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.
Super easy and so delicious. Didn’t have almond flour so just used all Bob’s red mill and they were fantastic. Going to make some to bring to thanksgiving!
These are amazing!!!’
So good!!! This recipe just hits different 100/10
Why should you wait for 30 minutes before baking?
It gives the gluten-free flour time to hydrate and prevents gritty cookies! 🙂
Legit the BEST chocolate chip cookies of my life. Deleting my other chocolate chip cookies immediately because this one is
I have never felt so compelled to comment on a recipe blog in my life. These are the best GF chocolate chip cookies I have ever made. I couldn’t believe how rich and flavorful and “regular” they tasted. This is what I’ve been searching for for over a decade! This is now my holy grail of chocolate chip cookie recipes.
Ahh I’m so honored! So nice of you to say. Glad you enjoyed them!
I never comment on things but I just have to say that I make these cookies every year for the holidays and they are a favorite among my whole family. Better than gluten cookies in my opinion. The brown butter is such a genius idea. My son and I both have celiac disease and I cook and bake all the time and our whole house is gluten free, so I was so happy to find this recipe when I did. I will always make these cookies!
I’m so happy to hear you like them! So fun they are your holiday tradition. Thanks for the comment! 🙂
While I personally don’t need to eat gluten-free, my dad has remarried and his wife, and my now mom, has to eat gluten-free. So I’ve been searching for some good recipes…and this one is amazing! They taste better(and look better) than regular cookies! I was a bit hesitant about the brown butter because all I have are dark pots and pans, and I’ve never tried it either, but I just used the flashlight on my phone while watching it. XD
This recipe is amazing, thank you so much for putting it out there!
Hooray! I’m so glad the cookies turned out for you. Always the best when you think they’re even better than regular cookies! 🙂 Thanks for the comment.
Can you use all all purpose flour and not the almond?
Yes! You can use Use 1/4 cup more gluten-free flour in place of the almond flour.
Hi, the cookies look great! Cant wait to make them. If the flour I use does not have Xanthan gum should I add 1/4 teaspoon?
Thank you
Yes that will work great!
My daughter recently went on a GF diet, so we’ve been testing different chocolate chip cookie recipes, and this one is hands down the best! We’ve made it a few times now, and everyone who eats them says they are the best choc chip cookies they’ve ever had—then we mention they’re GF, and people can’t believe it!
Hooray! So glad they won the taste test 😉 I’m glad your daughter has been enjoying them!
If I’m baking the next day or in 24-36 hours, do I need to freeze the dough or can I just refrigerate?
Thanks!
It will be fine refrigerated that long – no problem! I hope you enjoy 🙂
Absolutely loved these and so did the family! I will make again just need to get some sea salt for the next batch!
Thank you
I’m so glad you enjoyed them! The sea salt really is delicious so I hope you like that next time 🙂
This is our favorite cookie recipe. My husband isn’t gluten free, I am, but he found this recipe and makes it all the time! Can you double the recipe?
Yes absolutely! We double it all the time 🙂
Hi Erin,
Can I change the all purpose flour to oat flour?
And the butter to coconut oil?
Thank you for the recipe, it lokks amazing, I just need to make a ‘healthy’, dairy free version 🙂
I recommend using vegan butter like Earth Balance rather than coconut oil! I don’t think oat flour will work as well since it doesn’t have any starch or binders. Sorry about that!
I use oat flour instead of gluten free flour and I add xantham gum along with almond flour.
This is such a delicious recipe! My question is about the dough – it is not soft at all – have to jam the chocolate chips into it. Is this to be expected?
Very Very good. I would recommend.
I’ve never had that issue. I’d recheck your measurements.
Just made these and wanted to comment that they are legit the best gf chocolate chip cookies ever!!
This is by far the best gluten-free chocolate chip recipe. Side note if you don’t have nut allergies and like a little more nuts, I usually throw in a handful of chopped walnuts. I also substitute about 1/4 cup of the brown sugar with honey due to personal preferences and because a lot of the kids in my family & friends group eat them like there is no tomorrow. And most of these “CookieMonsters” don’t eat gluten free.
It’s literally so good that I always get requests from people to make them and I have to shoo the little ones away from the hot baking tray so no need burns their fingers.
So thank you a million times over for this recipe.
Those sound like delicious additions! I’m so glad you and your loved ones like the recipe. Thanks for the comment! 🙂