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.
Absolutely delicious. I am in Australia and noted another ladies comment that in this case baking soda doesn’t mean bicarb soda (as it usually does) use baking powder instead. Absolutely delicious!
Best gluten free chocolate cookies is all about melting butter slow and brown so delicious soft and so taste and add extra chocolate chips because I can’t resist , my daughter bring them to the office and everyone love them
I made this recipe 2 different times and both times the cookies spread too much and came out flat. Anyone else have this issue? They rose a little and fell, some in the oven, some when I took them out and they were cooling. I’ve never had this issue when making cookies. Not sure what happened. I even chilled the dough for at least 45 minutes in the fridge. I used Good Measures Gluten-free flour and almond flour. All I can figure is the dough needed to be chilled longer, more flour, less baking soda, or to replace baking soda with baking powder.
Sorry you’re having trouble! It sounds like your flour blend is different than others. I’ve never used that brand before – does it have a binder like xanthan gum?
Yes, Good Measures flour has Xanthan gum. I tried the recipe a third time and what got the cookies to rise and stay up was lowering the amount of baking soda to 1/4 tsp + 1/8 tsp. Because baking soda is such a powerful leavener, the rule of thumb is to use 1/4 tsp baking soda for every cup of flour. I also omitted the milk and chilled the dough overnight to prevent spreading. Finally, they turned out chewy and delicious! I will probably reduce the sugar a bit next time.
how much flour are you supposed to use?
Got all my quarantined friends hooked on this recipe! Hands down the best gluten free cookies I’ve ever had!! you brought a smile to our day during a tough time:)
Ha! I’m so glad the cookies brought a smile to your face 🙂
I tried these cookies for the first time while travelling and staying with family and I couldn’t find almond flour but raided the pantry a little and found “peanut butter smoothie powder” and main ingredient was peanut flour so I subbed it for the almond. My cookies came out crispy on the outer edge and chewy inside. Perfect! No one knew they gluten free but were glad to enjoy guilt free cookies together during these stay at home times. Thanks for sharing, Erin.
I’m so glad they turned out for you! 🙂
I have made these 3x now and they’re the best gluten free choco=chip cookie I’ve ever had. But I eat too much of the raw dough every time. 🙂 It’s the brown butter that gives the cookie a flavor bump, I think, along with the bit of almond flour. I always add walnuts too, to any choco chip.
So glad you like them! I always eat too much dough too 😉
Erin i m new here. I tried your recipe and all i need to say thats one hell of a cookie! Perfect in every way with no weird texture or taste like other gf ones. This goes in my cook notes lots of love from a Greek fan
Hi, can you substitute powdered sugar for white sugar in the recipe?
Unfortunately that wouldn’t work. Powdered sugar has a very different texture.
These are the best cookies I have ever made, including using traditional flour. The recipe is very well written and they cook perfectly every time. Thanks
This cookie is my FAVORITE chocolate chip cookie I have made since I have been gluten free…7 years!! If anyone can say they can tell they are gluten free I would almost be so bold to call them a liar! The only thing I did differently was, I ran out of cup 4 cup and had no xanthin gum, so approximately 1/2 of my flour did not have any in it. I may make it exactly the same way! Thanks for the recipe!
I have no idea what I did wrong but now I have one giant cookie that has butter on top of it. Any tips for fixing that?
What kind of gluten-free flour did you use?
Just wondering what I could use instead of the gluten free all purpose flour because I don’t have any on hand ?
Sorry – you really need the flour for this recipe. It’s what makes up most of the dough!
Thanks for the recipe, my husband has just been diagnosed with a gluten allergy and chocolate chip cookies are his favorite. When resting the batter, do you put it in the fridge, freezer, or leave it out?
You can leave it out if you’re just resting it for 30 minutes. Longer than that I would put it in the fridge!
I rarely post reviews on recipes, but this one absolutely deserves 5 stars! The taste and texture is AMAZING, and the browned butter really makes it special. If you are a fan of Chocolate Chip cookies, this is your recipe! Only a couple of minor tweaks – I substituted extra GF flour in place of the almond flour since I didn’t have any almond flour on hand and they turned out just fine! Also used Nestle’s Chocolate and Peanut Butter chips instead of just chocolate chips. Lastly, I threw in a couple handfuls of Heath toffee bits. YUM! This recipe is a KEEPER!
Thanks for the review! So happy you liked the cookies!