Gluten-Free Chocolate Chip Cookies (5-Star Recipe!)

Chewy with crisp golden edges and gooey centers - HUNDREDS of reviewers agree these cookies are the most delicious gluten-free chocolate chip cookies around! My top tips - brown the butter, let the dough rest 30 minutes and use a high-quality gluten-free flour blend. Read on for more!

Prep time: PT15M

Cook time: PT10M

Total time: PT55M

Rating

4.98 stars (1197 reviews)

Keywords

best gluten-free cookies, chocolate chip cookie recipes, gluten free cookies, gluten-free chocolate chip 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
sea salt for sprinkling (optional)

Cuisine

gluten-free

Steps

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.

Nutitrion

Serving Size: 1 serving
Calories: 184 kcal
Carbohydrates: 25 g
Protein: 2 g
Fat: 8 g
Saturated Fat: 4 g
Cholesterol: 24 mg
Sodium: 185 mg
Sugar: 18 g

Reviews

Taylor on 2026-01-01 (5 stars):
Great recipe for these! I have one question, my cookies seemed a little dry. Dough sat overnight. Any other tips?
Merilee on 2025-12-31 (5 stars):
Best gluten free chocolate chip cookies I've ever had, really good!
Tina J on 2025-12-31 (5 stars):
These were amazing! Didn’t taste gf at all. My family said these were better than my gluten filled ones. I did use bobs red mill with no problems. This is on my cookie rotation for sure. Thanks for the great recipe
Jennifer on 2025-12-28 (4 stars):
These have great flavor! But I followed the recipe and let the dough rest in the refrigerator over night (total of probably 15 hours). I just made them and pulled the first batch out of the oven. They spread a TON!!! Any advice? What did a do wrong? Admittedly, I did use a mixture of Bob's Red Mill and Trader Joe's GF flour because I didn't have enough of just one. But I don't know why that would matter. (??????)
Patsy on 2025-12-25 (5 stars):
How do I keep the chocolate chips from melting? Ours turned into marbled chocolate cookies once we added the chips. Still absolutely delicious but nothing like yours in appearance