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.
Oh em gee, these were delicious! I followed the recipe, and browning the butter-letting them rest for 30 minutes = AMAZING. I put mine in the fridge after the 30 minute rest, while we ate dinner, so when I baked them I actually baked them for 15 minutes (but I swear my oven is off).
These were so good, and I was surprised by how they spread like regular gluten filled cookies.
Thank you! I will be making these probably at least 1000x more.
Aww, thank you for such a rave review, Amy! We’re so happy to hear you enjoyed the recipe this much. We hope your next batch is just as amazing. Happy baking!
I used bobs red mill 1:1 GF flour, followed the recipe to a tee twice, even got a scale to be more accurate and for some reason these cookies will not flatten for me, I’m not sure if it’s my oven or what it could be causing this 🙁 any tips will be greatly appreciated!!
Hi Victoria! We’re sorry they’ve given you such trouble! If you are using the recommended flour and following the recipe exactly, we would next look at (1) if the dough is going in too cold (you can let it sit out at room temperature for 10-15 minutes), (2) oven accuracy (it could be running too hot and setting the bottoms too fast, and (3) the baking sheet (different material types can change how cookies spread). We hope these ideas help!
Fantastic. This could easily be the best cookies we’ve made. Thank you for sharing this wonderful recipe with us 🙂
Aww thank you! We’re so happy to hear you loved Erin’s recipe this much, Tal!
Can I use the basic ingredient base to make different vapor cookies?
Hello! Yes we’ve had other readers share they’ve used the base and replaced the chocolate chips with other mix-ins like butterscotch chips, etc. We’d love to hear what flavor combo you try out! Happy baking!
These were 10/10, I’m not GF but they’re still the best cookies I’ve had.
Is there a way to make them egg free? I have a GF friend who’s allergic to eggs, I would love to make these for them too
Wow, thank you for such a positive review, Jodie! We’ve used flax eggs successfully in this recipe. Bob’s Egg Replacer may work too. We hope your friend loves the cookies!
Yeah, um, these cookies are better than regular chocolate chip cookies. Beyond five stars!! Thank you for creating and posting.
Aww thank you for such an amazing review, Ronnie! We’re so pleased you loved the cookies this much!
These are absolutely delicious! I brought them to a luncheon the other day and everyone loved them. Even people without a gluten sensitivity preferred them over other available cookies. This is my go to recipe for a wonderful gluten free treat!
Oh wow! We love when Erin’s recipes are loved by all. Thank you for sharing your feedback with us, Jamie!
Seriously these cookies are incredible. They were a huge hit for both my gluten free and non-GF pals 🙂
5++++ stars!!
Yay! We’re so glad the cookies were loved by one and all. Thank you for the positive review, Sarah!
These were amazing! Was asked to use this recipe to make a cookie cake (13 inches by 18 inches). Any thoughts on how to do so? Would I just double the recipe or do I need to tweak it as well?
Hi Hannah, we’re so glad you loved the cookies! Thank you! This recipe should work as a cookie cake without doubling. You’ll just need to test out the best baking time. For best results, we’d recommend using Erin’s gluten-free cookie cake recipe!
Can definitely taste the browned butter!! I love that you can bulk up the recipe with some quick-blended almonds. I was able to dunk them in milk while still warm without them falling apart — rare for gluten free goodies!!
Delicious!!
We’re happy to hear you loved the cookies this much! Dunking them in milk is always a fun treat. Thank you for your feedback!
I’m doing these dairy free as well. Instead of leaving out the milk, could I use our Oat milk?
Definitely, Tiff! That should work great. Happy baking!
Fantastic! Especially what’s you throw in a big handful of chopped walnuts! And use Equal Exchange 70% chocolate chips.
We’re so glad you loved the cookies, Joan! Thank you for your positive review. It’s great to know the dough worked well with those ingredients too. Happy baking!
I’ve never made or eaten a better cookie. This made me feel
Special and all I did was follow the directions!
We love to hear this, Melissa! Thank you for your kind feedback!
I wanted to make these for my grandson as he has been recently diagnosed with coeliac and also has a dairy allergy so I use vegan butter in place of real butter. I use the Bob’s Red Mill one to one and the almond flour. The cookies turned out flat and chewy as stated they would, but I’m also noticing that there is no baking powder in the recipe? Would this make a difference in the texture and the shape and puffiness of the cookie?
Hi Patricia, thank you for sharing with us! This recipe uses baking soda instead of powder to create a chewy cookie, instead of a puffy, cakey cookie. Using vegan butter may have caused extra spreading which led to a flatter cookie than usual. Chilling the dough longer can help with that. Thank you for your question! Happy baking!
Recipe worked well, but I dock a star because instead of chewy consistency, they were more cake-y and fall apart. Follow the recipe to a T, wondering if you have any ideas as to why the texture was off? I used Loopy Whisk gf flour blend and 1/4tsp xanthum gum, not sure if that might be why?
Hi Victoria, we’re sorry you had that experience with the texture. Using a different flour blend will impact texture/structure. We recommend King Arthur GF Measure-for-Measure Flour or Bob’s Red Mill GF 1:1 Flour for the best results. We hope your next batch is a total success!