The BEST Gluten-Free Chocolate Chip Cookies! A few tricks make these gluten-free cookies perfect – soft, chewy, golden and irresistible!
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
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!
The Best Gluten-Free Chocolate Chip Cookies
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Prep Time: 15 -
Cook Time: 12
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Total Time: 27 minutes
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Yield: 18-24 cookies (depending on size) -
Category: cookies -
Cuisine: gluten-free
Print Recipe
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The BEST Gluten-Free Chocolate Chip Cookies! 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.
Ingredients
- 1 stick butter (1/2 cup)
- 1 tablespoon milk (or almond milk)
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 2 teaspoons vanilla
- 1 1/3 cups (7.5 ounces) gluten-free all-purpose flour (I highly recommend this brand for best results – be sure to get one that contains xanthan gum)
- 1/4 cup (1 ounce) almond flour
- 1 teaspoon baking soda
- 1/2 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!
Notes
DAIRY-FREE: To make these dairy-free use earth balance buttery sticks and reduce the amount of almond milk to 1 teaspoon.
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
Sorry about that! 1 stick of butter is 1/2 a cup of butter. I hope that helps!
1 cup of butter weights 225 gram.
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Also….1/2 cup of butter is 4 ounces
Or 8 table spoons.
8 tablespoons!
Hi, is there anyway to make these dairy free too? What would you suggest instead of the butter? Thanks!!!
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.
Wow! These really are the best gluten-free chocolate chip cookies I’ve ever had – they turned out perfect!
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Great! I’m happy they turned out for you!
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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!!
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Hooray! So glad you liked them 🙂
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?
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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.
Anyway yo make these cookies egg free too
I haven’t tried making these egg-free yet. I think this recipe would work well with an egg replacer though!
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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
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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!
Thanks so much for the comment! I’m so honored they are the best cookies you’ve had in 8 years! 🙂
[…] can find so many delicious things to include on it like these gluten-free fried cake donuts or the best gluten-free chocolate chip cookies from Erin at Meaningful […]
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!
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?
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!
Hooray! I’m so glad they turned out well for you. Great to know you made them dairy-free with melted Earth Balance!
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…..
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Haha yay! I’m so glad you liked them! Thanks for the comment 🙂
[…] you’re feeling like doing more baking to hold you over for the week, check out these simple gluten-free chocolate chip cookies from Meaningful […]
I just doubled this recipe and it tastes amazing. The cookies taste just like non gluten free cookies. Thank you Erin!
Hooray! I’m so glad you liked them!
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
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I am so grateful for all those tips for really making these the best cookies ever. These are definitely addicting.
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Glad they turned out for you! 🙂
I’m going to make these for my Sister who can’t have gluten. Any adjustments for high altitude recommended?
Thank you
I followed this recipe exactly, but my cookies ended up extremely flat and thin. Help – any advice?
I made these and they completely melted and flattened out. I followed the directions word for word. What did I do wrong 🙁
Sorry they didn’t work out for you! What flour blend did you use?
This happened to me as well even using the recommended King Arthur gluten free all purpose flour
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!
Can we use King Arthur Gluten Free Multipurpose Flour but add a 1/2 teaspoon or so of xanthum gum?
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 🙂
I’m so excited to make these! When the dough is “resting” for 30 minutes, should it be refrigerated?
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?
You can use earth balance buttery sticks and any kind of non-dairy milk. That should work great!
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
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Brown butter really is the best 🙂 I hope they liked them!
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!
Glad the hints are helpful for you! Hope the cookies turn out for your daughter’s class!
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
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Thanks for the comment! So glad they were delicious and undetectably gluten-free for your party!
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!
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!
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!
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! 🙂
Delicious!! Thank you for a great recipe!
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I’m glad you enjoyed them! 🙂
Can i have all the ingredient on KG please,would like to try this recepi.thanks
The cookies are delicious. What’s the best way to store them?
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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!
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!
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Melting it in the microwave should work great! I hope you like them! 🙂
Can you make this recipie by melting the butter in a microwave and using a stand mixer? Look delicious!
Yes! That should work great.
Would you happen to have the nutritional data for these cookies?
Making these for my grandson who has celiac but he prefers white choc. chips. I hope these will work with this recipe?
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That should work great! Hope he likes them 🙂
These cookies are OMG awesome! Thank you for sharing. I added 1/2 cup chopped pecans (double batch).
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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?
If you’re not using the almond flour use 1 1/2 cups of GF flour. I hope that helps!
Hi! I really want to make this recipe but I was wondering how to do it with just almond/coconut flour?
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/
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
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 🙂
Came out flat as pancake uggg
Oh no! Do you mind me asking what flour blend you used? Did the dough look thick enough like it does in the video?
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
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!
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!
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So glad you and your Dad enjoyed them! 🙂
Can palm shortening be used in place of the butter?
I haven’t tried that but I think that could work!
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!
Great to know it worked with those substitutions! Glad the kids liked them 🙂
Would love to try these, but is it possible to make them sugar free as well?
I haven’t tried them sugar-free so I couldn’t say. Sorry about that!
Can this recipe be doubled without issues?
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Yes that will work great!
Can you use brown rice flour instead of gluten free all purpose flour?
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Unfortunately I don’t think that will work! The consistency won’t be the same.
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.
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.
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That’s great to hear they stored well for you!
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!
I’m glad your husband liked them! Glad the tips are helpful too 🙂
Best gluten free chocolate chip cookies I have ever had! THANK YOU!!
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So glad they turned out for you! 🙂
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.
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!
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.
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These turned out horrible ;( I’m making them for gluten intolerant students and they are flat as they can be.
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!
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?
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!
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!
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?
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!
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.
Thanks so much Madeleine! I’ glad they made your GF cookie dreams come true! 🙂
Can I use all almond flour?
Unfortunately that won’t work. But this recipe uses all almond flour! https://meaningfuleats.com/almond-flour-chocolate-chip-cookies-grain-free/
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..
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 :).
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I’m glad they worked out dairy-free for you!
They were very good. Not sure what I did but they tasted brown sugary…but good!
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 🙂
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?
I think that should work fine! Just let it come to room temperature for at least 30 minutes before scooping. Hope you like them!
HI! I’m new to GF baking – what kind/brand of chocolate chips did you use?
I love Enjoy Life Foods! Good old Tollhouse semi-sweet chocolate chips are also gluten-free.
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
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Glad they worked out nut-free for you! 🙂
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!!!!
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!
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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
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!
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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.
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!
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 =)
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Hooray! So glad the browned butter gave you the flavor you’ve been craving!
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
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!
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 ❤️
Hi! Can I use King Arthur all purpose GF flour or does it have to be the King Arthur measure for measure flour?
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.
I accidentally bought xanthan gum free flour, how much cornstarch should I add? Thanks!
Hi Katie! You need to add xanthan gum – no need for cornstarch. I would add 1/4 teaspoon. I hope that helps!
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.
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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?
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!
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?
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…
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
Granulated sugar will work great!
I made my own flour blend how much xanthan gum do i need to add?
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
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I bought the king arthur gf flour in the box. Can I just and xanthan gum and if so how much?
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.
These are awesome!! They don’t even taste like they’re gluten free. Highly recommend!
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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.
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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?
★★★★★
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!!!
★★★★★
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!
★★★★★
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?
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. 🙂
★★★★★
My cookies taste delicious, but spread all over the pan…advice? Mine did not turn out fluffy at all.
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.
★★★★★
Should the brown sugar be packed? Every other cookie recipe I have ever seen says “packed”. Also, should the butter be unsalted?
You can use either kind of butter. I always use salted. And yes you should pack the brown sugar!
★★★★★
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 !!
★★★★★
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!!!
★★★★★
Great! Glad they turned out so well for you 🙂
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.
★★★★★
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.
★★★★★
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?
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.
★★★★★
I have a question about the butter, is this unsalted butter or salted butter ?
You can use either one! I always use salted.
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!!!
★★★★★
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!
Darn! What flour did you use? The flour can definitely affect how the turn out.
I added an extra egg yolk the second time I made these, and they were even chewier on the inside. Great recipe, thanks!
★★★★★
Great to know! Glad you enjoyed them!
Can I freeze this and bake later or will that alter texture or taste?
★★★★★
Yes that will work great! Just be sure to scoop it into balls before you freeze them.
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!!
Ghee will work great for the butter!
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.
★★★★★
Hi! Can I add xanthan gum in instead? I can’t find a gluten-free flour with xanthan gum already in.
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