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.
I have tried so many recipes and these have been the best! Thank you! Mine taste wonderful but just aren’t as thick as the picture. Do you have any tips? I am using the king Arthur flour and Bob’s almond flour. Thanks!
Tried to make these today using mostly (6 tablespoons) Miyoko’s cultured vegan butter with sea salt instead of regular butter (I did use 2 tablespoons of browned butter for the flavor), and, I substituted Big Tree organic golden coconut sugar for the white sugar, but, these two substitutions didn’t work for this recipe. The batter was very liquidy, and, my cookies looked like pancakes and had a very cake-like consistency along with being very dry. If you make these substitutions you’ll have to tinker with it to get it to work. 🙂
Good to know! Thanks for commenting with your experience. I would recommend Earth Balance Buttery sticks for a butter substitute over Miyokos. Earth Balance will lend better structure to the cookies.
This was the best Chocolate Chip cookies ever! I am very pleased with how they turned out!
I am not GF, but these are the only chocolate chip cookies I make. They are seriously that good. For whatever reason, they taste even better the next day? I don’t understand how or why, but I now make these a day in advance because they are nuttier and just overall more delicious!!!
These are my go to cookies for my grand children and my daughter in law. Everyone loves them and so do I. I highly recommend these. I put the salt on top for all except 6 or so. My youngest grandson likes them better without. Thank you for sharing this recipe.
What can I do to replace the almond flour if I have a nut allergy?
You can replace the almond flour with additional gluten-free 1:1 baking flour!
I’ve made these cookies and they are amazing-people don’t know they are GF! I have a question about the flour. You list 7.5 oz, 1 1/3 cups. According to the weight listed on the package, 1 1/3 cup of King Arthur GF flour is closer to 6 ounces. Does it matter which measurement we use? I can’t remember which I have used before . Thank you for the insight and wonderful recipe!
I find this flour is denser than the package states. For best results use 7.5oz. The weight of the flour can vary so much based on how it is scooped!
This recipe I outstanding! Not only as GF cookies go, but our non- GF family members think they are the best chocolate chip cookies hands down. Thank you so much for this recipe!
Great recipe! I’ve tried a ton of gf cookie recipes, and these have the best, taste, texture, and “hold” (don’t spread/ deflate) of all the recipes I’ve tried. This will be my new go-to gf-ccc recipe.
This is a fantastic recipe!!!
I did make it vegan, though. I used Earth Balance butter and subbed chia seeds for the egg. I also use Bobs Red Mill or King Arthur GF flour, no almond flour (allergic). They come out perfect and no one can tell they are vegan AND GF!
Thank you for the awesome recipe!
I have been gluten-free for over a year and this is the best recipe I’ve come across and I’ve tried many. I’ve made these cookies for so many of my friends and they can’t even tell the difference. Best cookies ever!!!
This recipe looks perfect! Will the texture and taste be the same if I refrigerate the dough overnight? I wanted to get a head start on baking but wanted to finish them the day of serving.
Yes that will work great! The dough gets even better with time. Just make sure you store it in an airtight container.
Can’t wait to try these cookies….I’ve been gluten free almost 9 years..would you have recipe for choc. delight squares..that w/ the shortbread crust with cream cheese with cream cheese on top of shortbread and instant pudding on of that and cool whip….would really appreciate it..Thks..
These cookies are AMAZING! Question – my daughter wants GF M&M cookies for her birthday. Would this recipe work, just swapping out the chocolate chips with M&M’s?
Yes that will work great! I hope she enjoys the cookies!
M&M style came out great!
OH MY Sweet JESUS
These are absolutely the best! I have been gluten-free by choice for the past eight months trying out all the cookie recipes from all of the gluten-free recipe sites.
I googled best chocolate chip cookies gluten-free today and stopped on this one thank God these are absolutely the best hands-down the best!
I just took the second pan out of the oven and I only can pray they last until my husband comes home ❤️