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.
YOU DESERVE AN AWARD FOR THESE!! Let me preface this by saying: I love all things gluten. I am NOT gluten free, nor is my picky 7 year old. But my mom is. And it’s Thanksgiving. So I did my research and decided on your recipe last night. I used the spoon and level version of schooling the flours, used KA M4M flour and KA almond flour, unsalted butter, refrigerated overnight, left out for 20 minutes this morning, then made them this morning. I CAN’T TELL THEY’RE GLUTEN FREE!! And my kid said they’re the best cookies I’ve ever made. I’m so excited for my mom to try them. Thank you thank you thank you!!!
Wow, thank you for such a kind review, Ashley! You made our day! We’re so glad you and your daughter loved them and we hope your mom loves them too!
I found this recipe several years ago and gave it a shot bc of the great reviews and we all ended up loving them so much that i bring them to every party now. Everyone agrees that they are better than any regular choc chip cookie weve had and they get gobbled up wherever I bring them!
These are incredible! I found that the darker the brown sugar the more “caramel” taste you get. These are always on my baking list.
These are amazing. I recently had to go gluten free and these are better than the regular chocolate chip cookies I used to make
We’re so glad you loved the recipe, Sarah! Thank you for sharing your feedback with us. Happy baking!
Hi! I love this recipe. I want someone who doesn’t like chocolate to experience these. What should I replace chocolate with?
Hi Karla, we love that idea! You could try toffee bits, butterscotch or caramel chips, nuts, etc. We’re so glad you loved the recipe and we’d love to hear how your chocolate-free version goes!
I love this recipe it is great tasting! I wonder if I would use sugar free brown sugar instead the regular brown sugar if that would work. Trying to cut the gluten and the sugar out of my daily intake as much as possible without losing out on desserts
Hi Sue, we’re so happy to hear you loved the recipe! We don’t typically bake with sugar-free alternatives. Using sugar-free brown sugar will most likely impact taste, texture, and spread unfortunately. We hope this helps!
They were so good! I refrigerated for thirty mins, and baked for ten mins. they were soft in the middle and a little crispy on the outside. I will definitely make these again.
We’re happy to hear you enjoyed the cookies, Stella! Thank you for your positive feedback. Happy baking!
I have made these four times now and they have become a freezer staple for us! Makes me wonder if I could make these with regular flour for myself though ahahah. Thank you so much for this recipe!
Hi Sage, we’re so happy to hear how much you all enjoy this recipe! Yes, you can make them with regular flour too. Happy baking!
I’m not gluten-free, but I made these for my niece, who is. I think this will be my new main chocolate chip cookie recipe for the foreseeable future. Absolutely delicious. I like to add toffe chips to my chocolate chip cookies so next time I make these I’ll probably do that.
Hi Jane, we’re so happy to hear the recipe was such a hit! hank you for your kind feedback! Toffee chips sound like a fun addition. Happy baking!
Making these currently for my mom who misses chocolate chip cookies the most whey being diagnosed with celiac. I don’t have parchment or silicone mats. Will they turn out the same on a normal baking sheet and should I grease it?
Hi Ashley, yes you can bake them without parchment paper or silicone mats. It can depend on the material type of the baking sheet as to how they’ll do without either. Greasing it will help them not stick, it just may cause them to spread more. We hope your mom loves the cookies! Happy baking!
Help! Not sure what went wrong but the cookies flattened out too much during the baking process. Maybe because I used a cup for cup flour from Walmart. I followed the recipe to the letter ( I did double it) and refrigerated the dough overnight. The flavor is very good but they just don’t look very nice. Definitely not like the picture. I would like to try them again but am afraid of the same results. I have been gf for 23 years so I am not new to gf baking.
Hi Maureen, we’re sorry you had this experience. We’re glad you still enjoyed the flavor! Yes, the flour blend makes a difference. We highly recommend using King Arthur Gluten-Free Measure-for-Measure Flour. You definitely chilled it long enough. Other factors that can cause spreading include the material and warmth of the baking sheet, oven temperature accuracy, etc. We hope these ideas help and you have a better experience next time!
Hi Barbara, yes we usually find Bob’s Red Mill 1:1 to be a good second option too so that’s surprising. The material type of the baking sheet, oven temperature, or dry/liquid ratio may have come into play more in this case. We’re glad you still enjoyed the flavor!
From using both bob and king arthur. They are actually not the same when using. This recipe came out absolutely amazing. I used thr king atthur measure to measure. I have tried so many different cookie recipes. This by far takes me back to when i use to eat gluten. Nothing needs to be changed in the ingredients or instructions. For anyone who did not get it right, really pace yourself and use king arthur. Also, count out the # of cookies if using full/ half recipe, 1/8 cup of dough per cookie. God bless you girl for making this an actual amaxing tasting and great texture cookie!!!
Hi Jess, thank you for sharing your experience with us! We’re so happy to hear how much you love the recipe. Happy baking!
I made these for a gluten sensitive friend. Regardless, they were really delicious. Everyone liked them and it may be my new go to choc chip cookie recipe.
We’re so glad the recipe was such a hit! Thank you for taking the time to share with us, Kenna. Happy baking!
Hi! Just made these…. used coconut sugar instead of brown and monkfruit sweetener instead of white sugar. I put 2 T. of vanilla and used 70% dark chocolate pieces. I followed the rest of the recipe as written. They were fabulous! Thank you so much! Not gritty at all! 😉
Hi Stephanie, we’re so glad you enjoyed the recipe! It’s good to know those substitutions worked well for you. Happy baking!
Great Recipe! I would recommend adding a bit more vanilla extract
Hi Liam, we’re so glad you enjoyed the cookie recipe! Thank you for taking the time to share your feedback with us. Happy baking!
Hi There, newbie here in the GF world. If i was to add toffee bits, would i need put less chocolate chips? how much toffee bits?
Hi Jane, you could sub part of the chocolate chip measurement with toffee bits. For example, 1/2 cup chocolate chips and 1/2 cup toffee bits. It really depends on how strong of a toffee flavor versus chocolate flavor you’d prefer. We’d love to hear how it goes! Happy baking!
Gluten recipes are the best for me. Thank you for being here to help us .Merci ! !
Hi Gilles, we’re glad you enjoyed the cookies! Thank you for your kind feedback!
SO GOOD!! My family didn’t notice it was GF! I reduced the sugar though by 20% and will reduce next time even more.
Hi Marwah, we’re so glad the recipe was such a hit with you and your family! Thank you for taking the time to share your feedback with us!
Had to use a maybe 1/4 cup more KA 1 to 1 flour to get to 200g, but they turned out great. They spread like regular cookies. We all loved them, even those of us that are not GF. This was my first GF baking experience, so I wasn’t sure what to expect, but was pleasantly surprised!
Yay! We’re so glad they were a hit, Ellen! Thank you for sharing your kind feedback with us.