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!
I, too am not gluten free however make these cookies all the time for family, friends and church coffee hour (now that we are meeting in person! Oh yay!) I modify it frequently by adding coconut flakes and substituting almond extract for the vanilla. People compare them to potato chips saying, “I can’t stop eating these cookies! They are so addictive!” I am beginning to prefer cooking and baking gluten free over tradition recipes so please keep these delicious recipes coming! Thank you!
I’m so glad you like the recipes! I agree they’re as addicting as potato chips ha! Thanks for the comment 🙂
The BEST cookies ever…beat any “normal” gluten recipe. You cannot tell these are gluten free at all. I was amazed at how great they tasted! I baked these for my daughter who is on a gluten free diet, but we’re all eating them up and absolutely love them. They remind us of gourmet cookies we sometimes buy at a local bakery.
We made these with spelt flour and almond flour. Best cookies ever made…. thank you your recipe is superb! Taste better than any wheat flour cookies we have made.
Great to know they turned out with spelt flour!
These are sooooooo amazing
Fantastic recipe, thanks so much for sharing! Since I’ve learned gluten free baking requires a bit of magic and some chemistry, would it be ok to make the cookie dough ahead and refrigerate or freeze for later baking? I do this all the time with traditional cookie dough for my husband so he can have freshly baked cookies when he wants (deserves) them. Wasn’t sure if the browned butter & gf flour would hold up to freezing. Cheers from Boise, ID
Can you roll these out and make regular cookies like sugar cookies with cookie cutters? Obviously without the choco chip.
This dough doesn’t work for cut-out cookies. The cookies wouldn’t hold their shape – sorry about that!
Is it possible to freeze this dough after making the balls and then bake them later on? Would I need to change anything? Thanks so much!
Yes! I do that all the time. You can bake the cookies straight from the freezer. I usually just add 2-3 minutes onto the bake time.
I have to double this recipe every time because they fly off the plate! Best gluten-free cookie recipe I’ve ever made. Thank you so much!
I have to do that too ha! So glad you like the recipe! 🙂
I used a little bit of golden syrup instead of any sugars and they were delicious!! Perfectly crunchy which I was surprised with! Have added to my recipe book.
Great to know it turned out with that!
These were delicious, I used coconut sugar and munkfruit sugar and they were perfect!
I was skeptical at first and intimidated because I’ve never made gluten free cookies from scratch before! But the recipe was very simple and they turned out amazing! I did make the scoops bigger than 2 tbsp (oops) and they were in the oven for about 22 minutes and they weren’t burnt and were perfectly cooked through. They don’t even taste like they’re gluten free, highly recommend!!
Deliciously satisfying, and the perfect gooey deliciousness. Thank you!
So glad you enjoyed the cookies!
Best. Cookie. Recipe. Ever!!! Nobody believes they are gf. Thank you for posting this! I love that we can depend on your website for tried and true goodies.
Easy and Incredible! My new All Time Favorite Cookie Recipe and I am not even Gluten Free. The little tips and clear instructions were super helpful. Thanks!
Do you let it rest in the fridge or just on the counter?
These are the best cookies ever. I make them every weekend for my family. I changed the chocolate chips to macadamia nuts and white chocolate.
Yum! I love the white chocolate chip/macadamia nut idea. I’m glad you enjoy them!