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.
These Were The Best Darn Cookies.
I agree…… (:
So glad you enjoyed them! 🙂
Can I freeze these? Baking for a wedding…
Yes you can! You can freeze the baked cookies or balls of dough to bake the cookies at a later time.
INCREDIBLE! I used Bob’s Red Mill gluten free all purpose flour and added xantham gum. The dough tasted gross because I could taste the bean flour in the mix I used but after baking, you couldn’t taste the bean-y undertones at all. LOVELY texture cookie for a gf cookie and it tastes incredible! I used condensed milk instead of regular milk just because it was on the counter and looking at me while making the recipe. DELICIOUS! Can’t stop eating them.
I just made these and the flavor is great! I used the exact flour blend you recommended and they turned out very thin. If I were to repeat I would put these in the fridge during the 30 minute rest. I usually do that anyways with any recipe that uses melted butter for cookies but didn’t this time. Wish I had listened to my instincts!
These are the BEST chocolate chip cookies, especially for being GF!! They are actually chewy!!
My oven is usually pretty accurate, but the first tray I did 11 minutes…way too long. Second tray–9 minutes. After that 8 minutes.
This recipe is a keeper!
I’m so glad you enjoyed them! 🙂
loved the cookies! they realy are the best!
OMG these are the best chocolate chip cookies I have eaten in years! Thank you so much!!
I love these cookies, they taste amazing. The only problem I have is that they come out very flat.
I can see from the photo that yours aren’t as flat as mine. Do you think the brand of flour will make a difference?
Thank you
Maria
Yes the brand of flour can make a big difference here. Which brand were you using when you got flat cookies?
I have another more complicated recipe for gluten free CCC, with cream cheese, but weed forced my hand for something quicker and these are terrific. The browned butter, perfect. Thank you!
These are good! Mine are very fluffy, kinda like muffins almost! I’m not sure what I did exactly, perhaps the coconut palm sugar instead of brown sugar. Still good!
I’ve made these cookies 10+ times and they’re the talk of my lil circle of friends. I also add some chopped pecans and use dark chocolate chips (and use nearly a full bag per batch lol)
I’m so glad you like them! Those additions sound delicious 🙂
Thanks for the tips.
So unbelievably delicious! One question – the recipe calls for butter, but the link to the brown butter says to use unsalted. Which do you use? Regular or unsalted?
I usually use salted butter! You can use either one though.
I’ve been gluten free for about 10 years now and I can confidently say these are the best gluten free cookies I have ever had. I’m so happy to have a staple cookie recipe now. I’ve switched up 1/2 the chocolate chips with butterscotch or caramel chips and they always turn our great!
This is only the 2nd gf recipe I’ve made and it turned out great! I don’t usually leave comments but the taste was wonderful and the consistency was perfect. My friend’s kids (8 and 10) said they were the best choc chip cookies they’d ever had. Seriously, this is a great recipe.
I’m so glad it was a success! Thanks for the comment 🙂
These are the best!
If you are Australian use Baking powder (the recipe calls for Baking Soda)
I have made them twice. Once with baking powder, once with bi carb soda. They were good both times, but better with baking powder
I think they will be on high rotation in my house
That’s great to know about the Australian baking powder. Thanks for comment to help others with that 🙂 So glad you liked the recipe!
Hello Erin,
What happiness if i cant get flour with Xantham Gum befor e i need to make these cookies (I have a TJ’s gluetn free flour.
Thanks
You can add xanthan gum separately! 1/4 teaspoon should work. Otherwise the cookies may spread too much.
We LOVE these! Sometimes I sub the chocolate chips for white chocolate and cranberries. Or butterscotch. The perfect gluten free cookie base! Does anyone know though on the nutrition information if that’s Baer off of 18 cookies or ?
Those additions sound delicious! The nutrition information is based off 24 cookies – so 1 cookie if you make a batch of 24 from the recipe. I hope this helps!