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
- The Best Gluten-Free Chocolate Chip Cookies 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!
The Best Gluten-Free Chocolate Chip Cookies
Video
Ingredients
Dry Ingredients:
- 1 1/2 cups (225g) 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.
Perfect cookies! This is the first gf chocolate chip cookie that actually comes out great! I followed the recipe exactly except for adding some chopped almonds. I didn’t have almond flour so used all gf flour. I also mixed everything in the pot instead of dirtying another bowl. Just make sure it’s cool enough so you don’t scramble the egg. Thank you!
I made this recipe and it was delicious! I let the dough sit in the fridge overnight which I think is the way to go. I was out of baking soda, so I used baking powder (3 units of baking powder to 1 unit of baking soda) and they turned out perfect.
These are fabulous. I’ve made this recipe three times, twice with different GF flours, and once with coconut oil instead of brown butter, and every time it was fabulous. I didn’t think the coconut oil version would be nearly as good, because brown butter is so flavorful, but honestly, I might have liked it better. I made it with the coconut oil and an egg replacer not for a GF friend, but for a vegan one, so we could both enjoy. My chocolate chips are already gf/df/ vegan (from Costco). The coconut oil version seemed to make a slightly softer/ chewier cookie. Clearly this is a forgiving recipe because the fact that I’ve used different flours and fats and eggs vs. egg replacer, and even different baking times, and they still come out fabulous, means this is a rare, GF bakery recipe that can be played around with a bit. Yum! Even our non-gf guests love it.
This is such a helpful comment! Thanks for sharing your tips on using coconut oil/egg replacer because it helps others. I’m glad you find the recipe helpful!
These were wonderful! Everyone was so surprised when I told them they were GF! I was wondering if you could save the batter and refrigerate in parchment paper for later use? It would be great to make this ahead and have it to make small batches for after dinner treats!
I’m so glad you enjoyed them! And yes – you can absolutely refrigerate the dough for later. In fact, the flavor of the dough will develop and I think the cookies are even better!
These are amazing! My family would not believe that they were GF! Do you use dark or light brown sugar in the recipe?
I’m glad your family liked them! You can use either one. I usually have light brown sugar on hand but dark brown adds a delicious depth of flavor.
Can I make these with regular flour not gluten free?
I haven’t tried this myself so I’m not sure! I would guess that will work.
Can this recipe be used to make a cookie cake?
I would give 10+ stars if I could! There are no words to describe these cookies. My family ate a dozen before they knew that they were GF! They don’t have the same gritty texture that you normally find with GF baked goods. Next I am going to try making these with a flax egg or Bob’s egg replacer. Fingers crossed. I cannot wait to make these again and all of your recipes! Thank you!
Note: I made these the night before and ,24 hours later, brought them to room-ish temperature and baked them. PERFECTION!
Hooray! I think the dough gets even better when it sits in the fridge for 24 hours. I’m so glad they turned out for you!
These cookies are sublime. But I have a problem. I am trying to learn about GF baking but at this stage I am getting my bloggers and flour blends mixed up. I used a flour blend for these that contained cassava. The taste and texture was great until they cooled and fell apart (sort of in a gooey not crumbly way?) I want to give these another try. I have your buckwheat blend. I have the cassava blend, I have Cup4cup, KA 1:1…plus others.
Please advise. Thank you! Heidi
Learning the world of gluten-free flours can definitely be confusing! I don’t recommend cassava flour for my recipes. I like to use King Arthur Flour Measure-for-Measure Flour or Bob’s Red Mill 1:1 Baking Flour. I hope this helps!
Yum! I started a gluten free diet a few weeks ago and was craving a sweet treat. These hit the spot. The only issue I had was that they spread a bit more than I had expected, but now I know to place them a bit further apart on the pan next time I make them. No big deal. They were chewy and delicious!
I’m glad they were a delicious sweet treat for you! Good luck adjusting to the gluten-free diet.
I love how these cookies taste but mine turned out very flat. Any suggestions?
Make sure you are using a flour blend that contains xanthan gum. Also make sure the cookie dough is the consistency in the photos/video. You can add a few more tablespoons of flour if it’s too wet – sometimes different butter has different amounts of liquid.
These are seriously the BEST gluten free cookies!! I made them for me and my gluten free boyfriend and he did not want to stop eating them! I did not add the almond flour but instead added more gluten free flour. Browning the butter was definitely the key to how amazing these are. They were super easy to make, I will definitely be using this recipe every time I make GF cookies!
Hooray! I’m so glad you like them. The browned butter really makes them 🙂
The Best choc. Chip cookies I have ever tasted!! They taste like reg. Cookies. THANK YOU!!!
Hooray! I’m so glad they turned out for you.
I am nut free as well. What can I use to substitute the almond flour?
You can easily use more gluten-free 1:1 baking flour in place of the almond flour!
can i use ghee or vegan butter ?
also can i add baking powder ?
Ghee or vegan butter will both work great! I haven’t tried baking powder in these – I recommend baking soda if you can!
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.