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.
I Love this recipe! But I don’t have much of a sweet tooth. I usually eat a couple and give the rest away. Can I freeze these after baking, rather than as unbaked cookie dough?
Yes for sure! You can freeze the baked cookies – or the unbaked dough. Either way is great!
The first time I made these they turned out to be the best cookies I’ve ever baked! I’ve made them several times since them and never been able to replicate the first batch, with the last 2 batches turning into a cookie slice on me! (All the cookies melting into each other and not rising near as high as the first batch) For the life of me I have no idea what I’ve done differently between batches, each time I was sure I was following the recipe precisely… any tips? Many thanks
Hi Shan! Sorry the cookies are giving you trouble. Are you using the same gluten-free flour blend as before? Is your baking soda fresh? Is the consistency of your dough like it is in the video? Wish I could be in your kitchen with you to help troubleshoot!
Wow – these are absolutely amazing! You would never guess they are GF! Thank you so much for posting this recipe!!
You’re so welcome! Thanks for the comment!
No one here is playing. Just made these and they are definitely a 5 star cookie. Love them with salt flakes or without. YUM!!!
So glad you enjoyed them!
I’m always skeptical about GF recipes, but I wanted to give people options when I bring goodies to work. These GF chocolate chip cookies are definitely the best ones I’ve had…crispy on the outside, chewy and soft in the middle. I like to bang my pans after I take them out of the oven since I like mine flat. I can’t even really tell the difference between these and my AP flour recipe.
As a side note, I had Cup4Cup in my pantry so that’s the GF flour that I used.
Seriously so good
Agreed! The butter browning took a little longer but great instructions on that, and I added the butter in once I added the dry ingredients. I used a mix of Bobs Redmill and a Winco bin GF flour (?brand).. I have made many many different gluten-free chocolate chip cookies from recipes, and my family agrees that these are by far the absolute best! It’s a keeper; thanks, Erin!
This is my favorite recipes for gluten-free cookies and they taste amazing!
Made these for my brother. Best gluten-free cookies ever!
A M A Z I N G! My daughter has had a celiac diagnosis for a few years, and I love to bake (especially cookies), so I have tried many recipes for GF chocolate chip cookies and experimented with lots of different all purpose GF flours. These are my new favorite. The turned out so good, not gritty or crumbly, but soft and tender, and they looked just like the picture. They only thing I changed was use all brown sugar and for 1/2 of the chips I used peanut butter chips.
Peanut butter chips sound like a delicious addition! I’m glad you like the recipe 🙂
Best gluten free cookie I ever made!
Great recipe!
Just wish you were more specific going into step 3 saying “add [wet ingredients] to glass bowl w brown butter”.
I added everything together but left out the butter. Had to add butter to the dough.
Regardless, they came out fine!
These are the BEST cookies I have ever made. I paid attention to all the steps you outlined, and I was very impressed! Adding the small portion of almond flour to the other gf flour made a big difference I think, as did melting and browning the butter, and letting the prepared cookie dough rest for 30 minutes. Thank you so much for perfecting and sharing this recipe!
My roommate is gluten-free so I made these for him and we can’t stop eating these!
Have made them four times 🙂
Chewy and yummy!
I am not gluten free, but made these for a Church event. They turned out amazing! Especially for someone who is not used to cooking with alternative flours. Thank you!
can you substitute swerve brown sugar for bsugar and allulose (liquid or granular, how much?) for sugar?
I haven’t tried this myself but I know many in the comments have! I would look through to see what others have tried 🙂
These are the best GF cookies I have ever had , and even non GF friends raved about them! They were all gone by the very next day !
I’m so glad you an your friends enjoyed them!