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.
My god, this recipe tastes like heaven!
Absolute perfection! I used all ingredients as per recipe. GF flour I used was Dr. Schar (European brand we have here) to which I added 1tbs xanatham gum. The rest – as is in your list.
I had to come back to this webpage to leave a review, because this one sparked joy in my heart. I used to buy cookies tasting just like these in a rainbow foods shop in Juneau, AK. And I thought I’d never taste them again. But these cookies here are what I was looking for! Love the recipe – thank you for this firework of flavor.
Oh wow, thank you for such amazing feedback, Kat! We’re so happy to hear how much you loved these cookies! It’s good to know that brand of flour worked well in this recipe too. Happy baking!
Best gf ccc’s I’ve had yet, and I’ve made a LOT. Used Bob’s Red Mill 1:1. Thank you!
Yay! We’re so glad you loved the recipe! Thank you for sharing your experience with us. Happy baking!
I made these and they tasted soo good but they all went super flat? Am I doing something wrong? I did use dairy free butter and accidentally added a few grams extra sugar but I followed all the steps. I added extra flour to the second half to see if that helped but no such luck.
Hi Rosalie, we’re so glad you loved the flavor! Adding too much sugar can cause spreading as well as other factors like using a different brand of gf flour, not chilling the dough long enough, the material type of the baking sheet, the oven temperature’s accuracy, etc. We hope these ideas help and your next batch turns out even better!
The butter is taking foreverrrr to brown, am I doing something wrong? I followed directions to a T
Hi Kiana, we’re sorry the butter is giving you trouble. It sounds like the water in the butter is having trouble evaporating. We would recommend increasing the heat slightly while stirring constantly. Sometimes the quality of the butter makes a difference too as the water content in different brands vary. We hope this helps and you enjoy the cookies!
My family recently transitioned to a celiac friendly lifestyle, and these cookies are the go-to in my house. I’ve made them 8 or 9 times since December, and they have quickly outranked GF store-bought cookies by ALOT. This is a great recipe!
So far, we are big fans of Great Value gluten free flour, which I’ve noticed needs extra moisture. So I use 3 tablespoons of milk instead of 1 tablespoon of milk in a single batch, and they come out moist and chewy every time.
Hi Sophia, we’re so happy to hear this recipe has become such a go-to for you all! Thank you for your kind feedback. That’s a helpful tip about the Great Value gf flour – thank you!
These cookies taste delicious!! This was my first time making gluten free cookies. They have the slightest grainy aftertaste but really not bad. I made the dough one afternoon, let them sit in the refrigerator overnight and baked them the next morning. The taste is good but 10-12 minutes was definitely not enough baking time! I had to put them back in the oven as the middle was doughy! Will definitely try these again and bake them a little longer.
We’re so glad you loved the flavor, Amy! Thank you for sharing your experience with us. We hope you love the next batch even more!
Very good! My whole family loves them. Easy and delicious.
Yay! We’re so glad the recipe was a hit with the whole family, Peg! Thank you for sharing with us. Happy baking!
I made these cookies and they came out like a pancake. Not sure what I did wrong. Flavour was good but they turned out flat. I even refrigerated the dough. Please help!!!
Hi there, we’re so glad you loved the flavor! 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, accurate measuring to get the right dry/wet ratio, etc. We hope these ideas help!
Hello, A very good recipe. A tasty cookie. I have only been gluten and dairy free since last September. This is the very first recipe I have tried. It is delicious and I do not consider myself easy to please when it comes to chocolate chip cookies. I used Mykonos plant butter and I let it rest in the refrigerator, a full 24 hours before making the first batch. Just made the last batch today and they are still delicious, probably been a week now that they have rested in the fridge. They bake very quickly.
Wow, thank you for such kind feedback! We’re so happy to hear how much you loved the recipe! Happy baking!
This is my first time ever commenting on a recipe. They’re just THAT good! They’re so good that my gluten-eating boyfriend keeps asking me to make them.
This makes us so happy, Noemie! We’re so glad both you and your boyfriend loved the recipe! Thank you for taking the time to share your experience with us!
Best cookies ever! I didn’t use the almond flour and used Miyoko’s vegan butter and the cookies were amazing! Even my non-gluten free brother and husband fought over who got the last one! And asked for more! These will be the only chocolate chip cookies I make!!
Yay! We’re so happy to hear that this recipe was such a hit! Thank you for taking the time to share your positive experience with us, Tracy!
What does the 30 minutes of letting the dough sit do? I did these last time and they turned out delicious! No down time just straight into the oven came with a crisp edge and softer center. Mhmm
Hi Elana, great question! Letting the dough sit allows the gluten-free flour time to hydrate. This helps avoid grittiness and improve the texture of the cookies. Chilling it in the refrigerator also helps avoid spreading when the cookies are baked. We’re so glad you enjoyed the recipe and had a great experience! Thanks for sharing!
Can I just use extra gluten free flour instead of almond flour?
Definitely, Marianne! We hope you enjoy the cookies!
How much extra gf flour instead of almond flour should we use?
Hi Cindy, the extra gf flour can replace the almond flour 1:1. You’ll use an extra 1/4 cup gf flour instead of the almond. We hope you enjoy the cookies!
Can I make these vegan by using Vegan butter and egg replacer?
Hi Julie, yes that should work! We’ve tried vegan butter and flax eggs in this recipe with success. Happy baking!
Really great flavor! My family could not tell the cookies are gf. Chewy but crisp. Delicious!
We’re so happy to hear that the recipe was a hit with the whole family, Valerie! Thank you for sharing your positive experience with us!
Made them the first time and such a hit! Tried them again tonight and the cookies all ran together. If I remember, I had refrigerated the first batch of dough for an hour and let this batch set out at room temperature. Will refrigerate the next time
We’re so glad the first batch was such a hit, David! Yes, chilling the dough before baking makes a huge difference. Thank you for sharing your experience with us!
Seriously one of the best Gluten Free recipes I’ve ever made! Just amazing texture & flavor. This isn’t just a great gf cookie-it’s a great cookie!
Hi Kimberly, thank you for such thoughtful feedback! We’re so happy to hear how much you loved the recipe!