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’ve made these once and LOVED them! I’m so glad I found a delicious gf chocolare chip cookie recipe with browned butter! Thank you! Have you tried freezing these before? I’d like to make a larger batch and freeze some for later….
My husband was diagnosed with celiac in 2014. I stopped using all gluten-based flours at that point. I have been searching for a good gluten free chocolate chip cookie ever since. Your recipe is hands down the best I have found.. I used the flour you recommended. I made the recipe as written. I did add some pecan pieces because I love nuts in chocolate chip cookies. It is awesome to finally find a great chocolate chip cookie recipe that both those who cannot eat gluten and those who can eat gluten love. Thanks SO MUCH.
Hi. Can I substitute coconut oil for the milk to make this dairy free?
I would suggest using vegan buttery sticks and almond milk to make this recipe dairy-free!
I loved these. Couldn’t even tell they were gluten free. Delicious and chewy – just the way a cookie should be! Just a quick question – any tips on how to prevent them from spreading and getting too thin? Mine spread all over the pan like a cookie cake (a delicious error)!
Sorry they didn’t turn out just right for you! My guess would be the type of flour you used. What brand did you try this recipe with?
The first time I made this it was amazing, I added a little cornstarch. The second time I ran into some issues. The flour I used (Bob’s Mill) was bad, the xanthan gum in the flour is important!! They spread out a lot but were still good. I also used vegan butter and oat milk. Would highly recommend! Thank you!
10/10 my husband didn’t even know these were gluten free. Best cookie recipe I’ve made in a while! Thanks!
What can I replace with egg
Hi Erin
I’d like to thank you for this amazing recipie, I’ve made them quite a few times & bought good quality gluten free flour but every time I’ve made these cookies I’ve had the problem that they come out really flat like pancakes and not nice and plump and I don’t understand why, I was hoping that you could explain the reason that this happens
Many thanks
Kind regards
Sonia
Hello Erin! My name is Raine Spencer, I am 11 ( Almost 12 ) years old, and I live in Portland, OR. This is the first PERFECT chocolate chip cookie recipe I have ever found. It is absolutely incredible!!!!! I can’t explain how happy I was when I bit down in one of these cookies and found that it was finally the perfect recipe I have been waiting for.
I LOVE cooking and baking so much and I can’t wait to make more if your recipes! All of your recipes are GF, correct? If so, that is amazing because my mom is gluten free.
Thank you for this recipe and I will never make a different chocolate chip cookie recipe again.
Love Raine.
This is my moms info, not mine. Just FYI!
These cookies were absolutely phenomenal!! I have kind of a strange question. Do you think there’s anyway I can make these not gluten-free? Would I just use the same amount of regular flour in place of the gluten-free flour?
Can your own flour blend be used this chocolate chip recipe?. I prefer more crispy to chewy cookies. Thanks.
Insanely delicioius! Browning the butter is a genius move and adds such flavor. 🙂
After cooking half the batter, I added chopped pecans to the remainder. I can envision making a double-batch and dividing for friends to add their own desired mix-ins. Thank you!
Erin, UNBELIEVABLE! I fooled all my guests -they did not know these cookies were gluten free! I even fooled 4 picky teenagers who hate GF cookies normally! Thank you – I followed the recipe exactly using browned Kerrygold butter, King Arthur 1:1 flour, Costco Almond Flour and whole milk. I allowed the dough to chill for about 2 hours before baking – and increased the cooking time 3 minutes to accommodate. Amazing recipe – the outside was crispy and crunchy and the inside was tender and soft – perfect combination. It is a nice thick cookie. If you prefer a thinner cookie, definitely flatten the dough before baking as they only spread a little bit. I can’t thank you enough for this recipe – by far the BEST GF cookie ever made!!!
WOW.
To be honest, I was pretty skeptical about this recipe.
I mean, two kinds of flour?
Browning the butter?
This was all totally foreign to me. I accidentally doubled the amount of xanthum gum and the amount of chocolate
(and I only figured that out once they were in the oven♀️), so I was super worried about them. My sister already told me that there was no way that she would try one. Said a quick prayer, took them out of the oven, let them cool, and then I tried one.
I almost fell over.
I gave one to my mom, and she agreed that there was NO WAY that they could be gluten free! My dad hates gluten free food, but is a huge fan of a family chocolate chip cookie recipe. We let him try one (which he ate in seconds!). He said that we could have fooled him if we hadn’t told him that they were gluten free! These are by far the greatest cookies ever. Thank you so much!
This is an amazing recipe. I’ve made them time and again and I highly recommend, especially for gatherings as no one will know they are gf.