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!
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!!
Gail Tarantino says
This recipe is totally awesome! My son and daughter in law wants me to start a business making these cookies!
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?
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!