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.
I loved these cookies! My family did too. The only thing is that they were not soft in the middle and got pretty firm after a day in an airtight container. Any ideas on how to make them less hard? Thanks!
The best gluten free CC Cookie I have ever made and I have tried many recipes! .. I use plant based un-salted butter, coconut sugar in place of the white sugar and gluten free/dairy free chocolate chips I add walnuts for extra texture and taste. I make these often and each time they come out perfect! Thank you for this recipe, perfect for a person on a gluten free/dairy free diet!
I have made these numerous times with perfect thick cookies. I made today and I still have delicious cookies but they are very thin. I never printed the recipe, I’m wondering did you change it?
Hi Donna,
Maybe this will help, not sure if it’s the right answer- but when I first started making this recipe I noticed if I baked the cookie dough straight out of the fridge, (cold), they turned out much flatter. So, now I bake them all in one go or take the dough out of the fridge with plenty of time to warm to room temp. Hope that helped. Happy New Year!
These are the best gluten free cookies that I have ever made. I weighed the ingredients on a scale and the volume was certainly different due to the flour and sugar compressing during scooping. The browning of the butter added amazing flavor. I chilled the dough for about 20 minutes covered and used an ice cream scoop. The baked cookies were a perfect circle shape with a little crunch and a chewy interior. This is the ONLY cookie recipe I will ever use moving forward.
Tried making this vegan by substituting Miyoko’s dairy-free butter for the butter, 1/4 c. carbonated water for the egg (new substitution for me) and using Equal Exchange Bittersweet Chocolate Chips. I used King Arthur’s 1:1 GF flour, Bob’s Red Mill Almond flour, Silk sugar-free plain almond milk and my baking soda was a brand new can, so very fresh. The taste was really good, but my cookies (like others’ in the comments) spread flat. I wasn’t sure what method the recipe author used since both cup and gram measurements were given. I spooned the flours into a measuring cup and then leveled – maybe grams would have prevented the flatness? Any input on how to get the cookies to rise up rather than spread would be useful. While the results could have been better and I would have given my personal end result a 4, since I changed the recipe up, I thought it unfair not to give it a 5 based on the taste of the cookies.
Amazing. Found the recipe a week ago and have made 5 batches since to share for Christmas. A new family fav. All they can talk about.
The BEST cookies!! I added white and mini milk chocolate chips and doubled the recipe b/c we eat so many. Thank you. The salt at the end is a game-changer. YUM
This is a great recipe. I’m just experimenting with gluten free cooking and I do believe the brand of gluten free flour makes a difference. I used Trader Joes gluten free flour and I found it to be a bit gritty. I’ll try Bob’s Red Mills the next time. The refrigerated dough batch was much better than the one that rested for 30 mins. All-in-all still delicious cookies.
These came out PERFECT. Absolutely wonderful recipe that I will use from now on
My cookies never turn out as fluffy looking as yours, they’re flat..what am I going wrong?
That happened to me too and I think I didn’t give them enough space to grow so they came out flat but still amazing. Next time I will put less on the baking sheet.
I have tried many recipes, and this in hand down the best! My friends couldn’t believe there were GFs. I added equal parts of milk and dark chocolate, salted caramel in the middle that oozed after baking and topped them with Maldon salt.
hi, the nutrition tables are for how many servings? thank you!
The nutrition information is for 1 cookie if you make 18 cookies.
These cookies are amazing! I am definitely going to make them for Thanksgiving tomorrow. Do you have any tips on how to make these cookies even better?
I love this recipe! No one would know it’s gluten-free, for those who are not interested in G-F.
Today I’m making them again but I don’t have any butter. I’ll try with organic deodorized coconut oil since this is all I have. I will melt it but it definitely won’t give the same flavour as the melted butter. I’ll keep you and others posted on the outcome.
These are the best gluten free cookies I have ever made. My husband, sons, and future daughter-in-law absolutely loved them. I look forward to trying some of your other GF recipes.