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 (1173 reviews)
Keywords
best gluten-free cookies, chocolate chip cookie recipes, gluten free cookies, gluten-free chocolate chip cookies
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
Jo Kestel on 2025-11-10 (5 stars): These are truly fantastic chocolate chip cookies!! I did make some substitutions, but only because I used what I had in the kitchen and was craving chocolate chip cookies. I used all one-to-one gluten-free flour (no almond flour) and I used one and 1/2 cups of half-and-half with 1/2 cup water for the milk. I did add about a half a cup of coconut flakes, because I like coconut in my chocolate chip cookies. Browning the butter was a new technique for me to be used in cookies, and I will never do it any other way again. I also used my stand mixer until I had to add in the chocolate chips because I like using my stand mixer. Leaving the dough to sit for 30 minutes is a practice that should not be skipped – I left mine on the counter. These are fantastic cookies and I will use this recipe going forward!
Kerry on 2025-11-10 (5 stars): I find weighing the flour is essential to getting the perfect cookie consistency as many flours weigh differently per cup. Every time I’ve made this recipe I’ve gotten raves that they are the best cookie they have had and can’t believe they’re GF.
Mary on 2025-11-10 (5 stars): Best GF cookie recipe I have ever tasted. Absolutely delicious. I have baked these cookies many times in the past few weeks. Just can't get enough goodness!
Lonnie Schwab on 2025-11-09 (5 stars): Just finished making my first batch, they taste amazing. My hubby non GF loved them too. Thank you so much for this recipe. They are easily my favorite cookie recipe.
Christie on 2025-11-07 (5 stars): I would give this recipe 100 stars if I could!! Hands down the best GF dessert I’ve made - even hubby who isn’t GF was THRILLED! Highly recommend eating warm out of the oven, or warming up if you have any left over (good luck!). thank you so much for sharing this!
Stella Dumont on 2025-11-01 (3 stars): I made these today but it was very dry to mix. It was not smooth. I did refrigerate it for 5 hrs and it was solid when I took it out of the refrigerator. I left it out on the counter for 2 1/2 hrs and it was very crumbly so I put it on a round pizza stone and baked it. The flavor was very good though. I used the gram measurement for the flours and sugars so I don’t know what I did wrong.
