Welcome to what will undoubtedly become your new go-to gluten free chocolate chip cookie recipe. These aren’t just good for gluten-free; they’re genuinely fantastic cookies, period.
Table of Contents
We’re using a secret weapon—brown butter—to create an unbelievably rich, nutty flavor that takes these cookies to a whole new level.
Get ready for soft, chewy centers, slightly crisp edges, and pools of gooey melted chocolate. This is the recipe for the best gluten free chocolate chip cookies you will ever make.
A Little Story About This Dish
The search for the perfect Gluten Free Chocolate Chip Cookie can feel endless. So many recipes end up gritty, dry, or crumbly. I was on a mission to create a cookie that was not only chewy and delicious but had a depth of flavor that would make everyone ask for the recipe.
The breakthrough moment was discovering the magic of brown butter. The process of gently toasting the butter solids creates a rich, caramel-like aroma and flavor that transforms the entire cookie dough.
When combined with a quality gluten-free flour blend, the result is a truly superior cookie that will make you forget the gluten was ever a thing.
Get Ready to Cook!
You’re about to create a batch of truly special Gluten Free Chocolate Chip Cookies. Let’s go over the simple but game-changing steps for success.
What to Expect
Time: About 1 hour (includes dough resting time).
Difficulty: Easy! The most “difficult” step is browning butter, and we’ll walk you through it.
Before You Begin
The number one flavor booster is browning the butter. It only takes about 5 minutes, but the nutty, toffee-like flavor it creates is the secret to making these the best gluten free chocolate chip cookies. Don’t skip it!
Next, a 30-minute rest for the dough is crucial. This allows the gluten-free flours to properly hydrate, which significantly improves the texture and prevents any grittiness.
Finally, the combination of a good gluten-free measure-for-measure flour and a little almond flour gives these cookies the perfect structure and a wonderfully moist, chewy bite.
The Heart of the Dish: Ingredients You’ll Need
Here are the ingredients you’ll need for this amazing Gluten Free Chocolate Chip Cookies recipe.
| Ingredient | Amount |
| Dry Ingredients: | |
| Gluten-Free Measure-for-Measure Flour | 1 ⅓ cups (200g) |
| Almond Flour | ¼ cup (25g) |
| Baking Soda | 1 teaspoon |
| Kosher Salt | ½ teaspoon |
| Other Ingredients: | |
| Unsalted Butter | ½ cup (113g) |
| Milk of Choice | 1 tablespoon |
| Brown Sugar, packed | ¾ cup (160g) |
| Granulated Sugar | ¼ cup (50g) |
| Large Egg | 1 |
| Vanilla Extract | 2 teaspoons |
| Chocolate Chips | 1 cup (170g) |
| Flaky Sea Salt, for sprinkling | Optional |
Let’s Get Cooking! Step-by-Step Guide
Follow these easy steps to bake your perfect Gluten Free Chocolate Chip Cookies.
1. Combine Dry Ingredients:
In a medium bowl, whisk together the gluten-free measure-for-measure flour, almond flour, baking soda, and kosher salt. Set it aside.
2. Brown the Butter:
In a medium, light-colored skillet over medium-low heat, melt the butter. Continue to stir as it foams and crackles. Soon you’ll see golden-brown specks forming at the bottom and smell a nutty aroma. Immediately pour the brown butter into a large mixing bowl to stop it from burning.
3. Mix Wet Ingredients:
To the bowl with the brown butter, add the milk, brown sugar, and granulated sugar. Whisk them together.
4. Add Egg and Vanilla:
Whisk in the egg and vanilla extract until the mixture is smooth, creamy, and well combined.
5. Combine and Rest the Dough:
Using a spatula, add the dry ingredient mixture to the wet ingredients and mix until just combined. Stir in the chocolate chips. Cover the bowl and let the dough rest at room temperature for at least 30 minutes.
6. Scoop and Bake:
Preheat your oven to 350°F. Line a large baking sheet with parchment paper. Scoop the dough into round balls, about 2 tablespoons each, and place them 2 inches apart on the prepared sheet.
7. Bake to Perfection:
Bake for 10-12 minutes, until the edges are golden brown and the centers are set. Remove the pan from the oven and, if desired, sprinkle the warm cookies with a little flaky sea salt.
8. Cool and Enjoy:
Let the Gluten Free Chocolate Chip Cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Mastering the Dish: Pointers for Perfection & How to Store
A few final tips will ensure your Gluten Free Chocolate Chip Cookies are flawless.
Dietary Swaps: To make this recipe dairy-free, simply use melted dairy-free butter (note that it won’t brown) and dairy-free chocolate chips, and omit the milk. For a nut-free version, replace the ¼ cup of almond flour with an additional ¼ cup of gluten-free measure-for-measure flour.
Freeze for Later: You can freeze the cookie dough balls on a baking sheet until solid, then transfer them to a freezer bag. You can bake them straight from the freezer—just add 1-2 minutes to the bake time!
Check out these additional recipes for fresh inspiration in your gluten-free cooking: Gluten Free Chewy Pumpkin Cookies, Gluten Free Chewy Pumpkin Cookies, The Best Gluten Free Vegan Pistachio Cookies.
Your Burning Questions Answered!
Here are answers to common questions about gluten-free baking.
1. What is the best flour for gluten free chocolate chip cookies?
The best and easiest flour to use is a high-quality gluten-free “measure-for-measure” or “1-to-1” baking blend, such as those from King Arthur or Bob’s Red Mill. These blends already contain xanthan gum and are designed to be a direct substitute for regular all-purpose flour. This gluten free chocolate chip cookie recipe also adds a small amount of almond flour for extra moisture and a superior chewy texture.
2. What are common gluten-free cookie mistakes?
The most common mistakes are not letting the dough rest, which can lead to a gritty texture; using a flour blend without a binder like xanthan gum, causing cookies to crumble; and overbaking. Gluten-free cookies often look underdone when they’re perfectly baked, so it’s important to pull them from the oven when the edges are just set.
3. Are Nilla wafers gluten-free?
No, traditional Nabisco Nilla Wafers are not gluten-free; they contain wheat flour. However, several brands make gluten-free vanilla wafer-style cookies that are a safe alternative. Always check the packaging for a “certified gluten-free” label.
Dig In & Enjoy!
You are now ready to bake a batch of what will truly be the best gluten free chocolate chip cookies to ever come out of your oven. Enjoy every buttery, chocolatey bite!
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Best Gluten Free Chocolate Chip Cookies (Chewy Brown Butter)
- Total Time: 1 hour 5 minutes (includes rest time)
- Yield: 18 cookies 1x
Description
The ultimate recipe for the BEST Gluten-Free Chocolate Chip Cookies! Brown butter provides an incredible nutty depth of flavor, while a rest time for the dough guarantees a perfect chewy, non-gritty texture. These are truly superior cookies.
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
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
Flaky sea salt for sprinkling (optional)
Instructions
1. In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt.
2. Melt the butter in a medium skillet over medium-low heat, stirring continuously. Continue stirring as it foams and crackles, until golden-brown specks appear and it has a nutty aroma. Immediately pour the brown butter into a large mixing bowl to stop the cooking.
3. Add the milk, brown sugar, and granulated sugar to the brown butter and whisk to combine.
4. Whisk in the egg and vanilla until the mixture is smooth and creamy.
5. Using a spatula, mix in the dry ingredients until just combined, then stir in the chocolate chips.
6. Cover the bowl and let the dough rest at room temperature for 30 minutes.
7. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
8. Scoop dough into round balls (about 2 tablespoons each) and place them 2 inches apart on the prepared sheet.
9. Bake for 10-12 minutes, until the edges are golden brown. The centers will look slightly soft.
10. Remove from the oven, sprinkle with flaky sea salt if desired, and cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Flour: Use a high-quality gluten-free measure-for-measure flour blend that contains xanthan gum (like King Arthur or Bob’s Red Mill 1:1).
Dough Rest: Don’t skip the 30-minute rest! It allows the gluten-free flours to hydrate, which is essential for a great texture.
Dairy-Free: Use melted dairy-free butter (it won’t brown) and dairy-free chocolate chips, and omit the milk.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 184
- Sugar: 18g
- Sodium: 185mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 24mg