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 still my #1 recipe today!
My top tips for exceptional gluten-free chocolate chip cookies – brown the butter, let the dough rest 30 minutes and use a high-quality gluten-free flour blend. Read on for all the tips!
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.
Why You’ll Love this Recipe
- Rated 5-stars by hundreds of reviewers
- Easy-to-make – no mixer required!
- Soft and chewy
- AMAZING flavor
- Undetectably gluten-free
VIDEO: Watch how to make them!
Jump to:
- The Best Gluten-Free Chocolate Chip Cookies
- Why You’ll Love this Recipe
- VIDEO: Watch how to make them!
- Ingredients You’ll Need
- Weighing Gluten-Free Flour
- How to Make Gluten-Free Chocolate Chip Cookies
- The Science Behind the Recipe – Why it Works!
- Storage/Freezer Instructions
- Recipe FAQs
- In Summary…
- MORE GLUTEN-FREE COOKIE RECIPES
- The Best Gluten-Free Chocolate Chip Cookies
Ingredients You’ll Need
Here are a few notes on the key ingredients to make gluten-free chocolate chip cookies.
- Gluten-Free Measure-for-Measure Baking 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 using a little almond flour because it gives the cookies richness and helps them to bake up golden brown. It’s my secret ingredient in many gluten-free baked goods! If you’re allergic to nuts you can leave out the almond flour and substitute more gluten-free baking flour.
- Butter: Browning the butter is the secret step to AMAZING gluten-free cookies! 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.
- Chocolate Chips: Chocolate chips are usually naturally gluten-free! I’ve used the bag from Costco, Nestle and Enjoy Life all with great results.
Weighing Gluten-Free Flour
On my site I use 150 grams = 1 cup of gluten-free flour.
I recommend weighing gluten-free flour for results. I find that 1 cup of King Arthur Gluten-Free Flour weighs about 150 grams. The package says 120 grams, but I find it’s always more when I scoop it myself.
At the end of the day a cup measurement is subjective. I like to make my recipes so they will turn out for both people using cup measurements and grams measurements.
How to Make Gluten-Free Chocolate Chip Cookies
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 at room temperature 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!
The Science Behind the Recipe – Why it Works!
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 like to use a high quality gluten-free measure-for-measure flour blend like King Arthur Flour in this recipe. This blend has a mixture of brown rice flour, white rice flour, potato starch and tapioca starch. Other high-quality brands of gluten-free flour will work, just be sure to use a blend that contains xanthan gum.
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 at room temperature. 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
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.
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.
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!
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!
In Summary…
- 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 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!
MORE GLUTEN-FREE COOKIE RECIPES
There you have it! I hope all the tips and tricks in this post have set you up for success making gluten-free chocolate chip cookies. If you try this recipe, be sure to leave me a comment/rating below. I hope you love the cookies as much as my family and I do!
The Best Gluten-Free Chocolate Chip Cookies
Video
Ingredients
- 1/2 cup (113g) butter
- 1 tablespoon milk or almond milk
- 3/4 cup (160g) brown sugar
- 1/4 cup (50 g) white sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 1/3 cups (200g) gluten-free 1:1 baking flour
- 1/4 cup (25g) almond flour finely ground
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 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 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!
I haven’t tried this yet, but I will! I moved from sea level to high altitude… 6000′ and am having trouble with my baking. Do I need to add anything extra to this recipe for high altitude? Thanks.
I would add 2-3 tablespoons more gluten-free flour to the dough. I would also increase the oven temperature to 375F and decrease the baking time to 9-10 minutes. I hope this helps!
The cookies turned out tasting delicious, but mine totally flattened out – they don’t look anything like your cookies in the pictures:( Not sure what could have happened. My oven seems to be challenging me lately though – I’ve made your carrot cake twice – first time it was perfect, second time it ended up sinking and was therefore not fully baked. So again, it could be my oven that’s the problem. But I really do need to give you high praise on your recipes – honestly haven’t found another GF site where the recipes are consistently delicious – and you can’t tell their GF. So thank you!!
Best cookie recipe, gluten free or regular!! We found out this morning that my 16yr old daughter has celiac. To cheer her up I searched for some recipes and found your posts. Her and her boyfriend were able to follow the instructions easily and they came out exactly as pictured. Being able to make something that she can safely eat and enjoy has made all the difference for this young girl. We’ll be saying Celiac Yeah with these cookies!! Can’t wait to try your meal recipes too. Thank you for sharing your gifts and making huge impacts in the lives of others.
Hooray! I’m so glad your daughter and her boyfriend were able to make the cookies with the instructions! I’m so happy you all enjoyed them. Comment like this make my day 🙂
Is it best to use unsalted butter or salted?
I always use salted butter as I think it provides a better depth of flavor. I know other bakers swear by unsalted to precisely control the salt level. I personally feel like a little extra salt never hurts 🙂
Erin my question is how do I use maple syrup or honey or agave in this recipe? I bake a lot and so many people say I can only eat it with a natural sugar stating one of the above.. I’ve been using your recipes for a few years now with great reviews but I don’t always have good texture success because I substitute the sugars with the above natural sugars.. I LOVE chocolate chips in anything but I don’t want to ruin these or want to eat all of the mishaps that my recipe may become! Thanks for all the best gf recipes ever!! Zucchini is growing now so that means zucchini bread soon
I’m so glad you like the recipes! Thanks for the kind words. Unfortunately this recipe won’t work with a liquid sweetener. It depends on the recipe, but these cookie partly rely on the sugar for their texture. Sorry about that! I’m excited for zucchini bread too 🙂
Thank you for this delicious gf chocolate chip cookie recipe.
I did add some chopped walnuts to the recipe. They really are the best.
Glad you enjoyed them! Walnuts are a delicious addition 🙂
I’m confused by your flour measurement. It clearly says on the package of King Arthur Gluten Free Measure for Measure Flour that 4 tablespoons (1/4 c) = 31 g. Therefore 1 cup would
= 124 g. So, 1 1/3 c called for in your recipe would be 162 g not the 200 g you stated. Which way is it?
This is a very common question that comes up! I find that 1 cup of KAF weighs much closer to 150 grams. At the end of the day a cup measurement is subjective – and I think the manufacturer doesn’t realize gluten-free flour is denser than traditional wheat flour. Traditional wheat flour is 120 grams/cup. I like to make my recipes so they will turn out for both people using cup measurements and grams measurements. 200 grams is the most accurate amount and I recommend using that. It’s just I find 1 1/3 cup flour ends up weighing 200 grams for this brand of flour. I hope this helps!
can you use white chocolate chips as well?
Yes definitely! You can use any kind of chocolate chip you like 🙂
Can I replace the butter for coconut oil?
Also, can I put maple syrup instead of sugar?
I recommend using a dairy-free butter substitute like Earth Balance buttery sticks of Country Crock Plant Butter instead of coconut oil. They will spread too much with coconut oil! Also you need to use a solid form sugar like coconut sugar. I hope this helps!
I needed to make these cookies nut-free. I highly recommend substituting oat flour for the almond flour. It gives the cookies that bit of “chew.” Also oat four can be whisked up by putting rolled or instant oats into a Nutri-bullet, blender, or food processor.
Oat flour in place of the almond flour sounds amazing! I’ll have to try that myself!
I was looking for something like this, Did you do 1/4 cup, or did you do it by weight?
And did you use something that was the equivalent of ground up oats, or did it have other ingredients in the oat flour?
Thanks!
Hoping to make these this weekend! If I plan to make the dough a day ahead, should I form the cookie balls prior to refrigeration in an airtight container? And how long should refrigerated dough sit out at room temperature before going into the oven? Thanks in advance!
If I’m making the dough in advance I usually chill it unscooped. Then you can let it sit at room temperature for 10-15 minutes so it’s easier to scoop – then bake. You can also just scoop it without it coming to room temperature. It’s very forgiving! I hope this helps!
What other gluten free flour can I sub for the gluten-free all purpose flour that would have the same result???
Are you meaning an individual flour like oat flour or almond flour? Or a different brand of all-purpose flour blend. Any high quality brand of GF flour like Bob’s Red Mill or King Arthur will work great. If you want to make something like oat flour chocolate cookies here’s a recipe: https://meaningfuleats.com/oat-flour-chocolate-chip-cookies/
Should we put the dough in the fridge for those 30 mins it’s supppsed to rest before we bake? I know it usually helps make cookies chewy but I don’t know if it will affect the dough since the butter was warmed
Either way will work actually! If you’re going to let it rest longer than 30 minutes put it in the fridge. I also refrigerate it if it’s a hot or humid day. It works either way. I hope this helps!
Hi! Can’t wait to try this recipe.
When do you add in the browned butter? Also should it cool before adding it in?
You add the brown butter to the sugars. I usually don’t let it cool! Just make sure you whisk it with the sugars/milk before adding the egg – so it cools a bit and the egg doesn’t cook. I hope this helps!
I wanted to do a taste testing of chocolate chip cookies with my family. I made this recipe and also the recipe on the back of King Arthur GF Flour bag. We chose your cookies as our favorite. It has way more flavor! Yummy.
I’m so glad you enjoyed it! Honored it won the taste test 😉
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!