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 love these cookies!! They are so soft, and crispy too! I have tried many gluten free cookie recipes, but they always end up too soft, or too hard. However, these are just perfect! My dad is gluten free, so I made these for him and he LOVED them so much!
Thanks for sharing your amazing recipe!
Thank you for such thoughtful feedback, Ivy! We’re so glad you and your dad both loved the recipe. Happy baking!
Do I use unsalted or salted butter? I’m assuming unsalted but wanted to confirm.
Hi Sahil, good question! We typically use salted butter with this recipe. Happy baking!
Legitimately amazing cookies! I made and served them tonight and no one could believe they were gluten free. My GF family members were absolutely ecstatic! I doubled the recipe, but otherwise followed it exactly (chilled for a few hours before baking). I did have to flatten the dough slightly before baking to get the right spread. This is my new go-to chocolate chip cookie recipe. The search is over! Thank you!
We’re so glad it has become your new go-to recipe, Justine! Hearing how much your family loved the cookies makes us so happy! Thank you for sharing your kind feedback with us!
I made these as an experiment. I used Robin Hood Gluten-Free flour (because that’s what I can get here) and let the mixture sit in the fridge overnight. Our thought was to make a batch of these to test if they would be good enough to serve to a Celiac friend who is coming over for dinner in a few days. What a resounding success! My Father-in-law was a Konditor (a European trained pastry chef) and my hubby grew up in his bakery surrounded by marvelous sweets. Hubby’s first comment after eating a cookie was “You can make these any day!” He’s now eaten the entire batch and I’m going to have to make another. Hubby wants a batch with milk chocolate chips and a batch with dark chocolate chips. We’ll be sandwiching homemade Coffee Ice Cream between 2 cookies and drizzling with English Toffee for New Year’s Eve dessert. AMAZING!!!!
Oh wow, thank you for such kind feedback, Dawn! We’re so glad the recipe was such a hit with the whole family!
Do you have any suggestions for making them crispy (like Tate’s) instead of gooey?
Hi Jeanne! Yes, this recipe is designed to make a soft, chewy cookie with crisp edges. A crispy cookie recipe would require different amounts of sugar and fat content, along with change to the baking time/temperature to get an enjoyably crisp texture throughout. Thank you for your question!
These are hands down the best cookies I’ve made. Been making them for years.
No one believes they are gluten free!!
I am now intolerant to potatoes and trying the recipe out with potato free flours and noticing that they spread a lot and are more gritty and chewy. Any idea why this is happening? I use a brown rice, white rice, tapioca and arrowroot starch mix. With xantham gum.
Hi Kaitlyn, we’re so glad this recipe has been such a go-to for you! Thank you for sharing your kind feedback with us! With gf baking, it’s usually best to use the gf flour blend the recipe was designed with to make sure it has the right properties to create the intended texture/structure. We totally get needing to avoid certain ingredients though. Rice flours are courser than others and your blend may need another finer flour to replace at least part of the rice flour so it’s not so gritty. Likewise, you may need to play around with other starches to get the right crumb and avoid spreading. You may also need to adjust the liquid ingredients since different flours absorb liquid differently. We hope these ideas help!
These were absolutely amazing cookies especially for being gluten free! Most of the GF cookie recipes i’ve tried the cookies come out super dry or pasty, but I had to put mine back into the oven for several extra minutes could there be any reason why?
Hi Jenna, we’re so glad you loved the recipe! The cookies may have needed a few extra minutes because of variances between ovens (temperature accuracy), altitude, humidity, etc. As long as they turned out well for you, it’s all good that they need a little longer to bake. Happy baking!
Wow, these are fantastic! I think they may even taste better than the regular flour recipe I make. Thank you so much for this recipe! Our one priest is gluten sensitive and I did not want him to miss out on chocolate chip cookies for the holidays.
We’re so happy to hear the recipe was a hit! Thank you for sharing your kind feedback with us, Katie!
Just made these, and they are a winner. Think my gf d-in-law will love them. My cookies were slightly puffy removed from the oven. I took a spatula and gently pushed cookies down while still warm. So cookies became flat on cooling.
Hi June, we’re so glad everyone loved the cookies! Thank you for your positive feedback. Happy baking!
Muy Sabroso!!!
Best cookies ever ! Mine did come out flat but they are delicious anyway. How can I have them be a bit fluffier?
Hi Renee, we’re so glad you loved the cookies! Using the right gluten-free flour blend and chilling the dough long enough are two important factors to avoid spreading. Other factors that can cause spreading include the material type and warmth of the baking sheet, oven temperature accuracy, etc. We hope these ideas help!
This made about 30 cookies for me. I made them small because my 6 and 8 yr old wanted them for breakfast(it’s Christmas time so mom says yes more) They are THE BEST gluten free cookies we’ve ever made! Thanks for this new classic recipe for our family!
Yay! We’re so happy to hear how much your family loves these cookies! Thank you for sharing your positive experience with us. Happy baking!
Hi, can I sub coconut sugar instead of white sugar for this recipe?
Hi Sarah, we don’t typically bake with sugar substitutes so we haven’t tried coconut sugar in this recipe ourselves. Our readers are great and sometimes share sugar substitutions that worked for them so definitely check out the comments section here. If you decide to give the recipe a try, we’d love to hear how it goes!
Hi Sarah, I tried making these with coconut sugar and it gives a lovely golden brown look and to me they tasted delicious! It doesn’t seem to mess with the consistency aside from making it look a little more golden. Very happy with this recipe overall!
Thanks for sharing this information, Penny! That’s great to know the sugar sub worked well for you!
These have been a staple in our household and honestly have had so many compliments on your recipe! Thank you so much for having options for gluten and dairy free!! Will keep this going!!
Yay! We’re so happy to hear that these were such a hit! Thank you for sharing your kind feedback with us, Kylee!
In my country we don’t have King Arthur or bobs gf flours.
The high quality gf flour blend does not have xantham gum in it, could you please let me know how much would you recommend adding to the recipe?
Thanks
Tammy
Hi Tammy, for cookies the general recommendation is to add 1/4 tsp of xanthan gum per cup of gluten-free flour. We hope you enjoy the cookies!
My cookies keep coming out puffy and cakey instead of chewy. Why is this?
Hi Katie, what kind of flour did you use? We like King Arthur and Bob’s Red Mill for this recipe to get the best texture. Beyond that, getting the accurate dry-to-wet ratio, avoiding overmixing, and chilling the dough all contribute to whether they end up cakey or chewy. We hope these ideas help!
DON’T DARE TO TRY other recipes!!!!!!! I’m new to the GF world(for the better) but so desperately miss sweet treats and most gf recipes are just….awful…let’s be honest. I decided on these because you had the best ratings compared to others, and let me tell you!! These came out so PHENOMENAL . You literally can NOT tell/taste/smell/dream they are GF. I had to double check that I used the right 1:1 flour instead of regular flour HA! Will definitely be checking out your other recipes, because girlypop you won me over.
Wow! Thank you for such a kind review, Natalia! This makes us so happy to hear how much you loved this recipe!