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.
So i doubled the recipe and essentially it made chocolate chip pancakes in the oven. lol Any idea what I did wrong? I used Pamela’s 1 to 1 flower blend.
Hi Britt, we’re sorry you had this experience! Most likely the flour blend caused them to spread that much. Pamela’s 1:1 Flour doesn’t contain xanthan gum and has a different composition of starches and flours. We recommend King Arthur GF Measure-for-Measure Flour or Bob’s Red Mill 1:1 Baking Flour.
5/5! Even my husband who is very critical of GF food/baked goods says they are amazing. I wouldn’t change a thing. These are definitely my go-to chocolate chip cookies!
Aww, thank you for such a positive review of the cookies, Julianne! We’re so pleased they were a hit with both you and your husband! Happy baking!
BEST GLUTEN FREE CHOC CHIP COOKIES EVER!!!!!! For a long time I’ve been trying to find a GF choc chip cookie recipe that actually taste like a regular gluten filled cookie. LOL! You made my day. My family didn’t even know it was GF. That’s saying something. Thank you.
Yay! This makes us so happy, Dina! Thank you for taking the time to share such amazing feedback with us. We’re so glad it was a hit with the whole family!
I made these for the first time with a few modifications. I didn’t have almond flowers so I used brown rice flour. For the milk I use macadamia nut. I’m dairy free so the only thing I had to sub for the butter was olive oil. I microwaved the olive oil with the sugars rather than in a skillet. This was mostly because my brown sugar was so hard I needed to soften it somehow. I was prepared for a complete fail but I got to say the cookies are absolutely fabulous. And they cooked perfectly on the bake setting in my air fryer. This recipe is a keeper!
Hi Jennifer, we’re so glad you enjoyed the cookies and that those substitutions worked well for you! Thank you for sharing your positive experience with us!
I just tried out this recipe and my cookies turned out perfect! This is my first time making homemade gluten free cookies and they turned out nice and soft! I highly recommend using this recipe! Thank you so much!
We’re so pleased to hear how much you loved the cookies, Morgan! Thank you for taking the time to share with us!
Great recipe but I prefer to weigh ingredients and I think the 200g flour is greater than the 1 1/3 cups level measurement. Do you think that is a mistake?
Hi Elizabeth, the measurements in the recipe are correct despite the flour’s label. We find that 1 cup of KAF weighs much closer to 150 grams. At the end of the day a cup measurement is subjective – and we think the manufacturer doesn’t realize gluten-free flour is denser than traditional wheat flour (traditional wheat flour is 120 grams/cup) so they provide that generalized measurement that really isn’t accurate for gluten-free flour. We hope this helps!
I made these and the taste is delish!! However, the outsides were definitely firm and golden after the bake but the insides were very very gooey even though I followed the recipe to a T. Any suggestions?
Hi Gabby, we’re so glad you loved the flavor! Did you use the recommended flour? Different blends will absorb liquid differently. Other than that it sounds like a temperature issue causing them to be underbaked. Home ovens are often inaccurate and the temperature may have needed to be a little higher or the dough balls could have been on the large side which would require a longer baking time. They do continue to bake a little as they cool and set up more, but if they were still like that once completely cool, they probably needed a couple extra minutes in the oven. We hope these ideas help!
My batter turned out so liquidy??Im not sure what I did wrong but I had to add a lot more flour so the dough would stick.
Hi Maxie, that does sound unusual! We’re sorry you had this experience. Did you use the recommended flour blend? Other gf flours will absorb liquid differently. Other than that, it sounds like an issue measuring the liquid and/or dry ingredients. The dough should look like typical cookie dough and be workable to make into dough balls. We hope your next batch goes much better!
Hi, I have made this recipe for years and it’s a hit every time! I just have one question. Can this be made vegan using vegan butter and egg sub? Or is the egg very important? Thanks in advance.
Hi Matt, we’re so pleased to hear you’ve enjoyed this recipe so much! Yes, you can make it vegan with minimal impact to the final taste/texture. Flax eggs will work well in this recipe!
Made this recipe for my gluten-free granddaughter…EXCELLENT! No one could tell they were gluten free!
We’re so pleased to hear the cookies were a hit with everyone, Deb! Thank you for sharing this positive experience with us!
My house loves these! They are so easy to make. They always turn out great and yummy.
Yay! We’re so pleased to hear the cookies have become such a family favorite! Thank you for such kind feedback, Cara!
These are hands down the best gluten free chocolate chip cookies I have had! Fabulous taste and they baked up perfectly!! I used King Arthur gf flour 1:1. I have tried so many other recipes with disappointing results. So glad I found this recipe…thank you!
Thank you for sharing your positive baking experience with us, Cara! We’re so happy to hear how much you loved the cookies!
I’ve made this cookie recipe several times and they turned out perfect every time. I did add more white and dark chocolate chips. All my non gluten-free friends love them. Thanks for the recipe.
Hi Deb, we’re so pleased to hear the cookies have been a hit with one and all! Thank you for sharing your positive experience with us!
Hi! I baked them 8 hours after I prepare the dough and after 12 min at the oven they still raw and fluffy 🙁 I don’t know what I did wrong 🙁
Hi Anyi, we’re sorry you had this experience! Baking straight from the fridge can cause them to need a minute or two extra, plus cookies do cook a little more as they cool which helps them set. Once cool, were they still raw/fluffy? If so, it sounds like a temperature issue. The oven may not have been hot enough or the cookies may have been too large to bake through in that time. We hope these ideas helps!
I made these cookies for my gf friend who immediately wanted the recipe. Everyone loved loved them- gf friends and non gf friends. So yummy!
Yay! It makes us so happy to hear how much everyone is loving the recipe! Thank you for sharing with us, Meigan!
What did I do wrong? I mixed up the dough yesterday and today I took it out of the refrigerator and it’s harder than a rock and I can’t even get a scoop out of it!??
Hi Iris, chilling the dough overnight hardens the butter. If you let the dough sit out for a little bit, it will soften and the dough will become workable again. We hope you enjoy the cookies!
Hi! If I am using a flour blend that doesn’t include xanthan gum (I make my own blend) how much would I add? I did try it with a blend that had xanthan gum and my kids loved the recipe 🙂
Hi Rachel, we’re so glad your kids loved the cookies! To add xanthan gum separately, the typical guidance for cookies is ¼ teaspoon per 1 cup of gluten-free flour. Happy baking!