Gluten-Free Chocolate Chip Cookies – Chewy, Gooey, and Absolutely Delicious

If you’ve been hunting for the best gluten-free chocolate chip cookies, your search ends here! These cookies are chewy in the center, have crisp golden edges, and melt in your mouth with every bite. Hundreds of home bakers have tried this recipe, and they agree – this is the ultimate gluten-free chocolate chip cookie recipe.

Save

My top tips? Brown your butter for that rich nutty flavor, let the dough rest for at least 30 minutes, and use a high-quality gluten-free flour blend. Keep reading to uncover everything you need for perfect cookies every time.

Recipe Rundown

Texture: Chewy, with crisp golden edges and soft, gooey centers.

Flavor: The brown butter adds nutty, almost caramelized notes, while a touch of almond flour deepens the richness. Top with a sprinkle of flaky salt for a bakery-style finish.

Ease: Super simple to make – no stand mixer required.

Recommended Gluten-Free Flour: Use a reliable gluten-free flour blend that contains xanthan gum for the best results. My favorites include King Arthur Gluten-Free Measure-for-Measure Flour or Bob’s Red Mill 1:1 Baking Flour.

Repeat Baking: Absolutely! We bake these cookies at least once a month, and freezing dough balls makes it easy to enjoy freshly baked cookies anytime.

Why This Recipe Works

I’ve been eating 100% gluten-free for over a decade, and this cookie recipe has quickly become my personal favorite. Browning the butter adds a depth of flavor most gluten-free cookies miss. Resting the dough allows the gluten-free flour to hydrate, resulting in a perfect chewy texture without grit. These cookies are indulgent, easy to make, and incredibly versatile.

Ingredients You’ll Need

Here’s a quick breakdown of the essentials for these cookies:

Dry Ingredients:

• Gluten-free flour blend (1 1/3 cups / 200g)
• Almond flour (1/4 cup / 25g) – adds richness and golden color
• Baking soda (1 tsp)
• Kosher salt (1/2 tsp)

Other Ingredients:

• Unsalted butter (1/2 cup / 113g) – browned for flavor
• Milk of choice (1 tbsp) – keeps cookies moist
• Brown sugar (3/4 cup / 160g)
• Granulated sugar (1/4 cup / 50g)
• Egg (1 large)
• Vanilla extract (2 tsp)
• Chocolate chips (1 cup / 170g)
• Flaky sea salt (optional, for topping)

How to Make Gluten-Free Chocolate Chip Cookies

Step 1: Prepare Your Dry Ingredients

In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda, and salt. Set aside.

Step 2: Brown the Butter

Place the butter in a medium skillet over medium-low heat. Stir occasionally until melted. Once it begins to foam, stir constantly to prevent burning. The butter will turn a deep golden brown and release a nutty aroma. Remove from heat immediately and pour into a mixing bowl.

Step 3: Combine Sugars and Egg

Add the milk, brown sugar, and granulated sugar to the browned butter. Whisk until smooth. Then add the egg and vanilla extract, mixing until creamy and fully incorporated.

Step 4: Mix in Dry Ingredients and Chocolate Chips

Fold the dry ingredients into the wet mixture using a rubber spatula. Add chocolate chips and stir until evenly distributed.

Step 5: Rest the Dough

Cover the dough and let it rest at room temperature for at least 30 minutes. This allows the gluten-free flour to absorb moisture, giving your cookies the ideal chewy texture. For even more flavor, refrigerate the dough up to 5 days before baking.

Save

Why Letting the Dough Rest is Crucial

Gluten-free flour blends need time to hydrate. Without this step, cookies can turn out gritty or crumbly. Even a simple 30-minute rest dramatically improves texture, while an overnight chill intensifies flavor and ensures perfectly chewy cookies.

Almond Flour – Is it Necessary?

Almond flour adds richness, moisture, and helps the cookies achieve a golden-brown color. If you need a nut-free version, simply replace the 1/4 cup almond flour with an equal amount of gluten-free flour. Avoid using all almond flour, as it won’t provide the structure needed for chewy, soft cookies.

Dairy-Free Options

You can make these cookies dairy-free by using melted vegan butter instead of traditional butter (skip browning, as vegan butter doesn’t brown properly) and substitute the milk with almond milk or another plant-based milk. Use dairy-free chocolate chips for a completely vegan-friendly treat.

Storage and Freezing Tips

• To Store: Keep baked cookies in an airtight container at room temperature for up to 5 days.
• To Freeze Dough: Scoop dough into balls and freeze on a parchment-lined tray for 1–2 hours. Transfer to a resealable bag or container, removing excess air. Label with the date.
• To Bake From Frozen: Simply bake straight from frozen, adding a few extra minutes to the baking time. This makes it easy to enjoy fresh cookies anytime.

Print