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’m was great . There got as big as my head but I made them very small.they tast to good to be true
The best! I didn’t have almond flour and replaced with the mixed flour. I’ll do again! And again. And…
Thanks, Erin. Truly the best gluten free chocolate chip recipe I have used. I agree the browned butter makes a difference. My daughter who is not gluten free, commented that these may be the best chocolate chips cookies she has had!
So good, chewy, soft and crisp on the outside. 10/10 recommended and will make over an over. I’ve tried a handful of gf cookie recipes and this one takes the cake. Thank you Erin!
Omg…this recipe was totally awesome! My husband, son, daughter in law and her dad could NOT stop eating them until they were gone! They have been begging me to make more! So tomorrow is my bake day . I’m going to double the recipe this time. They were so perfect! Chewy and soft on the inside and just crispy enough on the outside. The best chocolate chip cookies ever! Thank you!
I’ve been eating gluten free for about 6-7 years now but have always struggled with finding a good chocolate chip cookie recipe. That struggle ends today with this recipe! This recipe provides the flavor and texture of a regular chocolate chip cookie but without the gluten. Thank you for sharing!!
Absolutely incredible recipe! I have recently became gluten free but you would never tell these are GF. I used Galaxy chocolate in replacement of the choc chips and ate them warm, they were perfect. Also, mine only needed baking for around 8-9 minutes (I over baked the first batch. although they were still delicious). Thank you so much for the recipe!
These are hands-down the best chocolate chip cookies I’ve ever made, gluten-free or not! I’ve made this recipe at least 6 times during this quarantine–I like to bake just a few cookies at a time, freezing the rest of the dough in logs to bake in small batches later (that way I can always have freshly baked cookies!). They even rival my favorite lunch spot’s homemade chocolate chip cookies–amazing! I found out I can’t eat gluten in February, and I’m so excited that this was the first gluten-free cookie recipe I stumbled upon!
Weirdly I had the exact opposite problem as some of the other reviewers – my cookies didn’t flatten out at all and stayed in little balls! I had to mash them down with a spatula, and then the consistency really wasn’t good… they came out really crumbly and gritty. I used Dove’s Farm all-purpose flour and added about 1/2 teaspoon of xanthan gum as the flour doesn’t have any. I let the dough rest as recommended, and otherwise followed the recipe to the letter besides swapping in some macadamia nuts instead of chocolate. Any ideas what might have gone wrong?
Dove Farms flour is a “self rising” flour blend so it has added leavening which will adversely affect the recipe. It basically will give you double the amount of baking soda so that makes sense the cookies didn’t spread. I would try a different flour blend!
I made these cookies and they were really dry, 11/3 cups of flour seems like too much and in the video it looked like you used less than what I had. I’m not sure what went wrong there, but I’m guessing it’s the flour.
Have you tried measuring the flour so you have 7.5 ounces? That should help!
I used to make this dish, but the recipe you shared seems to be more special and I want to try it again. Thank you for sharing a great recipe.
Thanks for the great recipe. I used the King Arthur in the box and added 1/2 tsp of gum from red mill. My wife said they turned out excellent and the texture was perfect, She said they could be a bit sweeter. Should I add more brown sugar, or more sugar. She is allergic to almonds so I used 1/4 potato flour. Maybe use 1/4 cup of added king Arthur instead?
Hi Phil! Yes I would use 1/4 cup of King Arthur Flour instead of the potato flour. It will give the cookies a better texture as potato flour tends to be dense. I hope this helps!
Best ever chocolate chip cookies. Had to stop myself from eating the whole batch in one sitting.
That happens to me too 😉 Glad you liked them!
Thanks for this recipe! Just wanted to check when do you add the butter to the mix? Thanks!
You pour it into a bowl after you brown it. Then add the sugar/milk in step 3!
These were delicious! They actually had a “real” cookie texture. I used dark brown sugar, so they turned out darker than yours and really chewy. I’ll probably use regular brown sugar (or less) when I make them again.