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
- The Best Gluten-Free Chocolate Chip Cookies 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!
The Best Gluten-Free Chocolate Chip Cookies
Video
Ingredients
Dry Ingredients:
- 1 1/2 cups (225g) 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 was diagnosed with celiac three years ago, and I haven’t done a lot of baking since then. Before, home made chocolate chip cookies were a regular part of my diet. This week, I really wanted a cookie, so I thought I’d give it a shot, and I found this recipe. I just ate about five, and I could cry, they’re so good. It tastes like everything I remember chocolate chip cookies being. Thank you so much.
These are one of the top gluten free cookies I’ve made so far, loved the texture soft and chewy …however, they did stick to my non stick cookie sheet, so were hard to get off – and some broke apart. I did leave them longer on the pan to cool (15mins) maybe that’s why?
I would try using parchment paper or a silicone liner! I think that will do the trick.
Wow, these were absolutely amazing! The best part is they were so easy for a novice baker like myself to make. Being gluten free really had me missing fresh baked chocolate chip cookies. Thank you for sharing this recipe. Tonight I’ve modified it to all brown sugar, and added milk chocolate chips and walnuts chunks. The first time I followed the recipe closely and used semi sweet chips. Can’t wait to see how they will turn out this time!
These are literally THE best GF cookies I’ve ever had.
Can I use egg yolk only as I am allergic to egg white?
My batter literally melted in the oven and became one big blob of melted batter. Maybe I messed up the butter ratio. I substituted brown and white sugar for coconut sugar. It’s never caused an issue for my gluten free cakes. I’ll try again another time! 🙁
Very good cookies. They weren’t what I was expecting, but they are definitely great. I however used cashew milk and Robinson’s gluten free flour that has xanthan gum but they almost taste like peanut butter chocolate chip cookies. Oh i also used Himalayan sea salt instead of salt, could that be why? Either way it is great
Question?
Hi Erin,
This is Diane M. Trawinski. I was wondering if I have Gluten Free Flour without Xantham, would I be able to add my own to this recipe? I do have a bag of it.
My email is:
DMTrawin@gmail.com
Thank You in advance
Unfortunately you need the xanthan gum for this recipe to turn out properly. The cookies will be crumbly and spread too much without it!
So delicious! Best gluten free cookie I’ve made to date. Thanks for the recipe.
Hey there! Stopping by to say I’m deeply impressed with this cookie. I’ve been gluten free for 8 years and have been baking even longer than that. This is a very solid recipe and it’s all in the details. They did brown more than gf cookies usually do and they are soft and chewy. I also love using King Arthur flour so was happy to see you liked it too!
We appreciate this recipe and I already wrote it down in my best of notebook haha. Thank you so much!
I’m so glad you like the recipe! 🙂
Excellent recipe. Made this with my children. I swapped out a little bit of the GF flour for more almond flour, added molasses and I onky used 1/3 cup of coconut sugar and the rest I used monk fruit sugar. I also didn’t use xanthan gum instead I used 3 table spoons of ground flax and 3 tablespoons of hot water (let it soak and become gooey). Cookies are delicious!
These are just amazing! My whole family loved them! My picky teenage son, who doesn’t really care for sweets, asked if he could have a third cookie! So delicious! I don’t miss the gluten at all.
I just wanna say these are absolutely the greatest chocolate chip cookies I’ve ever had gluten free or not. Im obsessed I make them allll the time.
Erin,
I can’t thank you enough for this recipe for chocolate chip cookies. They are so marvelous. My husband and Dad were blown away. I am gluten intolerant and have been trying so many things. This is so awesome for me. I can enjoy cookies again!!!!!!! THANK YOU!!!!
I’m so happy to hear that! Thanks for the comment 🙂
Wonderful cookies. My husband is GF and he has a sweet tooth. These cookies are really good. The brown butter is wicked smart.