Erin’s Recipe Rundown
Texture: Chewy, with crisp golden edges and gooey centers.
Taste: Nutty notes from the brown butter and richness from the almond flour. Sprinkle them with flaky salt after baking!
Ease: SO easy to make! No mixer required.
Recommended GF Flour: Works great with many gluten-free flour blends. Use a high-quality flour that contains xanthan gum. I like King Arthur Flour and Bob’s Red Mill.
Would I make these again? Absolutely! Of all the recipes on my website, this is my very favorite! We make these cookies at least once a month. I especially love freezing the cookie dough balls so we can have freshly baked cookies in minutes.
xoxo erin
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 over 10 years now and THIS is the chocolate chip cookie recipe of my dreams
Featured Comment
From Christine: “100 STARS!! Browning the butter is genius. My Mother made the best chocolate chip cookies (with regular flour)….I would put these up against her and no one would know they were gluten free. Thank you.”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Chocolate Chip Cookies
- Why do I have to let the dough rest for 30 minutes?
- Why do you add almond flour? Can I make these cookies nut-free?
- Can I use all almond flour?
- Dough Consistency?
- Can I make these cookies dairy-free?
- Storage/Freezer Instructions
- More Favorite Gluten-Free Cookie Recipes
- Top Tips for Gluten-Free Chocolate Chip Cookies
- Gluten-Free Chocolate Chip Cookies (5-Star Recipe!) Recipe
Ingredients You’ll Need
- Gluten-Free Flour: For best results, use a high quality gluten-free flour blend that contains xanthan gum. King Arthur Flour Gluten-Free Measure-For-Measure Flour is my favorite gluten-free flour. I’ve also had good results with Bob’s Red Mill Gluten-Free 1:1 Baking Flour.
- Almond Flour: I like to add a little almond flour along with the gluten-free flour. It gives the cookies richness and helps them to bake up golden brown. It’s my secret ingredient in many gluten-free baked goods like my gluten-free banana bread and gluten-free muffins! If you’re allergic to nuts you can leave out the almond flour and substitute more gluten-free flour.
- Butter: Sometimes gluten-free baked goods can lack flavor. Brown butter gives these cookies a delectable nutty, toasty almost caramelized flavor that you can’t get from anything else.
- Milk: I add 1 tablespoon of milk to replace the moisture lost by browning the butter. Any kind of milk will work.
- Chocolate Chips: Chocolate chips are usually naturally gluten-free! My favorite brand is Guittard. You can also use chopped chocolate bars – any kind you like! I’ve used the bag from Costco, Nestle and Enjoy Life all with great results.
How to Make Gluten-Free Chocolate Chip Cookies
To make these cookies, start by whisking together the dry ingredients. They you’ll brown the butter.
TO BROWN THE BUTTER:
- Melt the butter in a medium skillet over medium-low heat, stirring occasionally.
- Once the butter is melted and begins to foam, stir continuously to prevent the milk solids from sticking to the skillet. The butter will change from yellow to golden brown quickly and will have a nutty aroma. Remove from the heat and immediately pour into a medium bowl.
Whisk the brown butter together with the sugar, followed by the eggs and vanilla. Then stir in the dry ingredients and the chocolate chips.
Let the dough rest for 30 minutes before baking, or even better – chill it overnight to let the flavors develop.
Why do I have to let the dough rest for 30 minutes?
After you mix the dough together it’s important to give it at least a 30-minute rest. This gives the gluten-free flour time to hydrate and the flavors a chance to develop. It also helps guarantee non-gritty cookies.
If you have more time, I recommend refrigerating the dough for an even better flavor. The dough will keep in the refrigerator for up to 5 days. The longer the dough sits the better the flavor will be!
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!
Why do you add almond flour? Can I make these cookies nut-free?
I like using a little almond flour because it gives the cookie dough moisture and richness. It helps the cookies bake up nice and golden color. To make these cookies nut-free substitute the 1/4 cup almond flour with an additional 1/4 cup gluten-free baking flour.
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!
Dough Consistency?
If your cookie dough looks too thin, add a few tablespoons of extra flour. The brand of flour and how you measure it can affect the dough’s consistency. (See the video/process shots for the ideal thickness!)
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.
Storage/Freezer Instructions
- To Store: Store these cookies in an airtight container at room temperature for up to 5 days.
- To Freeze: Scoop the dough into balls and place them on a small baking sheet or plate lined with parchment paper. Pop the sheet into the freezer until the dough balls are solid, which usually takes about 1-2 hours. Then, transfer the frozen dough balls into a freezer bag or air-tight container, making sure to squeeze out any extra air. Label the bag with the date.
- To Bake From Frozen: When you’re craving cookies, simply take out as many dough balls as you need, place them on a baking sheet and bake according to the recipe instructions. You may need to add a few minutes onto the bake time. It’s a simple way to enjoy warm, fresh-baked cookies anytime!
More Favorite Gluten-Free Cookie Recipes
- Gluten-Free Brown Butter Snickerdoodles
- The One True Gluten-Free Sugar Cookie Recipe
- Gluten-Free Oatmeal Chocolate Chip Cookies
- Gluten-Free Peanut Butter Cookies
- Gluten-Free Christmas Cookies
Top Tips for Gluten-Free Chocolate Chip 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 golden brown color and yummy flavor (can use more gluten-free flour instead 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!
Gluten-Free Chocolate Chip Cookies (5-Star Recipe!)
Video
Ingredients
Dry Ingredients:
- 1 1/3 cups (200g) gluten-free measure-for-measure flour
- 1/4 cup (25g) almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Other Ingredients:
- 1/2 cup (113g) butter
- 1 tablespoon milk of choice
- 3/4 cup (160g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup (170g) chocolate chips
- sea salt for sprinkling optional
Instructions
- In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt. Set aside.
- Melt the butter in a medium skillet over medium-low heat, stirring occasionally.
- Once the butter is melted and begins to foam, stir continuously to prevent the milk solids from sticking to the skillet. The butter will change from yellow to golden brown quickly and will have a nutty aroma. Remove from the heat and immediately pour into a medium bowl.
- Add the milk, brown sugar and granulated sugar to the brown butter. Whisk to combine.
- Whisk in the egg and vanilla 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 the dough sit at room temperature for 30 minutes, or refrigerate for up to 5 days.
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the prepared baking sheet, about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown and the center is set.
- Remove from the oven and cool on the baking sheet for 5 minutes. Sprinkle with flaky salt, if desired. Transfer to a wire rack to cool completely.
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 followed this recipe exactly, but my cookies ended up extremely flat and thin. Help – any advice?
I’m going to make these for my Sister who can’t have gluten. Any adjustments for high altitude recommended?
Thank you
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
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!
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…..
Haha yay! I’m so glad you liked them! Thanks for the comment 🙂
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!
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?
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!
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! 🙂
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!
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
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?
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.
Would you have to give them the “resting” time in the fridge before freezing them?
You don’t have to do the resting time if you’re going to freeze the dough. 🙂
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!!
Hooray! So glad you liked them 🙂
Do you leave these on the counter for 30 minutes or refrigerate for 30 minutes:-)
I leave them on the counter! Either way will work though.
Wow! These really are the best gluten-free chocolate chip cookies I’ve ever had – they turned out perfect!
Great! I’m happy they turned out for you!
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.
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!!
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.
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!
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!
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?
Put them in the fridge for 1/2 hr on their tray before putting them in the oven.
They will hold their shape.
Also….1/2 cup of butter is 4 ounces
Or 8 table spoons.
8 tablespoons!
I used a conversion for amount of solid butter to give me 1/2 cup (125 ml melted) – 4oz/115 gms..
Lovely recipe