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.
Hi there! These look amazing – I want to make for a friend’s birthday as a big sheet cookie then cut in the shape of a big number. Do you think it would work just as well, and would cut easily enough? Thanks so much!
Hi Ella, that sounds like a fun idea! We haven’t tried that approach before. We have a cookie cake recipe in addition to this recipe, but it might work better to shape the dough into the big number and bake it that way rather than cutting it after. Keep an eye on how it’s baking and adjust the bake time accordingly. We’d love to hear how it goes!
I made these and gave one to my husband not telling him they are gluten free, he liked them. I’m the one that has to be no gluten so this is great, I can have a couple of cookies. What a treat!
I flattened them slightly the second batch for a more traditional cookie shape but that’s the only adjustment I did. I got 30 cookies from this recipe.
I’m going to try your banana bread recipe next.
Hi Tamii,we’re so glad you and your husband liked the recipe! Thank you for sharing your feedback with us. We hope you enjoy the banana bread too!
I don’t like brown butter. Is it okay if I just melt it?
My whole family loved your cookies they were soooo yummy!!!!!!!
Hi Beulah, we’re so glad the recipe was a hit with the whole family! Thank you for sharing your feedback!
Just made these, and they are amazing!
I’ve been looking for a solid cookie recipe for a gluten-free friend, and am SO glad I found this one. While there is a little graininess, the flavor is SO good I’m not sure people would notice or care.
It was also my first time browning butter, and I will never go back!
I subbed half the chocolate chips with a chopped up caramel sea salt chocolate bar, and kept a few chips to top off the cookies fresh out of the oven.
I’ve already eaten two…LOL
What to bake next?!?
Yay! We’re so glad you loved the recipe, Melissa! Caramel sea salt chocolate sounds like a fun addition. Thanks for your feedback! Now that brown butter has won you over, you might enjoy these snickerdoodles. It’s another great brown butter cookie recipe! Or for a fall twist, Erin recently released a new chewy pumpkin snickerdoodle recipe – brown butter included!
KA Measure for Measure flour = 120g/cup. 11/3cup KA Measure for Measure flour = 160g NOT 200 as posted.
May be why some (using scale to measure flour) are not as successful.
Hi Mimi, this is a very common question that comes up! We find that 1 cup of King Arthur Measure-for-Measure Flour weighs much closer to 150 grams. At the end of the day a cup measurement is subjective – and we think the manufacturer doesn’t realize gluten-free flour is denser than traditional wheat flour. Traditional wheat flour is 120 grams/cup. Erin likes to make her recipes so they will turn out for both people using cup measurements and grams measurements. It is her way of doing it on this website (it’s consistent through all her recipes) even if it’s not the same as the King Arthur’s label. The 200g for the KA flour in this recipe is correct. We hope this helps!
I’d like to make these but our gf flour in Italy doesn’t have xanthan gum. Can I just add it myself to the flour? If so, how much? Thanks
Hi Marti, you can definitely add the xanthan gum in that case! The general guideline for gluten-free cookies is 1/4 teaspoon xanthan gum per cup of gluten-free flour. We hope you enjoy the cookies!
Hi!
Can I freeze the baked cookies? How long would they last if froze ?
Thanks !
Definitely, Julie! Store them in an airtight container and they should keep for up to 3 months. Happy baking!
Oh my gosh! These cookies truly were the best. Everyone in my family loved them. I was wondering if you could double the recipe. Thanks so much for a wonderful recipe:)
Hi Jakob, we’re so glad you loved the cookies! You can definitely double the recipe. Thanks for sharing your feedback!
Thank you so much for your feedback. What would be the correct measurement for the King Arthur flour since it’s 1 1/3? If I’m doubling the recipe, what would be the measurement? Thank you so much.
Two times 1 and1/3 cups equals 2 and 2/3 cups
Absolutely delicious. I made the nut free version, came out like regular chocolate chip cookies. I did flatten them before baking so they can be round.
We appreciate you taking the time to share with us! We’re so glad you enjoyed the recipe!
I made these, followed the recipe and added schredded coconut & granulated nuts. Rolled small walnut size and flattened slightly. Made 22. Left to rest only 20min while cleaned up kitchen mess. I just couldn’t wait any longer .
Anyways better than any bicky I’ve baked & I’ve made many.
Thanks for sharing.
We’re so glad you loved the recipe! Thanks for taking the time to share your experience with us!
These are delicious! A crowd pleaser for sure! My grandson loved making them and REALLY loved eating them!
We’re so glad the cookies were such a crowdpleaser and that the recipe was such a hit with your grandson! Thank you for sharing your feedback!
Cookies are tasty but I had the same experience as another reviewer. They didn’t spread, so they’re more like cookie muffins!. I followed instructions to a “T”.
Hi Bryanne, we’re sorry your cookies didn’t spread. A variety of factors can cause cookies to not spread: too much flour (add a little more liquid to the dough), the cookie sheet’s material type (darker spreads less), too cold oven (make sure it is preheated before putting cookies in and use an oven thermometer to check accuracy), too cold butter (let the dough sit out for 5-10 minutes after fridge), etc. We’re glad you enjoyed the flavor!
These cookies were absolutely wonderful. Everyone in my family loved them. I used coconut sugar instead of brown sugar and mini chocolate chips and they turned out great!
I did flatten the cookie dough slightly with my palm before baking for a thinner result.
Because I doubled the recipe I had two large baking trays which I rotated after 5 minutes.
Although this had no impact on the taste, I found that the cookies that baked on the top rack for the first 5 minutes looked better than the tray that was baked on the bottom rack for the first 5 minutes. They were perfectly crinkled and simply looked more appealing. Next time I might bake one pan at a time for a more consistent looking batch.
Thanks for sharing such a solid recipe!
Hi Rachel, we’re so glad you enjoyed the recipe! Thank you for taking the time to share your experience with us! Yes, baking one pan at a time can impact consistency and is a great way to ensure the best baking results!
My turned out really well!!! Delicious!!!
Yay! We’re so glad you loved it, Frida! Thanks for sharing!
Can I use coconut oil instead of butter?
Hi Brenda, brown butter is key to this recipe. We wouldn’t recommend replacing it with coconut oil, unless needing a dairy-free alternative. In that case, we would recommend dairy-free butter. We hope you enjoy the recipe!