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.
When freezing dough, do you thaw before baking?
Nope! You can bake the cookie dough balls straight from the freezer. Just add 2-3 minutes onto the bake time – no need to thaw!
I was seriously speechless at first taste. One would NEVER guess these are gluten-free. Incredible!!!
100 stars!
Hi Erin,
I am getting ready to make these. I was wondering if I can double the recipe?
Looking forward to trying this recipe.
Yes absolutely! I double the recipe all the time. I hope they turn out for you 🙂
Could you sub coconut flour for the almond flour? And could you add walnuts or pecans?
Coconut flour will not work in place of the almond flour. Coconut flour is highly absorptive and will make the cookies dry. I would use more gluten-free 1:1 baking flour in place of the almond flour! Walnuts or pecans will work great – yum!
Hi! These are probably my favorite chocolate chip cookies ever! I had made them originally for my sister in law who has celiac and she loved them and I also am obsessed with them lol. I have yet to have done this, but do these cookies still bake ok if I were to make the dough a head of time and freeze the raw cookies to bake? ( so I can always have them on hand)
Yes I freeze the dough balls all the time! It works great! I’m so glad you enjoy them 🙂
I am about to try the cookies from all the good ratings I am keen to try these cookies
Made these for the first time today and WOW! I did make some slight changes to fit in with allergies- lactose free butter and vanilla sugar instead of extract.
These cookies were delicious fresh out of the oven but also really good later after they had cooled down.
Excited to have this dough in my freezer to make cookies whenever i get a craving.
I love keeping the dough in the freezer as well! Great to know the cookies turned out with those substitutes. Thanks for the comment!
Love this recipe, but I am wondering if oat milk would also work?
Yes that will work great!
These are the best gf chocolate chip cookie for sure!!! You’d never know they are gf!! Delicious!!
I’m so glad you like the cookies! 🙂
I am making these for my daughter who has Celiac and also is Type 1. I see the carb count is 25g, is that for 1 cookie or 2? Thank you!!!!!’
The nutrition facts are based on if you make 18 cookies and 1 cookie is a serving. I hope this helps!
I have tried SO many GF Choc Chip Cookie recipes….this is BY FAR the absolute best! No one even knows they’re GF! I was hesitant about the 30 min rest time, but it was essential and I think made the difference. The cookies don’t spread, and have an amazing tenderness and chew at the same time. I am GF and lactose intolerant, I followed Erin’s substitution with 8 tbsp (1 stick) of the Earth Balance Buttery Sticks, and I use the allergen free Simple Truth brand semi-sweet morsels from Kroger. They came out amazing. I’m going to try some of the bread recipes next! Thank you Erin!
Oh! I melted the Earth Balance butter in the microwave and cooled before proceeding with the recipe. Even without browning the butter in a saucepan, the cookies were amazing!
I’m so glad they turned out with those dairy-free substitutions! Thanks for the comment!
Life changing! This is the only GF recipe for choco chip cookies that doesn’t flatten right out/has gritty texture and that tastes fantastic! I’ve made them a few times now and people have asked for the recipe everytime. Follow the directions and your in for the best cookies possible.
Holy cow these are amazing. I used half almond extract and half vanilla extract and they’re the best cookies I’ve ever made. People will never believe these are gluten-free.
I’m so glad you liked the recipe! Thanks for the comment!
These are really good. I was diagnosed with celiac disease this past year and have been learning how to make things like I use to without the gluten. Very impressed, I baked for the whole family and they loved them and couldn’t tell they were gluten free. Best thing ever to be able to eat comfort foods again that I love. Thank for such a great recipe!
That’s the best when the family can’t tell they’re GF! So glad you liked the cookies. Glad the recipe is helpful with learning to be gluten-free!
When do I sprinkle the salt? Before or after baking
I usually do it after baking!