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.
I have made these cookies many times and this is absolutely the best recipe ever! I just love the rich buttery taste. Thanks for sharing.
Hi Mary! We love hearing such kind feedback like this. Thank you so much for sharing this with us!
I made small cookie cakes from this dough in parchment paper springform pans for our gf friends at my son’s birthday party. I left about an inch around the edge to accommodate spreading and they turned out perfect! Their mom asked for the recipe, as she is also gf!
How fun! Thank you for sharing such a great idea! We’re so pleased to hear the recipe was such a hit!
These cookies are to die for!! No one would believe they are gluten free. The only problem? Not eating the whole batch. Christie is a genius in GF baking!!!!
Aww, thank you, Denny! We’re so pleased to hear you loved Erin’s cookie recipe this much. Happy baking!
Hands down one of the best GF cookie recipes! I’ve been baking GF for 10 years now and this chocolate chip cookie is absolute perfection. Also like that I get 20 cookies which is perfect for our household. Now I need to go hide them from my Cookie Monster husband .
Aww, we love to hear how much everyone loves the cookies! Thank you for such a kind review, Tammy. We’re so pleased to hear they’re so popular in your household!
Can I use this recipe for regular flour? The Browned butter GF ones got raves from daughter-in-law
Hi Diane! Yes it should work as a 1:1 swap. We’re so pleased to hear the GF version was such a hit with your daughter-in-law. Thank you!
Would you just sub the gluten free flour 1:1 and still keep the almond flour if doing this? We LOVE the gluten free version but wanted to try a regular version. Would we need to add any additional leavening agents?
Hi Vanessa, we’re so pleased to hear how much you all enjoyed the recipe! We would still keep the almond flour in the recipe if using regular flour, but it is optional. You shouldn’t need to make any changes to the recipe if just swapping the regular flour for the gf flour 1:1. We’d love to hear how it goes!
These are my daughter’s favorite cookies to make! It was hard for her to transition to a gluten free diet as a 13 year old last year. After finding this website she has been able to make all her favorite treats again! Baking is definitely one of her passions and she always comes back here to try new things!
Aww, we love this so much! We’re so happy to hear the recipes have helped your daughter so much. Going gluten-free is definitely not easy so we’re always excited when the website helps with the transition. Thank you for sharing this with us!
These were absolutely wonderful! My husband loved them & he doesn’t have to be GF. Thanks for a great recipe!
Yay! That’s such a compliment! Thank you, Debra. We’re so pleased you and your husband both loved the cookies. Happy baking!
I made these and they were the best gf cookies I’ve ever had! I’ve been gf for years now and this is the first gf cookie that was just as chewy! I do have a question though. I am also intolerant to sucrase/sugar. Do you have a recommended sweetener and dosage for these?
I’ve found out in the past year that I have a sucrose intolerance for years that the doctors didnt tell me about until now. And wish to see if I can bake some of my own sweet treats using substitutes.
Aww, we’re so pleased to hear you loved the cookies this much! Thank you, Jordi! Unfortunately we don’t typically bake with sugar subs. The sugar plays into both taste and texture so we aren’t sure if other sweeteners would work in these cookies. Thank you for your question!
I baked these for my grandchildren who are gluten free. I am not gluten free and I find a lot of baked goods I make for them have a sandy consistency. NOT THESE!!! No one would ever know they are GF. So delicious! Don’t skip the sea salt sprinkled on them once baked. Gives them that EXTRA gourmet flavor.
Aww, thank you, Michelle! We love when everyone enjoys the recipes, not just those who need gluten-free. We’re so glad you and your grandchildren loved the cookies so much!
Best Chocolate Chip Cookie Ever!…not just gluten free. Perfect!
Aww, thank you, Terra! We’re so glad you loved the cookies this much. Happy baking!
These are amazing. Thank you for the recipe. They are better than Toll House. I love the almond flour in the recipe, and that the recipe doesn’t make a humongous amount. I also like that I don’t have to use my mixer. The next time, I will use unsalted butter. So easy to make. Delicious.
We’re so pleased you loved the cookies so much, Ellie! Better than Toll House is such a compliment! Thank you!
Hi Natalie! We’re sorry you had this experience. Did you use the recommend GF flour? Other blends will hydrate differently. It sounds like the wet/dry ratio was off if the cookies weren’t sturdy after baking. We hope your next bake goes much better!
How would this recipe do for high altitude?
Hi Kelsie! This recipe was designed at sea level so it will most likely need slight adjustments, but cookies usually require less changes than other baked goods. We’d start by reducing the baking soda a little and/or adding a little extra milk. Definitely don’t skip chilling the dough either! We hope you love the cookies!
This has been my one and only gluten free chocolate chip cookie recipe for a long time. I’ve even entered these in the county fair in the gluten free category and won 1st place – twice. They turn out just right, every time, so long as I follow the flour amount by weight, rather than by cup measurements. I’ve been told many times they are as good as, and, often, better than “regular” chocolate chip cookies. I’ve been testing larger cookies, using a 3 Tbsp scoop, and, eventually, 4 Tbsp (1/4 cup). Needed about 2 extra minutes for 3 Tbsp, and they are larger, and fantastic.
This makes us so happy! Thank you for taking the time to come back and share your positive experiences with this recipe, Erik! We’re so pleased the recipe has become such a go-to!
I’m a great baker. I just found out at 59 yrs old I shouldn’t eat wheat. I thought I’ll never find a recipe that my husband will eat as well. Omg, he loved them too!!! Thank you so much.
Yay! This makes us so happy, Lucy! Thank you for sharing your positive feedback with us. We hope you enjoy Erin’s other recipes as well!
I looked through comments and didn’t see an answer, hopefully I didn’t just miss it. Do you know how these do cooked and then frozen and thawed for eating? I need to make 10 dozen for a wedding and was going to bake and freeze ahead of time.
Hi Danielle! This recipe freezes and thaws well! Just make sure to cool them completely before freezing. We’d freeze them for an hour or two on a flat surface before adding them to an airtight container or freezer bag so that they don’t stick to each other and ruin their appearance. We hope the cookies are a hit at the wedding!