Hooray!

Cookie break up whole baked in pan

All you really need is some soft butter, the right flour blend (you can use another of my all purpose gluten free flour blends, but the xanthan gum-free one I specify makes the very crispiest cookies), sugar, salt, vanilla and some mini chips. That’s it!

These are perfect cookies for making into cookie crumbs for a cheesecake or a no-bake pie. All you do is give the cookies a spin through a blender or food processor.

A stack of 3 pieces of cookie break up on white plate

Ingredients and substitutions


I’ve made this recipe dairy-free by substituting Spectrum non-hydrogenated vegetable shortening for the butter, by weight.  The edges don’t brown the way they do with butter, and the taste is plainer, but the recipe works.

I think the recipe would be even better with vegan butter. My favorite brands are Miyoko’s Kitchen and Melt. In a real pinch, Earth Balance buttery sticks might work, but they’re salty so eliminate the salt as an ingredient.

Chocolate chips

I like this recipe best with miniature chocolate chips, since just a few of them cover more cookie surface area. You can make this recipe with standard chocolate chips (or any other type of chip you prefer),  but I recommend using 4 ounces.

You can also leave out the chips entirely and make what essentially amount to crispy, sheet pan shortbread cookies.


Since these cookies have so few ingredients, I’m hesitant to suggest that you should be able to make them without granulated sugar. But if you’re willing to experiment, try using an erythritol-based granulated sugar replacement. My favorite is Lankato brand.


Cookie break up baked broken pieces in pan

Cookie break up raw in pan, baked in pan, and baked and broken into piecesSide view of a stack of cookie break up in white plate and piece of cookie break up below

Like this recipe?

Prep time: Cook time: Yield: About 24 pieces


12 tablespoons (168 g) unsalted butter, at room temperature

1 1/8 cups (225 g) granulated sugar

1 teaspoon pure vanilla extract

2 1/4 cups (315 g) Basic Gum-Free Gluten Free Flour Blend (208 g superfine white rice flour + 69 g potato starch + 38 g tapioca starch/flour)

1/2 teaspoon kosher salt

3 ounces miniature chocolate chips


  • Preheat your oven to 350°F. Line a half sheet pan (13 x 18 inches) with unbleached parchment paper and set it aside.

  • In a large bowl, place the butter, sugar and vanilla, and mix vigorously to combine well. Add the flour and salt, and mix to combine. The dough will come together and be thick and almost crumbly. Add the chocolate chips and mix until they are evenly distributed throughout the dough.

  • Transfer the dough to the prepared baking sheet, and press it into an even layer (about the thickness of the miniature chocolate chips). Place in the center of the preheated oven and bake for 12 to 15 minutes, or until lightly golden brown around the edges and set. Remove from the oven and allow to cool completely in the baking sheet before breaking into irregular pieces. Store in a sealed glass container at room temperature to maintain crispness.

  • Originally published on the blog in 2013. Photographs all new, method tweaked slightly, recipe otherwise unchanged. 


Comments are closed.

  • Mary N
    August 2, 2020 at 7:35 PM

    Could super fine sorghum flour be used instead? Thank you for your time.

    • Nicole Hunn
      August 2, 2020 at 7:54 PM

      Definitely not, Mary! There is no substitute for rice flour, at all.

  • Cora Regina
    January 8, 2017 at 10:54 PM

    Are the chips three ounces by weight or by volume? All the other weights are given in grams, none of the other volumes are given in ounces, so I’m not sure which to go with.

    • January 9, 2017 at 10:35 AM

      Cora, “ounces” always refers to weight. “Fluid ounces” refers to liquid. If you’d like to convert to grams, 1 ounce = 28 grams.

  • Michelle Lackey Maselli
    October 10, 2016 at 9:56 AM

    Hi Nicole,
    I like to make your recipes and freeze them so they are on hand when I need them. How will these cookies freeze?

    thank you


  • JeanAnn Patricia
    September 18, 2016 at 2:20 PM

    Oh YUM! These are like shortbread cookies . . with the bonus of chocolate chips!! Perfect! Thank you!

  • Linda Murray
    September 14, 2016 at 5:39 PM

    Nicole, I have recently gone on a gluten-free, low FODMAP diet, and your recipes and cookbooks are a life-saver! Since I also have to avoid sugar, will this recipe work with Splenda?

  • ljd007
    September 14, 2016 at 1:12 PM

    Im wondeirng about cookie bowls with this recipe

    • September 14, 2016 at 1:46 PM

      Definitely not, ljd! There are no eggs in the recipe, so the bowls would not hold together at all. I have a recipe for cookie ice cream bowls here on the blog. Please use the search function!

      • ljd007
        September 14, 2016 at 1:57 PM

        Thanks Nicole

        Your quick and direct response are much appreciated
        I was hoping it would have worked….Egg free things can be a bit of a pain. Thanks for all you do for us

  • suzeyg3
    September 14, 2016 at 10:33 AM

    Fantastic, thanks for the video it’s great.

    • September 14, 2016 at 3:25 PM

      Glad you liked it, Suzey!

      • suzeyg3
        September 14, 2016 at 5:57 PM

        It is so helpful for when you make it first time x

  • youngbaker2002
    September 14, 2016 at 10:28 AM

    Great video Nicole! So FAST! Looks like the kind of cookie that would be great to use for those cookie crumbs in cheesecake crust and such. So EASY! Can’t wait to try and tell you how it goes! I HAVE made your Nilla Wafer Cookies from Classic Snacks and made cheesecake with those crumbs and it was divine!
    Ps. Congrats on your newest book! It looks beautiful :)

    • September 14, 2016 at 3:25 PM

      Thanks, Mena! Yes, these are super fast. I mean, the video is at 250% speed, but it’s still fast in 100% speed. :)

      • youngbaker2oo2
        September 15, 2016 at 8:00 PM

        Ya, I’m sure. Can’t wait for your book!

  • Valerie
    August 31, 2013 at 3:08 AM

    Thanks for this recipe! Made them using soya butter and chopped a bar of dark chocolate. It was very crumbly so couldn’t roll it as a proper dough rather places it on the baking tray and used hands ;) they came out very yummy! Thanks Nicole!

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  • Crystal
    August 29, 2013 at 7:39 PM

    Yea! An egg-free, crispy cookie. My son is going to be so excited!!! Thank you!

  • Alexis Salerno
    August 29, 2013 at 4:27 PM

    Nicole, do you mean a 9×13 pan? That’s what I used and it’s in the oven now! :-)

    • August 29, 2013 at 6:40 PM

      Hi, Alexis, Nope! I meant 13 x 18 inches. That is the size of a half sheet pan, and the pan that this recipe is intended for. You can certainly make it in a smaller pan, but your cookies will likely not be as crispy, and you might need to bake a bit longer.
      xoxo Nicole

      • Alexis
        August 29, 2013 at 7:57 PM

        Wow, thanks! I don’t even have a pan that big. I have a 9×13 and other larger USA pans that are a little short of 13×18. I’ll use one of those next time! They didn’t get super crispy, but they were wonderful right out of the freezer. Thanks for a great recipe!

  • Sherry L
    August 29, 2013 at 3:14 PM

    I made these this morning. They were as quick and easy as you said they would be! We are a Dairy free household, so I did substitute Spectrum organic shortening for the butter, and they turned out beautifully! I would suggest scoring with a pizza cutter right out of the oven, or using a very sharp nice once cooled if you want even(ish) pieces. It would be great to make a pan of these for a party and give every one there own square to decorate with frosting and various candies, or fruits! Thank you for another wonderful recipe Nicole! By the way, they are very crispy, and very tasty!

    • August 29, 2013 at 6:45 PM

      That sounds fun, Sherry, to give everyone their own piece to decorate! Thanks so much for reporting back that you were pleased with the results using shortening. I thought it would work quite well. I love having this recipe in my back pocket, for when the need arises, unbidden! So glad you liked them!
      xoxo Nicole

  • Stacey
    August 29, 2013 at 1:13 PM

    oooohhh, nice!!! And, it’s *egg-free*. Cannot wait to try it once I get some stick butter.

  • dana
    August 29, 2013 at 12:51 PM

    Is it possible to score the dough before baking…just to, you know, make uniform shapes for us (ahem) A-types :))

    • August 29, 2013 at 6:42 PM

      Really, Dana? That is really funny, because I honestly didn’t even think about the fact that some might like the pieces to be more, well, regular. I will have to ponder what that means about my personality! I think if you scored the dough before baking, it would break a bit more evenly. But the butter does expand during baking, so the lines would not be perfect. ;)
      xoxo Nicole

  • Jennifer Sasse
    August 29, 2013 at 10:34 AM

    This is awesome – heat snap or not, I may just whip some of these up right now!

    • August 29, 2013 at 6:43 PM

      Do it, Jennifer! They’re just a few minutes in the oven, right?
      xoxo Nicole

      • Jennifer Sasse
        August 30, 2013 at 11:23 AM

        Made ’em – loved ’em!

  • Teri P.
    August 29, 2013 at 9:13 AM

    Do you think this would work for just a sugar cookie recipe without the chocolate chips?

    • August 29, 2013 at 6:43 PM

      It wouldn’t be a sugar cookie, Teri, it would really be a butter cookie (much, much more crumbly than a sugar cookie, no egg, no chemical leavener like baking powder or baking soda), but I think it would work fine without the chips!
      xoxo Nicole

      • Sherry L
        August 29, 2013 at 8:15 PM

        Ooh, and if you switched out almond extract for the vanilla, then they would be like Almond cookies! You could even top with sliced almonds in even intervals. I foresee another pan of these cookies in my near future :) Thanks for the inspiration!

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