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.
These are just perfect. My son loves them and didn’t even notice the shredded zucchini I added.
Thank you for this recipe.
I’m so glad you enjoyed the cookies!
Omg best gf cookies ever thanku
I’ve had the original version (as you posted) and they are awesome! I’m searching for a good DF option too; can this be made with a 1:1 swap of coconut oil in place of the butter?
I recommend using a vegan butter like Earth Balance Buttery sticks (don’t brown it, just melt it) to make these dairy free. 🙂
I cannot believe a GF cookie could taste just as good as the original Toll House version. These spread a bit differently, but they are so delicious. I can’t tell you how many recipes I’ve tried that were complete disasters and a waste of time, ingredients, and money. These will not disappoint. Thank you!
Hooray! I’m so glad the cookies turned out for you! Thanks for the comment 🙂
What about high altitude, above 5000 ft. I followed recipe exactly and my cookies spread. However they taste great. They’re just not as pretty… any suggestions.
These really are the best chocolate chip cookies I’ve ever made. All the tips combine to make one perfect cookie. I’ve never browned butter before but wow – it makes a difference. Thank you from our gluten free family.
Hi hi. I just made these and HOLY BUCKETS! They’re amazing! Fat! Flavorful (hello, brown butter)! Thick! Perfect ratio of crisp:soft:gooey. Basically, the chocolate chip cookie of my dreams! THANK YOU for such an amazing recipe, Erin. Will be making again and again 🙂
Really wanting to try this recipe, as sounds amazing! Would you have the measurements in grams? For example you mentioned 1 cup of flour is 120g but am in Australia and 1 cup is 250g.
Thank you
I actually find gluten-free flour to be denser than 120 grams/cup (which is the weight for standard flour). I find it to be closer to 150 grams/cup. I would use 210-215 grams in this recipe – that is equal to the 7.5 ounce measurement. I hope this helps!
These were amazing. I made them for work (I bake at a retirement community) All that tried them, loved them.
Is it better to use unsalted or salted butter?
I usually use salted! I never mind a little extra salt in cookies 😉
Dark or light brown sugar?
You can use either one! I usually use light brown sugar 🙂
This recipe nails it. Beautiful GF chocolate chip cookies that aren’t gritty and taste AMAZING. Thank you! Can’t wait to try other recipes.
Hooray! I’m so glad you enjoyed them 🙂
Could you use gluten Free flour and add xanthan gum to it. If yes, any idea what the amount would be? Im having a hard time finding the flour w the xanthan gum in it.
I would add 1/2 teaspoon xanthan gum. I hope this helps!
Great recipe! I used half the sugar because we don’t like things too sweet and a bit of coconut oil since I ran out of butter, but I probably should have used less salt too… I think my butter was salted and there is some extra salt and/or sugar in the vanilla powder we have available here so they were a little too much something… not sure what though will try again with less salt and keep looking for vanilla extract 🙂
yum
Erin
If my GF does not include Xanathan gum- can I add this and if so, how much
Thanks- just started making and realized my flour does not have XG Help !
You can use 1/2 teaspoon additional xanthan gum! I hope this helps 🙂
I need your feedback on your cup vs. weight values. If flour is 120 gms per cup and you refer to King Arthur Measure for Measure as 8.5 oz. That works out as 2 cups or 8.5 oz. If GF flour is 140 g vs 120 g per cup. I believe the recipe needs some adjusting to flour amounts.
120 grams is the standard weight for 1 cup of flour. However I find that gluten-free flour is has a higher density that regular flour. I create my recipes for both people who weigh and measure their ingredients. If I go with the 120 grams per cup measurement I find the cookies don’t turn out. I find 1 cup of gluten-free flour (which is a subjective measurement) to always be closer to 140 grams. I hope this makes sense!