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.
can I use a sugar replacement like Besti (allulose and monk fruit)?
Hi Cindy! We don’t typically bake with sugar substitutes so we haven’t tested any of those replacements. The sugar impacts both taste and texture so we generally don’t recommend replacing the sugar. If you decide to test it out, we’d love to hear how it goes!
The best chocolate chip cookies I have made in more than 25 years gluten free. Delicious flavor, did not spread too thin. We used KA MFM flour, weighed ingredients. Due to no stove, we melted butter in microwave, did not add milk. 10 minutes baking in the countertop oven was perfect. A treat!! Thank you for working out such a good recipe!
We love to hear this! Thank you for the positive review, Heather. We’re happy to hear you enjoyed the recipe and that those changed worked well for you. We hope your next batch is just as amazing!
If I could leave 10 stars I would! No one knew they were gluten free and believe me they would have told me if they could! These are absolutely delicious! Make 4 batches to take to a family gathering for the Fourth of July festivities!!! Thanks!
Aww, thank you so much, Monica! We’re so happy to hear you loved the cookies this much. We hope the cookies were a hit over the holiday weekend!
These cookies are so good that I had to keep reminding the gluten eaters to save some for the gluten-allergic.
Question: can I let the dough rest overnight in the fridge and cook them tomorrow? We’re having a heat wave
Thank you for such wonderful feedback, Rebecca! We’re so pleased everyone loved the cookies, even those who didn’t need gluten-free. Yes the dough can be refrigerated overnight, no problem. When you go to scoop out the dough balls the next day, you may need to let it sit out for 10-15 minutes so that it’s workable. Happy baking!
This is the best recipe! No longer need to make a gluten cookie also – everyone loves these! I am wondering if anyone has doubled the recipe? Or should I just make two batches?
Thank you!
Aww, we’re so pleased the cookies have been a hit with all, not just those needing gluten-free! We love when our recipes make it easy to share one treat with everyone, instead of needing to make separate recipes. Making two separate batches is the most reliable option to avoid overmixing, uneven ingredient distribution, and problems with the texture. Happy baking!
These are my go to chocolate chip cookies. They are the best ever! Whenever I share them with others, they always comment on how good they are. Such a good recipe!
We love to hear this! Thank you for such wonderful feedback, Kalee. We’re so glad the cookies have been such a hit!
Worth the hype!
We love to hear this, Alexis! Thank you for the 5-star review!
These are the best chocolate chip cookies I’ve ever had, especially after gluten intolerance issues. I’m obsessed! I personally used Lily’s dark chocolate baking chips and they came out phenomenal. If anyone else vegan wants to try, 1/4 cup of apple sauce worked great as an egg substitute! May SO much abundance come your way for this recipe!
Thank you for the rave review, Meryl! And it’s great to hear the applesauce egg substitute and dark chocolate chips worked so well. Thank you for sharing your positive baking experience!
Any recommendations on how to make this into a pizookie??
Hi Heidi! Yes, Erin just made Pizookies recently for Father’s Day! The recipe can be split into 6 ramekins. We recommend keeping the baking temperature the same and then baking them for about 15 minutes. This can vary depending on the size of the ramekins. We’d love to hear how it goes!
I followed to a T but the dough was too greasy. I added more flour to the remainder of the dough and then they turned out wayyyyy better…. I would recommend for anyone at high altitude or maybe even a hotter day to add 1/2c of flour and put dough in freezer for half hour. I’m a cookie baker and wanted to try something new. These are great but might not be for all environments!
Thank you for sharing your feedback with us, Shabana! We’re so glad you found a way to make this cookie recipe work for your elevation/environment. Happy baking!
Amazing GF cookies!! Every time I make these, people are shocked that they are GF. My husband also likes to eat the raw dough and thinks it tastes just as good as non-GF cookie dough. The almond flour really makes the flavor, texture, and browning top-notch, but I’ve also made it without that for people with nut allergies and it’s still so tasty. This is my go-to cookie recipe and is on repeat in our house!
Thank you for such wonderful feedback, Kacie! We’re so grateful for this rave review and so happy to hear both you and your husband love the cookies. Happy baking!
The absolute best gluten free chocolate chip cookies I’ve ever had, since I stopped eating gluten.The game changers: browning the butter,and adding milk along with resting the dough to be sure it has absorbed the flour. Chewy , with a bit of crispiness. They were gone in a flash!
Aww, thank you so much, Betsy! We’re grateful for such kind feedback. We love what the brown butter does for these cookies too. We’re so glad you enjoyed the recipe so much!
This is my goto recipe. The cookies are a hit with my family who don’t need gluten free
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We love when our recipes become go-to picks! We’re so glad the cookies have been a hit with the whole family. Thank you, Debra!
This is our favorite gluten free chocolate chip cookie recipe! The brown butter takes a bit, but it is so worth the time it takes – it just adds so much flavor to the cookies. I always make a double batch, chill for 30 minutes, bake up a couple of trays, then store the rest of the cookie dough in the fridge for the next 3-4 days, so that we can pull it out and bake fresh, warm cookies each day. And nothing beats warm chocolate chip cookies fresh from the oven!
We love what brown butter does for cookies! We’re so happy to hear you found the extra step to be worth it too. Thank you for sharing your positive baking experience with us, Ashley! We’re so pleased the recipe has become a family favorite!
I won’t ever use another chocolate chip cookie recipe. Maybe it’s because I weighed ingredients or the combo of almond flour and GF flour, I don’t know. But these are good from the texture on the outside to the soft inside. The salt on the top is the perfect complement to the dark chocolate chips I used. I made these with dairy-free butter so I skipped the browning part. These are the only chocolate chip cookies I can “gift.” 🙂
Aww, we love this so much, Stacy! Thank you for coming back and sharing such thoughtful feedback with us. We’re so glad you love the cookies this much and that you find them gift-worthy!
Absolutely love this recipe! It is my go to! My daughter and I have celiac & we love these cookies! My husband (who doesn’t have celiac) is obsessed with these cookies. I made 3 batches and froze the dough balls so he can pop them in the oven whenever he wants a sweet treat. Let’s just say the freezer stash was gone quickly! Best chocolate chip cookie recipe ever! Also love that the recipe includes photos.
We love this so much! Thank you for such amazing feedback, Alicia! We’re so happy to hear the cookies have become such a family favorite. Happy baking!