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.
OMG!! I made these cookies this weekend. They were DELICIOUS!! So good in fact that my gluten free “there is no good G/F food out there” sceptic hubby ate almost the entire batch. The only drawback is that they dont make a whole lot. Thank you so much for this recipe!
I’m so glad you skeptical husband loved these ha! I definitely double the recipe often because one batch goes quick at my house too! Glad you enjoyed the cookies 🙂
I am very impressed! I followed this recipe exactly except I used coconut flour instead of almond flour so that my kids can bring them to school. The cookies are delicious. Perfect texture.
GF husband and ravenous 13 year old son agree these are some of the best chocolate chip cookies I have made, even the non-GF ones I used to make. Excited to see some more of your recipes, thank you!
I absolutely love this recipe. I was too lazy to grind up almonds to make almond flour so I used the extra amount of all purpose gluten free flour. King Arthur was the brand I used. These were so good. I did only make 12 large cookies since I didn’t want to use another sheet. I did the max 12 minutes. Although super good, the middle was a tad more gooey then I would have liked. If I changed anything, I would have made 18-20 smaller cookies and they would have probably baked completely through. Non the less, this is way better then then most boxed cookie brands I have tried. I’m excited to make more!!!! Thanks for this recipe.
Can you freeze the dough??
Yes that works great!
I’ve made these cookies twice. The first time I followed it to a tee. The second I added baking powder. I cannot get these cookies to stay puffy! They taste great, but they’re always super flat. I use Bob’s Red Mill 1-1 gluten free flour which has xanthum gum in it. Any tips on getting these cookies to stay puffy and not flatten??
Thank you for this wonderful recipe that I can make for my daughter, she is 22, who was diagnosed with gluten intolerance just in the last year. This was so simple and I had all the ingredients on hand. Never browned butter before, thanks for the easy instructions on how to do this. Wow what a difference that makes in the flavor. My daughter had no problems after eating 2 cookies, the problem was she wanted about 6 cookies. I have stayed clear of baking too many gluten free cookies, because of the detail involved. Not these, quick and easy. This will now be our family go to choc chip cookie that everyone can enjoy. I got 20 cookies of this, they were flat, but chewy. I just used the flour I had which had didn’t have xanthum gum, I could have added some but I chose not to. No difference in taste, still a great chewy cookie.
First time ever trying to bake anything gluten free. These turned out a amazing! Even the hubby approved. Cant wait to give these to my friend that I made them for. I know he will enjoy them. Great recipe!!
Could I use blended oats instead of GF flour??
I don’t think those would provide the right kind of structure. Unfortunately you really need a good all-purpose GF flour for these!
Out of curiosity, do you know of a way to also make these vegan that wouldn’t completely mess up the way that the cookies come out? I have cousins on one side of the family (they’re out of state, but visit every other year for the holidays) with kids who need gluten-free foods and cousins on the other side of the family who’re now vegan and I’ve been trying to find a reasonable looking recipe that would work for both families this Christmas (I’ve made gluten-free before but the vegan thing is actually brand new, so . . . I thought it couldn’t hurt to ask).
You can use Earth Balance Buttery Sticks and almond milk to keep these dairy-free. I think because there is only one egg it would be worth a try with a flax egg or an egg substitute. If you try it let us know how it goes!
Erin,
This is the BEST recipe. I did make one addition I added one teaspoon of baking powder. In my. experiments with gluten free baking I learned how baking powder helps. I also let them set for 1 hour (I got side tracked vacuuming).
My husband, who doesn’t like gluten free baked items, really likes these cookies. I look forward to your emails.
Mary Jordan
I’m so glad to hear they turned out! Thanks for the comment. Glad your husband liked them too 😉
The burnt butter!!! I can tell this is going to give them their edge. Just letting it rest now but the smell of the butter alone is enough to make me want to eat the whole batch raw
Isn’t it the best?! Makes such a great difference in flavor!
I have not tryed this yet. I’m making it for coworkers that have gluten allergies. I’m Making the batter at home n baking it at work. My question is can I make the batter ahead of time n keep it refrigerated untill I’m ready to bake it
Yes you can do that! Just be sure to store it in an airtight container so the dough doesn’t dry out. I hope they enjoy the cookies!
Mine came out tasting really good, but they’re super big and flat. How did you get yours to be puffy? Instead of granulated sugar, I used organic cane sugar. I also used one tbsp of oat milk. I let it chill for 30 mins in the fridge, too. Could the cane sugar be why?
Do I have to brown the butter?
No! You can just melt the butter instead.
I have made this batch of cookies for my family members who are gluten-free or sensitive to it. It was a big hit! Thank you.