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 would love to make these for an upcoming party but I would like to make them 5″ round to fit in this adorable bags. Is that possible? How would I adjust the recipe? I need to make about 50 of them. Help-LOL.
Hi Nancy! You might need to experiment with the amount of dough – but I’d say the easiest way to do this is to use a 5-inch round biscuit cutter (https://amzn.to/45DEGp8) to shape the cookies after baking. As soon as the cookies come out of the oven, while they are still hot, put the cutter over the cookie and ‘scoot’ it into a perfectly round shape.
So this is like my 6th time making chocolate chip cookies from scratch, first time gluten free as I’m going up north with a friend who has an allergy. I doubled the batch and the dough looked so good I couldn’t wait until tomorrow so I made myself two. These are the BEST chocolate chip cookies I’ve made. I’m very impressed and satisfied with this recipe and so excited for my friends to try 🙂 definitely recommend topping with sea salt like you mentioned!
So nice of you to make them for your friends! I hope they enjoyed them. I’m glad they turned out for you! 🙂
Truly the best cookies, now even just the best gluten free cookies! I’ve made these more times than I could count. They are perfect.
Everyone loved these and couldn’t tell they were gluten/wheat free :o) Great texture and flavor!!!
Can you add pecans to this recipe? I love a cookie with some nuts in it. If yes how much should I incorporate?
Yes that will work great! You could add up to 1/2 cup chopped nuts. I hope they turn out!
Delish
Erin – This is my first time baking gluten-free. Love your easy recipe with the options of add-ins. Question – can you tell me the nutrition for using monk sugar? Also, can you use all almond flour? Thanks.
Hi Anita! I don’t have the nutrition information using monk sugar. But if you’d like an all almond flour chocolate chip cookie I recommend this recipe: https://meaningfuleats.com/almond-flour-chocolate-chip-cookies-grain-free/ Many people have successfully made it with monk fruit sugar!
So excited for my Celiac/type 1 diabetic husband to try them! They look amazing. Just trying ton figure out a carb count for insulin dosing. Was your nutrition information based off of 18 or 24 cookies? Thank you in advance!
The nutrition information is based on 24 cookies!
I’ve had celiac disease for about 6 years now and I hardly find good recipes. Honestly would recommend this one. And it’s easy to make. Thank you
I’m so glad it turned out for you! Thanks for the comment 🙂
Hello i was wondering if it worked with just gluten free flour and no almond flour
Yes that will work great! Just use 1/4 cup more gluten-free flour in place of the almond flour.
I’ve made this recipe 3 times and absolutely love it! Brown butter and using the correct flours are key. I served them at a party one time and my friends loved them and couldn’t believe they were gluten free!
That’s always the best when people can’t tell the cookies are gluten-free! Using the right flour really does help. Glad you enjoyed them!
I make this all the time for my fam, we love them!
I’m so glad you and your family like the cookies! 🙂
These were the best gluten free chocolate chip cookies I have ever tasted in my entire 6 years of gluten sensitivity. Amazing! I think the almond flour was why they taste so good. I was afraid of burning the butter, so I just melted it in a glass measuring cup for 30 secs in the microwave.
This recipe is perfect with a nice spread of the cookie and crispy edges with tender, chewy centers!
I’m so glad you enjoyed them! 🙂
Has anyone tried making these sugar-free? I hate to waste all the ingredients if substituting granulated monkfruit for the sugar will not work.
Hi, thanks for the recipe. Can I freeze these?
Tory
Yes! You can freeze the baked cookies for up to 3 months or freeze scooped balls of dough and bake them straight from the freezer.
I made the cookies last night with 1/2 cup Truvia cane sugar blend and 1 tablespoon molasses. They’re fantastic!
This was an excellent recipe. I doubled and made a cookie cake and it was so delicious.
I was able to make dairy free using vegan butter and almond milk as you recommended and used allergen free chocolate chips as well. All the family ate the cookie without even realizing it was gluten free/dairy free. Thanks so much for the great recipe. I will add to my collection.
Doubling the recipe to make a cookie cake is such a great idea! Glad the recipe turned out with vegan butter and almond milk as well. Thanks for the comment!