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!

gluten free chocolate chip cookies on brown parchment paper topped with sea salt

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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close up shot of cookie on brown parchment paper

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.

cookies stacked on brown parchment paper with glass of milk in background

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

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.

Can I make these cookies nut-free?

Yes! To make these cookies nut-free simply substitute the 1/4 cup almond flour with an additional 1/4 cup gluten-free baking flour.

Can I let the dough sit longer than 30 minutes?

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!

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!

cookie with bite taken out of it on brown parchment paper

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

1/4 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!

chocolate chip cookies topped with sea salt on brown parchment paper
4.99 from 859 votes

The Best Gluten-Free Chocolate Chip Cookies

Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Servings 18 -24 cookies (depending on size)
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! 

Video

Ingredients

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!

Notes

A few tricks make these gluten-free cookies perfect – soft, chewy, golden and irresistible! Be sure to use a gluten-free all-purpose flour that contains xanthan gum or these cookies will spread. I use King Arthur Flour Measure-for-Measure Flour that comes in the bag. Other 1:1 gluten-free flours that contain xanthan gum will also work. Note: The King Arthur Flour All-Purpose Flour in the box will not work as it does not contain xanthan gum. 
DAIRY-FREE: To make these dairy-free use earth balance buttery sticks and reduce the amount of almond milk to 1 teaspoon.
NUT-FREE: Use 1/4 cup more gluten-free flour in place of the almond flour.

Nutrition

Calories: 184kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 185mg | Potassium: 15mg | Fiber: 1g | Sugar: 18g | Vitamin A: 190IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 0.6mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    These are the best chocolate chip cookies, gluten-free or not. I have made these to share at least a half dozen times since finding your recipe a few months ago and I get asked about the recipe every time someone new tries these. Your site has become my go-to for recipes for GF baking – I have made and love the snickerdoodles, Christmas cookies and sugar cookie recipes too. I so appreciate that you have figured out that GF baking is more than substituting flours and that your methods counteract the graininess and lack of moisture that often happen with making recipes with GF flour.

    1. I’m so glad you like the cookies – and the other recipes! Those are some of my favorite cookies too 🙂 Thanks for the comment!

  2. 5 stars
    My daughter and I made these with (Miyoko) dairy-free butter and Bob’s Red Mill 1:1 flour. Other substitutions were that I used 1/2 coconut sugar and 1/2 cane (I was out of brown sugar). I realized 10 min. before they went into the oven that my flour blend didn’t have any xanthan gum! So I quickly added 1 TBSP of another GF flour I had that contains it. The cookies definitely spread out, but were not un-salvagable, just large! They ended up more like a Tate’s cookie, if you are familiar with those. The taste and texture are very good! Somehow, they ended up being crispy and chewy at the same time, which is hard to achieve. When I make them again I will make sure to use xanthan gum and either 3/4 cane to 1/4 coconut sugar, or the recommended amount of brown sugar.

  3. These were wonderful! I have a nephew with a lot of allergies, so I’m wondering about substitutes: 1) plant butter for the dairy butter? 2) Ener-G egg replacer or aquafaba?

    1. Plant butter will work great! I recommend Earth Balance – don’t brown it, just melt it! And I’ve heard of people having good results with Bob’s Red Mill Egg Replacer. Ener-G might work – I wouldn’t use aquafaba.

  4. 5 stars
    After trying several other “best gf choc chip cookie” recipes, this one is rated by my family as SERIOUSLY the best. EVERYONE loves it, and it’s the perfect texture for me. Slightly gooey and chewy in the middle, but you get crisp edges. The browning the butter is a GAME CHANGER and I feel ridiculous for not doing it in my cookie recipes sooner. I have made these twice, once with Bobs 1 for 1 flour and once with Pamela’s GF Flour, and the Pamelas were perfect. I didn’t have almond flour so I omitted that and it worked out just fine, no grittiness. These are our new go-to cookies. I’m going to try them with some butterscotch chips next because the cookie base is SO good.

  5. 5 stars
    I have been a baker for over 50 years…and a good one. We have an old family recipe for chocolate chip cookies that I can’t make right anymore because my daughter and I have gone gluten free.
    This recipe tastes nearly identical…but just a bit better. My daughter was so happy when she tried them today! Thank you!

  6. Have you ever subbed cocount sugar or a sugar substitute to make them low sugar. My daughter is T1D so looking to avoid sugar if possible.

  7. 5 stars
    Literally the best, this is my first comment ever on a recipe and the first I have had that aren’t grainy and taste like a normal chocolate chip cookie.

    1. Great cookies! My 6 year old neighbor has to be gluten free and we made them together. They were a great success!!!!!

  8. Hi! My son and I are excited to try this recipe but we don’t have butter at the moment, stuck in the house with the big CV….can I use ghee since it is already clarified butter?
    Thank you

  9. 5 stars
    Cookies turned out ABSOLUTELY AMAZING! Quick question, is the serving size 1 cookie = 184 calories?! Praying it’s not because I’ve eaten 4 now lol. Thanks for the recipe I will be using again. King Arthur flour is the best y’all!

    1. I’m so glad you like the cookies! 1 cookie = 184 calories if you make 18 cookies from the batch. I always end up eating 4 too ha!

  10. I love this recipe! These are the best GF cookies ever! I’ve followed the recipe and my cookies don’t look like the picture. My cookies spread out so much in the oven and are very thin. Any tips?

    1. I’m sorry they spread for you – but I”m glad you still liked the cookies! What kind of gluten-free flour did you use?

  11. 5 stars
    I was skeptical because I’ve made a lot of different gluten free chocolate chip cookie recipes and many of them while certainly not bad at all are just not as good as a regular cookie. Made these tonight and they are truly excellent. 10/10. Great texture, which is SO hard to get with GF cookie baking!

    1. 5 stars
      These taste so good but mine spread out so thin! I used target gluten free flour, not King Arthur. I’ll try to follow the instructions better next time!

  12. Just made these (not for the first time and certainly not the last!) and figured I’d say thank you here for this awesome recipe. I’ve been using it for a while now and it’s just the best. The browned butter adds such a nice depth of flavor, totally worth the bit of extra work!

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