Erin’s Recipe Rundown
Texture: Chewy, with crisp golden edges and gooey centers.
Taste: Nutty notes from the brown butter and richness from the almond flour. Sprinkle them with flaky salt after baking!
Ease: SO easy to make! No mixer required.
Recommended GF Flour: Works great with many gluten-free flour blends. Use a high-quality flour that contains xanthan gum. I like King Arthur Flour and Bob’s Red Mill.
Would I make these again? Absolutely! Of all the recipes on my website, this is my very favorite! We make these cookies at least once a month. I especially love freezing the cookie dough balls so we can have freshly baked cookies in minutes.
xoxo erin
If you’ve been searching for the BEST gluten-free chocolate chip cookie recipe – look no further! I’ve been eating 100% gluten-free for over 10 years now and THIS is the chocolate chip cookie recipe of my dreams
Featured Comment
From Christine: “100 STARS!! Browning the butter is genius. My Mother made the best chocolate chip cookies (with regular flour)….I would put these up against her and no one would know they were gluten free. Thank you.”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Chocolate Chip Cookies
- Why do I have to let the dough rest for 30 minutes?
- Why do you add almond flour? Can I make these cookies nut-free?
- Can I use all almond flour?
- Dough Consistency?
- Can I make these cookies dairy-free?
- Storage/Freezer Instructions
- More Favorite Gluten-Free Cookie Recipes
- Top Tips for Gluten-Free Chocolate Chip Cookies
- The Best Gluten-Free Chocolate Chip Cookies Recipe
Ingredients You’ll Need
- Gluten-Free Flour: For best results, use a high quality gluten-free flour blend that contains xanthan gum. King Arthur Flour Gluten-Free Measure-For-Measure Flour is my favorite gluten-free flour. I’ve also had good results with Bob’s Red Mill Gluten-Free 1:1 Baking Flour.
- Almond Flour: I like to add a little almond flour along with the gluten-free flour. It gives the cookies richness and helps them to bake up golden brown. It’s my secret ingredient in many gluten-free baked goods like my gluten-free banana bread and gluten-free muffins! If you’re allergic to nuts you can leave out the almond flour and substitute more gluten-free flour.
- Butter: Sometimes gluten-free baked goods can lack flavor. Brown butter gives these cookies a delectable nutty, toasty almost caramelized flavor that you can’t get from anything else.
- Milk: I add 1 tablespoon of milk to replace the moisture lost by browning the butter. Any kind of milk will work.
- Chocolate Chips: Chocolate chips are usually naturally gluten-free! My favorite brand is Guittard. You can also use chopped chocolate bars – any kind you like! I’ve used the bag from Costco, Nestle and Enjoy Life all with great results.
How to Make Gluten-Free Chocolate Chip Cookies
To make these cookies, start by whisking together the dry ingredients. They you’ll brown the butter.
TO BROWN THE BUTTER:
- Melt the butter in a medium skillet over medium-low heat, stirring occasionally.
- Once the butter is melted and begins to foam, stir continuously to prevent the milk solids from sticking to the skillet. The butter will change from yellow to golden brown quickly and will have a nutty aroma. Remove from the heat and immediately pour into a medium bowl.
Whisk the brown butter together with the sugar, followed by the eggs and vanilla. Then stir in the dry ingredients and the chocolate chips.
Let the dough rest for 30 minutes before baking, or even better – chill it overnight to let the flavors develop.
Why do I have to let the dough rest for 30 minutes?
After you mix the dough together it’s important to give it at least a 30-minute rest. This gives the gluten-free flour time to hydrate and the flavors a chance to develop. It also helps guarantee non-gritty cookies.
If you have more time, I recommend refrigerating the dough for an even better flavor. The dough will keep in the refrigerator for up to 5 days. The longer the dough sits the better the flavor will be!
Luckily just a room temperature 30-minute rest will do and no overnight-in-the-fridge chill is needed. So you can still have chocolate chip cookies shortly after a craving strikes!
Why do you add almond flour? Can I make these cookies nut-free?
I like using a little almond flour because it gives the cookie dough moisture and richness. It helps the cookies bake up nice and golden color. To make these cookies nut-free substitute the 1/4 cup almond flour with an additional 1/4 cup gluten-free baking flour.
Can I use all almond flour?
No. I don’t recommend using all almond flour in this recipe. Almond flour has very different properties than gluten-free 1:1 baking flour. Check out this recipe for a great almond flour chocolate chip cookie!
Dough Consistency?
If your cookie dough looks too thin, add a few tablespoons of extra flour. The brand of flour and how you measure it can affect the dough’s consistency. (See the video/process shots for the ideal thickness!)
Can I make these cookies dairy-free?
Yes! To make these gluten-free chocolate chip cookies dairy-free you can use melted vegan butter in place of the brown butter. No need to brown the vegan butter (it won’t work!). You can also replace the milk with almond milk.
Storage/Freezer Instructions
- TO STORE: Store these cookies in an airtight container at room temperature for up to 5 days.
- TO FREEZE: Scoop the dough into balls and place them on a small baking sheet or plate lined with parchment paper. Pop the sheet into the freezer until the dough balls are solid, which usually takes about 1-2 hours. Then, transfer the frozen dough balls into a freezer bag or air-tight container, making sure to squeeze out any extra air. Label the bag with the date.
- TO BAKE FROM FROZEN: When you’re craving cookies, simply take out as many dough balls as you need, place them on a baking sheet and bake according to the recipe instructions. You may need to add a few minutes onto the bake time. It’s a simple way to enjoy warm, fresh-baked cookies anytime!
More Favorite Gluten-Free Cookie Recipes
- Gluten-Free Brown Butter Snickerdoodles
- The One True Gluten-Free Sugar Cookie Recipe
- Gluten-Free Oatmeal Chocolate Chip Cookies
- Gluten-Free Peanut Butter Cookies
- Gluten-Free Christmas Cookies
Top Tips for Gluten-Free Chocolate Chip Cookies
- Brown butter: Gives these cookies a delectable nutty flavor
- A tablespoon of milk: Prevents grittiness and helps the cookies get golden
- 1/4 cup almond flour: For a golden brown color and yummy flavor (can use more gluten-free flour instead if you have a nut allergy)
- 30 minute rest: Gives the flour time to hydrate and prevents grittiness
- A sprinkle of sea salt: Optional, but delicious for gourmet bakery-style cookies!
The Best Gluten-Free Chocolate Chip Cookies
Video
Ingredients
Dry Ingredients:
- 1 1/2 cups (225g) gluten-free measure-for-measure flour
- 1/4 cup (25g) almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Other Ingredients:
- 1/2 cup (113g) butter
- 1 tablespoon milk of choice
- 3/4 cup (160g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup (170g) chocolate chips
- sea salt for sprinkling optional
Instructions
- In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt. Set aside.
- Melt the butter in a medium skillet over medium-low heat, stirring occasionally.
- Once the butter is melted and begins to foam, stir continuously to prevent the milk solids from sticking to the skillet. The butter will change from yellow to golden brown quickly and will have a nutty aroma. Remove from the heat and immediately pour into a medium bowl.
- Add the milk, brown sugar and granulated sugar to the brown butter. Whisk to combine.
- Whisk in the egg and vanilla until smooth and creamy.
- Using a rubber spatula, mix in the dry ingredients until well-combined. Stir in the chocolate chips.
- Cover the bowl and let the dough sit at room temperature for 30 minutes, or refrigerate for up to 5 days.
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the prepared baking sheet, about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown and the center is set.
- Remove from the oven and cool on the baking sheet for 5 minutes. Sprinkle with flaky salt, if desired. Transfer to a wire rack to cool completely.
I made these & WOW! Best gluten free chocolate chip cookies I’ve ever tasted!! But fir some reason they came out extremely flattened. I followed the recipe exactly. Any idea on what could have gone wrong?
Hi Stephanie, we are so glad you loved them! A lot of times cookies flatten out if the butter melts too quickly. If the dough is getting a little too warm while resting, you could try chilling it in the fridge before baking. Also, if using baking sheets for more than one batch, cool the sheets before putting the next batch on so that the dough isn’t going straight onto a hot surface. We hope this helps!
Best GF chocolate chip cookie recipe I’ve tried.
We’re glad you loved the cookies, Amy! Thank you for taking the time to share your experience with us!
This is a really good cookie recipe. You cannot tell that they are gluten free. They do have a lot of sugar but I saw one of the comments on how she reduced the glycemic index and I may try that next time. I doubled the recipe and it made a lot of nice sized cookies with extra to freeze as treats later! Thanks!
Hi Sandy, we’re so glad you enjoyed the cookies! If you try out Cindy’s suggestions for reducing the glycemic index, let us know how it goes!
I have made these over 20 times, time to leave that 5 star review and a couple tips.
If you’re looking to make the cookies thicker:
– Brown the butter until you stop hearing the bubble and crackle of the water evaporating. That means the water is gone.
– Measure the flour by weight. Going by volume I end up 20-30 grams too light.
– I split the dough and bake the cookies in two batches to not overcrowd the pan.
– A little wet dough in the middle will firm up when they cool. For me 11:30 is usually perfect while 13:00 is over done.
I’m new to baking- I’m pretty sure this was my first “from scratch” recipe. I messed up in a couple places, the biggest one being using way too big scoops for each cookie; I ended up with only 9 cookies instead of 18 . Because of this, they took a lot longer to cook and were very crispy when done. Still, they tasted great, and a day or two in a container with bread softened them up. I definitely want to try making them again!
100 STARS!! Browning the butter is genius. My Mother made the best chocolate chip cookies (with regular flour)….I would put these up against her and no one would know they were gluten free. Thank you.
Wow! That’s a compliment, Christine! Thank you for your kind words. We love hearing your feedback.
Fantastic recipe. Made exactly as described. By far the best chocolate chip cookie recipe I have ever tried. The fact that it is gluten-free is amazing! You would not know these cookies are gluten-free. I can’t begin to express how grateful I am for this recipe. I plan to make these cookies often! Thank you!
So… to begin with: cookies are my nemesis. I can never get any kind of cookies to turn out the way they are supposed to. While they are still delicious, my cookies fell flat after pulling them out of the oven. What did I do wrong?
I am obsessed with this recipe! These are even better than the store bought gluten free cookies, which was shocking because I am very new to GF baking.
I swapped out 1/2 of the chocolate chips for m&ms and they turned out PERFECT. They were so cute with Valentine’s Day m&ms.
One warning tho: I cannot stop making these. I’ve made them twice this week, last week, and I think the week before. Even the dough raw is delicious. They’re so much easier than other GF cookie recipes.
Hi Erin, can I freeze this dough to make for later? These are a total hit. Thank you!
For anyone looking for egg substitutions, I make these with 3tbsp aquafaba. I add extra flour by eye until I reach a “less wet” dough consistency since the aquafaba is additional liquid in the recipe.
I am new to GF baking and these cookies turned out perfect! I brought them to work and no one even knew they didnt have gluten. 10 out of 10!
I wanted to make a lower sugar/lower glycemic version of this recipe so I substituted Allulose for the white sugar and I used brown coconut sugar for the brown sugar. I also used Hazelnut flour instead of the Almond flour. I also didn’t do the browning of the butter (just creamed the butter like in traditional recipes). And I used bitter sweet chocolate chips. I wasn’t sure how it was going to turn out with all of these changes but they were delicious! It made 24 nice sized cookies!