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.
My five year old and I made these this weekend. I was apprehensive about making the brown butter, but it worked! We shared them with two friends who eat gluten free and they loved them! Even the 10 year old sibling of one friend enjoyed them. We only used the gluten free flour because one friend has a nut allergy.
We will be making these again in a few weeks for my child’s birthday party so that all their friends can enjoy some sweet treats!
Great cookies, I highly recommend the suggested flours. My gluten intolerant neighbor enjoyed this recipe very much!
I don’t eat GF but when I visit my mom, there are three family members that are GF so when I bake there, I like to bake GF. I made these one night and followed everything here and they turned out AMAZING! They were eaten up so quickly, even by the non-GF people! I may try this technique in my regular floured CC cookies. Thank you so much for such an incredible recipe!
Hello, followed the recipe exactly as written.The recipe looks amazing and very straightforward. When I took it out of the oven the cookies were extremely flat and spread tremendously. I am not sure what accounted for that disaster. I wanted to salvage my cookies, but it was extremely impossible. What could have happened?
I give it a five star because I love the recipe; it is definitely an error in my part as IT IS MY FISRT TIME MAKING CHOCOLATE CHIPS COOKIES.
XOXO
I have made these 3 times, and each time they are heavenly! The texture, color, and taste are top-notch. My husband is only gluten-free because I am, and he begged me to make them today. Such a great recipe!
The title is not lying, these are the best gluten free chocolate chip cookies I’ve ever made.
These are incredible! I’ve made them many times and always run out! Thank you for the special recipe.
These are great and one of my favorite gf choc chip cookies that I’ve tried. I love the addition of the browned butter. I substituted coconut sugar for the brown sugar which worked well. I used an ice cream scoop to measure out my dough which to me seemed like 2 tablespoons to me and only got 10 cookies. Next time I’ll only do 1 tbsp of dough. I don’t mind them on the bigger side, but these were pretty big 🙂 though no one in my house is complaining about that!
Great response Maribeth!!!! This will help me when making these in my own kitchen.
Are these still good with melted butter instead of browned butter?
Yes! They work great with melted butter. You can omit the milk if you don’t brown the butter.
I’ve made these numerous times and they are now my go-to chocolate chip recipe. They come out perfectly chewy! I make sure to take them out of the oven when they are just starting to brown around the edges so they don’t overcook. Thanks for this great recipe!
I made this with one flax egg as a substitute and ABSOLUTELY AMAZING! Thank you!!
I loved this recipe!! I’m currently making it again and will definitely be a go to recipe!! They don’t taste like they are gluten free! I also used nature eats the ultimate nut flour, all purpose almond+ flour, instead of getting all purpose gluten free flour on top of almond flour, since this was both in one! It worked great and it was at Walmart! Highly recommend this recipe (:
So I’ve made these cookies 3 times now. The 1st 2 times I didn’t realize I made the mistake of using baking powder instead of baking soda. They were coming out perfect and fluffy. So delicious. When I noticed my mistake after the second time, I switched from the powder to the soda and noticed a huge different in taste and I did not like it. They tasted very different and I could taste the baking soda and my stomach felt like it was sizzling inside. May I suggest changing it to baking powder instead?
I’m excited to make these! Will Earth Balance buttery sticks brown like regular butter? Or should I skip that step? Thanks!
You can just melt the Earth Balance! It won’t brown like regular butter – but works great melted.
I put in only a 1/2-3/4 cup of chips because it seemed to be too many, otherwise followed the recipe as stated – wow. I admit that I was a bit skeptical but these turned out absolutely perfect!!!! Will definitely make again.
I have made this recipe 2 times in the last 2 days. First batch was devoured by dinner guests – every cookie. I made them again for the gluten free people in my life, and I must say there is very little evidence (taste) that these cookies are gluten free. I even used the gluten free 1:1 wheat flour – still delish! I let my dough sit a little longer in a cold place, and I sprinkled a pinch of sea salt during the cook time, so the salt would stick.