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.
Looking for a dozen of chocolate chip cookies for Valentines Day.
I was hoping I could get them in long stem roses.
I’ve tried a lot of gf chocolate chip cookie recipes before that never turned out. Just made these and their amazing!!!! I used whole lactaid milk instead of almond milk and used Ghiradelli chocolate, half milk chocolate and half dark chocolate, and they turned out awesome!! Will forever use this recipe!!
Excellent taste! Definitely a keeper!
These are SO delicious! I’ve been married to a celiac for years but I’ve always been afraid to bake gluten free in case it was terrible. But these are so good I could use these as regular chocolate chip cookies. Thanks!
Just made these today GF and dairy free and they are the best cookies ever!! We love them and cannot tell the difference. Even one kid they are the best ever MOM!! Thank you so much. Love this recipe.
That’s so great to hear! Glad your kids liked them 🙂
These are SOOO GOOOOD! I made several batches for Christmas and the reviews were wonderful! Chocolate Chip Cookie fans wanted more! One lady sheepishly said that these cookies were even better than her Mom’s! My family loves them, too! And maybe the biggest critic, me, think these are the best cookie I have ever had 🙂 …and my favorite cookie is an oatmeal raisin, hahaha!
I can’t thank you enough for all your efforts and for sharing these online!
Many thanks and big hugs, too!
Lisa Parker, Celiac
Hi! Can I add xanthan gum in instead? I can’t find a gluten-free flour with xanthan gum already in.
These indeed are some of the best chocolate chip cookies I’ve ever baked or eaten! My husband, who must not eat gluten, loves them. My gluten free flour mix did not have xanthum gum in it; it had guar gum. I did a little research on Bob’s Red Mill Blog where he suggests that xanthum gum is the better of the two for baked goods. So, following his recommended guidelines for cookies I added 1/4 tsp. xanthum gum/cup of gluten free flour. (He mentions that the combination of the two can produce good results.) Well, it worked! The texture of the cookies is fine and grit-free. I reduced the sugar to 1/2 c. brown sugar and 1/4 c. white sugar and the cookies were still plenty sweet, with the flavor of the browned butter coming through beautifully. One other note is that 1 oz. of the almond flour that I have was far less than 1/4 c. in volume. Knowing that I was going for texture here, I added the full 1/4 c. of almond flour. Thank you so much for developing this recipe. I know I’ll use it again and again for both my gluten-free and wheat flour loving friends and family.
hi! i’m baking cookies for a friend and i’m about to try out your recipe 🙂 do you know if i could substitute ghee for butter? i am out of butter and don’t have time to run to the store tonight. i’ll let you know how they turn out!!
Ghee will work great for the butter!
Can I freeze this and bake later or will that alter texture or taste?
Yes that will work great! Just be sure to scoop it into balls before you freeze them.
I added an extra egg yolk the second time I made these, and they were even chewier on the inside. Great recipe, thanks!
Great to know! Glad you enjoyed them!
Thanks for the recipe! The flavor and texture on these were soooo good. But mine came out really crunch, drat. Any ideas what you think I did. I used a different flour, do you think that could have been the problem?
Thanks again!
Darn! What flour did you use? The flour can definitely affect how the turn out.
I have tried SO many gluten free chocolate chip cookie recipes, all of which claimed to be THE one that actually tasted like a real cc cookie, but I never could find one that did it for me. This recipe is AMAZING!!! I am thrilled to feel like I can eat a gluten free chocolate chip cookie that actually tasted like the real deal!!! So good!!! Thank you so much!!!
I have a question about the butter, is this unsalted butter or salted butter ?
You can use either one! I always use salted.
Do I have to brown the butter, or can I use softened butter and mix it in that way? If so, do I use the same amount, or more or less?
Wowsa!!! Just made these and they are the real deal. I did do some tweaking with what I had on hand. Browned the butter, used all brown sugar. Used only 1 tsp of vanilla and 2 tbsp of almond milk. I bake with America’s Test Kitchen flour blend so used that in place of the flours plus 1/4 tsp of Xanthan gum. They are soft, crispy and brown. I live at sea level so baked them the full 12 min on a splat lined sheet. Thank you Erin for this great recipe.