The BEST Gluten-Free Chocolate Chip Cookies! A few tricks make these gluten-free cookies perfect – soft, chewy, golden and irresistible! Easy-to-make and NOBODY will guess they are gluten-free!
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 one of my #1 recipes today!
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.
VIDEO: Watch how to make them!
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Tips for Perfect Gluten-Free Chocolate Chip Cookies
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 use gluten-free all purpose flour (lately I’ve been using this Gluten-Free King Arthur Measure-For-Measure Flour) and a little bit of almond flour for the dry ingredients in this recipe.
I’ve also had good results with Bob’s Red Mill gluten-free 1:1 baking flour. Be sure to select a gluten-free flour 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. 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 ¼ cup almond flour with an additional ¼ 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!
To recap…
How to Make Delicious Gluten-Free Cookies
Brown butter: Gives these cookies a delectable nutty flavor
A tablespoon of milk: Prevents grittiness and helps the cookies get golden
¼ cup almond flour: For a chewy texture 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!
Sometimes in life you just need a plate of warm, delicious cookies. Whether it’s for a Sunday night treat or a special after-school snack there’s nothing better! I hope you love this recipe as much as my family and I do!
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The Best Gluten-Free Chocolate Chip Cookies
Ingredients
- 1 stick butter, ½ cup
- 1 tablespoon milk, or almond milk
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 2 teaspoons vanilla
- 1 ⅓ cups gluten-free all-purpose flour (I highly recommend this brand for best results – be sure to get one that contains xanthan gum), 7.5 ounces
- ¼ cup almond flour, 1 ounce
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup 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!
Michele says
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!
Caryn Machado says
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. 🙂
Erin Collins says
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.
Jolie says
This was the best Chocolate Chip cookies ever! I am very pleased with how they turned out!
Hannah says
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!!!
Deborah Bryson says
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.
Kristin says
What can I do to replace the almond flour if I have a nut allergy?
Erin Collins says
You can replace the almond flour with additional gluten-free 1:1 baking flour!
Renee says
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!
Erin Collins says
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!
Lori Ryherd says
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!
Darien says
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.
Sarah says
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!
Charmaine says
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!!!
Kristen says
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.
Erin Collins says
Yes that will work great! The dough gets even better with time. Just make sure you store it in an airtight container.
Ada says
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..
Elizabeth Williams says
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?
Erin Collins says
Yes that will work great! I hope she enjoys the cookies!
Elizabeth Williams says
M&M style came out great!
Donna Lawrence says
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 ❤️