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.
Can I use mini chocolate chip?
Definitely, Nadine! We hope you love the cookies!
OK, YUUM! I’d give these more than 5 stars. I cook and bake for my newly diagnosed Celiac husband (and myself now) and he loves chocolate chip cookies. These are so flavorful. I think the brown butter really makes a difference. I’m glad I found your recipe!
Aww, thank you for such amazing feedback, Janet! We’re so happy to hear both you and your husband loved the cookies so much. Happy baking!
Put the ingredients together on Tuesday night, baked them on Wednesday night, and then made a second batch on Thursday! We keep our house gluten free since my son and I just discovered we have celiacs. I used to love to bake, but most boxed baked goods have just been meh. This recipe was amazing…it def took a bit longer than I thought it would to brown the butter but when it did, it smelled amazing. I did let them sit in the refrigerator overnight.
Made the second batch my kids finished the first batch in a day. Thank you!
Hi Christina, we’re so pleased to hear that the cookie recipe was a hit with the whole family! Thank you for sharing your positive experience with us!
Absolutely the BEST cookies ever.
And so easy to make.
My brother and I are gf, I make these atleast 3 to 5 times a week.
Thank you for your positive feedback, Gayla! We’re so happy to hear this recipe has become such a weekly go-to for you all. Happy baking!
What can I use as a substitute for eggs? I’m excited to try these alternatives!
Hi Jen, flax eggs will work well in this recipe. We hope you enjoy the cookies!
All of your recipes are amazing but this one in particular – WOW! pure bliss
Aww, thank you for your kind feedback, Jo! We’re so pleased to hear how much you love this cookie recipe. Happy baking!
By far the BEST! I am not GF but dairy free, my mom made these for my sister who is GF and I am obsessed. I wanted to eat them all. I haven’t had a cchip cookie like this in a while.
Aww, we’re so happy to hear how much you enjoyed the cookies, Brianna! Thank you for sharing your positive feedback with us!
I am making these for work tomorrow! My daughter is celiac, therefore I no longer use or buy wheat flour. Well, let me tell you, I just ate one warm from the oven and it’s fantastic! I’m not telling anyone at work they are GF. The only alterations I did was I used salted butter and I used all King Aurther GF flour because I didn’t have any almond flour on hand. So delicious!
Aww, we’re so happy to hear you enjoyed the recipe so much, Linda! We hope it was a total hit with your coworkers too. Thank you for your kind feedback!
Best gluten free cookies EVER!!!
Yay! We’re so glad you enjoyed the recipe so much, Haley! Thank you for your positive feedback!
Erin!!!!!
You’re a superstar!
As someone who has celiac disease, I lowered my expectations a long time ago when it came to gluten-free baked goods.
But these cookies are fabulous!
I’m sharing your recipe with everyone I know, and these will be the sweet treat I bring to every get together!
Thank you for your genius!
Hi Bess, we’re so happy to hear how much you loved the cookie recipe! Thank you for this positive feedback and for sharing the recipe with others! Happy baking!
Has anyone tried adding walnuts?
Hi Trisha, that sounds like a delicious addition! We’d recommend starting small with maybe 1/2 cup of walnuts to ensure they don’t mess with the texture too much before trying a larger measurement (if desired). We’d love to hear how it goes!
Recipe looks amazing! Do you let the browned butter cool before adding the milk and then to the sugars?
Hi Britt, you don’t want the browned butter to be extremely hot, but it doesn’t need to cool all the way to be used. Moving it immediately to a separate bowl helps it to cool enough. We hope you enjoy the recipe!
I have done pecans, Im sure walnuts would do well too.
I love this recipe, and it’s been a huge hit in my household! I’m curious though, I doubled the batch for the 4th of July and they baked up really flat and crispy. Does the recipe not double well and/or was my kitchen too hot?
Hi Kristina, we’re happy to hear this recipe has been such a hit! We’re sorry your last double batch didn’t turn out as well. Typically it doubles well. A warm kitchen could definitely cause this issue or the dough may have needed a longer chill time since there’s more in the bowl. Also, if baking in batches, let the cookie sheets cool before adding new dough to the sheet. Occasionally the leavening agent needs to be reduced when doubling recipes so you could also try reducing the baking soda by from 2 tsp to 1 3/4 tsp when doubling to see if that helps. Hope your next batch goes much better!
I love this recipe. It’s my favorite! Does anyone know how to make it at a higher altitude. I am visiting family in Colorado. Please help!
Hi Sherry, generally when adjusting for high altitude you’ll want to increase the oven temperature and decrease the baking time. From there, you may need to play around with the actual ingredients (less leavening, more flour/liquid, less sugar, etc.), but that part is a little more trial and error depending on the individual’s altitude level and kitchen environment. We hope these ideas help!
Good
Hands down the best gluten free cookie recipe. If you follow the ingredients by the weight these cookies will come out perfectly every time.
Thank you for taking the time to share your positive feedback with us, Miranda! We’re so pleased to hear how much you love the cookie recipe!
The best gluten free choc chip cookie recipe. I make a double batch and freeze them to cook whenever feel like cookies. Everyone loves them. Thank you so much
We’re so pleased to hear this recipe has become such a go-to for you, Jess! Thank you for taking the time to share your kind feedback with us!
I want to make this recipe for a celiac friend, for her birthday. Can I make the cookie dough and roll it and freeze in portions, so she can take out a few and bake when desired? Any recommendations for this idea?
Hi Hayley, yes we often freeze the dough with success! We recommend shaping the dough into balls, freezing them 1-2 hours on a baking sheet so that they harden and won’t stick to each other, then you can freeze long-term in a freezer bag or airtight container. She can then pop a few in the oven using the same temperature. They may or may not need to bake for a few extra minutes. We hope this helps!
These cookies turned out amazing, but the first time I tried browning the butter it burnt! Luckily the second time I got it right, and the cookies baked out really good! I made some with 1 tbsp scoops and some with 2 tbsp, they were both tasty, but the 2 tbsp ones were definitely chewier, even though I baked the 1 tbsp ones for less. Overall, great recipe, and definitely would make these again!
We’re so glad you enjoyed the recipe, Dominica! Yes, browning butter takes a little practice – it can burn easily. We’re so glad the second time worked so well! Thank you for sharing your positive experience with us!