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!

gluten free chocolate chip cookies on brown parchment paper topped with sea salt


 

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!

Table of Contents

Ingredients You’ll Need

overhead shot of ingredients to make gluten-free chocolate chip cookies

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

dry ingredients mixed together in bowl

In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt until evenly combined. Set aside.

pot of brown butter on stove

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.

eggs and sugar mixed together in bowl
  • Add the milk, brown sugar and white sugar. Whisk to combine. Add the egg and vanilla and whisk until smooth and creamy.
dough mixed together in bowl
  • Using a rubber spatula, mix in the dry ingredients until well combined.
chocolate chips stirred into dough
  • Stir in the chocolate chips. Cover the bowl and let sit at room temperature for 30 minutes.
cookies scooped and baked on baking sheet
  • 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!
close up shot of cookie on brown parchment paper

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!

cookies stacked on brown parchment paper with glass of milk in background

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

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.

Can I make these cookies nut-free?

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.

Can I let the dough sit longer than 30 minutes?

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!

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!

cookie with bite taken out of it on brown parchment paper

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!

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!

chocolate chip cookies topped with sea salt on brown parchment paper
4.99 from 984 votes

The Best Gluten-Free Chocolate Chip Cookies

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 18 -24 cookies (depending on size)
The BEST Gluten-Free Chocolate Chip Cookies! A few tricks make these gluten-free cookies perfect – soft, chewy, golden and irresistible! Easy-to-make and NOBODY will guess they are gluten-free! 

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!

Notes

GLUTEN-FREE FLOUR: Be sure to use a gluten-free flour blend that contains xanthan gum. I use King Arthur Flour Measure-for-Measure Flour. Other 1:1 gluten-free flours that contain xanthan gum such as Bob’s Red Mill 1:1 Baking Flour will also work. 
DAIRY-FREE: To make these dairy-free use earth balance buttery sticks and reduce the amount of almond milk to 1 teaspoon.
NUT-FREE: Use 1/4 cup more gluten-free flour in place of the almond flour.

Nutrition

Calories: 184kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 185mg | Potassium: 15mg | Fiber: 1g | Sugar: 18g | Vitamin A: 190IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 0.6mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    I am obsessed with this recipe! These are even better than the store bought gluten free cookies, which was shocking because I am very new to GF baking.
    I swapped out 1/2 of the chocolate chips for m&ms and they turned out PERFECT. They were so cute with Valentine’s Day m&ms.
    One warning tho: I cannot stop making these. I’ve made them twice this week, last week, and I think the week before. Even the dough raw is delicious. They’re so much easier than other GF cookie recipes.

  2. Hi Erin, can I freeze this dough to make for later? These are a total hit. Thank you!

    For anyone looking for egg substitutions, I make these with 3tbsp aquafaba. I add extra flour by eye until I reach a “less wet” dough consistency since the aquafaba is additional liquid in the recipe.

  3. 5 stars
    I am new to GF baking and these cookies turned out perfect! I brought them to work and no one even knew they didnt have gluten. 10 out of 10!

  4. 5 stars
    I wanted to make a lower sugar/lower glycemic version of this recipe so I substituted Allulose for the white sugar and I used brown coconut sugar for the brown sugar. I also used Hazelnut flour instead of the Almond flour. I also didn’t do the browning of the butter (just creamed the butter like in traditional recipes). And I used bitter sweet chocolate chips. I wasn’t sure how it was going to turn out with all of these changes but they were delicious! It made 24 nice sized cookies!

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