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 made these yesterday and they were delicious! I can’t have chocolate, so I used Carob chips (1/2 c.) and peanut butter chips (1/2 c.). I let them rest for 40 minutes and they were so good. I scolded my non-celiac husband for eating MY cookies!
We’re thrilled to hear both you and your husband loved the cookies so much, Mary! It’s great to learn that carob chips worked well too. Thank you for sharing with us! Happy baking!
Can I substitute the 1 cup of chocolate chips for 1/2 of a cup of raisins and 1/2 of a cup of oats will that work?
Wow, the nutty flavor from the brown butter is amazing.
We’re so glad you loved the= cookies, Mark! We’re big fans of the brown butter flavor too. Thank you for your kind feedback!
I’m trying these again after weighing out the portions last time and got really flat cookies. This may be a typo: 160g of brown sugar is WAY more than 3/4 cup. Closer to 2 cups actually. 116g of brown sugar is equal to 3/4 cup. I also found the flour 200g measurement is slight lower than 1 1/3 cup.
I let the butter cool before mixing the sugars in and mixing with the dry ingredients and chocolate chips. The chips weren’t melting as they did in the first batch, when I added everything to the warm butter. The batter is much more like cookie dough this time around.
I’m using plant based butter but still added the almond milk. Curious, what is the purpose of the milk?
Sticking the bowl in the fridge and excited to bake them later!
Hi Heather! We’re sorry the cookies ended up flat last time. We’re so glad you’re willing to give the recipe another chance! The measurement is correct: 3/4 cup of brown sugar (firmly packed) is 160g. The flour measurement is also correct. Erin has standardized how she measures King Arthur gf flour by weight and volume which is different than what the label says. King Arthur lists the standard weight of regular flour, not the reality of the denser gluten-free flour. The milk replaces some of the moisture lost from browning the butter so that’s why it isn’t needed when using DF butter. We hope this helps and your new batch turns out amazing!
If you let the dough rest in the fridge for 24 hours, do you let it warm to room temperature before forming it into balls?
The dough tastes wonderful!
Hi Cheryl! You just want the dough to be workable so you can roll the dough balls. If it’s really firm straight out of the fridge, you can let it sit out for a short bit, usually 10-15 minutes, and then shape and bake. We’re so glad you enjoyed the dough! Happy baking!
Daaaaaaaaaaaang five stars indeed! I used the weight measurements and the only change I made was subbing some of the chocolate chips for chopped chocolate bar because I was low on chips and I liked the mixture! But these cookies came out perfectly. I did the 30 min room temp rest because that sounded like the best outcome to me as and mine were in for only 10 min until they were just golden on the outside and that resulted in a tender inside. Oh and I used King Arthur’s measure-for-measure. Very impressed!
Yay! We’re so happy to hear the cookie recipe worked so well for you. A mixture of chocolate chips and chopped chocolate bar sounds delicious. Thank you for sharing your positive baking experience with us, Kate!
Everyone says this is the best chocolate chip cookie ever, and it’s gluten free. I am a celiac and you have saved me from a life of stale gf chocolate chip cookies. Thank you sooo much!
We’re so glad you love the recipe, Hope! Thank you for your kind feedback.
I have been Celiac for 13 years, my daughter for a year now, and I have struggled to find the perfect chocolate chip cookie. Fortunately, my friend told me about Insomnia Cookie and their GF chocolate chip, it was amazing! I thought I had found the perfect cookie, but I couldn’t get it in my town and one cookie was awfully spendy. The search was on, and I stumbled across this recipe, 5 stars, looks fairly easy, okay let’s give it a go…BOOM. PERFECTION. It actually tastes really eerily similar to Insomnia Cookies version lol. Browning the butter was new for me, but it’s definitely the secret, you can not skip this step! I dunno what else to say other than these are the best cookies I’ve ever made.
Aww, thank you so much, Lindsey! We’re thrilled to hear you were so pleased with this recipe! We agree that the brown butter is a must. Thank you for coming back to share such wonderful feedback with us. Happy baking!