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.
Hi Erin – thanks for sharing this terrific recipe! The teachers at school tomorrow are in for a real treat for their ‘cookie stroll’.
Quick question, though, if you don’t mind. I browned the butter appropriately (being careful not to burn it); but when I poured it into the bowl, there was an almost black (at least very dark) residue left at the bottom (see pic at bottom). I didn’t add that residue to the mix; just checking that is is correct? Has this happened to you? Also, just a note that the flour I used was bright white (as opposed to King Arthur which is a little more yellow) in color so the cookies never really look brown. I’m not the least bit concerned but they did take quite a longer time to bake (more like 15-16 min; I had made them more into a “ball” rather than a flat cookie, so that may also explain the extra time to bake). Assuming that just happens with varying brand ingredients. Thank you for thoughts. Cannot wait to repeat this recipe for Christmas for my kids and Santa! Best, Jessica
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Hi! I really want to try these but I’m from the uk and we don’t call any kinds of sugar ‘white sugar.’ I’ve googled what the uk equivalent is but it’s not clear, so was wondering if you could tell me whether you mean granulated or caster sugar? Thanks
Granulated sugar will work great!
I made my own flour blend how much xanthan gum do i need to add?
Help. I tried to follow the recipe to the number, but they spread & flattened… I didnt put as much dough as you said, because my first ones went off my cooking stone.. does the browned butter need to cool before mixing? Does it matter if baking is done on a stone or cookie sheet… always had better luck not burning when using the stone…
The flour measurement or weight shown is not correct. One cup of the flour you recommend weighs about 4 1/3 oz so one and a third cup weighs about 5 3/4 oz (the recipe shows 7.5 oz). Is the cup measurement or the weight measurement correct?
It depends on how you measure the flour – but 7.5oz is definitely what you want to use if you’re weighing it. I actually did the ounce equivalent based on the density of the flour I use. It is much denser than regular flour. I hope this helps!
I used King Arthur measure for measure flour which is what you recommend. According to the bag (which I confirmed), one quarter cup of flour weighs 31 g. One and a third cup then would weigh 165 g or 5.8 oz.
I made the recipe using 7.5 oz of the flour before I realized the discrepancy and the cookies were very dry. If 1 1/3 c of flour is the correct measurement then it should be 5 3/4 oz roughly.
When you make the recipe do you usually go by weight or volume?
Hi,
I made this recipe for school Christmas parties. We have a nut free policy so almond is out but I tried something my son saw in a non-GF recipe. I replaced almond flour with GF bread flour. These needed to be dairy free as well so I used soy milk, dairy free buttery spread and DF chocolate chunks too. Awesome gooey cookies. Love them.
I accidentally bought xanthan gum free flour, how much cornstarch should I add? Thanks!
Hi Katie! You need to add xanthan gum – no need for cornstarch. I would add 1/4 teaspoon. I hope that helps!
Hi! Can I use King Arthur all purpose GF flour or does it have to be the King Arthur measure for measure flour?
You have to use the kind in the bag that contains xanthan gum. The kind in the box has no xanthan gum and won’t work unfortunately! If you have that one on hand you can add 1/4 teaspoon xanthan gum to the recipe.
Hiiiii thanks you for the receipts!!! I loved your website. I’m trying the cookies now , do you have any tips for kinds of oven? My it’s electric induction. Thanks a million ❤️
Thanks for the recipe! I am so excited to try it! I have been searching for a good chocolate chip cookie one for quite some time, because they are my husband’s favorite!
Quick question:
I have 2 different types of gluten free flour…one has xanthum gum in it, and the other does not. Which one would be better to use?
Also, should I use salted or unsalted butter?
Thanks so much!
Hi. Thanks for the great recipe, wondering if you have s recipe for the Russian wedding balls? Or a cookie base so I can add crushed peppermint to the cookie
After over 10 years of both making and buying every type of gluten free cookie imaginable I can say without reservation that this is the best recipe for chocolate chip cookies that I have EVER had! I considered not taking the time to brown the butter but I am so glad I did as it provided the elusive signature flavor I have been craving; also, the tip about adding a bit of milk was truly genius! The cookies were a perfect balance of crispness without being dry and mealy. Thank you for the work you put into coming up with this recipe, my “wheat- eating” friends won’t know what hit them when I serve these up =)
Hooray! So glad the browned butter gave you the flavor you’ve been craving!
Also had the flat, spread out result that others have mentioned. I always use King Arthur GF flour. Wondering if I didn’t brown the butter enough.
Which kind of King Arthur GF flour did you use? The kind in the box will not work just FYI. It is different than the King Arthur Flour Measure-for-Measure flour that comes in the bag. Sorry about that!
Thank you so very much for the recipe, Erin! This is such a delicious cookie, and you put a lot of work into attaining perfection! I followed your directions precisely with the ingredients and love the almond flour addition. I used Bob’s Red Mill one-to-one GF flour for the remaining all purpose flour. The resting of the dough also worked very well to achieve a non-grainy texture. For my second batch, I decreased the oven temperature to 325 degrees and baked for 13 minutes, which resulted in a very evenly baked, cake-like cookie with a softer outer edge. I have added this recipe to my collection of favorites!
Hi Erin, I couldn’t find the King Arthur measure-for-measure flour at my local grocery store, so I bought King Arthur gluten free all purpose flour instead. Do I need to add xanthan gum for this recipe??? Thanks, Deena