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 love this recipe!! I sometimes like to add a tsp of cinnamon, and play around with addins. 1/4 c choc chips, 1/4 c chopped dark choc, 1/4 c pecans/ walnuts, and 1/4 c unsweetened coconut flakes is my favorite combo.
I made 2 batches of these last night. They were really good, and had (what I remember) to be a normal cookie texture. I will definitely make them again. One note though: for the first batch I tried doing 1-1/2 c all Namaste all-purpose gluten free flour since I didn’t have almond flour. This is where I saw the thin spreading that other comments had mentioned. For the second batch I increased the Namaste flour to be the actual 1-1/3 cups plus 1/4 cup flour and the result was perfect. So if you’re not using almond flour, don’t only put in 1-1/2 cups gluten free flour as was mentioned in some of the comments! Follow the original direction option to just replace the almond flour with more all-purpose flour. Also, I used parchment paper on the pan, ungreased, and that gave me the best result. Thanks for sharing this recipe!
Yum! Best I have made yet.
Can you use blanched almond flour for the Almond flour?
Yes! In fact that is the best kind to use. The cookies turn out better with blanched almond flour rather than almond meal 🙂
Amazing. I’ve been so sad to miss out on delicious chocolate chip cookies but these are seriously life changing! Delish and thank you!!
Hands down, these are the best chocolate chip cookies I have ever made! I have always made and enjoyed a regular or gf version of the Toll House recipe. Although I love the flavor, my cookies would come out soft. I believe it has something to do with how long I creamed the butter and sugar. Anyway, the browned butter in this recipe makes all the difference in the amazing flavor of these cookies. And, the texture is crisp on the outside and chewy on the inside. I did leave the cookies in the oven about 5 more minutes than listed. I just thought they seemed a little too gooey in the middle at 12 min. I now realize that they may have set up when they cooled. I will do some experimenting with baking time. These are my new favorite chocolate chip cookies!! I can’t wait to share them with friends and family. Thank you so much for sharing this wonderful recipe!
I love, love this recipe! My whole family loves them and they wouldn’t of guessed they were Geee freee! Thank you for sharing
These were so delicious! Best gluten free cookies ever! Thank you!
This was my first time making gluten free cookies, and I thought they turned out fantastic. Followed the recipe exactly. Used the recommended GF flour. Somehow, I think they even tasted better a day or two later. Will definitely use this recipe when making again.
I’m glad it was a good start to baking gluten-free cookies! Thanks for the comment.
This is seriously the best chocolate chip cookie I have ever made! I literally ate 95% of the batch by myself in 2 days.
I have celiac disease and am also lactose intolerant, so I had to adjust the recipe a tad but it turned out wonderful I used “Melt” brand of vegan butter, melted it until it was golden and added almond milk instead of cow’s milk. I also replaced the egg with flax + water. I can only imagine it tastes even better with real butter and eggs!
I had my boyfriend try one without telling him it was anything but a normal cookie. he loved it. Now don’t get me wrong–he’s super supportive of all my food allergies/intolerances, but steers very clear of all my “special” foods. When I told him they were gluten free and vegan, he was genuinely shocked and told me it just tasted like a really good chocolate chip cookie.
They do. Try this recipe. It will change your life.
I’m so glad your boyfriend approved! Great to know about those substitutions. Thanks for the comment!
This is probably a silly question but do you sift the flour when you measure it out or is it 1 1/3 cups unsifted flour? Thanks so much!
Man I read the fine print after I already made the cookies- make sure your flour has xantham gum!!
These are KILLER cookies! I used an Ancient Grains flour mix (had to add an extra Tablespoon to the get dough consistency right) , plus the almond flour (from Costco) and they are SOOO good. Easy too, Browning the butter was a snap, you just have to watch it very carefully.
My recipe yielded 28 cookies using my cookie scoop. Baked them about minutes and had to rotate the pan halfway through as my convection oven STILL bakes too hot in one corner.
Must be something about my house..
Make these for my husband and three kids and they are delicious! Perfect taste and texture.
Seriously delicious cookies. I’ve made them twice now. Once for a friend and the other for my brother in law, both are allergic to gluten. They loved it. I loved it. People in general loved them. So good. The butter makes a huge difference and smells so good!
This is the best gluten free cookie ever. I am gluten free very reluctantly. I think pasta tastes awful. I can only eat bread I bake myself and commercial baked goods or restaurant ones stink. I had been looking for a good gluten free chocolate chip cookie recipe and I found this. It is so good. I would never know it is gluten free and trust me I’m picky. The only complaint I have and this may be me is that it is a bit salty. I didn’t use unsalted butter so that may have been my fault. Next time I will reduce the salt. Otherwise they r perfect
Have you tried Tinkyada brown rice pasta? I like the Fusilli for pasta similar to elbow macaroni. I buy mine on Amazon. I also like D’Oro corn pasta spaghetti noodles. Good luck!
I also really like the Franz mountain white gluten-free bread. It has a chewy texture like regular bread and works for sandwiches, toast or whatever. It’s not crumbly like Udi’s or other GF brands. You can usually find it at Walmart or Smith’s (Kroger).