Gluten Free Mama Mintz’s Icebox Cookies

Recipe and photo by Tami Ganeles Weiser Yield:  36 cookies
Prep Time:  25 minutes Cook Time:  10 minutes

Gluten Free Mama Mintz’s Icebox Cookies

These chocolate chip icebox cookies, adapted from a Molly O'Neill recipe, are easy to make and taste wonderful. You would never know that they're gluten free!


2 sticks (1 cup or 227 grams) unsalted butter or margarine, room temperature

2⅓ cups (454 grams) packed light-brown sugar

2 teaspoons vanilla extract

2 large eggs

3½ cups (559 grams) Better Batter all-purpose flour mix (see Kitchen Tips)

1 teaspoon kosher salt

1 teaspoon baking soda

1 cup chocolate chips, 70% Callebaut dark chocolate chips preferred


  1. Cream the butter or margarine, sugar and vanilla in a bowl of standing mixer until light and fluffy. Add the eggs and mix well. Sift the flour, salt and baking soda onto wax paper. Stir the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips.
  2. Divide the dough into three portions. Place the dough on a rectangle of parchment paper and roll into a log about 3-inches in diameter and about 12-inches long. Refrigerate overnight or longer in the parchment paper with the ends sealed well. (See Kitchen Tips.)
  3. Preheat the oven to 350°F (325°F for convection). Slice the dough in ¼-inch rounds for crispy cookies or ½-inch rounds for chewy cookies. Place on a Silpat or parchment-lined baking sheet. Bake until the edges are slightly golden, 8 to 10 minutes. Remove and cool on wire racks. Store in an airtight container at room temperature for up to one week.

Kitchen Tips

  1. Although you can use other alternative, gluten-free flours, we found that Better Batter yielded the best results in the test kitchen.
  2. After you refrigerate the dough, you can place the dough in a resealable bag or airtight container and freeze for up to 3 months. Have a late night cookie craving? Just slice and bake!
  3. Cookie Variations: If you are looking for something a little different, try using 1 cup cocoa nibs in place of chocolate chips.  Once the log of dough has chilled, roll the outside in cocoa nibs that have been scattered on a baking sheet.  Then slice and bake accordingly. The cocoa nibs will add a nice crunch!

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