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.
These are the best cookies I’ve ever had. I make them once a week. Everyone raves about them and they have never done me wrong. You need to make them!
Aww, we love to hear that this recipe has become a weekly fixture in your kitchen! Thank you, Kayla!
Oh my gosh, sooo delicious. Made them for me as I am GF but my husband ate almost all of them and he is not. Dough is tough after refrigeration, but I used an ice cream scoop which worked well. I followed the recipe to a T. I used the banging method at minute 8 and just before taking them out at minute 10. I like flatter cookies. I also used chocolate chunks instead of chips. Yumlicious!!!
Yay! We’re so pleased they were such a hit with both you and your husband! You can let the dough sit out for 10-15 minutes so it’s easier to scoop (and then the cookies should spread a little more too). Thank you for sharing your positive experience with us!
Taste is delicious but mine didn’t spread at all! They baked as balls essentially. I did a 30 minute rest and then overnight in the fridge. I did triple the recipe but I know for sure my measurements were right. Why would that happen?
Hi Essie! We’re so glad you loved the flavor! It sounds like the butter was too cold. After chilling in the fridge, you can leave the dough out at room temperature for 10-20 minutes to let the butter warm up just a little. Beyond that, the material of your baking sheet can actually make a big difference in how quickly the bottoms of each cookie bake which influences the spread (darker = less spread). We hope these ideas help!
I just found out I am gluten intolerant. This is the first gluten-free recipe I’ve ever tried. The cookies are sooo good. I had to hide them from my grandkids, who are NOT gluten intolerant. 🙂 The recipe directions were easy to follow. I even made a second batch of dough and rolled it into balls to freeze for later baking.
Aww, we’re so pleased that this recipe was such a success as your first gluten-free bake! Thank you for sharing your positive experience with us, Janet. This made our day!
Just tried this recipe out since finding out my husband may have a gluten intolerance and was surprised by how DELIGHTFUL these cookies turned out. Best cookies I’ve ever made.
Aww, we’re so happy to hear you enjoyed this recipe so much, Larissa! Thank you for taking the time to share your positive experience with us!
Truly the best and most delicious cookie recipe I have ever found and used! Thank you a million times over!
Yay! We love to hear this, Sydney! Thank you for the positive review. Happy baking!
The absolute best gluten free chocolate chip cookie recipe I have tried!
Yay! We love to hear this, Selei! Thank you for your kind review!
These look as good as they are delicious! They bake up perfect every time and a great go-to for a chocolate chip cookie.
Yay! We’re so pleased you enjoyed the recipe. Thank you for the positive review, Michelle!
These were delicious! Followed the dough recipe exactly and had no issues. I made each cookie one tablespoon instead of two and cooked the same time. They came out great!
We love to hear this, Kim! Thank you for sharing your positive review with us! Happy baking!
My cookies came out really flat?
Maybe I made them too big?
Hi Catherine, cookies can spread for a variety of reasons. If chilling the dough didn’t help, it could be a matter of heat. The material type of the baking sheet and the oven temperature’s accuracy can both make them spread. Also, are you using the recommend gf flour blend or a different brand? The wet/dry ratio can play a part and other flour blends may not work the same. We hope these ideas help!
this was the first time that I made a gluten free cookie. they were wonderful!! I made them for my daughter’s wedding, and they could not have been easier. I used Bob’s Red Mill 1:1 baking flour entirely. I let the dough rest on the counter as the recipe stated but I chilled the dough balls for about 10 min before baking and they were awesome. thank you !
Yay! Thank you for such amazing feedback! We’re so happy to hear the cookie recipe went well for your daughter’s wedding!
The best Gf cookies I’ve ever had (home made and store bought)!
Will make again, thank you!
Left dough on counter in 24°C air conditioning for 45 mins before baking. Great mix of crunch and chewiness.
We love to hear this, Lucie! Thank you for such a kind review. Happy baking!
This is hands down my favorite GF chocolate chip cookie recipe. It has become such a staple. The Christmas Crack version gave me the idea to Valentines it up a bit when I was craving Cherry Chocolate, so I added 3/4 cup chopped cherries, 3/4 cup chocolate chips, and subbed 1tsp of Vanilla for Almond and WOW that was a delicious combo!!
That Valentines twist sounds delicious, Raihna! We’re so pleased you’ve enjoyed the recipes so much that they’ve inspired you to try out new flavor combos. Happy baking!
I made the chocolate chip cookies on Saturday. I put the dough in the fridge for a few hours and when I took it out it was so firm. I left it out for about 30 minutes and it was still quite hard to work with. My husband had to help scoop the dough out of the bowl. They were very delicious after they were baked but I’m wondering if this is normal for the dough to be so stiff.
Thanks for the recipe and any info.
Hi Eileen, we’re so pleased you enjoyed the flavor! It sounds like the dough needed a little more time at room temperature. Depending on the fridge temp and how cold/solid the butter in the dough got, sitting out for 45-60 minutes may be needed. We hope your next batch is a total success!
Just wondering on the dough being too cold to scoop – I’m a fan of scooping my cookies and then refrigerating them (or freezing for another day) – is that anything you would recommend?
Hi Erva, yes you can scoop them first and then refrigerate or freeze the dough balls. If baking from frozen they may need a little more time in the oven. We hope you enjoy the cookies!
Hey! Wanting to bake these for a GF friend but I don’t have almond flour. Can I just use GF flour for all of the flour called for? If so, would it be the amount of almond flour or is there a different conversion for GF flour in place of almond flour. I hope this makes sense. I appreciate you reading my comment! These cookies look delicious and I’d love to try them!
Hi Gabrielle! You can replace the almond flour with more gf flour (same measurement). We hope everyone enjoys the cookies!