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.
Just finished making my first batch, they taste amazing. My hubby non GF loved them too. Thank you so much for this recipe. They are easily my favorite cookie recipe.
Thank you for such positive feedback, Lonnie! We’re so pleased the recipe has become a new favorite and that both you and your husband loved the cookies!
I would give this recipe 100 stars if I could!! Hands down the best GF dessert I’ve made – even hubby who isn’t GF was THRILLED! Highly recommend eating warm out of the oven, or warming up if you have any left over (good luck!). thank you so much for sharing this!
Wow, thank you for such amazing feedback, Christie! We’re so happy to hear both you and your husband loved the cookies this much!
What type of butter do you use?
Hi Erika, we recommend using salted butter. We hope you enjoy the cookies!
I find weighing the flour is essential to getting the perfect cookie consistency as many flours weigh differently per cup. Every time I’ve made this recipe I’ve gotten raves that they are the best cookie they have had and can’t believe they’re GF.
Aww, thank you for sharing such positive feedback with us, Kerry! Yes, weighing ingredients is great for accuracy. We’re so happy to hear everyone loves the cookies!
I made these today but it was very dry to mix. It was not smooth. I did refrigerate it for 5 hrs and it was solid when I took it out of the refrigerator. I left it out on the counter for 2 1/2 hrs and it was very crumbly so I put it on a round pizza stone and baked it. The flavor was very good though. I used the gram measurement for the flours and sugars so I don’t know what I did wrong.
Hi Stella, it sounds like either the dry or liquid measurements were off if the dough was dry to mix and not smooth before chilling. Did you use the recommended gf flour blend? Using other brands can also impact how liquid absorbs in the dough. We hope your next batch goes much better!
I used Bob’s Red Mill 1-1 and followed the rest of the directions and they came out flat. Any idea why?
Hi Giselle, if using the correct flour and chilling the dough before baking didn’t help, you may want to try using a different type of baking sheet or lowering the oven temperature. As long as the dry/wet measurements are accurate, it is probably more of temperature issue and not a dough issue. We hope these ideas help!
I used Just About Foods brand baking flour. They looked good scooped onto parchment paper. Each 2 tablespoon scoop stayed together fine after resting 30 minutes. All looked good at 7 minutes then at 10 minutes they had all run together.
I tried another batch with no parchment paper and baked at 325. Same results.
Must have been the flour brand I used. I thought it was King Arthur until I got it home….
We’re sorry you has this experience, Roy! Yes, using a different brand of gf flour most likely led to this issue. The different gf flour blends absorb liquid differently unfortunately. We hope your next batch goes much better!
So good!! It is tough to find a good gluten free cookie recipe but these are delicious. I made some after waiting 30 minutes and the rest after the dough was in the fridge for 24 hours. I highly recommend putting them in the fridge for a day!! They are so much better
We’re so pleased you enjoyed the cookie recipe so much, Molly! Thank you for taking the time to share your positive experience with us!
This is an amazing cookie recipe!! Highly recommend it!
Yay! We’re so glad you loved the cookies, Megan! Thank you for sharing this kind review with us!
Wow, I never have high hopes for gluten-free cookies but these are amazing. Thank you.
We’re happy to hear you enjoyed the cookies so much, Gabi! Thank you for sharing your kind feedback with us!
Oh wow, just made these gf cookies. Sooo delicious. Thanks for the stellar recipe!
Thank you for such amazing feedback, Janice! We’re so glad you loved the cookies!
My daughter is gluten is intolerant.it has been pretty difficult finding decent recipes that are fairly easy and actually taste good. Believe me, we have tried many recipes for gluten free cookies. This recipe is the absolute best one we have found. We tweak the recipe slightly to make it egg free and add a bit of cinnamon to give it an extra little something something.
Hi Crissy and Emma, we’re so pleased you like this cookie recipe so much! It’s great to know those adjustments work well for you too! Thank you for sharing your positive experience with us. Happy baking!
By far the best gluten free chocolate chip cookies I have ever had. I will NEVER make another cc cookie recipe. AMAZING.
Wow, thank you for such amazing feedback, Christy! We’re so glad you loved the cookies so much!
Hello! Do you use 113g of brown butter or 113g of butter before browned? Hope that makes sense! Basically what is the gram weight of the brown butter? Thank you!
Hi Corinne, you’re starting with 113g of butter that you will then brown. We don’t have the exact gram measurement for the browned butter. As long as you start with the correct butter measurement, then pull the browned butter from the heat as soon as it turns golden brown and has a nutty aroma, it will work well in the dough. We hope you enjoy the cookies!
Thank you!
Best GF chocolate chip recipe! My 11 yo daughter made these without help and rocked it. She made them dairy free by substituting Miyoko Vegan Butter, Vanilla Almond Malk, and Enjoy Life Dark Chocolate Morsels. She added the recipe to her own recipe book, so she can keep making them. Thanks so much for sharing such a great recipe.
Aww, we’re so pleased your daughter enjoyed making the cookies so much and that the recipe was such a hit! Thank you for sharing such amazing feedback with us, Kjersten!
Going to try this and see how well it does I’m excited
We hope you love the cookies, Sharon! Happy baking!
I made these for the first time and they came out delicious! kept in fridge for 5 days, let it sit to room temp, then baked. I got 26 out of this quantity. Thank you !
Hi Susana, thank you for taking the time to share your positive experience with us! We’re so pleased to hear how much you loved the cookies. Happy baking!
I have been baking gluten free for 24 years and these are the best chocolate chip GF cookies I’ve ever made. Thank you.
Aww, this makes us so happy to hear, Chris! Thank you for sharing such amazing feedback with us. We’re so glad you loved the cookies so much!