Hundreds of reviewers agree these cookies are the most delicious gluten-free chocolate chip cookies around! This tried-and-true recipe was originally published in 2018 and is still my #1 recipe today!
My top tips for exceptional gluten-free chocolate chip cookies – brown the butter, let the dough rest 30 minutes and use a high-quality gluten-free flour blend. Read on for all the tips!
The Best Gluten-Free Chocolate Chip Cookies
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 almost 10 years now and THIS is the chocolate chip cookie recipe of my dreams.
I’ve tweaked this recipe and tested it many times over the years and this recipe is the ultimate best. No more tweaking or re-testing needed.
These cookies are soft, chewy and golden like a good chocolate chip cookie should be. If you’ve tried making gluten-free chocolate chip cookies before you probably know they can turn out dry, grainy and pale.
This recipe has a few tricks so you get golden, non-grainy cookies with a delicious depth of flavor and crisp edges every time.
Why You’ll Love this Recipe
- Rated 5-stars by hundreds of reviewers
- Easy-to-make – no mixer required!
- Soft and chewy
- AMAZING flavor
- Undetectably gluten-free
VIDEO: Watch how to make them!
Table of Contents
- The Best Gluten-Free Chocolate Chip Cookies
- Why You’ll Love this Recipe
- VIDEO: Watch how to make them!
- Ingredients You’ll Need
- Weighing Gluten-Free Flour
- How to Make Gluten-Free Chocolate Chip Cookies
- The Science Behind the Recipe – Why it Works!
- Storage/Freezer Instructions
- Recipe FAQs
- In Summary…
- MORE GLUTEN-FREE COOKIE RECIPES
- The Best Gluten-Free Chocolate Chip Cookies
Ingredients You’ll Need
Here are a few notes on the key ingredients to make gluten-free chocolate chip cookies.
- Gluten-Free Measure-for-Measure Baking 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 using a little almond flour because it gives the cookies richness and helps them to bake up golden brown. It’s my secret ingredient in many gluten-free baked goods! If you’re allergic to nuts you can leave out the almond flour and substitute more gluten-free baking flour.
- Butter: Browning the butter is the secret step to AMAZING gluten-free cookies! Sometimes gluten-free cookies can lack a depth of flavor. Brown butter gives these cookies a delectable nutty, toasty almost caramelized flavor that you can’t get from anything else.
- Chocolate Chips: Chocolate chips are usually naturally gluten-free! I’ve used the bag from Costco, Nestle and Enjoy Life all with great results.
Weighing Gluten-Free Flour
On my site I use 150 grams = 1 cup of gluten-free flour.
I recommend weighing gluten-free flour for results. I find that 1 cup of King Arthur Gluten-Free Flour weighs about 150 grams. The package says 120 grams, but I find it’s always more when I scoop it myself.
At the end of the day a cup measurement is subjective. I like to make my recipes so they will turn out for both people using cup measurements and grams measurements.
How to Make Gluten-Free Chocolate Chip Cookies
In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt until evenly combined. Set aside.
Melt butter in a saucepan over medium heat. Once the butter is melted start to whisk constantly. First the butter will begin to foam, then after a couple of minutes it will begin to brown on the bottom of the saucepan. Turn off the heat as soon as the solids turn brown and the butter gives off a nutty aroma. Pour into a glass mixing bowl to prevent burning.
- Add the milk, brown sugar and white sugar. Whisk to combine. Add the egg and vanilla and whisk 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 sit at room temperature for 30 minutes.
- Preheat the oven to 350F. Scoop the cookie dough (about 2 Tablespoons of dough per cookie) and place a few inches apart on the baking sheets.
- Bake for 10-12 minutes, until golden and the center is set.
- Let cool 5 minutes then transfer to a wire rack to continue cooling. Enjoy!
The Science Behind the Recipe – Why it Works!
1. Brown the Butter
The first secret ingredient is brown butter. Sometimes gluten-free cookies can lack a depth of flavor. Brown butter gives these cookies a delectable nutty, toasty almost caramelized flavor that you can’t get from anything else.
If you’ve never browned butter before this is a great tutorial. It’s easier than it sounds!
2. Add a Tablespoon of Milk
The next trick for this gluten-free cookie recipe is to add a tablespoon of milk. This helps to compensate for the liquid that evaporates from the butter during the browning process. It also helps the cookies get a golden color and prevents grittiness.
Gluten-free flour needs a little extra liquid for best results so you don’t have chalky cookies.
3. Use a High-Quality Gluten-Free Flour
I wanted to keep this recipe simple with easy-to-find ingredients. I like to use a high quality gluten-free measure-for-measure flour blend like King Arthur Flour in this recipe. This blend has a mixture of brown rice flour, white rice flour, potato starch and tapioca starch. Other high-quality brands of gluten-free flour will work, just be sure to use a blend that contains xanthan gum.
4. Add Almond Flour
I like using a little almond flour because it is non-gritty and helps the cookies get that golden color and chewy texture. It’s my secret ingredient in many baked goods!
If you’re allergic to nuts you can leave out the almond flour and substitute more gluten-free all purpose flour.
5. Use Brown Sugar
Using mostly brown sugar instead of mostly white sugar also gives these cookies delicious flavor and chew. A splash of vanilla extract is also key!
This recipe works with any kind of chocolate chip you like. I usually use semi-sweet chocolate chips but milk chocolate chips are also amazing!
6. Give the Dough a Rest
After you mix the dough altogether it’s important to give it a 30-minute rest at room temperature. This gives the gluten-free flour time to hydrate and really makes a difference. It’s key for non-gritty gluten-free cookies!
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!
Storage/Freezer Instructions
- TO STORE: Store these cookies in an airtight container at room temperature for up to 3 days.
- TO FREEZE: I love to make a double batch of this gluten free cookie dough to freeze for later! Just scoop the dough into balls then place the them in a ziplock bag or freezer container to freeze. You can bake the cookie dough balls straight from the freezer – simply add 2-3 minutes onto the bake time. Just pop onto a baking sheet and bake – no thawing needed!
Recipe FAQs
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.
Yes! To make these cookies nut-free simply substitute the 1/4 cup almond flour with an additional 1/4 cup gluten-free baking flour.
Yes! This dough really only gets better as it sits. The flour absorbs more and the cookies take on a depth of flavor. If you’re letting this cookie dough sit more than 30 minutes, refrigerate it in an airtight container for up to 2 days. Be sure the container is airtight so the cookies don’t dry out!
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!
In Summary…
- 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 GF all-purpose flour in place of this 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!
MORE GLUTEN-FREE COOKIE RECIPES
There you have it! I hope all the tips and tricks in this post have set you up for success making gluten-free chocolate chip cookies. If you try this recipe, be sure to leave me a comment/rating below. I hope you love the cookies as much as my family and I do!
The Best Gluten-Free Chocolate Chip Cookies
Video
Ingredients
- 1/2 cup (113g) butter
- 1 tablespoon milk or almond milk
- 3/4 cup (160g) brown sugar
- 1/4 cup (50 g) white sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 1/3 cups (200g) gluten-free 1:1 baking flour
- 1/4 cup (25g) almond flour finely ground
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 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 until evenly combined. Set aside.
- Melt butter in a saucepan over medium heat. Once the butter is melted start to whisk constantly. First the butter will begin to foam, then after a couple of minutes it will begin to brown on the bottom of the saucepan. Turn off the heat as soon as the solids turn brown and the butter gives off a nutty aroma. Pour into a glass mixing bowl to prevent burning.
- Add the milk, brown sugar and white sugar. Whisk to combine. Add the egg and vanilla and whisk 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 sit for 30 minutes. Preheat the oven to 350F. Scoop the cookie dough (about 2 Tablespoons of dough per cookie) and place a few inches apart on the baking sheets. Bake for 10-12 minutes, until golden and the center is set.
- Let cool 5 minutes then transfer to a wire rack to continue cooling. Enjoy!
Delicious! I used Jules gluten free flour. These cookies were insanely delicious!! They are definitely being added to my annual baking!
Hi, I have a question. I made these once before and they were super duper delicious! I was wondering if you had tried to make them with Bob’s Red Mill 1:1 gluten free flour? And if you did, did they work? Thank you so much!
I just made them with that flour and it works fantastic!
I don’t have almond for but do have Tapioca. I’m wondering if that would be an OK substitute.
Tapioca won’t work as a substitute for the almond flour. I would simply use more 1:1 baking flour in place of the almond flour!
SOOOOOO good!! I just made them to give to friends for christmas they are delicous!! Fluffy and soft , so so tasty!
These do not disappoint! Thanks!!
Omg these are delicious!
This is the first review I’ve ever written. Literally the best cookies ever. Can’t tell they are gluten free and they are chewy and delicious. browning the butter seems to be key. enjoy!!
Absolutely the best gluten free chocolate chip cookies. Has anyone ever tried these in the convection oven? Wonder what the baking time would be?
Just baked these and oh my gosh, I can’t even tell they’re gluten free. So good, I’ve been looking for a recipe like this for forever. Thank you!
Absolutely delicious!! Thank you!! I used Bob’s Redmill Baking 1-1 flour and I didn’t use almond flour, just added 1/4 c. More of request flour and your recommendations.. delicious!
This is my second time making these cookies this month. The first time I made them with the brown bits in the butter and they were very good, but the browned butter gave the cookie a peanut buttery undertone and since I am not a fan of peanut butter cookies, I was not too thrilled. Husband did not taste the peanut butter like I did. He loved them! This time I used 1/2 cup of raw sugar and 1/4 cup of pyure (stevia +erythitol) , 1/4 cup of heavy cream instead of the 1 tablespoon of almond milk and added. about 1/4 cup of water (I read that the raw sugar doesn’t have as much moisture as the brown sugar so I compensated a tad) to make the dough less gooey/hard-ish. As soon as the butter foamed and turned the slightest caramel color (no brown bits), I took it off the heat and let it cool in a glass bowl. I used 1 tablespoon of cookie dough, made 20 cookies (2 cookie sheets). Time was about 25 mins. This time the flavor was like a traditional chocolate chip cookie! Very traditional, Crispy outside edges and bottom, nicely caramel colored cookies. You have taken the effort and the time to make a beautiful and very forgiving recipe (I am not a baker). Thank you very much!
Really delicious! I left out the almond flour (because I didn’t have any), made the cookies way bigger, and didn’t reduce the amount of almond milk (like the very end note suggests), but they STILL turned out great.
The cookies are delicious, but mine seem to sink as they cool and feel undercooked. Would you be able to help me trouble shoot
My GF flour does not contain xanthan gum. How much should I add to make sure they don’t turn out flat?
This recipe will not work with flour that doesn’t have xanthan gum unfortunately.
Thank you yummy.
Love this recipe
I followed the recipe to a T using bob’s red mill 1:1 flour. The cookies tasted good but they were flat and very thin. Any way to make them fluffier?
It’s probably because of how you measured the flour. I recommend trying the weight in ounces or just making sure the dough consistency looks like it does in the video for best results!