Gluten-Free Chocolate Chip Cookies

Chewy with crisp golden edges and gooey centers – HUNDREDS of reviewers agree these cookies are the most delicious gluten-free chocolate chip cookies around!

• 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.

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.

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!

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!

Prep Time 15 minutes

Cook Time 10 minutes

Rest Time 30 minutes

Total Time 55 minutes

Servings 18 cookies

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.

Notes

Gluten-Free Flour: Be sure to use a gluten-free flour blend that contains xanthan gum. I use King Arthur Flour Measure-for-Measure Flour. Other 1:1 gluten-free flours that contain xanthan gum such as Bob’s Red Mill 1:1 Baking Flour will also work. 

Dairy-Free: Skip steps 2-3 and simply use melted dairy-free butter (note that dairy-free butter will not brown). Omit the milk. Use dairy-free chocolate chips. 

Nut-Free: Use an additional ¼ cup gluten-free measure-for-measure flour in place of the almond flour.

Rest Time: A 30-minute rest helps the flavor to develop and the gluten-free flour to hydrate. Refrigerating the dough will yield even more flavorful cookies!

Freeze Cookie Dough: You can freeze cookie dough balls and store them in a resealable bag. Simply add 1-2 minutes onto the bake time. 

Calories: 184kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 185mg | Potassium: 15mg | Fiber: 1g | Sugar: 18g | Vitamin A: 190IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 0.6mg