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!
Kiki says
INCREDIBLE! I used Bob’s Red Mill gluten free all purpose flour and added xantham gum. The dough tasted gross because I could taste the bean flour in the mix I used but after baking, you couldn’t taste the bean-y undertones at all. LOVELY texture cookie for a gf cookie and it tastes incredible! I used condensed milk instead of regular milk just because it was on the counter and looking at me while making the recipe. DELICIOUS! Can’t stop eating them.
Sue says
These are the BEST chocolate chip cookies, especially for being GF!! They are actually chewy!!
My oven is usually pretty accurate, but the first tray I did 11 minutes…way too long. Second tray–9 minutes. After that 8 minutes.
This recipe is a keeper!
Erin Collins says
I’m so glad you enjoyed them! 🙂
aliyah says
loved the cookies! they realy are the best!
Karen says
OMG these are the best chocolate chip cookies I have eaten in years! Thank you so much!!
Avale says
I have another more complicated recipe for gluten free CCC, with cream cheese, but weed forced my hand for something quicker and these are terrific. The browned butter, perfect. Thank you!
Amy Cushman says
These are good! Mine are very fluffy, kinda like muffins almost! I’m not sure what I did exactly, perhaps the coconut palm sugar instead of brown sugar. Still good!
Mathew says
I’ve made these cookies 10+ times and they’re the talk of my lil circle of friends. I also add some chopped pecans and use dark chocolate chips (and use nearly a full bag per batch lol)
Erin Collins says
I’m so glad you like them! Those additions sound delicious 🙂
Deb says
Thanks for the tips.
Elizabeth Williams says
So unbelievably delicious! One question – the recipe calls for butter, but the link to the brown butter says to use unsalted. Which do you use? Regular or unsalted?
Erin Collins says
I usually use salted butter! You can use either one though.
Alyssa says
I’ve been gluten free for about 10 years now and I can confidently say these are the best gluten free cookies I have ever had. I’m so happy to have a staple cookie recipe now. I’ve switched up 1/2 the chocolate chips with butterscotch or caramel chips and they always turn our great!
Diane says
This is only the 2nd gf recipe I’ve made and it turned out great! I don’t usually leave comments but the taste was wonderful and the consistency was perfect. My friend’s kids (8 and 10) said they were the best choc chip cookies they’d ever had. Seriously, this is a great recipe.
Erin Collins says
I’m so glad it was a success! Thanks for the comment 🙂
Jannine Gearon says
These are the best!
If you are Australian use Baking powder (the recipe calls for Baking Soda)
I have made them twice. Once with baking powder, once with bi carb soda. They were good both times, but better with baking powder
I think they will be on high rotation in my house
Erin Collins says
That’s great to know about the Australian baking powder. Thanks for comment to help others with that 🙂 So glad you liked the recipe!
MILY RON says
Hello Erin,
What happiness if i cant get flour with Xantham Gum befor e i need to make these cookies (I have a TJ’s gluetn free flour.
Thanks
Erin Collins says
You can add xanthan gum separately! 1/4 teaspoon should work. Otherwise the cookies may spread too much.
Lindsay says
We LOVE these! Sometimes I sub the chocolate chips for white chocolate and cranberries. Or butterscotch. The perfect gluten free cookie base! Does anyone know though on the nutrition information if that’s Baer off of 18 cookies or ?
Erin Collins says
Those additions sound delicious! The nutrition information is based off 24 cookies – so 1 cookie if you make a batch of 24 from the recipe. I hope this helps!