The BEST Gluten-Free Chocolate Chip Cookies! A few tricks make these gluten-free cookies perfect – soft, chewy, golden and irresistible! Easy-to-make and NOBODY will guess they are gluten-free!
The Best Gluten-Free Chocolate Chip Cookies
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 almost 6 years now and have finally found THE chocolate chip cookie recipe of my dreams.
I’ve tweaked this recipe and tested it many times over the years and this recipe is the ultimate best. No more tweaking or re-testing needed.
These cookies are soft, chewy and golden like a good chocolate chip cookie should be. If you’ve tried making gluten-free chocolate chip cookies before you probably know they can turn out dry, grainy and pale.
This recipe has a few tricks so you get golden, non-grainy cookies with a delicious depth of flavor every time.
The first secret ingredient is brown butter. Sometimes gluten-free cookies can lack a depth of flavor. Brown butter gives these cookies a delectable nutty, toasty almost caramelized flavor that you can’t get from anything else.
If you’ve never browned butter before this is a great tutorial. It’s easier than it sounds!
The next trick is to add a tablespoon of milk. This helps to compensate for the liquid that evaporates from the butter during the browning process. It also helps the cookies get a golden color and prevents grittiness. Gluten-free flour needs a little extra liquid sometimes so you don’t have chalky cookies.
I wanted to keep this recipe simple with easy-to-find ingredients. I use gluten-free all purpose flour (lately I’ve been using this King Arthur Flour Gluten-Free Measure-For-Measure Flour) and a little bit of almond flour for the dry ingredients in this recipe.
I like using a little almond flour because it is non-gritty and helps the cookies get that golden color and chewy texture. It’s my secret ingredient in many baked goods!
If you’re allergic to nuts you can leave out the almond flour and substitute more gluten-free all purpose flour.
After you mix the dough altogether it’s important to give it a 30-minute rest. This gives the gluten-free flour time to hydrate and really makes a difference. It’s key for non-gritty gluten-free cookies!
Luckily just a 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!
Sometimes in life you just need a warm chocolate chip cookie. Whether it’s for Sunday night cookies or a special after-school snack there’s nothing better! I hope you love this recipe as much as my family and I do!
To recap…
How to Make Delicious Gluten-Free Cookies
Brown butter: Gives these cookies a delectable nutty flavor
A tablespoon of milk: Prevents grittiness and helps the cookies get golden
¼ cup almond flour: For a chewy texture and yummy flavor (can use GF all-purpose flour in place of this 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!
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The Best Gluten-Free Chocolate Chip Cookies
Ingredients
- 1 stick butter, ½ cup
- 1 tablespoon milk, or almond milk
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 2 teaspoons vanilla
- 1 ⅓ cups gluten-free all-purpose flour (I highly recommend this brand for best results - be sure to get one that contains xanthan gum), 7.5 ounces
- ¼ cup almond flour, 1 ounce
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
- Sea salt for sprinkling, optional
Instructions
- In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt until evenly combined. Set aside.
- Melt butter in a saucepan over medium heat. Once the butter is melted start to whisk constantly. First the butter will begin to foam, then after a couple of minutes it will begin to brown on the bottom of the saucepan. Turn off the heat as soon as the solids turn brown and the butter gives off a nutty aroma. Pour into a glass mixing bowl to prevent burning.
- Add the milk, brown sugar and white sugar. Whisk to combine. Add the egg and vanilla and whisk 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 sit for 30 minutes. Preheat the oven to 350F. Scoop the cookie dough (about 2 Tablespoons of dough per cookie) and place a few inches apart on the baking sheets. Bake for 10-12 minutes, until golden and the center is set.
- Let cool 5 minutes then transfer to a wire rack to continue cooling. Enjoy!
Flora Clem says
Great and easy to make!
Alma says
It is the best cookie recipe I have ever tasted! Super Thank you for sharing the recipe
Pearl says
These were fire!!!!! I switched the recipe a little and made them not gluten free, and that was the best part! Just enjoying normal flour I 10/10 recommend this recipe to anyone who wants the experience of eating good cookies.
Sue says
Wow! This recipe truly lives up to this rating!
Today is our elderly, GF neighbor ‘s birthday and he’s not eating much these days.
I thought cookies would work as a gift and chose this recipe.
Mine flattened out to a chewier texture, but absolutely delicious none-the-less.
Honestly, it’s SO good that I’m simply keeping it as my go-to for anytime!!
Thank you for this!
Adrienne says
Delicious cookies!!! Yum. I have made them a couple times with substitutions as follows-
-Replaced half the butter with coconut oil
-Swapped coconut sugar for the white sugar and maple syrup for the brown sugar.
-used flax seed meal in place of almond meal.
(Just in case those subs are helpful for anyone else!) THANKS for this recipe!!!
Jennifer Hess says
Seriously the best chocolate chip cookies! A little crunchy on the edges, soft on the inside!!! Highly recommend!
anita Crispo says
these are absolutely delicious!!!
Travis says
My daughter can’t live without these now. They are incredibly good, better even than ones made with ‘evil’ flour! Thank you so much for this recipe!
Kelly says
This recipe was my first foray into gluten-free baking and they came out amazing! Thank you so much. So nice to have a cookie that tastes and feels like a cookie without the heavy gross stomach feeling afterwards.
Pamela says
These turned out great! I used Bob Red Mills 1 to 1 gluten free baking blend in place of all the flour and instead of the white and brown sugars I used 3/4 cup Honey. I baked at 325 because of using honey. We love them!
M says
Don’t hesitate – these cookies will not disappoint! Being it was my first time using this recipe, I did not have all of the ingrediants. I had to make some adjustments; 1) I used more all purpose flour instead of almond flour, 2) I used Lifeway Plain Kefir in place of milk, 3) I used half of the white sugar.
With all of these adjustments, the cookies came out perfect. They were chewy for a whole week…that’s about how long they lasted around here!
Cari says
Best gluten free cookies. Only problem I have is they get “stale”/hard. And crumbly within 2-3 days. Is there a way to fix this?
Erin Collins says
I’m glad you like the cookies! Unfortunately that’s the longest they keep for. 2-3 days is pretty standard with most cookies. You can always freeze balls of dough and bake it from the freezer for a make-ahead option!
Soph says
The best gluten free cookies I’ve made! I subbed out white sugar for coconut sugar, which definitely complimented the nutty flavour of the browned butter. Saving this recipe for sure!
Dennah says
These cookies are unbelievable!
I have a question for anyone in the UK making these, what type of flour do you use? I have recently moved to the UK and the gluten free flour is either self raising or plain and I am unsure which one I should be using (there is no all purpose flour) .
Thanks! 🙂
Isaiah says
Love this I have two family members that are gluten free and it taste just regular thanks you a lot it saved treats.
Carolyn says
I LOVE this recipe!! I have so many restrictions. for this recipe (sugar, and almonds). I used Monkfruit to replace sugar and Flaxmilk to replace the almond milk. I finally found a solution for chocolate chips (that all seem to have sugar or something else that I can’t have or isn’t good). I use Artisan Kettle Organic Chocolate baking bar. It’ only contains Organic Cacao. I chopped the 4 oz bar up, but it was too much chocolate. The next time I will use half the bar. I substituted Oat Flour for Almond Flour. They turned out perfect! I love my cookies hot, so I at 2 hot. Delicious…….! Next time I will add some nuts too. Thanks so much for this recipe!
Lynette says
Can I use oatmeal flour instead of almond flour?
Erin Collins says
Yes! That will work great actually!
Marsha says
I have a grandson that is allergic to wheat and eggs. I substituted 1/4 cup pumpkin for the egg and they turned out really well.
Happy day here.
Tia Castillo says
Mmm. So good. Thank you for the recipe. ✌️. I made two adjustments. Subbed coconut sugar for the brown sugar and I had to add my xantham gum. They came out perfect and so yummy warm. ( They didn’t last till the morning so I don’t know how well they set.)
Shari Wormwood says
When do you sprinkle the salt on top? After baking or before? Why is there a measurement of 7.5 ounces after the flour?
Erin Collins says
I sprinkle a little maldon salt after baking! Also the measurement in ounces is provided if people want a more precise measure.
Henrietta says
I have always struggled to find a good gluten free recipe, as they always spread too much but this is the best recipe I have found! These look PERFECT! So tasty and easy to make!
Gillian Wen says
I am dairy free as well as gluten free so I used margarine and rice milk. I had to add about 4 more tbsps of rice milk to get a creamy dough but other than that they looked and tasted amazing. Thanks for sharing.
Reka says
I’ve NEVER made gluten free anything before this recipe. To my surprise these turned out beautifully and tasted no different than regular cookies!!! Super easy & easy to follow. I’ll be keeping this recipe for sure!!
Am says
Hands down the best gf cookie recipe I’ve ever tried. They are AMAZING!! Thank you so much for sharing it
Melissa says
I was wondering if the butter and the egg should be at room temperature before I begin? Many other recipes I’ve tried have said ingredients should be for best results. I’m very excited to make your recipe. All of the reviews have been fantastic! Thank you for helping all us that need to be GF!
Erin Collins says
The butter is melted as it browns so no need to have it at room temperature. Since there is just one egg it’s ok if it’s not at room temperature! It will work great either way.
Kristine says
I’m so happy I found your recipe! This recipe creates the best gluten-free soft moist gooey chocolate chip cookie that I have been looking for.. I tried also making these with white chocolate chips and macadamia nuts and sprinkling the tops with Penzeys vanilla sugar. They turned out beautiful. Moist gooey and golden vanilla colored. They were tested on family ages 3 to 63 and no one guessed they were GF. Can’t thank you enough for sharing your secrets!! Hugs to you!!
Charmaine says
These cookies were amazing and delicious. They were soft and chewy. Because I did not have enough GF flour, I substituted more almond flour. I also had to add xanthan gum because the flour I used did not contain any. I will definitely be trying these again.
Gail Tarantino says
This recipe is totally awesome! My son and daughter in law wants me to start a business making these cookies!
Mary says
Great recipe, doubled and made bars! Yum
Erin Collins says
Yum! That sounds delicious. Good idea!
Annie says
I have been making these cookies every week for the past 3 months; they have become a staple in my house! They are so incredibly delicious and very simple to make! I am a huge white chocolate fan, so I have started to sub half of the chocolate chips for white chocolate chips. SO YUMMY! Erin, seriously thank you so much for this recipe; I have a feeling this will be my go to for years to come!
JoAnn says
I made these for.the first time. I have never cooked with gluten free. Everyone said they were amazing. But they were so flat. What did I do wrong? Please help.
Erin Collins says
Hi JoAnn! I think this could be because of your gluten-free flour blend. What kind did you use?
Trisha says
Mine turned out horribly… completely flat. Trader Joe’s all purpose flour. How can it be better? I took a picture. Looks nothing like yours
Erin Collins says
Trader Joe’s all purpose flour doesn’t contain xanthan gum and isn’t considered a 1:1 baking flour. It doesn’t work well in this recipe unless you add your own xanthan gum. That is why they spread! Sorry about that!
Sally Koskinen says
Delicious! Saving this recipe. I was out of brown sugar so I used coconut Sugar and I messed up on adding the sugars etc to the whipped butter so I added the butter to the sugars after the egg and they still turned out. Mine may be a little flatter but still awesome!
Gigi says
We just love these cookies. We are one of those families that don’t care for chocolate so we substitute with raisins, Delicious. They don’t last very long!! Even my non-GF husband loves these..
Marissa says
These were so good! I pressed mine down in the middle because I like a flatter cookie. They reminded me of Trader Joe’s or Tate’s GF cookies. Awesome recipe, thank you.
Shannon Chambers says
This has become one of my family’s favorite cookie recipes. The cooked butter almost gives them a toffee taste- delicious!
An amateur male baker says
When you say white sugar, do you mean caster or granulated?
Erin Collins says
Great question! I use granulated sugar!
Sherry Davies says
These are bar none – the BEST gluten free chocolate chip cookies EVER!!! I have made the gluten free waffles recipe several times and they are OUTSTANDING as well. Praise the Lord for your expertise in gluten free baking/cooking!
Margaret says
I have made these cookies twice now, once as a cookie cake and once as individual cookies. My husband is gf, and I could not seem to make a decent chocolate chip cookie for him. This recipe makes a better cookie than most non gluten free recipes. I have also used white chocolate chips and milk chocolate chips. Bob’s redmill works great.
Johnna says
Can the dough be frozen?
Erin Collins says
Yes! I freeze the dough in balls all the time. Then I bake it straight from the freezer. Just add 1-2 minutes to the cook time!
Kathy Carrick says
I am SO in love with this recipe! It has truly helped me get over my disappointment in going GF as a person that used to love baking. This recipe gives me hope! Absolutely delicious! Guests go crazy over them. So many good tips besides being GF….browned butter….topped with sea salt….amazing!! Thank you!
Sally Rapp says
Can you just add an additional 1/4 cup gluten free flour and omit the almond flour?
Erin Collins says
Yes that will work great!
Jaymee Lauren says
My partner doesn’t eat gluten so we’ve tried our FAIR share of gritty, dry recipes. These are perfect, easy, delicious and taste exactly like gluten filled cookies. Can’t wait to try more of your recipes thank you so much!
Melanie says
Your chocolate chip cookie recipe is the best ever! The cookies were perfect!!! I made them last night and they are gone today . Everyone loved them and they had no idea they were GF. I am so thrilled to have found your page and will definitely be trying more of your recipes.
Linda Clark says
I have been searching for a good gluten free cookie recipe and haven’t found one till now. I have thrown out a lot of cookies because they turn out just awful.
Your cookie recipe is sooooooo good. It is perfect.. Thank you for sharing.
Linda
Jennifer H. says
Truly THE best taste and texture of any GF chocolate chip cookie I’ve made in the past 8 years!
Laura Blauert says
These are good! First time making gluten free cookies and they turned out perfect!! Thanks
Anonymous says
Soooo good!!! Comes out even better each time
Hayden says
Delicious!
Sam says
These were awesome! Thank you! My middle son and I both have celiac disease, Having a gluten free yummy cookie is essential in our house!
Amy K says
Absolutely perfect recipe! I made these for my son who cannot have wheat. My daughter dislikes everything I make that is gluten free, but she said other than the slight grainy taste she thought they were delicious. That makes this a five star recipe because she is such a critic of EVERYTHING I make. Thank you for sharing this recipe!
Nella Pignataro says
Love these cookies. Mine came out small which I love. What is the calorie count for one, mini size
Caryn Grant says
Could I make these with oat flour instead of almond flour?
Erin Collins says
Yes! You can easily use oat flour in place of the almond flour.
Pamela says
I made these for the second time yesterday, and while they were really good the first time they are even better this time. In both cases I followed the recipe the same, with one exception in this batch – I used salted butter for my brown butter because that’s what I had. I have no idea if that is the difference, but the texture is perfect and they have the right amount of crispy and chewy. I did use dark brown sugar for this batch, and I don’t recall if that was the same the first time. The first batch was a little thinner and crispier (still good), but this time they came out thicker just the way I like them. I used Bob’s Red Mill All Purpose GF flour and added Xanthum Gum. I’m actually not a big sweets person and usually eat just one cookie and then I’m good for awhile, but these… love! Thank you for sharing this recipe.
Julie says
Wow this is finally the first gluten-free cookie recipe that doesn’t suck!
You’re definitely onto something with hydrating the gritty flour with the resting time and melting the butter! I had to add significantly more flour till it had a better dough consistency but that could always be because we use volume versus weight measurements. During the resting time I popped in the fridge and when I scooped my cookies they weren’t sticky or messy and it was perfectly scoopable!
Thanks again saving this in my roster of regulars
T says
Amazing the best!
Shari says
These are the best gfree cookies I’ve ever made! They get rave reviews!!
Margaret Doutey says
Really good just made them. I put Marple syrup instead of sugar and they tasted great.
Sarah says
Hi! Are the nutrition facts based on 18 or 24 cookies? Thanks! ((They’re AMAZING by the way))
Erin Collins says
The nutrition facts are based on 18 cookies – so 1/18th of the dough. Hope this helps!
Nevaeh says
Did not have fine almond flour. Used 1/8 brown rice and 1/8 more KA Measure for Measure flour. Cooked for 14min and they were crunchy on the outside, slightly soft on the inside. Very good!
Elena says
Made these. Followed exact directions and they were delicious! Will make these again (and again and again).
Bre says
The most delicious gluten free chocolate chip cookie i have had homemade!
Maggie says
I hardly feel compelled to leave reviews for recipes but I’ve been searching for a gluten free chocolate chip recipe that was decent let alone really good, and this one is amazing! The browned butter adds a rich flavor and the almond added in really helps with the taste and texture of the cookie.
Scott Jordan says
I replaced the 1/3 cup of flour with 1/3 cup of Dutch cocoa powder and used flax milk and mini chocolate chips. Browned the butter per the recipe but it came out a bit dry So I added about a tablespoon more butter and a bit more flax milk. The dryness was interesting because generally I find cookies too sweet. So I reduced the sugar to 3/4’s of a cup of brown and no white at all. Lastly just for kicks I added 1 tablespoon of a fresh squeezed mandarin. I also topped off the cookies with some coarsely chopped pecans.. so changed it to chocolate chip less sugar pecan cookies? Really good! Thanks for the base recipe. the browned butter was a neat idea.
Kristina says
These are the best gluten free cookies I ever made! I bought a lot of Krusteaz gluten free flour at the beginning of the pandemic because regular flour was not available, and have been struggling with it ever since. Nothing I baked came even close to things made with regular flour. These cookies are better than a lot of stuff I made using regular flour. Thank you so much for the recipe!
Des says
Mine turned out a little fluffy and light in texture. I like a very chewy cookie. Although it taste delicious, Im wondering if i should cut back on flour to get a tighter chewy cookie. I used dark brown sugar and cane sugar. Maybe inover mixed my wet ingredients
Elissa says
Omg, these are amazing. They’re so thick but soft, you’d never know they were gluten free. I used Reese’s instead of chocolate chips and they came out so great!
Sandra Nelson says
These are INCREDIBLE!! I’ve been searching and searching for a recipe like this, since I am basically gluten intolerant and didn’t know it for years. I live in the dry, dry Southwest, and when I baked the first batch, they came out GREAT but a little crispier than I wanted (baked for 11 min.).. So I baked another batch for my son and his family, and added maybe 1/2 to 1 tsp of veg oil and a little extra vanilla (can’t have too much of that), and baked for 10 minutes. They came out flavorful and chewy; just right. Can’t thank you enough for sharing this with the rest of us. I will continue to watch and read your blog!! Sandy in NM
MJ Carpino says
Wow. They are superb gluten free chocolate chip cookies. I’’m making my 4th batch in 3 weeks. They make a wonderful gift. Thank you.
Jocelyn says
I made these cookies today. They taste great. They looked great at the 8 minutes mark, but by 12 minutes they were flat. I use Robin Hood gluten-free all purpose flour and it contains xanthan gum. I followed tge recipe exactly, browning the butter and letting the dough rest for 30 minutes. Not sure how to correct the problem.
Erin Collins says
Hi Jocelyn! It’s hard because every GF blend is a little different but most will work. Robin Hood isn’t my favorite because it only contains white rice flour and starches. I would try this recipe with Bob’s Red Mill or KAF if possible!
Jocelyn says
Thanks Erin. I made a second batch with Bob’s Red Mill 1to1 flour. It was a bit better but the cookies eere still flat. Third time today, I increase the flour to 1 1/2 cup and use a single layer baking sheet instead of the double layer sheet I used the first 2 times. The cookies are perfect and of course they taste amazing. Thanks again for the recipe and the help.
Christina says
I tweaked the brown sugar a bit… I used dark brown (half cup) and organic sugar (half cup). These were delish! Couldn’t even tell they were gluten free!
Jenna says
Yummy yummy yummy!
These cookies turned out great! The brown butter gave them such a rich flavor.
I don’t eat egg so I substituted in bobs red mill egg replacer but followed everything else exactly.
Although I may have made them a little big because I had to bake for 2-3 mins extra 🙂
Ryan says
She is right, the recipe does not need any tinkering as they were perfect as described
Caitlin says
Does anyone know if it’s possible to use a gf flour without xanthan gum and then mix in my own? If so, how much flour and how much xanthan gum would I need?
Marylouise Roach says
These are the best by far chocolate chippers. I’ve been gf for 11 years now, and have never gound a cookie this good. Enjoying them. Thank you Erin!
Tina Miller says
Do these freeze well pre-cooked? I’d like to place them on a cookie sheet, flash freeze and take out to cook as needed. Thanks!
Erin Collins says
Yes! That works great. I do that all the time actually! I freeze the dough in balls then transfer to a ziploc bag. You just need to add 1-3 minutes to the bake time when baking them out of the freezer 🙂
Joan Edelstein says
These are absolutely amazing cookies! Are used GF jewels gluten free flour, which has xanthan gum, and TJ’s Chocolate chunks. I baked the 24 for 11 minutes to get them exactly like I like them, a bit of crunch on the outside and soft and chewy on the inside..
Erin Collins says
TJs chocolate chunks are my favorite too! So glad you like the recipe 🙂
Linda says
These were better the second time I made them. The first time I didn’t brown the butter, it really does make a difference in the taste. The nutrition facts show information per serving but do not show how much is a serving. Is a serving one cookie?
Becky says
I made these today and they were a bit! I did tweak the recipe to use less sugar and they were still amazing. I replaced the sugar with a blend of stevia, erythritol, a blend of stevia and sugar and molasses.
Caroline Bassett says
I’ve made these many many times and they are incredible! Honestly they are better than any other chocolate chip recipe I’ve ever used- even with gluten! No one can tell they are GF, even my kids!
Brett Roberts says
Outstanding recipe for cookies. It does have some very critical steps that need to be met, these include the browning butter, mixing the wet ingredients until smooth and letting the finial completed mixture a 30 minute rest before cooking. I made these cookies with my ten year old son. We are going to attempt a Vegan version with lower sugar next time.
Inger says
I just made them for our Sunday night treat and they’re amazing! Just because your gluten-free doesn’t mean you have to miss out on life’s delicious pleasures!
Amy Vanhorne says
Thanks so much for this recipe Erin! I am using it today for our Christmas Cookie Extravaganza. Happy Holidays!!
Ann says
Delicious! I used Jules gluten free flour. These cookies were insanely delicious!! They are definitely being added to my annual baking!
Lili says
Hi, I have a question. I made these once before and they were super duper delicious! I was wondering if you had tried to make them with Bob’s Red Mill 1:1 gluten free flour? And if you did, did they work? Thank you so much!
Caitlyn says
I just made them with that flour and it works fantastic!
Meg says
I don’t have almond for but do have Tapioca. I’m wondering if that would be an OK substitute.
Erin Collins says
Tapioca won’t work as a substitute for the almond flour. I would simply use more 1:1 baking flour in place of the almond flour!
christina eschborn says
SOOOOOO good!! I just made them to give to friends for christmas they are delicous!! Fluffy and soft , so so tasty!
Erin says
These do not disappoint! Thanks!!
Lisa D Chaddick says
Omg these are delicious!
Heather says
This is the first review I’ve ever written. Literally the best cookies ever. Can’t tell they are gluten free and they are chewy and delicious. browning the butter seems to be key. enjoy!!
MJ Carp says
Absolutely the best gluten free chocolate chip cookies. Has anyone ever tried these in the convection oven? Wonder what the baking time would be?
Anna C says
Just baked these and oh my gosh, I can’t even tell they’re gluten free. So good, I’ve been looking for a recipe like this for forever. Thank you!
Monica says
Absolutely delicious!! Thank you!! I used Bob’s Redmill Baking 1-1 flour and I didn’t use almond flour, just added 1/4 c. More of request flour and your recommendations.. delicious!
Ceci says
This is my second time making these cookies this month. The first time I made them with the brown bits in the butter and they were very good, but the browned butter gave the cookie a peanut buttery undertone and since I am not a fan of peanut butter cookies, I was not too thrilled. Husband did not taste the peanut butter like I did. He loved them! This time I used 1/2 cup of raw sugar and 1/4 cup of pyure (stevia +erythitol) , 1/4 cup of heavy cream instead of the 1 tablespoon of almond milk and added. about 1/4 cup of water (I read that the raw sugar doesn’t have as much moisture as the brown sugar so I compensated a tad) to make the dough less gooey/hard-ish. As soon as the butter foamed and turned the slightest caramel color (no brown bits), I took it off the heat and let it cool in a glass bowl. I used 1 tablespoon of cookie dough, made 20 cookies (2 cookie sheets). Time was about 25 mins. This time the flavor was like a traditional chocolate chip cookie! Very traditional, Crispy outside edges and bottom, nicely caramel colored cookies. You have taken the effort and the time to make a beautiful and very forgiving recipe (I am not a baker). Thank you very much!
Emily Sims says
Really delicious! I left out the almond flour (because I didn’t have any), made the cookies way bigger, and didn’t reduce the amount of almond milk (like the very end note suggests), but they STILL turned out great.
Alex says
The cookies are delicious, but mine seem to sink as they cool and feel undercooked. Would you be able to help me trouble shoot
David Pelton says
My GF flour does not contain xanthan gum. How much should I add to make sure they don’t turn out flat?
Erin Collins says
This recipe will not work with flour that doesn’t have xanthan gum unfortunately.
Wendy McGrath says
Thank you yummy.
Love this recipe
Jacqui says
I followed the recipe to a T using bob’s red mill 1:1 flour. The cookies tasted good but they were flat and very thin. Any way to make them fluffier?
Erin Collins says
It’s probably because of how you measured the flour. I recommend trying the weight in ounces or just making sure the dough consistency looks like it does in the video for best results!
Donna Colson says
Oh thank you So Much! These are so delicious, I ended up adding walnuts and chocolate chunks instead of regular chocolate chips. It’s so hard to find goos GF recipes; this is a winner!
Your hints probably helped a lot also.
Denise says
I have a question about the KA Measure for Measure Flour weight. On the KA website it says that one cup equals 120 g (https://www.kingarthurbaking.com/learn/ingredient-weight-chart).
1 1/3 cups would equal 160 g which is 5.625 ozs
Recipe says to use 7.5 ounces of flour.
Any help with weight? Maybe I’m not doing the math right!
Thanks!
Erin Collins says
Great question! I don’t go off what the weight measurement for King Arthur Flour because most of my readers use cup measurements – and when you actually scoop a cup of KAF GF Flour I find it weighs way more than 120g. So I match my own weight measurements to what is actually scooped by most people when they measure with cup measurements. Does that make sense? I have just found 1 cup of KAF does not actually equal 120g.
AF says
Hi Erin,
First time GF-cookie maker here, thank you for posting your tried and true recipe! They’re in the oven as we speak.
Novice baker question – when do you sprinkle with the optional sea salt?
Thank you!
Erin Collins says
Great question – I like to sprinkle them with sea salt after they come out of the oven!
Julie says
Can I leave some of the batter in the fridge and cook the next day. I will report back once I made them.
Erin Collins says
Yes that will work great!
Lo says
These are SO GOOD!! Honestly cannot believe how good they are. I’ve made three batches for my GF/Vegan friends and they fight over them every time. I used oat milk and made vegan brown butter by simmering Earth Balance & 1/2 cup pecans together for 20 min. Kept the pecans in, and these are just crazy good. Thank you so much for a good GF Choc Chip cookie recipe!!
Lo says
Whoops, forgot that I used a flax egg with oat milk too. That worked perfectly.
Aurora says
I used coconut oil, coconut sugar and monk fruit sugar, they turned out quite nice but a little cake like. Soft, good taste but I was hoping for the chewy cookie. I’m wondering if it’s the sugar substitutions or the coconut oil?
Cathy Ottomanelli says
These really are the best gluten free chocolate chip cookies. I made them for my husband who is gluten sensitive and he asked me multiple times if they were truly gluten free. He said you would never suspect it, they taste so good. I have been asked for the recipe by multiple friends.
Alex says
When I made the cookies, they tend to sink and the centers would be undercooked. Do you have any Idea what I could be doing wrong?
Erin Collins says
I would try baking them for a little longer! Also what flour blend are you using?
Shelley in Colo Spgs says
Wow, these are good. I melted the butter but didn’t brown, I used all gluten free 1-to-1 flour bc I didn’t have any almond flour. We’re high altitude- I did not increase flour but did bake at 360 and the took prob 20-25 mins to golden. They are yummy- no weird gf taste/grittiness- crunchy and chewy. Thanks. Yay!
Erin Collins says
Great to know the recipe turned out with those modifications! Thanks for the comment! 🙂
Melody says
This was super helpful to know because I’m also in Colorado Springs! Thank you!!! 🙂 recipe turned out absolutely perfect! Even my non-gluten free friends wanted this recipe!
Katydid says
SO good – finally a recipe for GF chocolate chip cookies that doesn’t make rocks. I made these this morning with Silk Almond & Cashew Milk as a sub. I wasn’t adventurous enough to try with plant butter and flax egg as subs but I will try it next. As I made them today, they are soft and chewy and absolutely delicious! Thanks for this!
Nikki Nadler says
I followed the recipe exactly and they turned out very flat… almost like a cookie bark. Still super yummy just don’t know where I went wrong!
Erin Collins says
I’m thinking this is because of the flour blend you picked. What brand did you use?
Alexandria says
Would you suggest salted butter or unsalted for this? I’m very excited to try them out!
Erin Collins says
You can really use either one but I usually use salted!
Shayna Shefrin says
These are the best!! Love them – new staple. If I wanted to make them smaller, 1 tablespoon instead of 2, what would the cooking time be? Thanks!
Caitlin Tonnesen says
I used a 1 tablespoon scoop and cooked them for 9 minutes and they turned out perfectly
Zoe-kim Gorrie says
Literally the best cookies I’ve ever made or eaten. I love them that much! Add chopped hazelnuts for a change too, you won’t be disappointed. If you make them double chocolate, don’t forget to add more fat with the coco, so they dont dry out
Roberta O'Neill says
Incredible recipe! The browning butter made a word of difference. Super yummy….thank you!
jessica randall says
Hi! These cookies have a wonderful taste but when they cooked still shaped as a ball! They didnt flatten at all…do you know what I did wrong?! Thanks!
Jane Elder says
I was diagnosed with celiac three years ago, and I haven’t done a lot of baking since then. Before, home made chocolate chip cookies were a regular part of my diet. This week, I really wanted a cookie, so I thought I’d give it a shot, and I found this recipe. I just ate about five, and I could cry, they’re so good. It tastes like everything I remember chocolate chip cookies being. Thank you so much.
Fiona Timmins says
These are one of the top gluten free cookies I’ve made so far, loved the texture soft and chewy …however, they did stick to my non stick cookie sheet, so were hard to get off – and some broke apart. I did leave them longer on the pan to cool (15mins) maybe that’s why?
Erin Collins says
I would try using parchment paper or a silicone liner! I think that will do the trick.
Andi S. says
Wow, these were absolutely amazing! The best part is they were so easy for a novice baker like myself to make. Being gluten free really had me missing fresh baked chocolate chip cookies. Thank you for sharing this recipe. Tonight I’ve modified it to all brown sugar, and added milk chocolate chips and walnuts chunks. The first time I followed the recipe closely and used semi sweet chips. Can’t wait to see how they will turn out this time!
Bailey O. says
These are literally THE best GF cookies I’ve ever had.
Noora says
Can I use egg yolk only as I am allergic to egg white?
Sally says
My batter literally melted in the oven and became one big blob of melted batter. Maybe I messed up the butter ratio. I substituted brown and white sugar for coconut sugar. It’s never caused an issue for my gluten free cakes. I’ll try again another time! 🙁
Cheyenne says
Very good cookies. They weren’t what I was expecting, but they are definitely great. I however used cashew milk and Robinson’s gluten free flour that has xanthan gum but they almost taste like peanut butter chocolate chip cookies. Oh i also used Himalayan sea salt instead of salt, could that be why? Either way it is great
Diane M. Trawinski says
Question?
Hi Erin,
This is Diane M. Trawinski. I was wondering if I have Gluten Free Flour without Xantham, would I be able to add my own to this recipe? I do have a bag of it.
My email is:
[email protected]
Thank You in advance
Erin Collins says
Unfortunately you need the xanthan gum for this recipe to turn out properly. The cookies will be crumbly and spread too much without it!
Jennifer Lehman says
So delicious! Best gluten free cookie I’ve made to date. Thanks for the recipe.
Oriana Dominguez says
Hey there! Stopping by to say I’m deeply impressed with this cookie. I’ve been gluten free for 8 years and have been baking even longer than that. This is a very solid recipe and it’s all in the details. They did brown more than gf cookies usually do and they are soft and chewy. I also love using King Arthur flour so was happy to see you liked it too!
We appreciate this recipe and I already wrote it down in my best of notebook haha. Thank you so much!
Erin Collins says
I’m so glad you like the recipe! 🙂
Amy Viveen says
Excellent recipe. Made this with my children. I swapped out a little bit of the GF flour for more almond flour, added molasses and I onky used 1/3 cup of coconut sugar and the rest I used monk fruit sugar. I also didn’t use xanthan gum instead I used 3 table spoons of ground flax and 3 tablespoons of hot water (let it soak and become gooey). Cookies are delicious!
Mary Ellis says
These are just amazing! My whole family loved them! My picky teenage son, who doesn’t really care for sweets, asked if he could have a third cookie! So delicious! I don’t miss the gluten at all.
Ash says
I just wanna say these are absolutely the greatest chocolate chip cookies I’ve ever had gluten free or not. Im obsessed I make them allll the time.
Belinda Holbrook says
Erin,
I can’t thank you enough for this recipe for chocolate chip cookies. They are so marvelous. My husband and Dad were blown away. I am gluten intolerant and have been trying so many things. This is so awesome for me. I can enjoy cookies again!!!!!!! THANK YOU!!!!
Erin Collins says
I’m so happy to hear that! Thanks for the comment 🙂
Brian Ouellette says
Wonderful cookies. My husband is GF and he has a sweet tooth. These cookies are really good. The brown butter is wicked smart.
Carly says
What is the serving size for these Nutrition Facts please?
Erin Collins says
The nutrition facts in the recipe are for 1/18th of the dough. Like if you made 18 cookies and ate one. Does that make sense?
Amber says
Hi im 12 years old and i make these cookies all the time. My mum brother and i are all gluten free and we love this recipe so much. I actually have some in the oven right now anyways thanks for the recipe!!
Love Amber
Sara says
The best cookies I’ve made EVER, GF or otherwise!
Alice says
Yummy! But I was wondering, could you make these as a bar cookie? Then…no worry about spreading out too much? Thanks!
Great recipes!
Cmcree says
Is it important to use only almond milk as the milk substitute or can I use lactaid milk or oat milk?
I’m new to eating gluten & dairy free, and my autistic son is the family baker. Your instructions are superb and the recipe sounds delicious!
Erin Collins says
You can use any milk substitute you like! Hope you enjoy the recipe 🙂
Ammie Currie says
Didn’t convert well for New Zealand. While it says it has vegetable gum 415, xantham gum, the amount seems to be too low to keep the cookies for spreading and leading to cooking failure. If you are in New Zealand don’t use the edmonds site to raise gluten free flour for this. My daughter said they were still tasty despite the mess. The bottoms were still wet while the tops were cooked. She liked the crunchy bits at the side that had cooked through..
Haley E says
Amazing recipe! Best ever cookies, truly.
I made them as is and then again with a pumpkin butter recipe found on Minimalist Baker for an autumn twist. Just sub in the butter 1:1 ratio. Truly delicious, thank you!
Jan says
Best recipe ever . For those in Aussie, I used White Wings and Organ to compare guar gum and xantham gum… in this recipe they’re def not interchangeable.
.
It does make a difference! Stick to White wings, as it’s got thickener 415, aka xgum
Cara says
I have been searching for the ultimate gluten free cookie recipe and can say that I have finally found it!
Delicious, easy to make and followed your recipe exactly but used Bob’s Red Mill baking mix. Can finally clean up my “cookie” pins on Pinterest and get rid of all the other chocolate chip cookies recipes
Thank you!
Mary Boni says
These cookies were a hit! Amazingly delicious! Thank you for sharing your recipe with us!
Ash says
Hands down the best chocolate chip cookie recipe I’ve ever made gf or otherwise. Seriously good. Thank you!!
Ashley Britt says
Everyone says these are the best so it really frustrates me that I have made these twice and both times they came out very dry. I could tell by the texture of the dough how they would end up and I even had to push them flat with a fork before baking. I have gone over this recipe a tonne of times and the only thing I can figure is that I am using too much flour. There IS xanthan gum in the flour I am using and the only other thing I can think of is I didn’t pack the brown sugar but I doubt that is the reason. I didn’t use almond flour so I used a total of 1 1/2 cups of GF flour. I dunno??
Jennifer says
Well that was SHOCKINGLY good. I was using Bob’s Red Mill flour, first ingredient was garbanzo beans and no xanthum gum. The raw dough was bitter and awful, so my expectations were poor. They baked up wonderfully! Crispy, chewy and sweet! I’d never know these were gluten free!
Erin Collins says
I usually don’t recommend the garbanzo bean-based flour so I’m glad it turned out for you regardless! I prefer grain-based flours. Glad you enjoyed them 🙂
Melissa Armstrong says
These really are the best gluten free chocolate chip cookies. We use mini chips to make sure we get chocolate in every bite.
athina says
3rd time making these highly recommend!
Fun family says
Making them for the kids for the second time this week. Very very good. Easy recipe. The butter trick helps me, I don’t have to soften the butter. I always forget to sit the butter out ahead of time.
ph says
I made these cookies last week and they were absolutely my favorite recipe!!! Soooo Delicious!!!
Jen says
Words cannot describe how incredible these are. I’m the only one who can’t eat wheat in my family, and I have to hide these things to keep my kids out of MY cookie jar. Little rascals.
Debbie V says
Made these cookies for my husbands birthday, since he must have a gluten-free diet. They are simply delicious!! I added white chocolate chips and dried cranberries to a separate portion of this cookie dough.. Yummy and nutritious! Thanks! Debbie V.
Heidi says
I doubled the recipe to make gf ice cream sandwiches and these cookies turned out amazing! I was skeptical of melting the butter (not sure it ever turned into brown butter) and they turned out perfectly!! I stuck the bowl Of dough into the freezer to harden up the butter. I used Aldi Live GFree GF pancake and baking mix. This is my new go-to gf cookie recipe!!
Cristine Wright says
I made these for a friend with RA who hates eating gluten free but needs to…I had to talk her into trying them and she absolutely loved them. I actually prefer them over any other cookie and refuse to buy store bought now. Your recipe has inspired me to want to go gluten free so I hope you have more to share!
Linda says
I might have given it a 4 because of the time at the top of the recipe, which did not consider the 30 minute rest. However, these were so good, I did not want to give it less than it deserves. Also, the last cookie did not have chocolate chips so I put raisins…..so good….next time I may make half of them with raisins……so good. First time ever in browning butter.. Thank you for sharing. We benefit from your expertise.
Sophie Rose says
My family thought these were the best chocolate chip cookies I have ever made and no one could believe they were gluten free. The texture was perfect. I used cassava flour and almond because I can’t tolerate any grains and I left out the white sugar because 3/4 cup brown sugar seemed like enough and they could not have been any better. Thank you so much.
L says
Can you freeze them?
Erin Collins says
Yes! You can freeze either scooped balls of dough for baking later, or the cookies themselves!
Lindsey says
The best chocolate chip cookies I have ever had. I will never be using any other recipe for chocolate chip cookies.
Erin says
I made these yesterday and was absolutely blown away by how good they are…WOW! My flour mix had no xantham gum included, so I added 1/2 teaspoon and they turned out perfectly. Will be making these again and again!.
Deborah says
I tried your recipe today, and these cookies are indeed, the best gluten-free cookie I have tasted. Thank you for sharing your recipe.
Mrslonberger says
Perfect!
Janet says
I’ve made these cookies several times now, and they are hands down the best chocolate chip cookies I’ve ever made! Even my non-gluten free people prefer them over the traditional recipe. Highly recommend!
Angela says
Really lovely recipe! As we are also dairy free, we used 1/2 c. Spectrum Shortening melted, 1 tbsp Oatly Oat Milk and Jule’s Gluten Free All Purpose Flour. We also increased the baking time to 15 minutes. Turned out amazing! As is usual in our family, one child thought they were perfect, while the other thought they were a tad sweet and too soft for their taste. So we made another batch dialing the brown sugar down just a smidge to 2/3 cup instead of 3/4 cup then added an additional 1/4 c of Steve’s GF bread flour (heard it was good in cookies). These cookies were also delightful. A little heftier, a tad less sweet, but still soft and delicious. Thanks!
LILLIA LEPAK says
I’ve made these once and LOVED them! I’m so glad I found a delicious gf chocolare chip cookie recipe with browned butter! Thank you! Have you tried freezing these before? I’d like to make a larger batch and freeze some for later….
Tammy says
My husband was diagnosed with celiac in 2014. I stopped using all gluten-based flours at that point. I have been searching for a good gluten free chocolate chip cookie ever since. Your recipe is hands down the best I have found.. I used the flour you recommended. I made the recipe as written. I did add some pecan pieces because I love nuts in chocolate chip cookies. It is awesome to finally find a great chocolate chip cookie recipe that both those who cannot eat gluten and those who can eat gluten love. Thanks SO MUCH.
Marylouise Roach says
Hi. Can I substitute coconut oil for the milk to make this dairy free?
Erin Collins says
I would suggest using vegan buttery sticks and almond milk to make this recipe dairy-free!
Smitha says
I loved these. Couldn’t even tell they were gluten free. Delicious and chewy – just the way a cookie should be! Just a quick question – any tips on how to prevent them from spreading and getting too thin? Mine spread all over the pan like a cookie cake (a delicious error)!
Erin Collins says
Sorry they didn’t turn out just right for you! My guess would be the type of flour you used. What brand did you try this recipe with?
Catherine says
The first time I made this it was amazing, I added a little cornstarch. The second time I ran into some issues. The flour I used (Bob’s Mill) was bad, the xanthan gum in the flour is important!! They spread out a lot but were still good. I also used vegan butter and oat milk. Would highly recommend! Thank you!
Janine says
10/10 my husband didn’t even know these were gluten free. Best cookie recipe I’ve made in a while! Thanks!
Beena Jain says
What can I replace with egg
Sonia Ceccato says
Hi Erin
I’d like to thank you for this amazing recipie, I’ve made them quite a few times & bought good quality gluten free flour but every time I’ve made these cookies I’ve had the problem that they come out really flat like pancakes and not nice and plump and I don’t understand why, I was hoping that you could explain the reason that this happens
Many thanks
Kind regards
Sonia
Jenny Spencer says
Hello Erin! My name is Raine Spencer, I am 11 ( Almost 12 ) years old, and I live in Portland, OR. This is the first PERFECT chocolate chip cookie recipe I have ever found. It is absolutely incredible!!!!! I can’t explain how happy I was when I bit down in one of these cookies and found that it was finally the perfect recipe I have been waiting for.
I LOVE cooking and baking so much and I can’t wait to make more if your recipes! All of your recipes are GF, correct? If so, that is amazing because my mom is gluten free.
Thank you for this recipe and I will never make a different chocolate chip cookie recipe again.
Love Raine.
This is my moms info, not mine. Just FYI!
Megan says
These cookies were absolutely phenomenal!! I have kind of a strange question. Do you think there’s anyway I can make these not gluten-free? Would I just use the same amount of regular flour in place of the gluten-free flour?
Camille says
Can your own flour blend be used this chocolate chip recipe?. I prefer more crispy to chewy cookies. Thanks.
Marla Bosworth says
Insanely delicioius! Browning the butter is a genius move and adds such flavor. 🙂
After cooking half the batter, I added chopped pecans to the remainder. I can envision making a double-batch and dividing for friends to add their own desired mix-ins. Thank you!
Julie says
Erin, UNBELIEVABLE! I fooled all my guests -they did not know these cookies were gluten free! I even fooled 4 picky teenagers who hate GF cookies normally! Thank you – I followed the recipe exactly using browned Kerrygold butter, King Arthur 1:1 flour, Costco Almond Flour and whole milk. I allowed the dough to chill for about 2 hours before baking – and increased the cooking time 3 minutes to accommodate. Amazing recipe – the outside was crispy and crunchy and the inside was tender and soft – perfect combination. It is a nice thick cookie. If you prefer a thinner cookie, definitely flatten the dough before baking as they only spread a little bit. I can’t thank you enough for this recipe – by far the BEST GF cookie ever made!!!
Erin Long says
WOW.
To be honest, I was pretty skeptical about this recipe.
I mean, two kinds of flour?
Browning the butter?
This was all totally foreign to me. I accidentally doubled the amount of xanthum gum and the amount of chocolate
(and I only figured that out once they were in the oven♀️), so I was super worried about them. My sister already told me that there was no way that she would try one. Said a quick prayer, took them out of the oven, let them cool, and then I tried one.
I almost fell over.
I gave one to my mom, and she agreed that there was NO WAY that they could be gluten free! My dad hates gluten free food, but is a huge fan of a family chocolate chip cookie recipe. We let him try one (which he ate in seconds!). He said that we could have fooled him if we hadn’t told him that they were gluten free! These are by far the greatest cookies ever. Thank you so much!
Stace says
This is an amazing recipe. I’ve made them time and again and I highly recommend, especially for gatherings as no one will know they are gf.
Larissa says
These were delicious! I made these for my friend who is gluten free and I couldn’t even tell they were. Honestly went and checked I’d bought the right flour they tasted so good. A few twerks to mine I would recommend – I used a dark chocolate block cut into chunks. I think this is so much yuummier than chips. I also used almond meal instead of flour because I already had some and it worked fine! I sifted my flours and added 1/2 teaspoon of xanthan gum. Would recommend this if you can’t get the flour suggested here that already contains it. Such a great recipe have shared with all my friends!
Emily says
BEST COOKIES EVER!!
I have been trying new recipes for years and then came across this one. I will never go back! They are delicious and wonderful
MJ says
I have a long-standing reputation in my large family for making traditional chocolate chip cookies. I have been gluten-free for several years and haven’t made my recipe. Today my college age niece and her 3 friends came to help with a project and I found your recipe online. Hands down these are THE BOMB! Thank you, Erin, for the time, testing and research you put into this recipe. A new healthier family tradition starts today!
Erin Collins says
I’m so glad these cookies helped maintain your reputation! 😉 Thanks for the comment!
Denise says
I’m not gluten free but made these for someone who is. In my experience, anything gluten free is almost always disappointing but omg! these cookies are perfection!
Priya says
This was amazing – best recipe I’ve used – even with a different gf flour – and my gf son was SOOOO happy! Thank you!
Tiffany says
These cookies are delicious!!! Kid approved from my picky eaters and my gluten free hubby. Love it, thank you so much for this great recipe. 🙂
Melanie says
This is one of the best gluten free Chocolate chip cookie recipes I’ve tried. My celiac husband loved them and this will definitely be put on the regular rotation. Really worth the extra step of browning the butter. Thanks!
Barbara Camozzi says
Can these cookies be made with Cocoa nibs instead of chocolate chips? My husband is allergic to most choc chips as they have milkfat in them.
Erin Collins says
I think that should work! I also love Enjoy Life Foods chocolate chips for a dairy-free option!
Kari Kobayashi says
I have xanthan gum seperate from the flour. How much do i add to this recipe?
Thanks,
Kari
Mommy bear says
Perfect recipe ! I add 1 cup peanut butter for peanut lovers!
Stephanie says
Can I freeze left over cookie dough?
Erin Collins says
Yes I do that all the time! I scoop it into balls and freeze the dough in a ziploc bag. You can bake the cookies straight from the freezer with just 2-3 minutes added to the cook time!
Savannah says
These cookies are the best gluten free cookies I have ever had! So glad to have found this recipe! They aren’t dense and don’t have a weird gritty texture. The 30 minute resting period is important— I have made these without doing that and it morphed into 1 big cookie (still delicious though of course!). I have made with great value gluten free all purpose flour and King Arthur all purpose gf flour and both worked well!
Ani says
Truly the best gluten-free chocolate chip cookie ever! My hubby has developed a gluten intolerance recently, and I’ve been trying to find a great cookie recipe for my Cookie Monster. This recipe stands up to its name! We love it, and it’ll be forever bookmarked on my phone! The only difference is I made one batch with fleur de sel on top for myself
Love it! Thanks a million!
Nikki says
Can I leave the dough in the fridge for a few hours before making them??
Erin Collins says
Yes that works great!
Tom says
These came out perfect. I’ve failed at gf breads, but these are fantastic! Followed recipe exactly, same flour, same brown butter, etc. Cookies didn’t flatten much at all (and I had flattened with a fork), still ended up at least 3/8″ thick. Perfectly done and they with an 11 minute bake. I used dark brown sugar, recipe didn’t say light or dark. Cookies are darker than normal cc cookies, but taste great! Will try light brown next time.
Judie Rutter says
Thanks for this recipe it’s also great with Aldi munchibles (gf smarties) too. Thanks for the tip regarding xanrhan gum. I used it to convert another recipe and it worked a treat
Paige says
Can i let chill for longer ?
Erin Collins says
Yes that’s fine! As long as it’s in an airtight container you can refrigerate the dough for up to 3 days.
Tiffany says
This is literally the best cookie recipe I have ever made. Melted in my mouth with flavor and is absolutely perfect. Can’t even tell it’s gluten free. I hope my husband loves these as much as I do. The 12 minute cookie was perfect for us in our oven.
Jasmine Paige says
Can i let it rest over night?
Erin Collins says
As long as it’s in an airtight container you can refrigerate the dough for up to 3 days.
Stefanie says
My boyfriend absolutely LOVES these cookies. I add peanut butter chips with the chocolate chips as well.
Jasmine Paige says
Hay Erain How are you ?can i let it rest over night in the refrigerator?
Jasmine Paige says
Can it chill over night ?
Erin Collins says
Yes that works great! Just be sure it’s covered so it doesn’t dry out.
Jo says
I think these are the best cookies I’ve ever made.. they don’t even taste gluten free!
I reduce the sugar to about half a cup of brown sugar and leave out the white as they are quite sweet.
Grace Anderson says
I cut this recipe in half because there is only one gluten free person in our family. They look great! I wish the measurements were easier to adjust but a little math never hurt any one. Thanks for the recipe!
Gluten free gal says
Thank you for this. It’s the best recipe I’ve come by for chocolate chip cookies, and I had been searching for quite a while. Tastes like my classic nestle tollhouse cookies!!, & so quick and easy too!
Jasmine says
Does flour need to have xanthan gum.
Erin Collins says
Yes you definitely need the xanthan gum!
Sara M says
Made these today – the best GF cookies I’ve ever made! Thank you
Han says
Is there a non rice gluten free flour blend you also like? One that would give results just as good?
Heather says
These are really fabulous! The addition of brown butter is amazing! And, the oat milk we added made the batter smoother, as you’d mentioned. I actually pulled them out of the oven a little early, and preferred the softer texture. This recipe is a keeper! Seriously amazing cookies!
Thank you, Erin!!!
[email protected] says
HI ERin,
Is there any way to do these cookies without xanthan gum or should I just order it on the internet? I live in Europe and we don’t have premade flour mixes with xanthan gum in them.
Thanks,
Malia
Stacy says
Great recipe!
Kathleen says
This cookies are not bad however they are not what the recipe says. After baking them for 12 minutes I had to bake them for another 5 minutes and even then they are still not fully baked. I made each cookie about 2 table spoons and it only gave 16 cookies. Personally, these don’t taste very good either. For me this is a fail. Normally I would expect this if I used a non gluten free recipe with gluten free flour. I used the Trader Joes GF flour.
Erin Collins says
Hi Kathleen – Sorry this recipe didn’t work for you! The Trader Joe’s GF Flour Blend doesn’t contain xanthan gum. These cookies won’t turn out as expected if using that blend. I would suggest King Arthur Flour or Bob’s Red Mill 1:1 Baking Flours. I hope that helps!
Jules says
My #1 go to. I typically mix the chocolate chips (1 part milk, 1 part dark, 1 part white chocolate) and use only brown sugar. Either way(!), flawless recipe. Thank you!
Edelyn Garcia says
Made this GF cookies for my fiance and the entire recipe did not fail me at all! He loved the cookies. I will definitely will be making more of the GF chocolate chip cookies. i love the end result! I wish I can include a photo on this review. Thank you so much!
Rachel says
Hey, I have a question, do I need to add almond flour or is it just for taste because My sister can’t have almonds.
Erin Collins says
You can use 1/4 cup more gluten-free flour in place of the almond flour no problem. I like the almond flour because it helps with the texture/browning – but the cookies are still delicious without it!
Page O'Connell says
Thank you so much for sharing this. I make a lot of GF cookies and this is the best.
Kelli says
These are outstanding. The best cookies I’ve tasted. EVER!
Meena says
I love these so much!!!!! I just wish they were a little taller. Besides that thank you for this amazing recipie!!
AMY says
Hi! I was wondering if I can use this recipe to make a cookie cake. 12” wide round pan? Anything you would had to have soft center but harder edges ? Has to be gluten free. Thank you so much for you help in advance.
Annie says
Do you recommend salted or unsalted butter?
Erin Collins says
I usually use salted butter!
Suskya says
Fabulous recipe! Cookies were soft in the centre, crunchy on the outside with no hint of gritty gf flour. Due to the allergies in my family, I needed them DF too. Coconut oil for butter, coconut milk and coconut sugar for the brown sugar worked well.. Our new fav!
Stephanie says
I’ve made many GF chocolate chip cookie recipes and this one blows all others out of the water! These are amazing!!
Betty Cruz says
I haven’t had a good gluten free cookie for over 20 years. This it the best dang cookie I have ever had! It tastes better than a regular chocolate chip cookie only I make it with a cup of resses piece and walnuts, instead of chocolate chips.
Nate Watson says
Thanks for the great recipe Erin! I’ve now made these twice. Each time spectacular. This truly is one of my favorite cookie recipes. I am not gluten free but my husband recently has declared himself to be. I bake a great deal so this has been a huge learning curve for me.. Here’s a few adjustments I’ve made:
I use all brown sugar, instead of white.. I find white sugar is too gritty, overly sweet and pulls moisture out.
Second, I use 1 tablespoon milk as indicated, and add 1 tablespoon of sour cream. sour cream is a good acid balance to the sweetness and helps to contain moisture, especially in Gluten free baking.
Though the measure for measure contains it, I add an additional teaspoon of xanthem gum into the dry ingredients to help give it a gluten like elasticity and softness when baked.
Lastly, I use 1 and 1/2 teaspoon vanilla and 1/2 teaspoon almond extract. For me it enhances the browned butter and delivers a nuttiness without the texture of nuts in cookies that I don’t care for.. It’s also so fragrant!
TIP: If anyone has a BJ’s Wholesale nearby, they sell large 5lb bags of King Arthur gluten free measure for measure for only $8.99.!! Best deal I’ve found.
MB says
I made these tonight and they were the biggest hit! Even my gluten-loving husband raved about them. Best gluten free chocolate chip cookie recipe I’ve tried, and I’ve tried A LOT. I used Gluten Free Jules flour, and they only had the tiniest bit of grittiness. Next time I’ll add a tablespoon or two of room temperature cream cheese to hopefully cut that grit, but otherwise, they were perfect!
Renee says
These cookies are amazing!! I’m recently gluten free and was so sad to think no more cookies! No more sadness!! Thanks for the recipe
Dana says
The brown butter is an amazing idea.i will never go without it now. I used sugar substitutes and tapioca flour instead of almond (that’s what I had on hand.) The cookies were light and caramelly – crazy delicious. Thank you for this great recipe.
Shelley says
My all purpose gluten free flour does not have Xanthan Gum – How much Xanthan Gum should I add to the cookie recipe. Thanks!
Jac says
These are the best Gf chocolate chip cookies I have ever had. I had almost given up on making GF cookies as they were always dry and unappetizing. My husband is not gluten free and agrees they are fantastic., definitely worth the effort. I used Pamelas all purpose flour and it worked perfectly. Thanks Erin. for a great recipe.
EsterTattoli says
Any chance that you could convert the quantities in grams? Or at least specify which cup you are using for quantities? Thank you. Ester.
Cn says
If you do not use sugar how would you substitute honey?
Olivia paulus says
How to make this cookies crispy??
Priya says
These were my first attempt in making GF cookies and am shocked how good these are! I couldn’t even tell the difference – and I used almond milk and only GF 1 to 1 flour in my recipe.
Lindsay says
Wow these are good! Made the recipe exactly as written, and they turned out great! Love that this recipe uses melted butter, so convenient/easy. My husband does not like much that is gf, but he said these were pretty good!
Penny says
Really a delicious cookie! Nobody in the family could tell it was GF! The brown butter idea was great.
Neera says
I’m a horrible baker, your recipe was so easy to follow. Cookies turned out amazing! They didn’t even taste gf and had perfect texture! I only had 1/2 cup of milk chocolate chips, so replaced the remaining 1/2 cup with white chocolate chips. Thank you so much!
Jaymi says
I’m glad you cleared that up because here a stick a better is two cups of butter. So I read it to be a stick a butter + half a cup. Thinking that was an insane amount of butter a browsed through the comments. I would consider editing.
Richard Bernstein says
Damn good cookies!
alyssa says
can i replace the butter with almond butter?
Erin Collins says
Unfortunately that won’t work – nut butters have very different properties.
Michelle D'Uva says
Hi Erin –
I’ve been searching for a GF cookie cake recipe. Have you ever tried adapting this recipe into a cake instead of individual cookies?
Thank you!
Sarah White says
These are delicious!!!! Do you ever make ahead of time and freeze the dough then slice and bake another time??
Erin Collins says
I love to freeze the dough in balls and bake them straight from the freezer! I’ve never tried slice-and-bake but that might work too!
Brie says
Hi Erin, I’ve had to refer to the comment/question section to answer questions I’ve had. It would be helpful if you could update your recipe with these specifications, i.e. using salted versus unsalted butter (if you always use salted butter and this is your best recipe then it would be great if you added that!) Also, adding measurements in weight and volume would be great!
Thanks!
Allison says
I am not gluten free but I made these for my sister who is. I made a batch of regular chocolate chip cookies as well, but I’d have to say that these tasted better.
Cheryl says
Hi Erin. I can’t wait to make these for my son who was recently diagnoses with diabetes and celiac. We need a little treat sometimes and cannot wait to try these out.
I am trying to avoid buying yet another type of gluten free flour. I have the Bake Good brand of paleo flour but it does not have Xantham gum. However, I have a separate bag of xantham gum. What amount should I add to the flour? Do I need to change the amount of flour?
Erin Collins says
Hi Cheryl – I haven’t worked with that brand of flour so I can’t say for sure. Sorry about that!
Angela N Davis says
I made these last night with NEXT egg, plant based egg replacer and I used Aldi’s 1 for 1 flower for part of the flower as it was open. I still used almond flower. They came out beautiful. We’re lovely and gooey after there short rest out of the oven. Today they have just a bit of crunch around the edge and nice and soft inside. Just a hint a grainyness which was my fault. Next time I will make sure to have fresh brown sugar (without lumps) and use all king Arthur 1 for 1 flour.
Minerva Shindler says
These are, without a doubt, the best chocolate chip cookies I have ev
Aimina says
Can I use gluten free self raising flour?
Erin Collins says
That won’t work here unfortunately! It will add too much leavening and create puffy/chalky cookies.
Abby says
These turned out so wonderful, and the sea salt was the perfect touch!
I will be saving this recipe for sure!
Thank you!
Oxana says
I’m totally in love with this cookies! Thank you so much for this ideal recipe!!! I was looking for it for so long! I have similar story with diagnosis and I’m so tired of terrible gluten-free recipes with no sugar no milk without anything …. Thank you a lot and hello from Russia!
Tatiana says
Wow!!! These are amazing! And the instructions for browning the butter were spot on. Seriously, my partner didn’t even realize he was eating gluten free cookies. Excellent recipe!!!
F Erin says
These are definitely the best chocolate chip cookies I have ever made!
Gigi says
Hi,
I followed the recipe exactly. But the dough is kind of watery. It’s not like your dough in the video. Any idea why?
Jacalyn says
I had to use a 1/2 cup more flour!
Corinne says
My cookies turned out to be very large and thin. Almost like crepes. I followed the recipe and ensured I left the dough to sit for 30 minutes. But as soon as they went into the oven they spread out very fast.
I did have to add additional flour, almond meal and baking soda after I added all the ingredients because it was very runny mixture.
The only thing I can think of is the butter. I added a “stick” of butter however perhaps what I would consider a stick of butter in Australia is actually more in grams than what is considered in other countries? I think my recipe used way too much butter as the cookies did also come out oily.
Bernadette says
For the calories of 184kcal, how many grams is it for one serving? Great recipe! I cannot wait to try it out!
Kea says
These are amazing – thanks! My teenage son with celiac was super impressed and thankful for something homemade that he could truly enjoy.. And my non celiac family said they wouldn’t have known the difference had I not told them.- a win win that makes this momma’s heart happy!
Reese Pieces says
I’m was great . There got as big as my head but I made them very small.they tast to good to be true
Melissa says
The best! I didn’t have almond flour and replaced with the mixed flour. I’ll do again! And again. And…
Pdeva says
Thanks, Erin. Truly the best gluten free chocolate chip recipe I have used. I agree the browned butter makes a difference. My daughter who is not gluten free, commented that these may be the best chocolate chips cookies she has had!
Lauren says
So good, chewy, soft and crisp on the outside. 10/10 recommended and will make over an over. I’ve tried a handful of gf cookie recipes and this one takes the cake. Thank you Erin!
Gail Tarantino says
Omg…this recipe was totally awesome! My husband, son, daughter in law and her dad could NOT stop eating them until they were gone! They have been begging me to make more! So tomorrow is my bake day . I’m going to double the recipe this time. They were so perfect! Chewy and soft on the inside and just crispy enough on the outside. The best chocolate chip cookies ever! Thank you!
Marcie says
I’ve been eating gluten free for about 6-7 years now but have always struggled with finding a good chocolate chip cookie recipe. That struggle ends today with this recipe! This recipe provides the flavor and texture of a regular chocolate chip cookie but without the gluten. Thank you for sharing!!
Hayleigh says
Absolutely incredible recipe! I have recently became gluten free but you would never tell these are GF. I used Galaxy chocolate in replacement of the choc chips and ate them warm, they were perfect. Also, mine only needed baking for around 8-9 minutes (I over baked the first batch. although they were still delicious). Thank you so much for the recipe!
Kaitlin says
These are hands-down the best chocolate chip cookies I’ve ever made, gluten-free or not! I’ve made this recipe at least 6 times during this quarantine–I like to bake just a few cookies at a time, freezing the rest of the dough in logs to bake in small batches later (that way I can always have freshly baked cookies!). They even rival my favorite lunch spot’s homemade chocolate chip cookies–amazing! I found out I can’t eat gluten in February, and I’m so excited that this was the first gluten-free cookie recipe I stumbled upon!
Kalen says
Weirdly I had the exact opposite problem as some of the other reviewers – my cookies didn’t flatten out at all and stayed in little balls! I had to mash them down with a spatula, and then the consistency really wasn’t good… they came out really crumbly and gritty. I used Dove’s Farm all-purpose flour and added about 1/2 teaspoon of xanthan gum as the flour doesn’t have any. I let the dough rest as recommended, and otherwise followed the recipe to the letter besides swapping in some macadamia nuts instead of chocolate. Any ideas what might have gone wrong?
Erin Collins says
Dove Farms flour is a “self rising” flour blend so it has added leavening which will adversely affect the recipe. It basically will give you double the amount of baking soda so that makes sense the cookies didn’t spread. I would try a different flour blend!
Ali says
I made these cookies and they were really dry, 11/3 cups of flour seems like too much and in the video it looked like you used less than what I had. I’m not sure what went wrong there, but I’m guessing it’s the flour.
Erin Collins says
Have you tried measuring the flour so you have 7.5 ounces? That should help!
Donda says
I used to make this dish, but the recipe you shared seems to be more special and I want to try it again. Thank you for sharing a great recipe.
Phil says
Thanks for the great recipe. I used the King Arthur in the box and added 1/2 tsp of gum from red mill. My wife said they turned out excellent and the texture was perfect, She said they could be a bit sweeter. Should I add more brown sugar, or more sugar. She is allergic to almonds so I used 1/4 potato flour. Maybe use 1/4 cup of added king Arthur instead?
Erin Collins says
Hi Phil! Yes I would use 1/4 cup of King Arthur Flour instead of the potato flour. It will give the cookies a better texture as potato flour tends to be dense. I hope this helps!
Susan says
Best ever chocolate chip cookies. Had to stop myself from eating the whole batch in one sitting.
Erin Collins says
That happens to me too 😉 Glad you liked them!
Aimee says
Thanks for this recipe! Just wanted to check when do you add the butter to the mix? Thanks!
Erin Collins says
You pour it into a bowl after you brown it. Then add the sugar/milk in step 3!
Amy says
These were delicious! They actually had a “real” cookie texture. I used dark brown sugar, so they turned out darker than yours and really chewy. I’ll probably use regular brown sugar (or less) when I make them again.
Ingieee says
FINALLY A GOOD GF COOKIE RECIPE!
Honestly made my day, since we don’t have such thing as gf flour with xantham gum already in it in Scotland I had to add 1/2 teaspoon xg to the recipe which worked wonders. Made 13 cookies from half the dough, other half is in the freezer waiting for a rainy day. Also I added 1\2 chewy banana chips and 1\2 dark choc chips instead of the full quantity of choc chips…..heaven on earth though I think ill be needing some extra workouts after discovering this recipe during lockdown!
Brenda says
My batter seems liquidy instead of the dough-like consistency in your video. I followed the recipe exactly using. Bob’s Red Mill GF 1-to-1 Baking Flour, which has Xantham Gum in it along with “sweet rice flour, whole grain brown rice flour, potato starch, whole grain sorghum flour, tapioca flour.” Do you think the flour is the problem?
Erin Collins says
I would try measuring the flour by scoop it rather than pouring it into the measuring cups. If you have a kitchen scale and can measure out 7.5 ounces that’s the best bet for good results! I hope this helps!
Lynn says
Hands down the best GF chocolate chip cookie recipe I’ve found. My husband was diagnosed with Celiac disease 2 years ago, so we’re still new to this, but he is so happy to be able to have these cookies and not miss the gluten kind at all. Thanks!
Ria says
Since I didn’t have almond flour I threw in a splash of almond extract. So delicious. Thank you!
Aylin says
This receipe is amazing! I tried it, and as I was not wearing my glasses, I made a few mistakes. I used 1 1/4 cups GF flour and a 3/4 cup of almond flour. I left out the white sugar and mixed in the brown sugar with the dry ingredients instead of with the butter. Once I discovered my mistake, In order to adjust the moist ingredients to the wrongly measured dry ingredients,I decided to use a Tablespoon more butter, a second egg and a second tablespoon of milk.
To my big surprise the cookies turned out great! They were chewy, and caramelly and absolutely delicious! The batch yielded more than 20 very large cookies. They kept for two weeks in a glass container and today I am trying my second batch. In my experience only really foolproof, very well tested receipes work even after being altered. So, very very happy with this one! Thanks Erin!
Cari Hollinger says
Quick question: I only have glutino all purpose flour, which doesn’t have xanthan gum. But I have xanthan gum separately. Can I just add that in? If so, how much?
Thanks,
Cari
Alicia Kayser says
Unbelievably great! My family loved them!!!!
sarah says
From a fourth graders perspective: These cookies were amazing. They tasted like real cookies and I am not gluten free. These cookies were crispy nice treats. We cooked the cookies in 3 different batches and they were the best when we baked them for 13 minutes. The 13 minute cookies were browned crispy and crunchy in the tastiest way. From a fifth graders perspective: 4/5, they smelled and tasted good.
Mandy says
I was diagnosed with celiac disease 5 years ago. I’m a cookie lover and had basically given up on finding a good cookie since my diagnosis until today, when I was looking for an activity to do with my son and this recipe came up. I followed it exactly using Bob’s Red Mill 1:1 flour. Holy moly, these are incredible. Took 11 minutes for me in the oven and they spread perfectly. Don’t skip out on the almond flour unless you have an allergy. Definitely let them cool for 5 minutes and then let them finish on a wire rack, which will prevent sticking. Also, I recommend using a metal spatula to move from the baking sheets to the wire rack, as the bottoms are crispy. Simply delicious. Thank you so much for the recipe!
Andrea Taylor says
Wonderful! My BF is gluten sensitive and hadn’t found a decent chocolate chip cookie in years. He was so happy he ate 5 in a row.
Nilou says
Can’t wait to make these. However we have a nut allergy so I can’t use the almond flour. Can I just swap it out with the gluten-free flour?
Caroline Porter says
Just made these and they are delicious! Mine didn’t turn out quite as pretty though, the chocolate chips had gotten pretty melty by the time the 30 minutes were up, so when I scooped out the cookie dough on to the tray the chocolate had blended into the dough somewhat. I think next time I’ll either stir in the chocolate chips right before scooping or put everything in the fridge for the 30 minute wait time.
Amanda says
My 10-year-old just made these cookies and they are amazing! I never would have thought to put brown butter in a cookie. It brings so much flavor. Thanks for the recipe.
Gerri says
I am thanking you from the bottom of my heart !❤️ I have been gf for many years, but have never baked a gf chocolate chip cookie that I considered comparable to regular ones. This one is the ONE!! Now, if I can just learn to limit my consumption……….
Sara says
Wow! Best gluten free cookies I’ve ever made. These come out perfectly. Especially with the browning butter trick. Thank you for sharing this recipe. Absolutely delicious!
Mackenzie says
Hi, I’m getting ready to make some of your delicious gluten free cookies. The Gluten-free flour I’m using has Guar Gum in the ingredients instead of Xanthan Gum. Will it work the same? I’m pretty new to Gluten-free baking, but since all of the stores are currently sold out of regular flour, I’m giving it a shot. It’s also a fun project to do with my toddler.
Erin Collins says
Yes I think that should work! Guar gum and xanthan gum are both binders.
Danielle says
I made these exactly as written (using almond milk and almond flour) and they were the best GF chocolate chip cookies my gluten-free family has ever had! Thank you so much!
Madi Haskell says
I absolutely love these cookies! I think the butter just makes the flavor everything you wanted! Totally love it!
Jenn says
I’m just reading through your recipe as I plan to utilize it today and wanted to let you know that your prep and total time for the recipe are off by 30 minutes. They do not include the 30 minute rest time for the dough after it is prepared. Thank you.
Maria Alfaro says
Easy, tasty, recipe. This cookies do not spread all over like other GF cookies usually do. They keep the shape and are delicious.
Deepika says
Amazing cookies! Thank you so much for this amazing recipe. I have a 10 yr old son coeliac son and 16yr old non CD son, both loved them so very happy today! Xx
Tanita says
Dear Erin,
These are truly the best cookies I’ve ever had or baked. I’ve made so many batches now I’ve lost count. Sometimes.it spreads but after sometime in the fridge it works like magic.
Gluten free flour is quite expensive where I live. My non GF friends love this cookies so much. Was wondering if this cookie can be recreated with regular wheat flour and almond meal or of these quantities are GF specific.
Thanks and thank you for this recipe..its pure gold to me. 🙂
Deborah Bryson says
These are excellent cookies. The brown butter and almond flour make al, the difference. My grandchildren all loved the addition of the sea salt on top. Thank you.
scott says
maybe mention the Xantham gum up in the beginning when you mention the flour instead of at the end after the instructions, once you mix in the liquid ingredients, its hard to add xantham gum
Shandra Carlsen says
Fantastic recipe! It also made up very nicely with alternative sweeteners, so almost sugar free! I also made HALF the recipe, except I used one full egg and a little extra vanilla (1 1 /2 tsp.) Here’s what my recipe looked like:
1/2 stick unsalted butter, 1/4 cup (browned per recipe)
1/2 tablespoon almond milk
1/4 + 1/8 cup organic coconut palm sugar
1/8 cup Lakanto Monkfruit baking sweetener (bakes like sugar)
1 egg
1 1/2 teaspoons vanilla
1/2 + 1/8 cups gluten-free all-purpose flour (Arrowhead Mills Organic All Purpose Flour, gluten Free-contains xanthan gum)
1/8 cup almond flour,
1/2 teaspoon baking soda
1/2 teaspoon salt (didn’t halve because butter was not salted)
3/4 cup Lily’s less sugar semi-sweet chocolate chips
Delicious and guilt free treat to ease the COVID-19 craziness!
Kate says
I haven’t made the cookies yet, I wasnt able to find gluten free flour containing xanthan gum, but I do have some xanthan gum I can add, how much would you recommend adding? I hope to hear back soon thank you!
Erin Collins says
I would recommend adding 1/4 teaspoon xanthan gum if you are using a blend that doesn’t already have it.
Masa says
I’ve tried many chocolate chip cookie recipes, and this one is by far THE BEST!! These cookies are indeed incredible. Thank you, Erin. Keep up the good work!
Dalia says
Easy to make and delicious!
Denise Walsh says
These cookies are EXCELLENT without any changes to the recipe. Thank you for an awesome treat!!
Amica Sturdy says
These are delicious cookies but mine became very very flat. Less that 1cm thick and started as mounds from an ice cream scoop. What did I do wrong?
Ilianna says
Reduce the amount of baking soda to 1/4 tsp + 1/8 tsp and chill the dough overnight.
Heidi says
OMGosh- these cookies are AMAZING! We dubbed earth balance dairy free butter baking sticks and also almond milk, plus added one cup peanut butter chips with one cup enjiy life Df choc chips- I also wanted to crunchy exterior and chewy gooey interior so instead of 1/4 cup almond flour I used 1/4 cup corn starch and they came out INCREDIBLE- Gooey and crunchy chewy YUMmmmMY!:) We are on Coronavirus quarantine here in the USA and my husband is a Doctor going back to work tomorrow after being off for a week vacation and he requested homemade choc chip cookies before the madness at work begins again- YOUR recipe is a complete hit! TYSM:)
Nancy says
These were DEFINITELY the best gf chocolate chip cookies ever!!! Family devoured them!
Christine Townsend says
So I have gf flour that doesn’t have xantham gum in it. But I do have a bag of xantham gum. How much xantham gum do I add the flour?
Ruth says
Absolutely delicious. I am in Australia and noted another ladies comment that in this case baking soda doesn’t mean bicarb soda (as it usually does) use baking powder instead. Absolutely delicious!
Betty says
Best gluten free chocolate cookies is all about melting butter slow and brown so delicious soft and so taste and add extra chocolate chips because I can’t resist , my daughter bring them to the office and everyone love them
Ilianna says
I made this recipe 2 different times and both times the cookies spread too much and came out flat. Anyone else have this issue? They rose a little and fell, some in the oven, some when I took them out and they were cooling. I’ve never had this issue when making cookies. Not sure what happened. I even chilled the dough for at least 45 minutes in the fridge. I used Good Measures Gluten-free flour and almond flour. All I can figure is the dough needed to be chilled longer, more flour, less baking soda, or to replace baking soda with baking powder.
Erin Collins says
Sorry you’re having trouble! It sounds like your flour blend is different than others. I’ve never used that brand before – does it have a binder like xanthan gum?
Ilianna says
Yes, Good Measures flour has Xanthan gum. I tried the recipe a third time and what got the cookies to rise and stay up was lowering the amount of baking soda to 1/4 tsp + 1/8 tsp. Because baking soda is such a powerful leavener, the rule of thumb is to use 1/4 tsp baking soda for every cup of flour. I also omitted the milk and chilled the dough overnight to prevent spreading. Finally, they turned out chewy and delicious! I will probably reduce the sugar a bit next time.
Lindsay says
how much flour are you supposed to use?
Em says
Got all my quarantined friends hooked on this recipe! Hands down the best gluten free cookies I’ve ever had!! you brought a smile to our day during a tough time:)
Erin Collins says
Ha! I’m so glad the cookies brought a smile to your face 🙂
Christa S says
I tried these cookies for the first time while travelling and staying with family and I couldn’t find almond flour but raided the pantry a little and found “peanut butter smoothie powder” and main ingredient was peanut flour so I subbed it for the almond. My cookies came out crispy on the outer edge and chewy inside. Perfect! No one knew they gluten free but were glad to enjoy guilt free cookies together during these stay at home times. Thanks for sharing, Erin.
Erin Collins says
I’m so glad they turned out for you! 🙂
KyleM says
I have made these 3x now and they’re the best gluten free choco=chip cookie I’ve ever had. But I eat too much of the raw dough every time. 🙂 It’s the brown butter that gives the cookie a flavor bump, I think, along with the bit of almond flour. I always add walnuts too, to any choco chip.
Erin Collins says
So glad you like them! I always eat too much dough too 😉
sofia says
Erin i m new here. I tried your recipe and all i need to say thats one hell of a cookie! Perfect in every way with no weird texture or taste like other gf ones. This goes in my cook notes lots of love from a Greek fan
Sophie says
Hi, can you substitute powdered sugar for white sugar in the recipe?
Erin Collins says
Unfortunately that wouldn’t work. Powdered sugar has a very different texture.
Melissa Nash says
These are the best cookies I have ever made, including using traditional flour. The recipe is very well written and they cook perfectly every time. Thanks
Cindy says
This cookie is my FAVORITE chocolate chip cookie I have made since I have been gluten free…7 years!! If anyone can say they can tell they are gluten free I would almost be so bold to call them a liar! The only thing I did differently was, I ran out of cup 4 cup and had no xanthin gum, so approximately 1/2 of my flour did not have any in it. I may make it exactly the same way! Thanks for the recipe!
Jessie says
I have no idea what I did wrong but now I have one giant cookie that has butter on top of it. Any tips for fixing that?
Erin Collins says
What kind of gluten-free flour did you use?
Tracy says
Just wondering what I could use instead of the gluten free all purpose flour because I don’t have any on hand ?
Erin Collins says
Sorry – you really need the flour for this recipe. It’s what makes up most of the dough!
Heather says
Thanks for the recipe, my husband has just been diagnosed with a gluten allergy and chocolate chip cookies are his favorite. When resting the batter, do you put it in the fridge, freezer, or leave it out?
Erin Collins says
You can leave it out if you’re just resting it for 30 minutes. Longer than that I would put it in the fridge!
Cathy M. says
I rarely post reviews on recipes, but this one absolutely deserves 5 stars! The taste and texture is AMAZING, and the browned butter really makes it special. If you are a fan of Chocolate Chip cookies, this is your recipe! Only a couple of minor tweaks – I substituted extra GF flour in place of the almond flour since I didn’t have any almond flour on hand and they turned out just fine! Also used Nestle’s Chocolate and Peanut Butter chips instead of just chocolate chips. Lastly, I threw in a couple handfuls of Heath toffee bits. YUM! This recipe is a KEEPER!
Erin Collins says
Thanks for the review! So happy you liked the cookies!
Jennifer says
Best gluten free anything I’ve ever had. Thanks for sharing!!
Lorri says
These cookies are awesome! The browned butter makes them taste so rich. These will definitely be a staple cookie recipe for our family. Thank you Erin for another great gluten free recipe!
Ocean says
When I made these they came out to dense and floury I did not use the almond flour though. Should I sift the flour first ? or spoon fill the measurements? Or scoop it and have it packed ? Thank you!
Erin Collins says
Sorry they didn’t turn out for you! Sounds like the problem was a little too much flour. When measuring the flour I like to scoop it – but not pack it down. You can also weigh it out for more accurate results!
Joyce says
Curious to know if you use salted or unsalted butter?
Erin Collins says
I always use salted personally!
nanci says
Grease the cookie sheet?
Erin Collins says
No need to grease the cookie sheet. I usually use a baking mat or parchment paper.
Julie M Reed says
could I convert this to Keto some how? Thank You
Kayla keyt says
Can’t wait to try these!! Any way we can add more almond flour than the GF all purpose? I’m trying to go more on the keto diet and was curious how I would be able to sub almond flour for the GF AP? Thank you!!
Jen dionne says
Has anyone tried to make these with regular flour and if so how does it turn out? And do u still add in the almond flour???
Joanna says
Holy shiznet! Amazing! I had some concerns along the way as I was making a quadruple batch, but wow, they are SO GOOD. I used Cup4Cup because that’s what I had on hand, but I had almond flour to add, which really does add something – as does the brown butter. I have a huge Bosch mixer, so I cheated on mixing… But it all worked out. Now I have cookie dough in the freezer for later in the week when I need it. Thanks so much!
Thomas James says
Look yummy! One of my favorite hocolate Chip Cookies nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!
Linda Walinsky says
What is the serving size for the nutrition label ?
Erin Collins says
If you make 18 cookies from the recipe it is the nutrition for 1 cookie.
Chelsea Hoang says
On the nutrition facts, is the amount per serving one cookie?
Erin Collins says
Yes! I would be if you divide the recipe by 18.
L Sloan says
7.5 oz of gluten free King Arthur flour measures 1/2 cup more than 1 1/3 cup of flour.
Anyamanee Ishibashi says
I’ve experimented with other recipes but this one blows them all away! Love the flavor the butter brings!
Jami Stewart says
OH MY GOD. Cookie heaven!! I started out making these when my husband (who has Celiac) told me the last time he had a cookie was in 2014. I felt so bad for him–no one should have to go without a cookie for that long! He ate 8 of these in one sitting……..
Made another batch a few days later just to bring to the office…no one could tell they were gluten free!
One quote: “they don’t even have the dry, grainy texture that most gluten free things do.”
Thanks a MILLION for this recipe!
Drew says
Amazing recipe! My girlfriend said they’re the best gluten-free cookies she’s ever had. I didn’t have any almond flour so I used mesquite flour instead. I love the flavor of mesquite flour. It goes perfectly in these cookies. Thank you!
Max says
hey- I have a question. is it possible to skip the gluten-free all-purpose flour and just use extra almond or rice flour?
Erin Collins says
Unfortunately that won’t work!
Rita says
Love these cookies.
I add less sugar as I prefer it.
Also I just use gluten free flour instead of adding the almond flour.
Almond flour is to expensive in Portugal.
Great recipe. Thank you.
Stefany says
OMG these are incredible! I used Bob’s Red Mill 1 to 1 GF Flour and it came out perfect! I made them in the morning and let them rest in the refrigerator for many hours prior to baking. The texture and taste are deliciously addicting and chocolatey. I had two, but I wanted 5 more! A great simple recipe that I need to make again. Thank you!
Shelly says
Delicious chocolate chip cookies! Thought the flavor was better than non gf cookies.
.After being so pleased with my first batch of gf chocolate chip cookies, I decided to make them not only gf but also dairy-free by substituting earth balance butter for regular butter. This did not go so well. The browned earth balance did not have a pleasant fragrance to me. In fact, it smelled rather fishy. I continued with the process, but ultimately ended up throwing out the batch of cookies.
I will return to following the gf chocolate chip recipe because it is a winner. If anyone has ideas about making this recipe dairy-free successfully, I would be interested.
Shelly says
Duh! I just reviewed earlier com ments and realized I shouldn’t have let the earth balance brown. Maybe this could be mentioned in the tips. I’ll attempt this recipe again making it dairy free.
Thank you!
Victoria Bell says
do you have to use almond flour or can you just use all gluten free flour
Erin Collins says
You can use all GF flour! See the recipe card for how to make these nut-free!
Brynne says
Tasted amazing. Definitely use the sea salt option. It brought out the flavor of the chocolate chips. It will be my go-to chocolate chip cookie recipe for a while.
Christine says
Thank you SO much for this recipe. They are truly amazing! I had despaired of ever finding a GF cookie that doesn’t taste like I’m eating sand and these are perfect. In fact, I think they are the best cookies of any kind that I’ve EVER had. This is is my first recipe of yours but definitely going to go try more!
Erin Collins says
I’m so happy they turned out for you! Thanks for the comment 🙂
Babs says
I made these for a friend. They turned out grainy and didn’t spread. I’m an experienced baker, but I’ve never made g/f items. My gluten free flour has Xanthan gym in it. Any ideas?
Erin Collins says
Sorry they didn’t turn out like you were hoping! What brand of GF flour did you use?
Ally says
Best gluten free chocolate chip cookie I’ve had since having to go gluten free over 10 years ago!
Margie says
Delicious! My daughter said they tasted like “real” chocolate chip cookies too! Your notes on the tricks to make this recipe successful we’re very helpful. This will be my go to recipe.
Katie says
Amazing!
When it came time to letting the dough sit for half hour I put it in the fridge. These cookies are FABULOUS!!! Best and easiest GF choc chip recipe ive ever tried. Very impressed!
(This is also the first review I’ve ever left)
Kris says
I am new to gluten free and have been so bummed out about the taste of some things. These were awesome! I wish I would have found this recipe at Christmas. Thanks!
C. A. says
I hope to make this recipe, soon, but I will be veganizing it.
Shelley Wilson says
Love these cookies. I am gluten, soy and dairy free. This recipe adapts easily and still tastes great letting set for 30 minutes is key. Thanks for sharing;
Kaitlyn says
I love this recipe!! I sometimes like to add a tsp of cinnamon, and play around with addins. 1/4 c choc chips, 1/4 c chopped dark choc, 1/4 c pecans/ walnuts, and 1/4 c unsweetened coconut flakes is my favorite combo.
Sarah says
I made 2 batches of these last night. They were really good, and had (what I remember) to be a normal cookie texture. I will definitely make them again. One note though: for the first batch I tried doing 1-1/2 c all Namaste all-purpose gluten free flour since I didn’t have almond flour. This is where I saw the thin spreading that other comments had mentioned. For the second batch I increased the Namaste flour to be the actual 1-1/3 cups plus 1/4 cup flour and the result was perfect. So if you’re not using almond flour, don’t only put in 1-1/2 cups gluten free flour as was mentioned in some of the comments! Follow the original direction option to just replace the almond flour with more all-purpose flour. Also, I used parchment paper on the pan, ungreased, and that gave me the best result. Thanks for sharing this recipe!
Laura says
Yum! Best I have made yet.
Jenn Lowery says
Can you use blanched almond flour for the Almond flour?
Erin Collins says
Yes! In fact that is the best kind to use. The cookies turn out better with blanched almond flour rather than almond meal 🙂
Jenny says
Amazing. I’ve been so sad to miss out on delicious chocolate chip cookies but these are seriously life changing! Delish and thank you!!
Sharon says
Hands down, these are the best chocolate chip cookies I have ever made! I have always made and enjoyed a regular or gf version of the Toll House recipe. Although I love the flavor, my cookies would come out soft. I believe it has something to do with how long I creamed the butter and sugar. Anyway, the browned butter in this recipe makes all the difference in the amazing flavor of these cookies. And, the texture is crisp on the outside and chewy on the inside. I did leave the cookies in the oven about 5 more minutes than listed. I just thought they seemed a little too gooey in the middle at 12 min. I now realize that they may have set up when they cooled. I will do some experimenting with baking time. These are my new favorite chocolate chip cookies!! I can’t wait to share them with friends and family. Thank you so much for sharing this wonderful recipe!
Jessica Gomez says
I love, love this recipe! My whole family loves them and they wouldn’t of guessed they were Geee freee! Thank you for sharing
Jessica says
These were so delicious! Best gluten free cookies ever! Thank you!
Ali says
This was my first time making gluten free cookies, and I thought they turned out fantastic. Followed the recipe exactly. Used the recommended GF flour. Somehow, I think they even tasted better a day or two later. Will definitely use this recipe when making again.
Erin Collins says
I’m glad it was a good start to baking gluten-free cookies! Thanks for the comment.
Madison says
This is seriously the best chocolate chip cookie I have ever made! I literally ate 95% of the batch by myself in 2 days.
I have celiac disease and am also lactose intolerant, so I had to adjust the recipe a tad but it turned out wonderful I used “Melt” brand of vegan butter, melted it until it was golden and added almond milk instead of cow’s milk. I also replaced the egg with flax + water. I can only imagine it tastes even better with real butter and eggs!
I had my boyfriend try one without telling him it was anything but a normal cookie. he loved it. Now don’t get me wrong–he’s super supportive of all my food allergies/intolerances, but steers very clear of all my “special” foods. When I told him they were gluten free and vegan, he was genuinely shocked and told me it just tasted like a really good chocolate chip cookie.
They do. Try this recipe. It will change your life.
Erin Collins says
I’m so glad your boyfriend approved! Great to know about those substitutions. Thanks for the comment!
Anna says
This is probably a silly question but do you sift the flour when you measure it out or is it 1 1/3 cups unsifted flour? Thanks so much!
Mary, not Martha says
These are KILLER cookies! I used an Ancient Grains flour mix (had to add an extra Tablespoon to the get dough consistency right) , plus the almond flour (from Costco) and they are SOOO good. Easy too, Browning the butter was a snap, you just have to watch it very carefully.
My recipe yielded 28 cookies using my cookie scoop. Baked them about minutes and had to rotate the pan halfway through as my convection oven STILL bakes too hot in one corner.
Must be something about my house..
Patty says
Man I read the fine print after I already made the cookies- make sure your flour has xantham gum!!
Lynn says
Make these for my husband and three kids and they are delicious! Perfect taste and texture.
Sarah says
Seriously delicious cookies. I’ve made them twice now. Once for a friend and the other for my brother in law, both are allergic to gluten. They loved it. I loved it. People in general loved them. So good. The butter makes a huge difference and smells so good!
Elisabeth T says
This is the best gluten free cookie ever. I am gluten free very reluctantly. I think pasta tastes awful. I can only eat bread I bake myself and commercial baked goods or restaurant ones stink. I had been looking for a good gluten free chocolate chip cookie recipe and I found this. It is so good. I would never know it is gluten free and trust me I’m picky. The only complaint I have and this may be me is that it is a bit salty. I didn’t use unsalted butter so that may have been my fault. Next time I will reduce the salt. Otherwise they r perfect
Sarah says
Have you tried Tinkyada brown rice pasta? I like the Fusilli for pasta similar to elbow macaroni. I buy mine on Amazon. I also like D’Oro corn pasta spaghetti noodles. Good luck!
Sarah says
I also really like the Franz mountain white gluten-free bread. It has a chewy texture like regular bread and works for sandwiches, toast or whatever. It’s not crumbly like Udi’s or other GF brands. You can usually find it at Walmart or Smith’s (Kroger).
Leslie Johnson says
Can you make these into bars? Would there be any changes to recipe?
Erin Collins says
I haven’t tried that but I think it should work! I would try baking them in a 9×9 pan. You may need to add a few minutes on to the bake time. Let me know how it turns out! 🙂
Pat says
I’ve made these and love them and are making them for Christmas but am thinking you use unsalted butter or salted? Thanks
Erin Collins says
I use salted butter! Either one will work 🙂
Steve says
Best cookie ever
I sometimes use. 1/2 cup white chocolate chips and 1/2 cup cranberry orange dried cranberries great alternative to chocolate chip
Joanne R. says
Made these cookies the other day for the holidays and couldn’t believe how irresistible they were…couldn’t stop eating…had to freeze them!
Sara O'Brien says
Wonderful cookies! Made them dairy free and I Love that they didn’t spread out and kept a great shape. Then the flavor.. Perfect This is a keeper 🙂
Simone says
Soo delicious! And they stayed tall and soft. My non gf cookies always fell and were crispy. These stay soft and tall. Even my non celiac family couldn’t tell they were gf!
Shalom says
Great recipe! I didn’t have xanthan gum flour, so I used Trader Joe’s all purpose GF flour and added an extra egg (plus a half teaspoon ground chia for good measure). It worked well! The cookies turned out very fluffy and tastey, almost cake-like. I loved the browned butter idea, it added an excellent flavor.
Olivia says
I have tried DOZENS of gluten free chocolate chip cookie recipes and this is by far the best one I’ve found so far. They still have a VERY slight ‘not real flour’ aftertaste, but on a whole they are great and don’t go rock hard and gross when they cool down. I will definitely use this as my go-to gluten free classic cookie! Thank you!!
Carla says
Thank you thank you so much!!! I cant wait to try your recipe! I haven’t had a good cc cookie for years!!! Thanks again!! God bless!
Krista says
Thanks for this recipe! I now have it as my go to cookie recipe. I did change a couple things because I felt the baking soda flavor was a little strong when I was done (of course, I was the only one who thought so). I use strained yogurt for the milk and 3/4 tsp of baking soda. I also have some trouble with almonds, so I made some walnut flour to use in its place.
Kayla says
So wonderful, couldn’t even tell they were GF, DF. I used country crock plant butter and Ripple milk and they were just the buttery melty chocolate chip cookie I’ve been longing for!
Matthew Kho says
Hi, light brown sugar, or dark brown sugar?
Can’t wait to try these for Christmas
Erin Collins says
I usually use light brown sugar!
Anna says
Are there any tricks into making them as a cookie mix to put into mason jars to give as Christmas presents? They sound amazing!
Erin Collins says
Yes that would work great! I would mix the dry ingredients together then layer that with chocolate chips (and maybe walnuts or M&Ms?). They just include the instructions to brown the butter and add the egg, milk, vanilla. Great idea!
Charlie says
Shared this with a some friends, and the 4 of us DEVOURED the entire batch! They all said they couldn’t believe they were gluten free, and they’re all gluten-eaters.. Last time I used hazelnut flour instead of the almond flour just because that’s what I had onhand, and they were even more amazing. (The hazelnut flour had a little more nutty flavor than almond flour.) Thank you!!
Erin Collins says
Great to know the hazelnut flour was delicious! So glad you liked them.
Megan says
These are GLORIOUS cookies! I made them for bible study and they were a hit (even for those who aren’t GF!). They are my new go to! We have two thanksgivings this week and I’ll be making batches for each! My 5 year old is GF so these are amazing!
CL says
OMG!! I made these cookies this weekend. They were DELICIOUS!! So good in fact that my gluten free “there is no good G/F food out there” sceptic hubby ate almost the entire batch. The only drawback is that they dont make a whole lot. Thank you so much for this recipe!
Erin Collins says
I’m so glad you skeptical husband loved these ha! I definitely double the recipe often because one batch goes quick at my house too! Glad you enjoyed the cookies 🙂
Genoa says
I am very impressed! I followed this recipe exactly except I used coconut flour instead of almond flour so that my kids can bring them to school. The cookies are delicious. Perfect texture.
Rain says
GF husband and ravenous 13 year old son agree these are some of the best chocolate chip cookies I have made, even the non-GF ones I used to make. Excited to see some more of your recipes, thank you!
Heather Stample says
I absolutely love this recipe. I was too lazy to grind up almonds to make almond flour so I used the extra amount of all purpose gluten free flour. King Arthur was the brand I used. These were so good. I did only make 12 large cookies since I didn’t want to use another sheet. I did the max 12 minutes. Although super good, the middle was a tad more gooey then I would have liked. If I changed anything, I would have made 18-20 smaller cookies and they would have probably baked completely through. Non the less, this is way better then then most boxed cookie brands I have tried. I’m excited to make more!!!! Thanks for this recipe.
Lauren says
Can you freeze the dough??
Erin Collins says
Yes that works great!
Sugar says
I’ve made these cookies twice. The first time I followed it to a tee. The second I added baking powder. I cannot get these cookies to stay puffy! They taste great, but they’re always super flat. I use Bob’s Red Mill 1-1 gluten free flour which has xanthum gum in it. Any tips on getting these cookies to stay puffy and not flatten??
Kristi says
Thank you for this wonderful recipe that I can make for my daughter, she is 22, who was diagnosed with gluten intolerance just in the last year. This was so simple and I had all the ingredients on hand. Never browned butter before, thanks for the easy instructions on how to do this. Wow what a difference that makes in the flavor. My daughter had no problems after eating 2 cookies, the problem was she wanted about 6 cookies. I have stayed clear of baking too many gluten free cookies, because of the detail involved. Not these, quick and easy. This will now be our family go to choc chip cookie that everyone can enjoy. I got 20 cookies of this, they were flat, but chewy. I just used the flour I had which had didn’t have xanthum gum, I could have added some but I chose not to. No difference in taste, still a great chewy cookie.
Erin says
First time ever trying to bake anything gluten free. These turned out a amazing! Even the hubby approved. Cant wait to give these to my friend that I made them for. I know he will enjoy them. Great recipe!!
Diego Dirito says
Could I use blended oats instead of GF flour??
Erin Collins says
I don’t think those would provide the right kind of structure. Unfortunately you really need a good all-purpose GF flour for these!
Sarah says
Out of curiosity, do you know of a way to also make these vegan that wouldn’t completely mess up the way that the cookies come out? I have cousins on one side of the family (they’re out of state, but visit every other year for the holidays) with kids who need gluten-free foods and cousins on the other side of the family who’re now vegan and I’ve been trying to find a reasonable looking recipe that would work for both families this Christmas (I’ve made gluten-free before but the vegan thing is actually brand new, so . . . I thought it couldn’t hurt to ask).
Erin Collins says
You can use Earth Balance Buttery Sticks and almond milk to keep these dairy-free. I think because there is only one egg it would be worth a try with a flax egg or an egg substitute. If you try it let us know how it goes!
Mary Jordan says
Erin,
This is the BEST recipe. I did make one addition I added one teaspoon of baking powder. In my. experiments with gluten free baking I learned how baking powder helps. I also let them set for 1 hour (I got side tracked vacuuming).
My husband, who doesn’t like gluten free baked items, really likes these cookies. I look forward to your emails.
Mary Jordan
Erin Collins says
I’m so glad to hear they turned out! Thanks for the comment. Glad your husband liked them too 😉
Gem says
The burnt butter!!! I can tell this is going to give them their edge. Just letting it rest now but the smell of the butter alone is enough to make me want to eat the whole batch raw
Erin Collins says
Isn’t it the best?! Makes such a great difference in flavor!
Butch says
I have not tryed this yet. I’m making it for coworkers that have gluten allergies. I’m Making the batter at home n baking it at work. My question is can I make the batter ahead of time n keep it refrigerated untill I’m ready to bake it
Erin Collins says
Yes you can do that! Just be sure to store it in an airtight container so the dough doesn’t dry out. I hope they enjoy the cookies!
Sugar says
Mine came out tasting really good, but they’re super big and flat. How did you get yours to be puffy? Instead of granulated sugar, I used organic cane sugar. I also used one tbsp of oat milk. I let it chill for 30 mins in the fridge, too. Could the cane sugar be why?
Maggie says
Do I have to brown the butter?
Erin Collins says
No! You can just melt the butter instead.
Amanda Miller says
I have made this batch of cookies for my family members who are gluten-free or sensitive to it. It was a big hit! Thank you.
Annette says
Literally, the best! I’m new at gluten free baking and I was looking for a recipe using the Namaste GF Flour Blend I bought at Costco. I used chocolate chunks & chopped pecans as I had those on hand but otherwise I followed the recipe exactly. Thank you for publishing this and for the helpful hints.
Erin Collins says
Hooray! I’m so glad you like them!
Mackenzie says
Hi there! Is the nutrition label that you’ve included for one cookie?
Thanks!
Erin Collins says
Yes it is for one cookie!
Melissa says
Very delicious and good for health, I am very interested and love this recipe
Devin Sanchez says
One of the best formulas I’ve ever known. Thank you for sharing!
Erin Collins says
I’m so glad you like the cookies!
Sarah says
I’ve made these cookies a few times. I make them dairy free with earth balance and the tsp of almond milk. I used 1:1 flour each time. I got great, fabulous cookies once, only once. Did it again and the last 3 times they are as flat as a pancake! What do I do to fix it? I love them when they puff up. But these flat ones are frustrating me!
Chelsea says
Hi Erin! If i have GF flour at home that doesn’t include xanthan gum, but I also have a bag of xanthan gum, how much XG should i include with the GF to make this recipe work?
Erin Collins says
I would recommend adding 1/4 teaspoon xanthan gum if you are using a blend that doesn’t already have it. Hope you enjoy them!
Vivien says
I have celiacs and an egg allergy so I subbed the 1 egg for 1/2 cup apple sauce and the cookies still bind together, and rose to be nice and fluffy! They tasted good too, I think the only issue I had with them was that I subbed baking powder for baking soda and therefore the taste was less sweet than anticipated (had to use more baking powder to replace it). So next time I’ll make sure I use baking soda instead. Excellent cookie!
Matt says
What will happen if I add walnuts to the mix? Does does it throw anything off?
Edyta says
Thanks for the recipe. My family loves it. And you can’t even tell that these are gluten free.
Stacie Cilia says
Do you think I can sub maple syrup and coconut sugar?
Thank you!
Stacie
Erin Collins says
I haven’t tried that myself but it might work!
Graphista says
Another top vote for this recipe! I’m new to gluten-free baking. My last batch of choc chip cookies (following my normal recipe but swapping GF flour) was good but you could tell the texture was different. These look gritty but taste great. I might add a little more milk because I’d like the batter a little thinner. I can’t wait to make these again. This recipe deserves a “best” status.
Erin Collins says
Thanks for the comment! I’m so glad the recipe worked out for you!
Katie says
These are the best cookies ever!!! I made them for my mom who has celiac and they are literally the best chocolates chip cookies ever!!!
Erin Collins says
Yay I’m so happy to hear that! 🙂
Elizabeth says
Hi Erin!
Instead of 1 1/3 cups gluten-free all-purpose flour and 1/4 cup almond flour could I use 1 1/2 cups of blanched almond flour? I am avoiding grains but everyone raves about your recipe! Thank you!!
Erin Collins says
I don’t think that would turn out the same! But I have a great Almond Flour Chocolate Chip Cookie recipe if you’re interested in trying that instead! https://meaningfuleats.com/almond-flour-chocolate-chip-cookies-grain-free/
Tiffany says
I stumbled upon this recipe after searching GF chocolate chip cookie recipes and I’m soooo happy that I did!! These are delicious!! I followed the recipe exactly except for using the Namaste brand GF flour as that’s what I have on hand. Mine looked a little more wet than the ones in the video after mixing everything together, so I let the dough rest in the refrigerator for the 30 minutes. They baked perfectly and taste amazing! Can’t wait to try other recipes from this site now!
Megan says
I have a nut allergy so I left out the almond flour. The dough tasted amazing. But the cookies turned out flat. I am however in Colorado and am wondering if altitude affects this recipe? Any tips?
Erin Collins says
Sorry they turned out flat for you! How much GF all-purpose flour did you use instead of the almond flour? Also what brand of flour did you use?
Penny Thomas says
Hands-down THE best chocolate chip cookies ever!
Connie Baker says
Hi Erin. Thanks for the recipe! It says these cookies have 18 grams of sugar in them. How many cookies would equal the 18 grams or would that be 18 grams per cookie? Thanks!
Erin Collins says
That is the amount of sugar in 1 cookie if you make 18 cookies from the dough. I hope this helps!
Samantha says
I just made these. I followed step by step and my cookies turned into one big super thin cookie. I have no idea what I did wrong. I really want to perfect these. Any guidance would be greatly appreciated! Like I said, I followed step by step instructions. 🙁
Erin Collins says
Sorry the cookies didn’t turn out for you! What gluten-free flour did you use?
Seema Gupta says
Hi , I hv gluten free flour but without xanthan gum . How much xanthan gum should I use for this recipe . Thanks
T says
These are seriously Ah. Mazing!!! I certainly wouldn’t know they are GF if I didn’t make them myself. I used Bob’s Red Mill GF flour and added a little lore than 1/4 tsp of xantham gum.
Erin, may I suggest that the recipe includes the option of adding xantham gum and the quantity if it is not already in the GF flour so people don’t have to go hunt for it.
Thank you for a most delicious recipe Erin. It’s my new go to!
Regina Goddard says
I made these and they are great! Thanks so much!
anita crispo says
I am interested in trying this recipe. do these cookies freeze/ store well? thanks! anita
Megan Lewis says
My dad just got diagnosed with gluten intolerance. He also has a cookie addiction, so these were perfect! They were simple, to the point and tasted just as good as real chocolate chip cookies. I would highlyrecommend this recipe.
Kelly T. says
I substituted amaranth flour for the gluten-free flour and did add the recommended amount of xanthan gum. Turned out great!! This recipe is so close to the flavor of tollhouse, it’s not funny 🙂 thanks a bunch!
jtd says
Great GF recipe- can I chill the dough overnight? Thanks
Nathan Collins says
Yes that will work great! Just thaw it slightly to scoop the cookies out 🙂
Erik says
I’m a newly diagnosed Celiac. I’ve been baking for many years, now learning the changes I need to make to bake gluten free. Came across this recipe and it looked like a good one to try. The results were fantastic! The texture is a bit difference – a bit crunchy/grainy, but not in a bad way. They end up slightly crisp on the outside, nice and soft on the inside. The flavor is spot on. Wife and daughter say they’re as good or better than the ones I’ve made in the past.
Bonus – I entered them in the county fair, and took first place in the GF category!
Nathan Collins says
I’m so honored they won first place in your county fair! Thanks for the comment. I’m so glad you like the cookies 🙂
Susan says
without doubt the best recipe for chocolate chip cookies – gluten free or otherwise. I loved the tips unmaking the cookies less grainy. make this recipe twice, leaving out the salt both times but using salted butter. The second time I changed the proportion and used 1/2 cup almond flour (mine has the skins included) the cookies stayed chewy for longer – not that it mattered – either way I made them – these cookies were so delicious they didn’t not last long.. Thank you so much for this recipe.
BTW I notice you don;’t use xanthan gum in the recipe – would it make any difference ?
I always add a bit (1/4 tsp per cup GF flour) if is not already included in the GF flour..
Jen says
These cookies are AMAZING!!! My whole family loves them!!!!
Shauna says
My dough is resting now!!
Longest……30 min……Ever!!
Sophie says
Okay, I don’t want to get too confident because it may just be a fluke, but these cookies are AMAZING. I’ve never been able to make good GF cookies before due to a combination of the fact I just cannot seem to get my head around baking and all the recipes result in bland, crumbly grossness that ends up thrown out. I don’t know if it was the brown butter that made all the difference but oh my god, what a perfect recipe! Thank you so much for providing me with the yummiest GF cookies ever ☺️
Betsy Lane says
Does the flour have rice flour in it? Is it grain free?
Carolina Diaz says
Finally this is the best recipe!!! And gluten free!!!
My daughter is so happy!! Thanks for sharing!!
LT says
I had to modify a bit and used coconut palm sugar and added dried craisins as well. These are truly the best GF cookies I’ve ever had. Thank you so much for sharing, I’m serving overseas in SE Asia and we do not have access to that brand of GF flour, So my first attempt did give me flat cookies. So super delicious, though! I have since read through your comments and know how much xanthan gum to add to make them perfect,
Lori says
Super delicious recipe. If we don’t have access to that brand of GF flour, how much xanthan gum would you recommend adding to the recipe.
Bev Hitchcock says
Can I make these sigar free?
Jennifer Beckner says
Erin,
When you named these the best gluten free chocolate chip cookies you were not kidding! I had my doubts but I also had all the necessary ingredients so I made them! Oh my, this recipe has changed my life forever! I’ve been GF for 8 years and this is the best GF cookie I’ve had, maybe the best chocolate chip cookie even non GF! Thank you for sharing, I will check out your other recipes.
Jennifer
Erin Collins says
Thanks so much Jennifer! I’m glad you like them 🙂
Catherine says
Lives up to the name
Karen Edwards says
Perfect cookie! I’ve missed this texture since going GF!! Thanks so much!
Chrissy says
OMG, these are delicious. I made these with egg replacer and ghee, so they were also eggless & dairy free. No one would ever know the difference. I used coconut sugar for the brown sugar as well.
We will definitely make these again. Although I’m going to have a hard time not eating too many!
Karen says
I made them, & they are my perfect idea of a choc chip cookie! I made with a good very dark choc pieces.. a wonderful compliment to the sweet biscuit! Thanks so much!
Megan says
Is the nutrition facts serving size per cookie? Or what is the serving size? Is it 184 calories per cookie?
Erin Collins says
Yes it is per cookie!
Char says
I have a kid allergic to almonds I addition to a different kid allergic to gluten. Have you tried this with oat flour in place of almond? Also, I’d adding in my own xantham gum how much would I use ?
Erin Collins says
I think oat flour should work but I haven’t tried it. I usually use 1/4 cup more gluten-free flour in place of the almond flour to make these nut-free.
Sharon says
I ordered the KA flour, did not do a great job of browning the butter but followed the rest of the recipe exactly.
The cookie was just a little bit warm when I tasted it- it was OK – I figured it would be more flavorful when it got completely cool, it wasn’t. I let the cookies cool for a couple of hours before putting them in a plastic bag. Couple hours after that I had one for dessert and the texture was terrible! Not chewy, certainly not crispy just sort of dead. What went wrong? Did anyone else have this experience?
Sharon says
Update! I put them back in a 350 oven for 6 or 7 minutes, let it cool for 5…YUM!
Catherine says
I LOVE this recipe, the rest period seems to help everything hydrate nicely and they turn out so well you barely notice they’re gluten free!
One piece of feedback I’d give is that I add the chocolate chip cookies AFTER I’ve rested the dough. I’ve done it a couple times before the rest and find that it’s sufficiently warm it melts the chocolate chips! It’s certainly not the end of the world to have melted chocolate in them <3 but if you wanted the chips to remain more whole/solid this helped me 😉
Sheila says
These cookies are true to their name – THE BEST! Can’t wait to try your oatmeal chocolate chip cookie recipe!
Erin Collins says
I’m so glad they turned out for you! You will LOVE the GF oatmeal chocolate chip cookies if you liked this recipe 🙂 https://meaningfuleats.com/the-best-gluten-free-oatmeal-chocolate-chip-cookies/
Kendra says
A coworker requested gluten free chocolate chip cookies for her daughter and I found this recipe. I followed the recipe, but the cookies look nothing like the photos. They are very thin, spread out too much, and broke apart when I tried to transfer them to cooking racks? Is there a reason for this? All of the reviews say they’re amazing and the photos look fantastic, but when I attempted them they were a flop.
Erin Collins says
Hi Kendra! So sorry they didn’t turn out! What kind of gluten-free flour did you use? That is usually what causes them to turn out so different.
Liz Caldwell says
On the calorie count, how big is each cookie at 184 calories?
Erin Collins says
Yes that is for each cookie individually.
grace says
Hi Erin, really want to try this cookies, but down here in Australia we use grams measurement.
would you please add measurement in grams too?
thank you so much!!
Jace says
For anyone having trouble with this recipe, I made it a few times. Being Aussie, we say bicarb soda and Americans say baking soda, but use BAKING powder where she says baking soda and follow the butter browning steps exactly, they will turn out Perfect!! Thank you for this recipeee! Xx
Nikki says
Hi I have a homebased baked goods business and I am trying to venture into gluten free this sounds amazing I dont list recipes I only have to list ingredient names can I use this recipe to make the cookies?
Andrea says
I made these for my grandchildren who are on Gluten free diets. I was totally surprised when I tried one of them. They are, by far, the BEST chocolate chip cookies I have ever made, gluten free or not! I love them. Can’t wait for them to try them. They are sooooo Good!
Erin Collins says
I’m so happy they turned out for you!
Lizzie says
I don’t ever have milk in my fridge and would prefer not to have to buy some just for these cookies. Can I substitute it for cream or almond milk? Thanks!
Erin Collins says
Yes! Either one of those will work.
Rylee says
the BEST g-free cookies i’ve ever had !!!
Ger Brown says
They taste very good but came out flat. Was hoping for a thicker cookie. What could I have done wrong?
Erin Collins says
What kind of gluten-free flour did you use?
Yeehaw says
Wow! Usually when people use “Best” in the recipe title, it doesn’t fit. But these gluten-free cookies are truly the best! Great recipe!
Erin Collins says
I’m so happy you think they are the best too! 🙂
Jessica says
My new favorite GF cookie for sure. The browned butter makes all the difference and makes me realize that is a flavor I have never been able to replicate from professional cookies so thanks for educating me!!
I did refrigerate my cookie dough for the 30 minutes and they came out perfectly. I used Namaste GF flour and bob’s red mill almond flour.
Erin Collins says
Great to know it turned out with those particular flours! 🙂
Patricia Housum says
My poor husband has suffered thru a number of failed gluten free cookie recipes and he was awed by these cookies. I made a batch yesterday and they are gone! I’m making a double batch today.
Erin Collins says
Hooray! I’m so glad he could have some delicious cookies! 🙂
Tammy Wilkinson says
A hit! Even my son told me he’d have them again as is. Loved that they weren’t gritty. Thanks for sharing this recipe.
alm260 says
When this is “resting” for 30 minutes, is it supposed to be refrigerated or not? I see others asked but you didn’t reply. It’s warm in my kitchen and I noticed that the choc. chips are already getting soft just after stirring them in.
Erin Collins says
Either way will work! I usually leave it at room temperature but if your kitchen is really warm the fridge is fine.
Kellee Burk says
We just began our gluten free journey. I am so glad that I found this recipe so early. These truly are the best gf Chocolate Chip cookies. I can’t believe how good they are; they taste normal, and they are easy to make. Thank you so much!!! I am forever grateful. I will be checking out your other recipes. One quick question. Are these 184 calories per cookie? Also, have you tried adding flaxseeds or chia seeds to these? Okay, that was two questions.
Erin Collins says
The nutrition information is for 1/18th of this recipe. Also I haven’t tried this recipe with an egg replacer! I hope this helps 🙂
Carla says
This are really the BEST cookies i’ve ever made! So much time looking for the perfect recipe and here it is! THANK YOU SO MUCH!!!! Kisses from Argentina
Gena Golemon says
Absolutely delicious. Definitely a do over for our family.
Erin Collins says
So glad the cookies were a hit 🙂
Debbi says
When the cookies are resting for half hour, should they be refrigerated or left on counter?
Erin Collins says
Either one will work! I usually leave them on the counter.
Michelle Louie says
This is really the best GF cookie recipe I’ve found. I add one extra tbsp of milk because I like a slightly chewier cookie.
Mary Salter says
These are phenomenally good!
Sceptical at first, but no doubt, awesome. They look exactly the same as the ones in the photo. After the first bite, I was convinced, these biikies taste better than the normal ones. It is hard to stop at one. Thanks Erin, a definite winner and I am subscribed to receive more delicious recipes from you.
Erin Collins says
Hooray! So glad you liked the cookies!
Emma says
These cookies are absolutely amazing! A colleague brought them in and I demanded she send me the recipe. The texture is perfect and the flavor is just divine. Thank you, Erin!
Sue Jones Umberger says
My Bad. My cookies flattened out because I used Bobs Red Mill Flour which apparently doesn’t have xantham gum. Otherwise, they were chewy, nutty, and yummy.
I made my dough at night before I went to bed and refrigerated the dough all night. I baked them in the morning when it is cool here in Tucson.
Linda says
AMAZING! Ok, here’s the back story – I work at Dolphin Research Center and I am popular with staff for bringing in Toll House chocolate chip cookies for everyone, especially during busy times. Trainers are fueled by sugar! Our Director recently found out she needed to eat gluten free, and one of favorite things in the world were – you guessed it – my cookies! I Googled “best gluten free chocolate chip cookies” and BANG, there you were! The result? Your cookies are now edging out my original toll house cookies (which are made right off of the Nestle choco chip bag recipe)! EVERYONE loves them, you would never know they are gluten free! Thank you Thank You Thank You! You are helping our trainers & caregivers at our non-profit facility take care of our dolphin family, who are given sanctuary and a forever home here! You’re our hero Erin!
Elizabeth says
I am doing a school project and am using your recipe how long does this process take?
Lorinda says
These cookies are really tasty. Especially with vanilla ice cream.
Lori says
These are amazing! I made them for my for my friend, who can’t have gluten. But now I will make them for myself from now on — they are much better than Toll House cookies. Thank you very much for sharing your expertise so freely.
Michele says
Hi, have you tried using brown rice syrup in the cookies? I would think that would help retain moisture?
Thank you
Erin Collins says
I haven’t tried that so I couldn’t say for sure!
Jackie says
Hi do you think these would ship well. Thanks in advance.
Erin Collins says
That’s a tricky one! I think your best bet would be to try and ship them frozen. I’m worried they would melt or crumble in the mail. Could be worth the gamble though!
Casey says
I love to bake and have been trying gluten-free free recipes for my non-baking friends who are allergic to gluten. These cookies are awesome! I followed the recipe exactly. Taste and texture as good as traditional recipe. Thank you!
Liz S says
New to gluten free living and I’m finding everything taste a little “sandy” . Tried this recipe and they had a very heavy, sandy taste. I used all purpose GF flour and coconut in place of almond. Any suggestions?
Erin Collins says
Sorry they didn’t turn out to your liking. What kind of gluten-free flour did you use? The brand can often make a big difference.
alm260 says
Coconut flour is a whole other ballgame and can’t be substituted for almond or gluten free flour.
karen hoff says
Very easy to make and lots of flavor.
Rebecca says
Is the dough for these really soft and sticky? Just wondering before I bake.
Jill says
These were amazing! Such a smart idea to use browned butter in the recipe! It adds so much depth of flavor, which a lot of gluten free desserts lack. This is a keeper recipe for sure-thank you!
Erin Collins says
I’m glad the brown butter worked for you! Such a great ingredient 🙂
Kari Collins says
I am not gluten free, but wanted to make some Gf cookies for someone who is. I used peanut butter chips, chocolate chips, and Reeses pieces in place of just chocolate chips. Beautiful cookies! Texture is great. I could taste the slight graininess of Gf flour, but it didn’t affect anything. I used the Pillsbury GF mix. We bake a lot and this is truly a winning GF recipe!! I can’t wait to see their reactions!!
Joanna says
Pillsbury’s mix isn’t the best, which is why you got that funny taste. I highly recommend making the recipe again using the King Arthur GF “flour” blend or Cup4Cup – and make sure you use the almond flour. You will be amazed at the difference.
Nikki says
What ratio would the dry ingredients be if I wanted to add cocoa powder to make it like a brownie cookie
Mary says
I have been trying to make GF cookies for the ladies at church. These cookies were amazing. I had no almond flour so I used all GF flour and they did not have that “chalky” consistency/taste that I was expecting based on previous attempts. My husband did not even realize they are GF.
Gilly says
Excellent cookies! I quadrupled the recipe and made jumbo (3oz) cookies. They took about 14 mins to cook but were super delicious, sort of crunchy and soft at the same time. I can’t get KA flour where I live so used Nicole Hunn’s ‘Better Than Cup 4 Cup’ GF blend. The texture was still great. I’ll def be making these again!
Sara says
Delicious. I made them with coconut oil since that was what I had in the house and they came out beautifully. Using parchment paper on insulated cookie sheets turned out to be a wise move, and I took the dough right out of the refrigerator to keep them from overspreading.
The first few cookies fell apart, but that was my fault–I missed the instructions to let them cool for five minutes before placing onto the wire rack. They were delicious crumbled on ice cream, though, so no cookies were wasted in the making of this recipe. 😉
Looking forward to trying them with the browned butter next! Thank you for sharing.
Irene says
Why only one cup of chocolate chips? Is there something I should be careful with? I have not made the recipe yet. It’s for my daughters friend. I’m going to see them end of March. I usually put in more chocolate chips then that.
Sky says
Do you sprinkle the sea salt before or after baking?
Erin Collins says
After baking! 🙂
divya says
hi!! i love this recipe!! i wanted to make these for a friend. is it possible to use soy milk instead of almond milk? my friend is vegan and is allergic to nuts and gluten
Josie says
Thank you so much. I shared the cookies and everyone LOVED them! They didn’t bother my stomach.
B Trecost says
My new boyfriend has a sever gluten allergy so I was really happy when I found this recipe with such high ratings. These are the best cookies I’ve ever had. I’ll never go back to making any other chocolate chip cookie ever again.
Janice price says
I’m new to celiac disease, both daughters &one granddaughter have it. Diabetes runs in the family as does heart problems (but after age 70). These cookies are wonderful. Tried them with my “butter half” &his son they were impressed.
Kaitlyn says
I hadn’t had a cookie in months due to a recent wheat intolerance diagnosis. I was so skeptical of trying to bake gluten-free desserts, but I couldn’t even tell a difference. This recipe is perfect! Thanks for posting, Erin! Can’t wait to try more of your recipes.
PS- I’m currently making these again with 3 different types of chocolate and some cinnamon added (:
Andrie says
I just made these and they are the best GF cookies that I have ever had. I used only 1/3 cup of sugar in the whole recipe with 1/4 tsp of real stevia and found that it was sweet enough. I always cut sugar in half. I find North American sweets too sweet.
Gayle Van Kirk says
Absolutely delicious cookies. My husband has celiac disease and hard to impress. He could not believe how tasty and good. He was over the moon with the texture. Thank you for a terrific recipe. Anybody celiac or not will like this recipe!
Erin Collins says
Hooray! I’m so glad he liked them 🙂 Thanks for the comment.
Deirdre Baker says
I going to make these today but I wanted to post here to say THANK YOU for adding the links at the very top of your page directly to the recipe and to print the recipe. I cannot tell you how annoying it is sometimes to have to scroll and scroll and scroll when all I want is the recipe.
I appreciate all the hard work you have put into your recipe, images, and post…but sometimes a girl just needs to bake!! =)
Angel says
Can you use 1/4 cup of coconut flour instead of almond flour?
Erin Collins says
Definitely not! Coconut flour has very different properties and will make the cookies dry. You can use 1/4 cup more gluten-free flour in place of the almond flour if you’re wanting to make these nut-free 🙂
Carly says
Have made these three times. First time I substituted coconut flour for the almond because i didn’t have almond flour. Worked great!! Then I made them with almond flour…fantastic!! And i just now made a double batch using oat flour. Again because of what I had on hand. Also delicious!
For the double batch, half had white chips, craisins and walnuts. This recipe is amazing as is, but it is also amazingly versatile!!!
Merilee Rossi says
can I make these ahead and refrigerate and cook next day and work well?thanks
Erin Collins says
Yes that will work great!
Vivian says
My cookies are very flat. In your picture your cookies are thick. I followed the recipe exactly.
The flavor is very good. But I was hoping for a cookie like your picture.
Anyone else have flat cookies?
Erin Collins says
Hi Vivian! What kind of gluten-free flour did you use?
Carol says
Awesome!
Martha says
I blended oatmeal to make oatmeal flour and added cranberries and pecans. Yum!
Kelly B. says
Definitely the best gluten free cookies I’ve ever made. My teenage, chocolate chip cookie loving son came in the kitchen while I was making them and said, “What are you making?” I said, “chocolate chip cookies” He said, “Oh, some kind of yucky healthy ones? ” I said, “yep! ” He came down after they were done and tried one. He said, Hmmmm that’s pretty good! Then he took a few more. My husband is also a fan and he never wants me to change the recipe for chocolate chip cookies. I love them because I don’t feel full and gross after eating them like I do your typical cookie. Thank you so much!
Jill says
Can I use ghee?
Midwest Bakerette says
Didn’t find a video with this recipe, which I’m reading on my Android as I prepare this recipe. Am assuming that when you say set aside covered for 30 minutes, you do NOT mean to refrigerate the mixture (since you didn’t mention refrigeration). Also, I’ll be using 1-1/2 cups of the noted GF flour (not just 1-1/4 cups) if omitting the separate 1/4 cup of almond flour; otherwise, would assume the recipe would potentially misbake.
Crossing my fingers on this first attempt at homemade chocolate chip cookies in decades!
Penny Thomas says
I just made these cookies and I was pleasantly surprised. THEY ARE ABSOLUTELY PHENOMENAL! I have never browned butter before and it definitely enhances the flavor of the cookies. They are to die for! Thank you for sharing the recipe!
Gabriela says
It was my first time gf making cookies (or any cookie at all, I guess). I loved them! I was a little afraid to burn the butter, but it turned out great. I could never imagined that butter could smell (and taste) nutty. The only thing I’ll make differently next time: to use a little less vanilla. But I’m pretty sure this will be the chosen recipe when I want cookies.
LaBretta Woodland says
Is there a way I can replace the butter with coconut oil? Would you do 1 to 1 on the replacement?
Ron Adams says
Looking for a dozen of chocolate chip cookies for Valentines Day.
I was hoping I could get them in long stem roses.
Audriana Hancock says
I’ve tried a lot of gf chocolate chip cookie recipes before that never turned out. Just made these and their amazing!!!! I used whole lactaid milk instead of almond milk and used Ghiradelli chocolate, half milk chocolate and half dark chocolate, and they turned out awesome!! Will forever use this recipe!!
Danielle says
Excellent taste! Definitely a keeper!
Michele Bakay says
These are SO delicious! I’ve been married to a celiac for years but I’ve always been afraid to bake gluten free in case it was terrible. But these are so good I could use these as regular chocolate chip cookies. Thanks!
Renee says
Just made these today GF and dairy free and they are the best cookies ever!! We love them and cannot tell the difference. Even one kid they are the best ever MOM!! Thank you so much. Love this recipe.
Erin Collins says
That’s so great to hear! Glad your kids liked them 🙂
Lisa Parker says
These are SOOO GOOOOD! I made several batches for Christmas and the reviews were wonderful! Chocolate Chip Cookie fans wanted more! One lady sheepishly said that these cookies were even better than her Mom’s! My family loves them, too! And maybe the biggest critic, me, think these are the best cookie I have ever had 🙂 …and my favorite cookie is an oatmeal raisin, hahaha!
I can’t thank you enough for all your efforts and for sharing these online!
Many thanks and big hugs, too!
Lisa Parker, Celiac
sara says
Hi! Can I add xanthan gum in instead? I can’t find a gluten-free flour with xanthan gum already in.
Mary Flowers says
These indeed are some of the best chocolate chip cookies I’ve ever baked or eaten! My husband, who must not eat gluten, loves them. My gluten free flour mix did not have xanthum gum in it; it had guar gum. I did a little research on Bob’s Red Mill Blog where he suggests that xanthum gum is the better of the two for baked goods. So, following his recommended guidelines for cookies I added 1/4 tsp. xanthum gum/cup of gluten free flour. (He mentions that the combination of the two can produce good results.) Well, it worked! The texture of the cookies is fine and grit-free. I reduced the sugar to 1/2 c. brown sugar and 1/4 c. white sugar and the cookies were still plenty sweet, with the flavor of the browned butter coming through beautifully. One other note is that 1 oz. of the almond flour that I have was far less than 1/4 c. in volume. Knowing that I was going for texture here, I added the full 1/4 c. of almond flour. Thank you so much for developing this recipe. I know I’ll use it again and again for both my gluten-free and wheat flour loving friends and family.
Amber says
hi! i’m baking cookies for a friend and i’m about to try out your recipe 🙂 do you know if i could substitute ghee for butter? i am out of butter and don’t have time to run to the store tonight. i’ll let you know how they turn out!!
Erin Collins says
Ghee will work great for the butter!
Ellen says
Can I freeze this and bake later or will that alter texture or taste?
Erin Collins says
Yes that will work great! Just be sure to scoop it into balls before you freeze them.
Nicole Dubs says
I added an extra egg yolk the second time I made these, and they were even chewier on the inside. Great recipe, thanks!
Erin Collins says
Great to know! Glad you enjoyed them!
Lee says
Thanks for the recipe! The flavor and texture on these were soooo good. But mine came out really crunch, drat. Any ideas what you think I did. I used a different flour, do you think that could have been the problem?
Thanks again!
Erin Collins says
Darn! What flour did you use? The flour can definitely affect how the turn out.
Renee Williams says
I have tried SO many gluten free chocolate chip cookie recipes, all of which claimed to be THE one that actually tasted like a real cc cookie, but I never could find one that did it for me. This recipe is AMAZING!!! I am thrilled to feel like I can eat a gluten free chocolate chip cookie that actually tasted like the real deal!!! So good!!! Thank you so much!!!
Vanessa McGee says
I have a question about the butter, is this unsalted butter or salted butter ?
Erin Collins says
You can use either one! I always use salted.
Hilary C says
Do I have to brown the butter, or can I use softened butter and mix it in that way? If so, do I use the same amount, or more or less?
Marybeth says
Wowsa!!! Just made these and they are the real deal. I did do some tweaking with what I had on hand. Browned the butter, used all brown sugar. Used only 1 tsp of vanilla and 2 tbsp of almond milk. I bake with America’s Test Kitchen flour blend so used that in place of the flours plus 1/4 tsp of Xanthan gum. They are soft, crispy and brown. I live at sea level so baked them the full 12 min on a splat lined sheet. Thank you Erin for this great recipe.
Amanda Steele says
I just wanted to let you know I made these chocolate chip cookies multiple times over the holidays and everyone thought they were amazing- they had no clue they were GF !! My almost 8 year old daughter has celiac disease, so I was so happy to find a recipe that not only was a good replacement, but tasted even more amazing than “gluten” cookie recipes I’ve made in the past. Thank you so much!! I’ll definitely making these again…and again 😉
*I used Cup for Cup multipurpose flour (couldn’t find the one you recommended)- I didn’t use any almond flour because of family members with nut allergies.
Maggie says
These really are amazing! I’ve made the recipe 3 times now, and they have turned out perfectly every time. I do think they have a very subtle “gluten free grit” but much less so than others I’ve eaten. My neighbor who has eaten gluten free for several years raved about them, saying they were the best she’s ever had. Even non gluten free eaters enjoy these a great deal. I used a recipe from the Minimalist Baker for the all purpose flour. These are definitely my go-to gluten free cookies.
Christine says
I am so impressed with this recipe. Thank you so much for sharing! These cookies are so tall and perfect. They taste better than what I remember gluten cookie to taste like! This recipe is going to be my go-to for gluten free chocolate chip cookies! All the tips were really helpful. I used a cup for cup gluten free flour blend with xanthan gum and it was perfect. Thank you!!!
Erin Collins says
Great! Glad they turned out so well for you 🙂
Varsha says
Tried the recipe. The cookies came awesome!! I replaced with Amaranth flour instead of all purpose gluten free flour. The cookie just melts in mouth, also so crispy. Love it !!
KB says
Should the brown sugar be packed? Every other cookie recipe I have ever seen says “packed”. Also, should the butter be unsalted?
Erin Collins says
You can use either kind of butter. I always use salted. And yes you should pack the brown sugar!
Jessica says
Hi Erin,
I tried this recipe for Christmas and should have asked or researched beforehand – I used Bobs red mill 1:1 but subbed the sugar with Swerve sweetener (Erythritol) and man, the dough was so crumbly I had to add a tbsp of coconut oil for the dough to form. The result was a not so asthetic cookie. They taste fine, but I am inclined to just make these with sugar in the morning.
Amanda says
My cookies taste delicious, but spread all over the pan…advice? Mine did not turn out fluffy at all.
Chandice says
Oh my goodness, what a perfect go to chocolate chip recipe this is! I love the combination of rich chocolate, brown butter and sea salt…perfection! I love that I can always count on your recipes Erin, thank you. 🙂
Sukhi says
What’s an alternate flour to use? I can’t find it here and need to make these tomorrow. Plus I’m at 7700 ft elevation…and tips to adjust for the high elevation?
deborah schaffer says
I made these cookies tonight and they were wonderful. Mine spread all over just as some others have mentioned. I used Bob’s Red Mill one to one WITH xanthan gum. So I’m not sure what went wrong – I do live at 8,000 feet, so that may have something to do with it. Next time I’ll add more xanthan gum and see what happens.
Other than the spreading, these are excellent!
Jen says
Best gf cookies ever. I never review recipes, but this one was seriusly the best gf cookie ive ever made!!!! I haven’t been able to ever make good, soft, gf cookies before!! Thank you so much!!!!
We added a scoop of Nutella in the middle and topped it with dough to make it a little “extra”. So good. Saving this recipe forever!!!
Elizabeth says
I just have to say these are delicious! I found out I can’t have gluten over the summer and these cookies helped me transition. I can’t go back to a different recipe after this. I have to make cookies for my uncle, who doesn’t really like gluten-free food( I don’t understand why), so my question is can I use regular flour instead of gluten-free flour in this recipe?
Jeremy says
I am not gluten free and have never baked gluten free. One of my co-workers is gluten free and I always feel bad when I bring in donuts or anything. So, I baked these cookies and said “you can eat these!” LOL She said they were the best homemade gluten free cookies she has had. I did not use the almond flour and just used another 1/4 cup of the gluten free flour. I used the Krusteaz brand with the xanthan gum in it. The brown butter gives it an excellent flavor. They actually tasted better the 2nd day because it takes on even more flavor! Even people who didn’t know they were gluten free cookies said they were excellent! I will definitely make these again.
Christine says
These are awesome!! They don’t even taste like they’re gluten free. Highly recommend!
Kim Colebank says
I bought the king arthur gf flour in the box. Can I just and xanthan gum and if so how much?
Erin Collins says
Yes! Add 1/4 teaspoon xanthan gum. I would highly suggest weighing the flour for the proper amount too. I find when people use the boxed flour they pour it into the measuring cup rather than scoop it (like with the bag) and the amount of flour can end up less than what it should be.
Jessica Cunningham says
Hi Erin – thanks for sharing this terrific recipe! The teachers at school tomorrow are in for a real treat for their ‘cookie stroll’.
Quick question, though, if you don’t mind. I browned the butter appropriately (being careful not to burn it); but when I poured it into the bowl, there was an almost black (at least very dark) residue left at the bottom (see pic at bottom). I didn’t add that residue to the mix; just checking that is is correct? Has this happened to you? Also, just a note that the flour I used was bright white (as opposed to King Arthur which is a little more yellow) in color so the cookies never really look brown. I’m not the least bit concerned but they did take quite a longer time to bake (more like 15-16 min; I had made them more into a “ball” rather than a flat cookie, so that may also explain the extra time to bake). Assuming that just happens with varying brand ingredients. Thank you for thoughts. Cannot wait to repeat this recipe for Christmas for my kids and Santa! Best, Jessica
/Users/jessicacunningham/Pictures/Photo Booth Library/Pictures/Photo on 12-13-18 at 4.28 PM.jpg
Amy Kruger says
I made my own flour blend how much xanthan gum do i need to add?
Brooke says
Hi! I really want to try these but I’m from the uk and we don’t call any kinds of sugar ‘white sugar.’ I’ve googled what the uk equivalent is but it’s not clear, so was wondering if you could tell me whether you mean granulated or caster sugar? Thanks
Erin Collins says
Granulated sugar will work great!
Eric C Bradshaw says
Help. I tried to follow the recipe to the number, but they spread & flattened… I didnt put as much dough as you said, because my first ones went off my cooking stone.. does the browned butter need to cool before mixing? Does it matter if baking is done on a stone or cookie sheet… always had better luck not burning when using the stone…
C says
The flour measurement or weight shown is not correct. One cup of the flour you recommend weighs about 4 1/3 oz so one and a third cup weighs about 5 3/4 oz (the recipe shows 7.5 oz). Is the cup measurement or the weight measurement correct?
Erin Collins says
It depends on how you measure the flour – but 7.5oz is definitely what you want to use if you’re weighing it. I actually did the ounce equivalent based on the density of the flour I use. It is much denser than regular flour. I hope this helps!
C says
I used King Arthur measure for measure flour which is what you recommend. According to the bag (which I confirmed), one quarter cup of flour weighs 31 g. One and a third cup then would weigh 165 g or 5.8 oz.
I made the recipe using 7.5 oz of the flour before I realized the discrepancy and the cookies were very dry. If 1 1/3 c of flour is the correct measurement then it should be 5 3/4 oz roughly.
When you make the recipe do you usually go by weight or volume?
Ailsa Kerr says
Hi,
I made this recipe for school Christmas parties. We have a nut free policy so almond is out but I tried something my son saw in a non-GF recipe. I replaced almond flour with GF bread flour. These needed to be dairy free as well so I used soy milk, dairy free buttery spread and DF chocolate chunks too. Awesome gooey cookies. Love them.
Katie says
I accidentally bought xanthan gum free flour, how much cornstarch should I add? Thanks!
Erin Collins says
Hi Katie! You need to add xanthan gum – no need for cornstarch. I would add 1/4 teaspoon. I hope that helps!
Erica says
Hi! Can I use King Arthur all purpose GF flour or does it have to be the King Arthur measure for measure flour?
Erin Collins says
You have to use the kind in the bag that contains xanthan gum. The kind in the box has no xanthan gum and won’t work unfortunately! If you have that one on hand you can add 1/4 teaspoon xanthan gum to the recipe.
Deborah says
Hiiiii thanks you for the receipts!!! I loved your website. I’m trying the cookies now , do you have any tips for kinds of oven? My it’s electric induction. Thanks a million ❤️
Alexandra says
Thanks for the recipe! I am so excited to try it! I have been searching for a good chocolate chip cookie one for quite some time, because they are my husband’s favorite!
Quick question:
I have 2 different types of gluten free flour…one has xanthum gum in it, and the other does not. Which one would be better to use?
Also, should I use salted or unsalted butter?
Thanks so much!
Kim says
Hi. Thanks for the great recipe, wondering if you have s recipe for the Russian wedding balls? Or a cookie base so I can add crushed peppermint to the cookie
Bee says
After over 10 years of both making and buying every type of gluten free cookie imaginable I can say without reservation that this is the best recipe for chocolate chip cookies that I have EVER had! I considered not taking the time to brown the butter but I am so glad I did as it provided the elusive signature flavor I have been craving; also, the tip about adding a bit of milk was truly genius! The cookies were a perfect balance of crispness without being dry and mealy. Thank you for the work you put into coming up with this recipe, my “wheat- eating” friends won’t know what hit them when I serve these up =)
Erin Collins says
Hooray! So glad the browned butter gave you the flavor you’ve been craving!
Tammy Obrien says
Also had the flat, spread out result that others have mentioned. I always use King Arthur GF flour. Wondering if I didn’t brown the butter enough.
Erin Collins says
Which kind of King Arthur GF flour did you use? The kind in the box will not work just FYI. It is different than the King Arthur Flour Measure-for-Measure flour that comes in the bag. Sorry about that!
Tracy says
Thank you so very much for the recipe, Erin! This is such a delicious cookie, and you put a lot of work into attaining perfection! I followed your directions precisely with the ingredients and love the almond flour addition. I used Bob’s Red Mill one-to-one GF flour for the remaining all purpose flour. The resting of the dough also worked very well to achieve a non-grainy texture. For my second batch, I decreased the oven temperature to 325 degrees and baked for 13 minutes, which resulted in a very evenly baked, cake-like cookie with a softer outer edge. I have added this recipe to my collection of favorites!
deena says
Hi Erin, I couldn’t find the King Arthur measure-for-measure flour at my local grocery store, so I bought King Arthur gluten free all purpose flour instead. Do I need to add xanthan gum for this recipe??? Thanks, Deena
Cynthia Schweighart says
I made these cookie last night, and WOW! they turned out amazing. My local grocery store did not carry the flour you recommend, so I used Bob Red Mill’s Gluten Free 1 to 1 Baking Flour and their almond flour and they turned out amazing! This will now be my go to recipe. I had never browned butter before for a cookie recipe and was a little nervous, but there was no need as it was incredibly easy. Thanks for this amazing gluten free recipe. These cookies beat out another recipe that was my go-to in the past. Thank you!
Christina says
I just made these and they were delicious. We didn’t have butter so I used olive oil and I left out the white sugar and they still turned out great. Thanks!!!!
Kate Stratford says
Yum! I have just made these for the first time & will definitely be making them again. I added the extra gf flour rather than using almond & they are so good. Thank you
Erin Collins says
Glad they worked out nut-free for you! 🙂
Stephanie says
HI! I’m new to GF baking – what kind/brand of chocolate chips did you use?
Erin Collins says
I love Enjoy Life Foods! Good old Tollhouse semi-sweet chocolate chips are also gluten-free.
Christina W says
Making these cookies for a school bake sale; hoping to make the dough a day in advance and keep chilled in fridge. Would that hurt the consistency?
Erin Collins says
I think that should work fine! Just let it come to room temperature for at least 30 minutes before scooping. Hope you like them!
Laura says
Wasn’t sure whether ‘place on baking sheets’ meant on greaseproof paper or not. Definitely use greaseproof paper/ baking parchment to avoid my crumbly mess 🙂
Jean Bernard says
They were very good. Not sure what I did but they tasted brown sugary…but good!
Ellen says
So GOOD! I made it with a Smart Balance buttery stick and did just barely darken the color in a pan. Used almond milk.
So tasty! My husband doesn’t have to eat gluten free and he really liked them :).
Erin Collins says
I’m glad they worked out dairy-free for you!
Hb says
I used earth’s balance butter sticks and recommended and these came out totally flat. What went wrong? I used almond milk and Jing Arthur’s gf flour..
Andrea says
Can I use all almond flour?
Erin Collins says
Unfortunately that won’t work. But this recipe uses all almond flour! https://meaningfuleats.com/almond-flour-chocolate-chip-cookies-grain-free/
Madeleine says
Hi, I am 10 yrs old and about a about a year ago I had struggled with a sudden and severe gluten allergy (celiac). To make matters worse, I had a VERY BIG SWEET TOOTH and it was hard to find a trust worthy cookie mix or recipe that I wouldn’t get sick from. I finally decided to check your website and suddenly the clouds opened up and heaven said, “yes Madeleine, you can feel free to totally fall in love with these cookies.” Myself and my family totally loved making them and eating them. Thank you very much for sharing this recipe with everyone, the least I could do is rate you a 5 star.
Erin Collins says
Thanks so much Madeleine! I’ glad they made your GF cookie dreams come true! 🙂
brooksmsy says
I tried this recipe melting the butter rather than browning and omitting milk. I used the KA gluten free blend. Unfortunately they spread a ton and came out super thin. I’ll have to try again sometime with the browned butter but was looking for a faster recipe. I’m not sure why they spread so much!
Erin Collins says
Which KA Flour Blend did you use? There is one that doesn’t contain xanthan gum that comes in a box – I don’t recommend that one just FYI. I use the bagged measure-for-measure kind. Sorry they spread for you!
Darin says
Erin – I think the issue is that you specify GF flour in the recipe but there are a number of ones out there that do not contain xanthan gum. We used Bob’s Red Mill which does not have it in there and did not include in our recipe. I should have thought of including it but did am not as familiar with GF baking. How much xanthan gum should one include in your recipe if using GF flour without it?
Erin Collins says
I would recommend adding 1/4 teaspoon xanthan gum if you are using a blend that doesn’t already have it. You’re right – xanthan gum will make a big difference!
Rhonda says
These turned out horrible ;( I’m making them for gluten intolerant students and they are flat as they can be.
Erin Collins says
Oh no! What flour blend did you use? I highly recommend a cup-for-cup blend (sometimes called 1:1 blend) with xanthan gum. Also be sure the dough is thick like it is in the video (add a little extra flour if needed). Sorry these didn’t work out for you!
Rhonda says
Well, I used King Arthur gluten-free all-purpose flour and red mill finely ground almond flour. Would it matter if I used a handmixer?
Amanda Dee says
Delicious recipe! I exchanged the sugars for coconut sugar and my chocolate chips sweetened with stevia and they were perfect. Thank you for sharing your recipe. My family loved them.
motanez says
Can I substitute M&M peanut butter candies for the chocolate chips? And can I do without the 1/4 cup almond flour and just substitute it with 1/4 gluten free flour. Thanks.
Erin Collins says
Yes you can substitute the 1/4 cup almond flour for 1/4 cup gluten-free flour. And peanut butter M&Ms should work great!
Amy says
Best gluten free chocolate chip cookies I have ever had! THANK YOU!!
Erin Collins says
So glad they turned out for you! 🙂
Kate says
You can just call these “the best chocolate chip cookies” period. It doesn’t matter that they are GF. They are delicious, gooey and crunchy at the same time. The almond flour is a revelation. “Complex” my husband called them (in the best possible way). I do a lot of GF cooking and baking and not only am I impressed but I like leaning the new techniques that you explain in your recipes. Thanks!
Erin Collins says
I’m glad your husband liked them! Glad the tips are helpful too 🙂
Lisa Davolt says
These cookies were so good. One of the best GF chocolate chip cookies I’ve tried. I find GF not so friendly to holding for several days, but these held up great for several days. Thanks for sharing.
Erin Collins says
That’s great to hear they stored well for you!
Hanna says
Hi erin, can i use bobs red mill gf 1:1 flour that’s all we have available here, my son is gfcf,onlow oxalate diet as well, so i cannot do almond flour! Can i use coconut flour to replace instead? Though i do know coconut needs extra moisture/liquid.
Ashley says
Can you use brown rice flour instead of gluten free all purpose flour?
Erin Collins says
Unfortunately I don’t think that will work! The consistency won’t be the same.
Carol says
Can this recipe be doubled without issues?
Erin Collins says
Yes that will work great!
Millie says
Would love to try these, but is it possible to make them sugar free as well?
Erin Collins says
I haven’t tried them sugar-free so I couldn’t say. Sorry about that!
Helen says
This was so delicious! I made them with the kids I nanny cause one is gluten and dairy free. I made a few modifications like using 1/2 cup of melted coconut oil instead of butter, 2 tsp maple syrup instead of vanilla, 1 TBSP of rice milk instead of other milk, all gluten free AP flour and the certain kind of chocolate chips he can have. They were gone in less than 15 minutes!
Erin Collins says
Great to know it worked with those substitutions! Glad the kids liked them 🙂
Kim says
Can palm shortening be used in place of the butter?
Erin Collins says
I haven’t tried that but I think that could work!
Jen says
These cookies are absolutely amazing! I made them for my dad, that can’t eat gluten and he loves them! I tried one and couldn’t even tell they were gluten free!
Erin Collins says
So glad you and your Dad enjoyed them! 🙂
Kerri says
I am just deciding to go gluten-free due to an auto-immune disease and hypothyroidism. I am hopeful that this will restore some of my energy, stomach issues and lifestyle.
I have reviewed several website recipes and your recipes (by far)look to be the most appetizing! I look forward to tasting them and to see how this journey goes.
I do work a lot and don’t have time (or honestly energy)to prepare things like the dough, do you have a site that offers this already made and can be purchased?
Thank you for sharing!
Kerri
Erin Collins says
Hi Kerri! Thanks for the kind words 🙂 I hope the gluten-free diet helps you feel better. There are many great gluten-free products out there these days. There is a refrigerated gluten-free cookie dough from Sweet Lorens that is pretty good. You can email me with any more questions!
Kitty says
Came out flat as pancake uggg
Erin Collins says
Oh no! Do you mind me asking what flour blend you used? Did the dough look thick enough like it does in the video?
Vee says
What can I substitute butter for? And also dairy? And can I use coconut sugar? How much? We are dairy free, GF and Nut free! Thanks
Erin Collins says
You can use Earth Balance Buttery Sticks in place of the butter. You can also use 1/4 cup all-purpose gluten-free flour in place of the almond flour. I haven’t tried these with coconut sugar but I think that should work 1:1! Let me know if you try it 🙂
Lucy says
Hi! I really want to make this recipe but I was wondering how to do it with just almond/coconut flour?
Erin Collins says
This recipe won’t work with almond or coconut flour. You can make these cookies instead though! https://meaningfuleats.com/almond-flour-chocolate-chip-cookies-grain-free/
Rachel says
So excited to make these!! I’m only using GF flour and not almond flour so do I need to still add an additional 1/4 GF flour the to the mix in replace of the almond flour or do I just stick with the original 1 1/4 cup?
Erin Collins says
If you’re not using the almond flour use 1 1/2 cups of GF flour. I hope that helps!
mary mikulka says
Making these for my grandson who has celiac but he prefers white choc. chips. I hope these will work with this recipe?
Erin Collins says
That should work great! Hope he likes them 🙂
Linda Christensen says
These cookies are OMG awesome! Thank you for sharing. I added 1/2 cup chopped pecans (double batch).
Anna D says
Would you happen to have the nutritional data for these cookies?
Brittney says
Can you make this recipie by melting the butter in a microwave and using a stand mixer? Look delicious!
Erin Collins says
Yes! That should work great.
Britt says
Can you melt the butter in the microwave and use a stand mixer, or will it effect the recipe? Didn’t make it yet- had to rate to post comment, but I know they’ll be five stars!
Erin Collins says
Melting it in the microwave should work great! I hope you like them! 🙂
Sheryn says
The cookies are delicious. What’s the best way to store them?
Erin Collins says
I usually store them in an airtight container at room temperature. You can also store them in the fridge – or even freeze them for longer storage!
dewa oka says
Can i have all the ingredient on KG please,would like to try this recepi.thanks
Kimberly says
Delicious!! Thank you for a great recipe!
Erin Collins says
I’m glad you enjoyed them! 🙂
Lyndie says
Hi, I just recently discovered that I can’t eat gluten anymore and it’s been very overwhelming on top of the other allergies I have. I am SO excited to try this recipe, can’t find any cookies I can eat because they all have vanilla in them and I’m allergic to vanilla unfortunately. Is there a good substitute for vanilla? I read somewhere that honey can be a good substitute but I wasn’t sure how that would turn out. Thank you!
Erin Collins says
You can just omit the vanilla! Shouldn’t be a big issue to leave it out in most recipes since it’s just for a little extra flavor. I hope this helps! 🙂
Sally Kamery says
One time I was making original choc chip cookies and was out of vanilla. So, I used rum. Yum!!!
Jenn L says
Learning to cook for our 8-year old with celiac disease in Ontario, Canada, I am constantly wary of recipes I find online for gluten-free baking – too many times I’ve ended up dumping what are pricey ingredients when the food has failed to rise, brown, crisp, flake, or set, or has ended up tasting like sand. Thank GOODNESS my mom found this recipe and tried it out for my son and our entire family this weekend…. these cookies are BETTER THAN ANY GF COOKIE I have ever made, or eaten, and I have sampled a lot. In the words of my philosophical little guy: “Well, I don’t know if these are the best cookies in the world, but they are the best cookies I have ever eaten!”
Jenn L says
We get imitation maple flavour extract (clubhouse) and regularly use it in chocolate chip cookie recipes – same consistency and similar flavour to vanilla extract.
kate says
If I don’t use Almond Flour, do I still use 1.4 cups GF AP, or increase it to 1.2 cups? Your comment about (I use this one) is throwing me off. I’m looking forwarding to trying these!
Erin Collins says
Sorry for the confusion! You can use 1 1/2 cups of gluten-free all-purpose flour if you omit the almond flour. Let me know if you have any other questions!
YiayiaRay says
I made these for a football party. I don’t need to be gluten free but my son in law does. Seriously, these are everything that’s said about them. One would not know that they are gluten-free. I used Namaste gluten-free perfect flour blend
Erin Collins says
Thanks for the comment! So glad they were delicious and undetectably gluten-free for your party!
Deanna Brooks says
My 3rd grade granddaughter (who is not GF) wanted to bake GF chocolate chip cookies for a bake sale at her school. Some of her classmates are GF. We are giving this recipe a try…thanks so much for the additional helpful hints, such as letting the dough set 30 minutes or longer. I don’t think I have seen that in any other recipe. I have ingredients together…ready to mix it up after school!
Erin Collins says
Glad the hints are helpful for you! Hope the cookies turn out for your daughter’s class!
Danni says
Making these tonight and WOW! The brown butter has me staring at them bake. My kids licked the brown butter and sugar mixture clean. Lol! I cannot wait
Erin Collins says
Brown butter really is the best 🙂 I hope they liked them!
Maddie says
Hi! I looked this up because two of my close friends have a severe gluten allergy. It looks good, but they’re also lactose intolerant, and allergic to most nuts. (Not allergic to peanuts, but I don’t know about almonds.) What would you recommend using in place of butter and milk?
Erin Collins says
You can use earth balance buttery sticks and any kind of non-dairy milk. That should work great!
Julie says
I’m so excited to make these! When the dough is “resting” for 30 minutes, should it be refrigerated?
Nora says
I made these and they completely melted and flattened out. I followed the directions word for word. What did I do wrong 🙁
Erin Collins says
Sorry they didn’t work out for you! What flour blend did you use?
Leah wallar says
This happened to me as well even using the recommended King Arthur gluten free all purpose flour
Erin Collins says
Did you use King Arthur Gluten-Free All Purpose Flour or the King Arthur Gluten-Free Measure-for-Measure Baking Flour? It has to be the measure-for-measure flour in the bag that contains xanthan gum. The King Arthur kind in the box has no xanthan gum and won’t work. Sorry about that!
Jenny Smith says
Can we use King Arthur Gluten Free Multipurpose Flour but add a 1/2 teaspoon or so of xanthum gum?
Erin Collins says
Yes that should work! Just be sure to use the correct amount of flour – I suggest weighing it when using flour you pour from a box 🙂
Ann says
I followed this recipe exactly, but my cookies ended up extremely flat and thin. Help – any advice?
Carol A Gibson says
I’m going to make these for my Sister who can’t have gluten. Any adjustments for high altitude recommended?
Thank you
Madison says
I am so grateful for all those tips for really making these the best cookies ever. These are definitely addicting.
Erin Collins says
Glad they turned out for you! 🙂
Serena says
Best gluten free chocolate chip cookie recipe I’ve tried so far! Since I’m also refraining from soy and dairy, I used Nutiva palm shortening and Nestle Toll House semi-sweet morsels which are free from the top 8 allergens! I used King Author measure to measure gluten free flour. These cookies do not taste gluten free; they’re delicious and family approved! Will definitely be baking these again
Monique says
I just doubled this recipe and it tastes amazing. The cookies taste just like non gluten free cookies. Thank you Erin!
Erin Collins says
Hooray! I’m so glad you liked them!
Kristine says
Ok ok ok you got alot of praise for these. I thought “how good can they be?”
Man o life!!! Holy Moley!!! They are the best and deserve every great comment with an explanation point!
Respect…..
Erin Collins says
Haha yay! I’m so glad you liked them! Thanks for the comment 🙂
Shaina Zobel says
OMG these really are the best gluten free chocolate chip cookies! They are so good, and so much like real choc.chip cookies! I made them dairy free so I used Earth Balance butter, melted but not browned, almond milk and DF choc chips. And I used Ryze flour in the yellow bag.
I’ve made them twice now. They are easy to make, and taste great! They also freeze well. I keep them in the freezer and take a couple out at a time to keep them fresh.
I’ve enjoyed lots of your recipes, and these cookies might be my favorite! Thanks!
Erin Collins says
Hooray! I’m so glad they turned out well for you. Great to know you made them dairy-free with melted Earth Balance!
Meredith says
The flavor of these g/f cookies is excellent!
However, my experience was that the dough spread on the cookie sheet until it was all connected and there was one giant, flat, rather hard cookie. It was soft and chewy (and delicious!) on the innermost part, but the outer part was thin and flat. I had to cut/break it apart into pieces. I did use insulated cookie sheets, the kind with a layer of air inside to keep the cookies from burning on the bottom, I don’t know if that contributed somehow (it takes the cookies a bit longer to set since the part of the cookie tray they touch is not as hot as if it weren’t insulated).
The only other thing I can think of is that the dough was rather warm before I put them in the oven, being that it’s summer here, and I didn’t refrigerate it.
Any other tips you might have to mitigate the spreading issue would be appreciated, as I’d love to make these again. Thank you!
Erin Collins says
Hi Meredith! Wish I could be in your kitchen to help you trouble-shoot. What gluten-free flour blend did you use? Did the dough look like the consistency in the video before baking?
KyleM says
Her note says she didn’t refrigerate it, and your recipe says they will spread if you don’t. I guess that’s what happened!
Katelyn smith says
These really are the best gluten free chocolate chip cookies. I loved the texture!! I’ve had celiac disease for 8 years and have tried loads of recipes- none have worked out until I tried this one. Even my husband who can eat gluten (and is very picky) loved them!
Erin Collins says
Thanks so much for the comment! I’m so honored they are the best cookies you’ve had in 8 years! 🙂
Danielle says
Anyway yo make these cookies egg free too
Erin Collins says
I haven’t tried making these egg-free yet. I think this recipe would work well with an egg replacer though!
Ashley Dunlap says
I used a flax egg and the cookies turned out well. My cookies were on the crunchier side however but still delicious. I also subbed the butter with coconut oil. (
1 flax egg:
1 tbs ground flax seed + 2.5 Tbs water = 1 regular egg
MommaHen says
These cookies truly are amazing!! Had a family dinner last night and EVERYONE agreed they did NOT taste gluten-free! Even my gluten free haters loved them! Seriously, these are the BEST gluten free cookies!! They are so soft and chewy with absolutely no grainy texture. I doubled the recipe with ease. They scooped perfect with an ice cream scoop. I flattened the tops a little and baked for 12 minutes.
I am wondering if the dough could be frozen?
Erin Collins says
I’m so glad to hear you liked them! Yes the dough can be frozen. Scoop it out first then freeze the scoops on a parchment lined plate or small baking sheet. Then transfer the frozen dough balls to a sealed plastic bag for longer storage. You can bake them straight from the freezer! Just add 2 minutes or so to the bake time.
Kathy says
Would you have to give them the “resting” time in the fridge before freezing them?
Erin Collins says
You don’t have to do the resting time if you’re going to freeze the dough. 🙂
KJ says
These are by far the best gluten free chocolate chip cookies I have ever had. You can even serve them to your non-gf friends and they won’t know the difference. Highly recommend!!
Erin Collins says
Hooray! So glad you liked them 🙂
Candice Elaine Owen says
Do you leave these on the counter for 30 minutes or refrigerate for 30 minutes:-)
Erin Collins says
I leave them on the counter! Either way will work though.
Drew says
Wow! These really are the best gluten-free chocolate chip cookies I’ve ever had – they turned out perfect!
Erin Collins says
Great! I’m happy they turned out for you!
deb says
Hi, is there anyway to make these dairy free too? What would you suggest instead of the butter? Thanks!!!
Erin Collins says
Yes! You can use Earth Balance buttery sticks instead of the butter. Just skip the browning step and melt it. Also use almond milk instead of regular milk.
Erica says
I used myokos “butter” And I actually did try to “brown” it, and it turned out amazing. I used the enjoy chips too. Legit these cookies are the best gf/dairy free ones I have found! Thank you!!
Carrie Hampton says
Thanks for this recipe Erin. It would really help to know the weight of the butter, as here in Cape Town at the tip of Africa, we don’t have a stick of butter. No idea how much butter that is! xx
Erin Collins says
Sorry about that! 1 stick of butter is 1/2 a cup of butter. I hope that helps!
Sugar Time sally says
1 cup of butter weights 225 gram.
Angela says
Yummy! Since being diagnosed celiac I have had one disappointment after another with gluten free alternatives. This, however, was a hit with my whole family! Will be making again soon!
Nicole Pacheco says
Best chocolate chip cookie I’ve ever had!! That includes before being diagnosed with celiac. My family agreed as well. Love how straight forward and simple this recipe was to make. This is my new chocolate chip recipe going forward!
AMANDA CORREA says
Best gf cookies that I’ve made. Made them last week and they were fluffy. Made them today and they came out flat. What did I do wrong? I did forget the milk piece and use maple syrup instead of vanilla because i was out. Any suggestions?
Jane Lynch says
Put them in the fridge for 1/2 hr on their tray before putting them in the oven.
They will hold their shape.
Ron Borsay says
Also….1/2 cup of butter is 4 ounces
Or 8 table spoons.
Erin Collins says
8 tablespoons!
Susan says
I used a conversion for amount of solid butter to give me 1/2 cup (125 ml melted) – 4oz/115 gms..
Lovely recipe