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.
Hi Erin,
I have made these cookies for a few years now and love them ….. now I have a 4 year old grand daughter that was just diagnosed with type 1 diabetes and also has gluten intolerance. I saw that the recipe makes 18 cookies with a carb count of 25 grams.
Could you be more specific on the gram weight of the cookie itself related to your carb count of 25 grams ? This helps when weighing and calculating carbs for insulin …..thank you
Cathy
Hi Cathy! We’re thrilled to hear this recipe has been such a repeat favorite. Thank you! The nutrition information is for one cookie if the dough is divided into 18 equal-sized balls. Unfortunately we don’t know the exact weight of one dough ball. For the most accurate carb calculation, we recommend weighing the total cookie dough, dividing that number by 18, and then portioning each cookie by that weight before baking. This will give you the closest match to the nutrition information provided. Happy baking!
This is by far the BEST GF chocolate chip cookie recipe. My daughter has celiacs and CC cookies is what she misses most. She was so excited with these. They truly taste the same a CC cookies with regular flour. The key is to let them rest in the fridge for 24 hours, not grainy at all like most GF recipes. Thank you for this recipe!!
We’re thrilled to hear you and your daughter loved the cookies so much! Thank you, Jennifer. We love chocolate chip cookies too so we definitely understand the importance of a good gluten-free option. We’re so glad you found the recipe to be as good as regular flour ones. Happy baking!
These GF Chocolate chip cookies were the best I’ve ever had! The only change I made was that I used half mini semisweet and half extra dark chocolate chips since I didn’t have enough. The result was amazing, sweet and rich. The cooked butter added a richness that was over the top! Thank you for sharing this delectable recipe!
Yay! We’re thrilled you loved the cookies so much, Gloria! Half semisweet, half dark chocolate sounds delicious. We’re so glad the combo worked well for you. Thank you for sharing with us. Happy baking!
Once butter is melted, there are those dark brown milk solid bits. add those as well?
Hi Mia! Yes, those dark brown bits are the toasted milk solids, and you definitely want to include them. They’re what give brown butter its deep, nutty flavor. We hope you love the cookies!
I’m so happy I came across your recipe. Our 6 year old grandson was just diagnosed with Chron’s this year. He had to eliminate dairy and gluten from his diet. I just made 2 batches of these cookies for him to take on our vacation. They are absolutely delicious!
Yay! We’re thrilled to hear you and your grandson love the cookies so much, Andrea! Changing to gluten-free baking can be adjustment. We’re always so happy when our recipes help! We hope you all have a wonderful vacation!
Where have you put the quantities I can’t find them anywhere
Kind regards Carolyn
Hi Carolyn! The full ingredients list is included in the recipe card towards the bottom of the post (just above this comment section). You can also go straight there by clicking on “jump to recipe” here or at the top of the page. We hope you enjoy the cookies!
Next level deliciousness! Average rating from my personal taste testers = 11/10 with one commenting that you’d never guess they are GF. Something tells me they’ll now be on regular repeat in my household. Thank you so much!
Aww, we love this so much! Thank you for sharing such wonderful feedback with us, Annette. We’re so pleased everyone loved the cookies so much!
I received your email regarding this recipe made as Pazooki‘s. Not sure I spelled that correctly. You said you made six in ramekins and baked them for 15 minutes but did you also use the 350° oven as you would with these cookies?
Hi Alleen! Yes, we’d recommend keeping the temperature the same. We’d love to hear how it goes, if you try it out!
Love this recipe, have been using it for about a year now. One question I have is about thr brown butter, how long do you wait until you add the sugar from taking it off the heat? I am worried about adding too soon.
Hi Erica! We’re so pleased this has become a repeat recipe for you. Thank you for your kind feedback! You don’t need to wait before adding the sugars. The temperature drops quickly once the butter is transferred out of the hot skillet, so it’s perfectly fine to add the brown sugar and granulated sugar while the butter is still warm. Happy baking!
Love the flavour of these cookies! Very surprised that theyre GF.
One question though Mine don’t look like in the picture with the chewy crispy edge and soft centre. Mine were soft right through. Still great but not what I wanted, I wanted the Pic! What am I doing wrong.
Hi Kristin! We’re so glad you loved the flavor so much. Thank you! We’re sorry the texture was so soft. Make sure the butter was browned enough—you want a deep golden color and nutty aroma, as this helps with both flavor and texture. They may also just need an extra 1–2 minutes in the oven, as slightly underbaked cookies will stay soft throughout. We hope this helps!
Can I use less sugar?
Hi Christina! We don’t typically recommend reducing the sugar as it impacts both taste and texture. Thank you for your question!
We’ve made these before and they’re great. Haven’t had time to chill, and this time We let ours chill in the fridge for a couple hours in the bowl, but now they’re really hard to scoop and make balls. Should we let the dough come to room temp after chilling in the fridge for a couple hours?
Hi Mollie! Typically the dough only needs to sit out for 10-15 minutes to become workable. You don’t want the dough to get too warm, just enough to make it possible to roll the dough balls. We hope your next batch is as good as the first!
I don’t ever leave reviews for recipes but I have to because of how amazing this recipe is. I’ve made these cookies so many times for different events and there is nothing better. They have the perfect salt ratio. I’ve had several people tell me that they dream about these cookies. This is truly the best gluten free cookie recipe out there.
Aww, thank you so much, Angel! This is such amazing feedback. It means a lot to us that so many people love the cookies. We hope your next batch is just as enjoyable!
Could you substitute the sugar with allulose? Do you think it would affect the flavor?
Hi Elizabeth! We don’t typically bake with sugar substitutes unfortunately. When it comes to baking we typically don’t recommend changing out the sugar as it plays into both taste and texture. Thank you for your question!
Hi Elizabeth,
I substituted the white sugar with coconut sugar and they turned out great. The taste was not affected.