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.
Tried this recipe out for thanksgiving, instant hit! I did make a batch with buckwheat as a substitute for the almond flour for a nut free try and while I did need to add a little extra milk, still fantastic results. Thank you so much!!
Hi Sophia, thanks for sharing! Glad they turned out well with the substitution!
I am 12 years old and I decided to make these and they were amazing
Hi Miles, that’s so great to hear! Glad it was a success and thanks so much for the review!
The batter was still gritty even after sitting in the fridge for 1.5 hours and the flavor was kind of just okay, even though I added 1 teas almond extract to add a bit of flavor. I’d make sure the butter was BROWN (it was sort of brown but not all over) but not burned next time for flavor but still would like to figure out how to help the batter be more smooth.
Hi Karen, sorry these didn’t turn out as expected! Yes, we recommend waiting until the butter is fully brown in color to get that deeper flavor. To ensure the right texture, you could weigh the ingredients on a kitchen scale, then double check to make sure there aren’t any dry pockets after mixing. A splash of extra milk could help if the dough seems dry. You could even refrigerate overnight before baking to make sure it hydrates fully. Hope these tips help!
No joke, these are hands down THE best chocolate chip cookies I’ve ever had much less made. My GF husband is over the moon about them (me too). Browning the butter gave these cookies an amazing flavor. I would recommend following Erin’s directions exactly as her recipe says. Thank you Erin!!!
Hi Kathy, thank you so much for the positive review! So glad your husband loved them!
Albeit these are the first gluten free cookies I’ve made, so I don’t have much to compare them to, I’m so happy I found this recipe and I’ll be sticking with it. I refrigerated the dough balls for about 24 hours and the cookies were thick, chewy and moist with a great flavor. I didn’t use the almond flour, but perhaps next time I’ll try. My three teens/tweens all thought they were great and couldn’t even tell they were gluten free. Thanks!
Hi Ali, love to hear this! Thanks so much for your review and have a happy Thanksgiving!
These are amazing! Definitely do not skip the brown butter or the wait time before baking. I’ve been searching for a gluten free chocolate chip cookie recipe comparable to my old favorite glutened cookies and these were spot on!
Hi Kat, love to hear that! Thank you so much for the review!
These came out so delicious. I made bakery size cookies, so like 3 tbsp, and baked 15 minutes. Not only do they taste amazing, but they’re pretty enough I’d feel comfortable gifting them. The toffee flavor from the butter is my favorite part. This is my new go-to recipe.
Hi Mehg, love hearing this! Thanks so much for taking the time to review. And you’re right, these would make a great gift!
These cookies are ABSOLUTELY AMAZING!! Like seriously the best chocolate chip cookie I have ever had! My mom has Celiac Disease and was lamenting how she can’t have “normal” fresh baked cookies. So I promised her I could find a recipe that would be as good as a normal cookie! But these are even BETTER!! Seriously the best tasting chocolate chip cookies I have ever had. My Mom made me bake 6 double batches last holiday season, no hyperbole! And I just finished my first double batch to bake tomorrow for Thanksgiving!
But browning the butter was the secret that makes these cookies taste out of this world, and will never make them without browning the butter ever again.
And the consistency is just so perfect! The almond flower gives these cookies the texture that so many other gluten free cookie recipes lack!
Again these are hands down the BEST chocolate chip cookies I have EVER HAD!!! Zero hyperbole or exaggeration!!!
Thank You!! These cookies make my Mom SO HAPPY!!
Hi Richard, thank you so much for taking the time to leave such a thoughtful review! So glad to hear your mom could enjoy these cookies—and everyone else too!
Hi! Can I use all coconut sugar in place of regular and brown sugar? Also, would regular gluten free flour work, or does it need to be almond flour for proper absorption? Thanks!
Hi Maggie, thanks for your questions! All coconut sugar could work, but the cookies may be a bit more crumbly and slightly less sweet. You could try adding a tablespoon of maple syrup or honey to the dough to add a bit of moisture and sweetness that’s similar to brown sugar. You can definitely use all gluten-free flour. Just use an additional ¼ cup gluten-free measure-for-measure flour in place of the almond flour.
Can this recipe be doubled?
Definitely, Mary! We hope you enjoy the cookies!
Hi I refrigerated these overnight but I didn’t make them into balls so do I have to let it come to room temp first? Also do I need to bake longer? Thanks!
Hi Sydney, good question! We recommend letting the dough sit for 15-25 minutes, until it’s easy to form the dough into balls. You may need to add a few minutes to the bake time, but start with the usual time and go from there!
I made these for my son and daughter-in-law’s wedding shower because she has a gluten sensitivity. I was worried they would be dry, bland, and just tasteless. OMG was I wrong! These are now her favorite cookies! I’d put these up against anyone’s chocolate chip cookies. They are amazing. I use Hu organic chocolate chips and they are 65% cacao. The salt flakes on top is really a perfect touch!
Thank you for sharing your positive experience with us, Angelee! We’re so happy to hear the cookies exceeded your expectations and were a total hit!
I’ve made this recipe numerous times, without any issues! These taste amazing, and truly can’t taste a difference from non- GF cookies. The browned butter technique definitely sets these apart from other recipes! Thank you for the recipe
I have used sunset divided, great value, and King Arthur gluten free flour blends and have had great results with each.
Hi Brooklyn, thank you for taking the time to share with us! Yes, we’re huge fans of the brown butter too. We’re so pleased this recipe has become such a go-to for you. And it’s great to know those different gf flour blends all worked well with the recipe. Thank you!
I want to add gluten free Rice Krispies. Can I add a cup without effecting consistency?
Hi Eileen, we haven’t tried to add gf rice krispies to these cookies. It may be possible, but the addition may reduce the chewiness of the cookies and make the dough looser. If you decide to give it a try, we’d love to hear how it goes!
I weighed the ingredients and followed the recipe exactly as written AND THEY ARE FANTASTIC! Thank you so much for sharing this recipe! I’m the only one in my family that is gf and I usually prepare everything based on traditional recipes. This year I’m switching that up and starting new gf traditions and this is definitely on the list!
Delicious!
Hi Brenda, we love hearing this! So glad you can start new traditions that everyone can enjoy! Thanks for the review, it means a lot.
Can you make these cookies with normal flour
Hi Jacky, we haven’t tried it with all-purpose flour, but it should work as a 1:1 swap. We hope you enjoy the cookies!
These are truly fantastic chocolate chip cookies!! I did make some substitutions, but only because I used what I had in the kitchen and was craving chocolate chip cookies. I used all one-to-one gluten-free flour (no almond flour) and I used one and 1/2 cups of half-and-half with 1/2 cup water for the milk. I did add about a half a cup of coconut flakes, because I like coconut in my chocolate chip cookies. Browning the butter was a new technique for me to be used in cookies, and I will never do it any other way again. I also used my stand mixer until I had to add in the chocolate chips because I like using my stand mixer. Leaving the dough to sit for 30 minutes is a practice that should not be skipped – I left mine on the counter. These are fantastic cookies and I will use this recipe going forward!
Thank you for such a thoughtful and encouraging review, Jo! We’re so pleased you loved the cookies and that those substitutions worked well for you. Yes, brown butter and resting the dough are gamechangers! We’re so glad you enjoyed those techniques!
So I’ve doubled the recipe, maybe I added too much butter maybe I could have cut back, but it seemed really oily. I’ve never made gluten free cookies, this was the first time. Hopefully my gf likes this, they are very easy to make and actually pretty cheap to get all the ingredients. I added some Xanthan gum so maybe that’s why it’s really oily? Either way thank you so much
Hi Samuel, doubling the dough may have played into the butter measurement a bit, but more likely the oily look was due to the added xanthan gum. If you used the recommended flour (or another gf flour blend like it) the xanthan gum is already included in the flour so adding additional xanthan gum will mess with the liquids/fat and make the cookies look greasy. We hope you and your girlfriend both enjoyed the cookies!
Best GF cookie recipe I have ever tasted. Absolutely delicious. I have baked these cookies many times in the past few weeks. Just can’t get enough goodness!
Hi Mary, thank you for such amazing feedback! We’re so pleased you’ve loved the cookies so much to make them multiple times! Happy baking!
My cookies came out flat and cooked on the outside but doughy on the inside. I couldnt get them off the parchment paper withoit breaking. They were pretty thin.The taste was delicious. Any ideas in how to fix this?
Hi Jessica, we’re sorry you had this experience! Did you use the recommended gf flour blend? Different gluten-free flours absorb liquid differently and could play into such an issue. It sounds like the dough was too wet, either by using a different flour, the flour measurement being too low, too much liquid added, etc. Some of this issue could come from too warm dough when baking too. We hope these ideas help!