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 subbed oat flour for almond flour because it’s all I had and they still turned out soft and chewy. This recipe really is perfection!
We appreciate you taking the time to share your feedback, Angela! We’re happy to hear you liked the cookies. Glad the oat flour worked as a good sub for almond flour too!
Super biscuiti
We’re so glad you enjoyed the cookies, Alca! Happy baking!
I’m going to try to these soon since they look amazing, but I just wanted to let you know that you actually can brown vegan butter! 🙂 I’ve had good results from adding a handful of walnuts or pecans to the melted vegan butter, along with a bit of powdered coconut milk, but I’ve even used toffee flavored vegan protein powder and a pinch of sugar when I didn’t have the coconut milk, and the vegan butter will still turn brown and take on a subtle sweet nuttiness. 🙂 You have to stir it a while, but it’s worth it. Just strain out the nuts, and you’re good to go! I’m going to try making this recipe with vegan browned butter the next time I have a baking day, and I’ll let you know how they turn out.
Hi Kael, love the ideas for browning vegan butter! We can’t wait to hear how this recipe turns out for you. Happy baking!
Just made these over the weekend and I can’t stop eating them!!
That’s great to hear! We’re so happy you enjoyed the cookies! Thanks for your kind review, Kelly.
I’ve made this recipe many times and LOVE it. And my gluten eating family loves it, too. I have made them dairy free with Smart Balance or Earth Balance spread. I just saw your note about not browning the vegan spread, but I have browned it, or at lease I think I have. It just takes a lot longer to do than with butter. Going to make some now! 🙂
Thank you for the kind review, Tam! We’re so glad everyone enjoyed the recipe. Vegan spread doesn’t really brown like real butter and it has a tendency to burn, but if you found a way that works for you, we say go for it! Happy baking!
Can these be bakes and then refrigerated? Or baked then frozen? How long would they last baked and refrigerated and baked and frozen?
Hi there, thank you for your questions! We recommend storing these cookies in an airtight container at room temperature for up to 5 days. The baked cookies can also be frozen for up to 3 months. Happy baking!
Hi, I’ve made these for my celiac friends, now want to try for the vegans! However, in your tips and tricks (love these thank you) you talk about omitting the browning of butter, but what about the egg? Can we use apple sauce? Because of the baking soda, don’t think it’s a binder, so is apple sauce ok do you think?
Thanks so much
Hi Erica, applesauce might work, but we haven’t tested it ourselves. Flax egg replacer would be another option. Other readers have shared their egg subbing experiments in the comments section, like using aquafaba, and expressed favorable results so that might give you ideas too. We’d love to hear how it goes!
These are the best GF ones I’ve made!!! I added a packet of expresso powder which added a delicious dimension to them. I refrigerated them for about an hour and a half and cooked them for 14 minutes. I’m at 8000’ elevation. No other adjustments and they were perfect!
We’re so glad you liked them! Thank you for sharing your tips and feedback with us!
Delicious cookies! I used cup4cup GF flour, as it is my favorite. I did skip browning the butter (melted in microwave instead) and long chill time because I had 2 littles in the kitchen with me who wanted cookies quickly. Lol. They were so yummy, even with the skipped steps!
Thank you for sharing your experience! We’re happy to hear you and your littles enjoyed the recipe!
We’re sorry you didn’t have a better experience, Louise! After removing it from the fridge, if the dough seems too solid to work with, you can give it time to warm up at room temperature so it becomes more manageable. Adding liquids can also help so you were right on with that idea. We hope you have a great baking experience next time!
I made this recipe today. Idoubled it because I needed more than 18 cookies. Using my cookie scoop that measures 2 tablespoons, I ended up with 52 cookies instead of 36. Not complaining as now will be able to take 24 to a meeting on Wednesday, 16 on Thursday and still have leftovers for my husband. They are delicious!
Extra cookies to share is always a great surprise! We’re happy to hear you like the cookies, Judy. Thank you for taking the time to share your experience!
These are great! My family loved them. It was my first time browning butter and these instructions and pictures were great for feeling confident I could do it. I’ll be making these again for sure!
Thank you for the positive feedback, Hallie. We’re so glad to hear your family loved the cookies! Browned butter is the best and we’re sure you nailed it!
Do you use dark or light brown sugar? Or does it not matter?
The cookies look yummy; I’ll try them with the dark brown sugar which I have, but I wondered what your preference is.
Hi Benita, you can use either one. You’ll be all set for some delicious cookies using the dark brown sugar you have on hand. We hope you enjoy the recipe!
My 8 year old grand son made these Gluten free cookies and they are delicious! Thank you so very much for your recipe. ♥️
Thank you for sharing your experience with us, Lisa! We’re so glad they were a success for your grandson. Happy baking!
Great recipe – any idea if this would work with a flax egg substitute for an egg allergy? Many thanks.
Hi Lara, flax seed should work fine with this recipe. It will change the texture of the cookies a bit, but you can do a direct 1:1 replacement and similar baking time. Other readers have shared their egg subbing experiments, like using aquafaba, in the comments section and expressed favorable results so that might give you ideas too. Just keep an eye on how the cookies are baking to adjust bake times if needed. Thanks for your review and question!
Can I bake these as cookie bars? What would change if I did?
Hi Jennifer, baking them as cookie bars, or even cookie cake, should work. Typically you don’t want the dough any thicker than 3/4″ to 1″ when pressed into a pan. You can stick with the 350°F. The only adjustment should be the bake time. General guidance is to take the bake time of a cookie recipe and multiply it by 2.5x when making cookie bars. We hope you love this recipe! We’d love to hear how it turns out!
If I choose to omit the almond flour, do I have to use more gluten free flour? Or do I just omit it completely? Thank you!
Hi Moe, thanks for your question! You’d want to replace the 1/4 cup of almond flour with 1/4 cup of gluten free flour. We hope you enjoy the cookies!
SO I make these ALL the time and have for years. I have a very worn printed out copy in my kitchen. Made them today at my parents house bc my Dad has been begging for them and I pulled it up and saw you changed the flour amount. Used to be 1 1/3 c GF flour and now it is 1 1/2 c. Why the change? Just curious
Hi Mandy, we’re so glad you’ve loved these cookies for so long! Erin updates recipes from time to time to offer the most precise recipes possible for a perfect bake. We’d love to hear what you think of the updated recipe!
Hey! I changed it back to 1 1/3 cup. I have some reviews that find the dough too wet (depends on the flour blend they use) and some that find the dough just right. I personally use 1 1/3 cup! If you’re reading this just know you can increase the flour to 1 1/2 cups if needed!
I thought I was going crazy! I personally prefer the 1 1/3 cup flour- I feel there isn’t enough moisture to hold it together with the 1 1/2 cups.
Your recipes say gluten free flour, but can you speak more of how to combine the flours to get the perfect blend for use in your recipes. I assume it would be a different blend for cookies and cakes than for breads. I don’t want to buy a blend.l because of allergies and taste.
Hi Sylvia, we typically use King Arthur Measure for Measure flour for most recipes. We’ve recently branched out into using the King Arthur bread flour too. We also like Bob’s Red Mill 1:1. We don’t typically create our own blend since there are so many great 1:1 flours out there. Thanks for your question!