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 just wanted to let you know I made these chocolate chip cookies multiple times over the holidays and everyone thought they were amazing- they had no clue they were GF !! My almost 8 year old daughter has celiac disease, so I was so happy to find a recipe that not only was a good replacement, but tasted even more amazing than “gluten” cookie recipes I’ve made in the past. Thank you so much!! I’ll definitely making these again…and again 😉
*I used Cup for Cup multipurpose flour (couldn’t find the one you recommended)- I didn’t use any almond flour because of family members with nut allergies.
These really are amazing! I’ve made the recipe 3 times now, and they have turned out perfectly every time. I do think they have a very subtle “gluten free grit” but much less so than others I’ve eaten. My neighbor who has eaten gluten free for several years raved about them, saying they were the best she’s ever had. Even non gluten free eaters enjoy these a great deal. I used a recipe from the Minimalist Baker for the all purpose flour. These are definitely my go-to gluten free cookies.
I am so impressed with this recipe. Thank you so much for sharing! These cookies are so tall and perfect. They taste better than what I remember gluten cookie to taste like! This recipe is going to be my go-to for gluten free chocolate chip cookies! All the tips were really helpful. I used a cup for cup gluten free flour blend with xanthan gum and it was perfect. Thank you!!!
Great! Glad they turned out so well for you 🙂
Tried the recipe. The cookies came awesome!! I replaced with Amaranth flour instead of all purpose gluten free flour. The cookie just melts in mouth, also so crispy. Love it !!
Should the brown sugar be packed? Every other cookie recipe I have ever seen says “packed”. Also, should the butter be unsalted?
You can use either kind of butter. I always use salted. And yes you should pack the brown sugar!
Hi Erin,
I tried this recipe for Christmas and should have asked or researched beforehand – I used Bobs red mill 1:1 but subbed the sugar with Swerve sweetener (Erythritol) and man, the dough was so crumbly I had to add a tbsp of coconut oil for the dough to form. The result was a not so asthetic cookie. They taste fine, but I am inclined to just make these with sugar in the morning.
My cookies taste delicious, but spread all over the pan…advice? Mine did not turn out fluffy at all.
Oh my goodness, what a perfect go to chocolate chip recipe this is! I love the combination of rich chocolate, brown butter and sea salt…perfection! I love that I can always count on your recipes Erin, thank you. 🙂
What’s an alternate flour to use? I can’t find it here and need to make these tomorrow. Plus I’m at 7700 ft elevation…and tips to adjust for the high elevation?
I made these cookies tonight and they were wonderful. Mine spread all over just as some others have mentioned. I used Bob’s Red Mill one to one WITH xanthan gum. So I’m not sure what went wrong – I do live at 8,000 feet, so that may have something to do with it. Next time I’ll add more xanthan gum and see what happens.
Other than the spreading, these are excellent!
Best gf cookies ever. I never review recipes, but this one was seriusly the best gf cookie ive ever made!!!! I haven’t been able to ever make good, soft, gf cookies before!! Thank you so much!!!!
We added a scoop of Nutella in the middle and topped it with dough to make it a little “extra”. So good. Saving this recipe forever!!!
I just have to say these are delicious! I found out I can’t have gluten over the summer and these cookies helped me transition. I can’t go back to a different recipe after this. I have to make cookies for my uncle, who doesn’t really like gluten-free food( I don’t understand why), so my question is can I use regular flour instead of gluten-free flour in this recipe?
I am not gluten free and have never baked gluten free. One of my co-workers is gluten free and I always feel bad when I bring in donuts or anything. So, I baked these cookies and said “you can eat these!” LOL She said they were the best homemade gluten free cookies she has had. I did not use the almond flour and just used another 1/4 cup of the gluten free flour. I used the Krusteaz brand with the xanthan gum in it. The brown butter gives it an excellent flavor. They actually tasted better the 2nd day because it takes on even more flavor! Even people who didn’t know they were gluten free cookies said they were excellent! I will definitely make these again.
These are awesome!! They don’t even taste like they’re gluten free. Highly recommend!
I bought the king arthur gf flour in the box. Can I just and xanthan gum and if so how much?
Yes! Add 1/4 teaspoon xanthan gum. I would highly suggest weighing the flour for the proper amount too. I find when people use the boxed flour they pour it into the measuring cup rather than scoop it (like with the bag) and the amount of flour can end up less than what it should be.