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.
This did not say unsalted butter but the picture of the ingredients was of unsalted butter. Which do I use
Hi Fran, we prefer salted butter (though we recognize the photo shows unsalted butter – sorry for the discrepancy!). We hope you love the cookies!
I made these and substituted 1 cup of coconut sugar for the other sugars and they turned out amazing!! Great for those who can’t or don’t want to eat refined sugars, and they don’t taste like you’re missing anything at all! In fact, I think that coconut sugar enhances the browned butter flavour. Thanks for the recipe!
Hi Jennifer, we’re so glad you enjoyed the recipe! It’s good to know the coconut sugar worked well as a substitute for you too. Thank you for taking the time to share your positive experience with us!
The best gluten free chocolate chip cookies!!
We’re so glad you loved them, Julie! Thank you for taking the time to share your positive review with us!
What is brown butter?
Hi Ruby, brown butter is butter that has been cooked until the milk solids turn golden brown and take on a nutty aroma/flavor. In this recipe, you’ll make the brown butter in steps 2 & 3. We hope this helps!
Wow! I just made these for the first time and they are fantastic. I wil cut the sugar down a bit next time, but thank you so much for the great recipe.
We’re so glad you enjoyed the cookies, Cindy! Thank you for your positive feedback. Happy baking!
Fabulous. Made them for GF niece who had to fight off the gluten-eaters because the cookies were sooo good. Everyone has loved them, three holidays in a row.
We’re so happy to hear how much of a hit this recipe has been for you all! Thank you for sharing such kind feedback with us. Happy baking, Rebecca!
Definitely don’t miss the browning butter step. If you do they will be very pale cookies.
Hi Marg, we’re sorry you ended up with pale cookies. Yes, the brown butter is key for the right color, flavor, and overall results. We hope your next batch turns out amazing!
These were overly sweet. Otherwise very good. Next time I will reduce the brown sugar to 1/2 cup.
Hi Debbie, we’re sorry the cookies were too sweet for you, but we’re so glad you still loved the recipe! We hope your next batch with reduced sugar turns out great!
I’ve been making this recipe for years now, thank you so much!
I don’t really have a sweet tooth, so here is a shout out for other people who might find it too sweet too: I use 60g less sugar and it’s still perfectly decadent and gooey!
I also use 20g less flour because I live in Europe and they tend to get dry with the brands I find here.
thanks thanks thanks!
Hi Ananda, thank you for sharing your positive experience with us. We’re so glad you love this recipe! Happy baking!
Hi there!
I like your recipes so much that I just received your book in the mail!
Today, though, I am making these cookies from the website. When I added the chocolate chips, they sort of won’t stay in the dough. Like falling out and not sticking to it,. I never had that happen before. I have the dough hydrating now overnight. I am hoping that tomorrow I won’t have to sort of shape the cookies individually to make sure the chips stay in the dough. Isn’t this unusual?
I bake A LOT, so I am not a newbie.
I used Better Batter original flour.
THANKS!
Maria
Addendum! My bad. I just checked the dough. I think it was because the bitter needed to solidify again. It’s oiliness was preventing the chips from incorporating…whew! Looking forward to delish cookies tomorrow!
Hi Erin!
I was wondering if you have a suggestion with how to make your own gluten free flour mix that contains xanthan gum? I know you have a recipe for gluten free flour mix, but it doesn’t contain xanthan and this recipe states to choose a blend that does. Any advise would be helpful, thank you so much! I’m hoping to learn to make my own instead of having to buy from the store. I’m looking to chose organic flours and be able to lower my cost as the organic pre mixed gluten free flour is expensive. Thank you!
These are my go to chocolate chip cookies, they are so delicious! My question is how do I store them after the initial baking. In the fridge covered with air tight lid or just on the counter or should I freeze them if any are around to freeze lol? Your input is important. Thanks
Tasted really good for someone who doesnt need gluten free.
Hi Steve, we’re so glad you enjoyed the recipe! Thank you for sharing your positive feedback with us. Happy baking!
These are the best cookies! Even better than non GF cookies. I add tart cherries as well and it adds a nice sweetness.
Thank you for such kind feedback, Scott! We’re so glad you love the recipe! Tart cherries sound like a fun addition too. Happy baking!
These are the best chocolate chip cookies ever. I have made these several times now (using my own gf flour blend) and even my non-gf friends and family love them!
Hi Manja, we’re so happy to hear this recipe has been such a hit! Thank you for your kind feedback. Happy baking!
I’ve made these twice now. They are AMAZING!!!!! My new favorite go to gluten free cookie recipe! The flavor is far superior to other cookie recipes I’ve tried. The texture is soft, chewy, yet crisp on the outside. After 40, I choose carefully what desserts I indulge in. These are definitely worth it! Also, when I shared the cookies with non gf eating people, they were surprised to know that they were gf. I have shared your recipe with my other gf friends because it is so wonderful. Thank you for creating this recipe and sharing it!
Thank you for such kind feedback, Valerie! We’re so happy to hear how much you love this recipe and that it has been such a hit with others! Happy baking!
Hello! Excited to make these! Quick question – if I chill the dough in the refrigerator, should I put it in an airtight container or can I just cover the bowl with plastic wrap? And do you find refrigerating for 2-3 days yields better results than 24 hours?
Hi Kay, we’d recommend placing plastic wrap on the bowl or moving the dough to an airtight container to keep the dough from drying out. The longer the dough is in the fridge, the more the flavors will develop (refrigerate for up to 5 days). We get great results with the overnight or 24-hour chill times so you definitely don’t have to chill the dough for 2-3 days, but it also won’t hurt either. Personal preference at that point! We hope you enjoy the recipe!
I made these and rested dough overnight in the refrigerator – they were as hard and dry as a brick in the morning, I actually had to cut them with a knife. They were so crumbly that it was hard if not impossible to roll into balls and still had a gritty texture. I’m wondering what went wrong here.
I used the extra GF flour (King Arthur M4M), exactly as the recipe called for and omitted the almond flour.
Hi Krystina, we’re sorry you had this experience. After chilling the cookie dough overnight, it can be beneficial to let it sit out at room temperature for 10-15 minutes (up to 30 minutes if it’s really hard/cold) so it can start softening. Then gently working it with your hands can help it become pliable again. Did you end up baking the dough? How was the texture after baking? We hope this helps!