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! 

Hundreds of reviewers agree these cookies are the most delicious gluten-free chocolate chip cookies around! This tried-and-true recipe was originally published in 2018 and is one of my #1 recipes today!

gluten free chocolate chip cookies on brown parchment paper topped with sea salt

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 10 years now and THIS is 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 and crisp edges every time.

VIDEO: Watch how to make them!

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close up shot of cookie on brown parchment paper

Tips for Perfect Gluten-Free Chocolate Chip Cookies

1. Brown the Butter

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!

2. Add a Tablespoon of Milk

The next trick for this gluten-free cookie recipe 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 for best results so you don’t have chalky cookies.

3. Use a High-Quality Gluten-Free Flour

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 Gluten-Free King Arthur Measure-For-Measure Flour) and a little bit of almond flour for the dry ingredients in this recipe.

I’ve also had good results with Bob’s Red Mill gluten-free 1:1 baking flour. Be sure to select a gluten-free flour blend that contains xanthan gum.

cookies stacked on brown parchment paper with glass of milk in background

4. Add Almond Flour

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.

5. Use Brown Sugar

Using mostly brown sugar instead of mostly white sugar also gives these cookies delicious flavor and chew. A splash of vanilla extract is also key!

This recipe works with any kind of chocolate chip you like. I usually use semi-sweet chocolate chips but milk chocolate chips are also amazing!

6. Give the Dough a Rest

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 room temperature 30-minute rest will do and no overnight-in-the-fridge chill is needed. So you can still have chocolate chip cookies shortly after a craving strikes!

Storage/Freezer Instructions

  • TO STORE: Store these cookies in an airtight container at room temperature for up to 3 days.
  • TO FREEZE: I love to make a double batch of this gluten free cookie dough to freeze for later! Just scoop the dough into balls then place the them in a ziplock bag or freezer container to freeze. You can bake the cookie dough balls straight from the freezer – simply add 2-3 minutes onto the bake time. Just pop onto a baking sheet and bake – no thawing needed!

Recipe FAQs

Can I make these cookies dairy-free?

Yes! To make these gluten-free chocolate chip cookies dairy-free you can use melted vegan butter in place of the brown butter. No need to brown the vegan butter (it won’t work!). You can also replace the milk with almond milk.

Can I make these cookies nut-free?

Yes! To make these cookies nut-free simply substitute the 1/4 cup almond flour with an additional 1/4 cup gluten-free baking flour.

Can I let the dough sit longer than 30 minutes?

Yes! This dough really only gets better as it sits. The flour absorbs more and the cookies take on a depth of flavor. If you’re letting this cookie dough sit more than 30 minutes, refrigerate it in an airtight container for up to 2 days. Be sure the container is airtight so the cookies don’t dry out!

Can I use all almond flour?

No. I don’t recommend using all almond flour in this recipe. Almond flour has very different properties than gluten-free 1:1 baking flour. Check out this recipe for a great almond flour chocolate chip cookie!

cookie with bite taken out of it on brown parchment paper

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

1/4 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!

Sometimes in life you just need a plate of warm, delicious cookies. Whether it’s for a Sunday night treat or a special after-school snack there’s nothing better! I hope you love this recipe as much as my family and I do!

chocolate chip cookies topped with sea salt on brown parchment paper
4.99 from 855 votes

The Best Gluten-Free Chocolate Chip Cookies

Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Servings 18 -24 cookies (depending on size)
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! 

Video

Ingredients

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!

Notes

A few tricks make these gluten-free cookies perfect – soft, chewy, golden and irresistible! Be sure to use a gluten-free all-purpose flour that contains xanthan gum or these cookies will spread. I use King Arthur Flour Measure-for-Measure Flour that comes in the bag. Other 1:1 gluten-free flours that contain xanthan gum will also work. Note: The King Arthur Flour All-Purpose Flour in the box will not work as it does not contain xanthan gum. 
DAIRY-FREE: To make these dairy-free use earth balance buttery sticks and reduce the amount of almond milk to 1 teaspoon.
NUT-FREE: Use 1/4 cup more gluten-free flour in place of the almond flour.

Nutrition

Calories: 184kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 185mg | Potassium: 15mg | Fiber: 1g | Sugar: 18g | Vitamin A: 190IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 0.6mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    My husband said I should become a GF baker! Hands down the best gluten-free cookies I’ve ever eaten. I love the flavor achieved by browning the butter—I may do this with all of my cookies in the future. I went (almost) by the recipe and used Namaste GF 1:1 substitute for wheat flour (it’s what Costco had). Before I saw the part about the milk making up for the butter shrinkage, I added enough butter to bring the quantity to 1/2 cup (~1 1/2 tablespoons), let it melt in the brown butter, then added the milk. So glad to have found this recipe. Thank you!

  2. 5 stars
    These are amazing! Past the tested with my picky non- GF family ( I had to hide so not to share )
    Definitely keeping this recipe.!

  3. 5 stars
    I’ve made this recipe MANY times. I’m actually known for these cookies now, and friends request them all of the time! My last roommate had a gluten free diet, but I have no need for gluten free recipes and I’m out of gf flour. So, for my funny question – is this recipe as good if you use regular flour?

    1. Ha! I actually haven’t tried these with regular flour so I couldn’t say. I’m so glad you like them though 🙂

  4. Hi Erin! Thank you for the recipe! I’m thinking of making a big batch of dough and freezing some to bake another day. Would you expect the GF flour to freeze/defrost any differently than regular flour? Thanks!

    1. That sounds like a great idea! I freeze these dough balls all the time. They’re delicious baked straight from frozen! Nothing would be different from freezing regular cookie dough. I hope this helps!

  5. 5 stars
    The best chocolate chip cookie recipe I have ever tasted!!! The gluten free component is completely hidden. Highly recommend you try this easy recipe.

  6. 5 stars
    Just made these for the 1st time and added butterfinger bits…. they’re delicious. I used Miyokos df butter (never browned butter before, so I hope I did it somewhat right). As others, mine spread out too, but I still think they’re perfect… I used Bob’s 1:1 gf flour. Thanks for the recipe. I’ll be using it again for sure.

    1. Butterfinger bits sounds delicious! Miyokos dairy-free butter has a lot of coconut oil in it so I would expect the cookies would spread more with that. You don’t need to brown dairy-free butter, it won’t work – but you can definitely use it melted! I’m glad overall it turned out for you 🙂

  7. 5 stars
    I don’t think I’ve ever written a recipe review. These are AMAZING. Perfect really. I didn’t have almond flour this time but it worked amazingly just substituting more flour. They are one of the absolute best chocolate cookies I’ve ever had, let alone gluten-free. Thank you so much!!

  8. 5 stars
    These are incredible!!! Question: can you make the dough ahead and refrigerate over night and use it the next day?
    Thanks!!

    1. I haven’t tried this myself, but I know many commenters have tried the recipe with sugar substitutes. Let me know how it goes if you try it!

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