“Neiman Marcus $250” Gluten Free Chocolate Chip Cookies

“Neiman Marcus $250” Gluten Free Chocolate Chip Cookies

Neiman Marcus $250 Gluten Free Chocolate Chip CookiesI love a good urban myth. Maybe it’s because I live (very very reluctantly) in the suburbs.But whatever the origin on this recipe, these Neiman Marcus gluten free chocolate chip cookies are pret-ty delicious. See the flecks of chocolate? There is apparently a fair amount of disagreement about whether those belong in these mythical cookies. I tried them both with, and without. With is definitely superior. And I’m not usually one for packing a chocolate chip cookie with nuts, even though I love nuts, but I have to say that I rather enjoyed the nuts here. And of course, the oat flour is key. It makes them rather like our Mrs. Fields-Style Gluten Free Chocolate Chip Cookies, but these CCCs are different enough to stand on their own.

*If you want to read the legend of the “Famous” Neiman Marcus $250 Chocolate Chip Cookie recipe, scroll down to just above the recipe. 

Neiman Marcus $250 Gluten Free Chocolate Chip Cookies

I know it seems kind of annoying to have to chill, then grate, then chill the milk chocolate all over again. It’s just that, if you don’t, you end up with something of an unpleasant cross between a chocolate chip cookie, and a double chocolate chip cookie. And it’s just neither here nor there. Trust me. I speak from unfortunate personal experience.

Neiman Marcus $250 Gluten Free Chocolate Chip Cookies

You want the chocolate flecks to stay, well, flecked. Know what’s funny, though? The Neiman Marcus recipe on their website doesn’t mention grated milk chocolate at all. Shame, really. I think it totally makes the cookie.

Neiman Marcus $250 Gluten Free Chocolate Chip Cookies

Now for that myth: As the story goes, a woman and her daughter (or a man and his daughter—see? *myth*) had just finished their lunch at a Neiman Marcus cafe, including a chocolate chip cookie. The woman (or man!) loved the cookies so much she (he!) asked for the recipe and was told it could only be had for a fee of “two-fifty.” She (he!) agreed, only to later find out that it was $250, not $2.50. She (he!) complained to Neiman Marcus, and was told that they wished to keep the recipe rarified, not available to all. So she (he!) shared the recipe far and wide, as a way to thumb her (his) nose at the terribly snobbish Neiman Marcus. Neiman Marcus maintains that this story is simply untrue. I’m inclined to believe them. Then again, it is a pretty snobbish store…

Like this recipe?

Prep time: Cook time: Yield: 30 cookies


3 ounces milk chocolate, chilled until mostly frozen

1 cup (140 g) all purpose gluten free flour (I used Better Batter)

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1 cup (120 g) certified gluten free oat flour (I grind 120 grams of certified gluten free rolled oats into a fine powder in a blender or food processor)

1/4 teaspoon kosher salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

6 ounces semi-sweet chocolate chips

4 ounces chopped raw nuts (I used peanuts, but almonds, pecans or walnuts all work well)

8 tablespoons (112 g) unsalted butter, at room temperature

1/2 cup (100 g) granulated sugar

1/2 cup (108 g) packed light brown sugar

1 egg (60 g, out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract

1 tablespoon milk (any kind), at room temperature (plus more if necessary by the teaspoon)


  • Preheat your oven to 375°F. Line rimmed baking sheets with unbleached parchment paper, and set them aside.

  • Using a standard grater or very sharp knife, grate or finely chop the cold milk chocolate into a bowl. Working with the chocolate when it’s cold makes it much easier to chop or grate it into pieces that don’t melt together. Cover the bowl and place it in the refrigerator to chill until you are ready to add the chocolate to the cookie dough.

  • In a medium-size bowl, place the flour, xanthan gum, oat flour, salt, baking powder and baking soda, and whisk to combine well. In a separate, small bowl, place the chocolate chips and chopped nuts, and toss with 1 tablespoon of the dry ingredients. Set both bowls aside.

  • In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a handheld mixer), cream the butter on medium-high speed until it is light and fluffy. Add the granulated sugar and brown sugar, and then the egg and vanilla and beat on medium-high speed until the mixture is smooth and light. Add the dry ingredients and the milk, and mix on medium speed until just combined. If the dough is very, very stiff, add more milk by the teaspoon until it can be stirred without too much difficulty. Add the chocolate chips and nuts, and mix by hand until they are evenly distributed throughout the dough. Remove the grated/chopped chocolate from the refrigerator, uncover it, and fold it carefully into the cookie dough, taking care not to melt it.

  • Divide the dough into balls about 1 1/2-inches in diameter. With the bottom of a glass, press down the balls of dough into disks, and place about 2 inches apart on the prepared baking sheets. One baking sheet at a time, place in the center of the preheated oven and bake until just set (8 to 10 minutes). Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

  • Adapted from this food.com recipe for the famous Neiman Marcus $250 cookies, which seems to be quite different from this actual Neiman Marcus recipe. Either way, you “voted” for it on my Must Make Gluten Free Pinterest Board!



P.S. If you haven’t yet, pick you your copy of Gluten Free on a Shoestring Bakes Bread! Thank you a million times over for all your support!!

Comments are closed.

  • Melissa
    April 23, 2014 at 11:00 PM

    Best. Cookies. Ever!

  • Michelle B
    April 18, 2014 at 9:44 AM

    These are wonderful! When I used to make these, I just had the recipe without the grated chocolate, but it was very easy to grate the chocolate, and you are right- it makes the cookie. They are disappearing quickly around here!

  • Millie
    April 16, 2014 at 3:19 PM

    My grandmother made these when I was little and they were a family favorite. I loved watching her hand grind the oats with this old wheat grinder she had. My dad picked up the tradition (albeit using modern technology) when she died. I haven’t had one in 12 years (when I had to go GF in college). Can’t wait to make them!

  • Marie
    April 15, 2014 at 6:58 PM

    I just had to comment. Neiman Marcus, in my experience, is not a snobbish store. They are always friendly and helpful, even when they can tell I’m just window shopping. I believe it is we who are snobbish to NM, believing they think they are better than we! Anyway…Love the GF cookie recipe adaptation! And I agree! You can’t chill chocolate or unbaked chocolate chip cookies too much!

  • Lorna
    April 15, 2014 at 5:55 PM

    I’ve never been a huge fan of chocolate chip cookies….but whenever I made them I usually did the Neiman Marcus ones and just the other day I was thinking about them….you must have mental telepathy girl! You’re just always right on top of everything! Thanks a bunch….don’t know what I did without you!

    • April 15, 2014 at 6:27 PM

      Interesting, Lorna. I’m actually a very big ccc fan. Glad I hit your sweet spot, though! And I’m not going anywhere. :)

  • Carrie
    April 15, 2014 at 3:01 PM

    The heavens are aligned! I checked in today specifically looking for a chocolate chip cookie recipe! Can’t wait to try this one… thanks!

    • April 15, 2014 at 6:27 PM

      Awesome, Carrie! I have so many more gluten free chocolate chip recipes on the blog that it’s (almost) embarrassing. You might want to have a look at those too!

  • Gina
    April 15, 2014 at 12:14 PM

    Any substitute for the oats? I can’t even tolerate gf oats. :(

    • April 15, 2014 at 6:26 PM

      I’m afraid not that I know of, Gina. I have tons and tons more gluten free chocolate chip cookie recipes here on the site, though. Just click on the cookies category, and browse!

      • Katherine Chapman Colbert
        April 16, 2014 at 7:54 AM

        how about ground quinoa flakes?

  • Jennifer S.
    April 15, 2014 at 11:40 AM

    Yea! I’ve been waiting for these babies!! :)

  • Rosey
    April 15, 2014 at 11:16 AM

    Can’t wait to try this! It was on my cookie bucket list before I went GF. The NY Times Chocolate Chip Cookie is fabulous and yields a HUGE thick chewy cookie with a crisp edge. I would forever be in your debt if you could turn it GF.

    • April 15, 2014 at 6:28 PM

      You know, Rosey, that’s a great idea! On the list. :)

  • Bakem
    April 15, 2014 at 9:16 AM

    Before grinding the oats into flour, toast them in the oven at 350° for up to 15 minutes. Stir 7 minutes in and at about minute 12, watch to make sure not burn the oats. Ooh LA LA.

    • April 15, 2014 at 9:47 AM

      That sounds like a long time to bake oats at 350°F, Bakem!

  • Donia Robinson
    April 15, 2014 at 8:52 AM

    I’m Team Suburbs!!!

    • April 15, 2014 at 9:48 AM

      LOL, Donia. I hate the suburbs. My feeling is that they are built for the worship of small children, but as children age, they tend to be pretty toxic. But that’s just me. :)

      • Donia Robinson
        April 15, 2014 at 9:59 AM

        I kind of feel like America in general is like that these days. Today we are very child-centric, and 50 years ago children should be seen and not heard. I’d like to find the happy medium!

        I grew up in the suburbs, though admittedly, the far suburbs. We lived on 5 acres of land, and it was by no means a farm or anything. But we had space to do whatever we wanted outdoors, and it was so much fun. I can’t imagine living packed into a city. But I’m glad we have options, since everyone is different!

      • Michelle B
        April 18, 2014 at 9:45 AM

        I also reluctantly live in a more suburban part of the city. There are a few benefits, but I miss living in our downtown area.

    • Jennifer S.
      April 15, 2014 at 11:40 AM

      I am also team suburbs – I grew up in super a rural area (lived on 200 acres and yes it was a farm). The suburbs are a good mix to me. Not too much city and not too much country.

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