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.
Making these for my grandson who has celiac but he prefers white choc. chips. I hope these will work with this recipe?
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).
Would you happen to have the nutritional data for these cookies?
Can you make this recipie by melting the butter in a microwave and using a stand mixer? Look delicious!
Yes! That should work great.
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!
Melting it in the microwave should work great! I hope you like them! 🙂
The cookies are delicious. What’s the best way to store them?
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 i have all the ingredient on KG please,would like to try this recepi.thanks
Delicious!! Thank you for a great recipe!
I’m glad you enjoyed them! 🙂
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! 🙂
One time I was making original choc chip cookies and was out of vanilla. So, I used rum. Yum!!!
Learning to cook for our 8-year old with celiac disease in Ontario, Canada, I am constantly wary of recipes I find online for gluten-free baking – too many times I’ve ended up dumping what are pricey ingredients when the food has failed to rise, brown, crisp, flake, or set, or has ended up tasting like sand. Thank GOODNESS my mom found this recipe and tried it out for my son and our entire family this weekend…. these cookies are BETTER THAN ANY GF COOKIE I have ever made, or eaten, and I have sampled a lot. In the words of my philosophical little guy: “Well, I don’t know if these are the best cookies in the world, but they are the best cookies I have ever eaten!”
We get imitation maple flavour extract (clubhouse) and regularly use it in chocolate chip cookie recipes – same consistency and similar flavour to vanilla extract.
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!
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
Thanks for the comment! So glad they were delicious and undetectably gluten-free for your party!
Glad they turned out for you! 🙂
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!
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
Brown butter really is the best 🙂 I hope they liked them!
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!
I’m so excited to make these! When the dough is “resting” for 30 minutes, should it be refrigerated?