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 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.
I’m so glad you like the cookies – and the other recipes! Those are some of my favorite cookies too 🙂 Thanks for the comment!
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.
Great to know the recipe worked well with those modifications! Thanks for the comment 🙂
Can you add walnuts? Seems like it’s not a CCC without them!!! Thanks
Absolutely! 🙂
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?
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.
Hi, is there a way to use regular gluten free flour and add in xanthan gum?
Yes! You can use regular gluten-free flour and add 1/2 teaspoon xanthan gum.
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.
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!
Aww I’m so glad to hear that! What a compliment. Glad your daughter enjoyed them too. Thanks for the comment!
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.
Hi! Can you freeze the dough? If so how long would you bake it for?
Yes I do this all the time! It works great. I just add 1-3 minutes on to the bake time. Enjoy!
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.
I’m so glad you enjoyed them! Honored to be your first comment ever 🙂
Great cookies! My 6 year old neighbor has to be gluten free and we made them together. They were a great success!!!!!
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
Yes ghee will work great! Feel better soon!
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!
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!
Erin is my top follow for gluten-free baking! I tried this cc cookie recipe today and it was divine. I made the dough and threw it in the fridge for a few hours until I could bake them. I let the dough sit out while my oven was heating and they came out perfect. I couldn’t taste the difference between these and a regular cc cookie! As someone who’s recently had to go gluten-free and loves to bake, this is a big deal to me. Thank you Erin for all the wonderful recipes!
I’m so happy to hear this! It makes my day to know you’re enjoying the recipes. Thanks for the comment!
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?
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?
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!
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!
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!
I’m so glad you enjoyed the cookies! The brown butter really is the best!