These gluten free chocolate chip cookies are a game-changing recipe for anyone who misses traditional cookies but can’t have gluten. With crispy edges and soft centers, they rival any wheat-based cookie you’ve ever tried.
This chocolate chip cookie recipe tackles dryness, crumbliness, and flavor issues commonly found in gluten-free versions, ensuring a satisfying texture and taste.
I’ve tested countless gluten free chocolate chip cookie recipes that turned out dry, crumbly, or just plain disappointing. After lots of trial and error, I discovered that brown butter and almond flour are the secret to cookies that don’t scream “gluten free.”
This easy chocolate cookie recipe comes together in minutes and needs just a 30-minute rest before baking. If you can wait overnight, the flavor gets even better. My family (even those who can eat gluten) grab these cookies first when I put them on the table.
Table of contents
Dietary Considerations
- This recipe is gluten-free, using gluten-free flour blend and almond flour.
- The recipe is not dairy-free due to butter and milk ingredients.
- This recipe is not vegan because it contains butter and milk.
- The recipe is vegetarian-friendly as it contains no meat products.
- This recipe is not keto or low-carb due to brown sugar and flour content.
Why You Will Love This Recipe
- Brown Butter Depth The brown butter adds nutty, caramelized notes that take these gluten free chocolate chip cookies beyond typical versions. It’s a simple step that creates big flavor without extra ingredients.
- Real Cookie Texture These cookies have the crispy edges and soft centers that most gluten free cookies lack. The 30-minute rest helps the flour hydrate properly for that authentic chocolate chip cookie feel.
- Works With Any GF Flour The recipe includes tips for adjusting based on different gluten free flour blends. Your cookies will turn out great whether you use Bob’s Red Mill, King Arthur, or another brand.
- No Wait Option You can bake these cookies after just 30 minutes of rest time. For busy days, you’ll still get great gluten free chocolate chip cookies without overnight chilling.
Gluten Free chocolate chip cookies
- Prep Time: 30 minutes
- Cool Time: 4-24 hours
- Cook Time: 10-12 minutes
- Total Time: Total time varies based on resting period
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These gluten free chocolate chip cookies are a remarkable recipe for anyone who misses the joy of traditional cookies but needs to avoid gluten. With their crispy edges and soft, chewy centers, they can hold their own against any wheat-based cookie.
Ingredients
- 1⅓ cups (200g) gluten-free all-purpose flour blend with xanthan gum (Bob’s Red Mill 1:1 or King Arthur Measure-for-Measure recommended)
- ¼ cup (25g) blanched almond flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder (gluten-free verified)
- ½ teaspoon fine sea salt (plus optional flaky sea salt for topping)
- ½ cup (1 stick/113g) unsalted butter
- 1 tablespoon milk of choice (any type works)
- ¾ cup (160g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 teaspoon molasses
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1¼ cups (210g) high-quality chocolate chips, divided (semisweet or dark recommended)
Instructions
- Melt the butter in a light-colored skillet over medium-low heat. Continue cooking it until it turns golden brown and develops a nutty aroma, which usually takes about 5-7 minutes. Once browned, immediately transfer it to a heat-safe bowl and stir in 1 tablespoon of milk to replace moisture lost during the browning process. Using a light-colored pan impacts your ability to see the color change, allowing you to achieve that perfect brown.
- While the butter cools slightly, whisk together the gluten-free flour, almond flour, baking soda, baking powder, and sea salt in a medium bowl. Make sure to break up any lumps to ensure a smooth mixture.
- Add the packed light brown sugar and granulated sugar to the bowl with the browned butter, along with the molasses. Whisk until no lumps remain. Next, add the egg and vanilla extract and continue whisking until smooth and glossy.
- Pour the dry ingredient mixture into the bowl with the wet ingredients and stir until just combined. The dough should be thick, but take care not to overmix, as this might make the cookies tough.
- Gently fold in 1 cup of chocolate chips, reserving the remaining ¼ cup to press into the tops of the cookies before baking.
- Cover the bowl with the cookie dough and let it rest at room temperature for at least 30 minutes. This resting period helps hydrate the flour and improves the texture of the cookies. If you can wait longer, refrigerating the dough for 4-24 hours will yield even richer flavors.
- When you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
- Using a cookie scoop, portion out 1½-2 tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press a few of the reserved chocolate chips on top of each cookie for that delightful bakery-style presentation.
- Bake your cookies for 10-12 minutes, watching closely for the edges to turn golden while the centers still look slightly underdone. If you prefer a crunchier texture, add an extra minute or two to the baking time. Baking one sheet at a time on the center rack ensures even cooking.
- Once baked, remove the cookies from the oven and sprinkle them with flaky sea salt, if desired. Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Gluten-Free Flour: Each gluten-free flour blend can behave differently. If the cookies spread too much during baking, try adding 2-3 tablespoons more flour. If they are too thick, consider adding 1-2 teaspoons of milk. Always spoon the flour into measuring cups and level off the top for accuracy.
- Nut-Free Option: If you prefer a nut-free version, substitute the almond flour with an additional ¼ cup gluten-free flour blend. Adding an extra teaspoon of butter will help maintain moisture.
- Dairy-Free Variation: Consider using vegan butter sticks instead of regular butter. Since vegan butter does not brown well, simply melt it without browning. Dairy-free milk can replace regular milk as needed.
- Egg-Free Alternative: You can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons warm water, allowed to gel) or use a gluten-free egg replacer.
- Storage: Store baked cookies in an airtight container at room temperature for up to 5 days or freeze them for up to 3 months. For freezing dough, portion it and flash freeze before transferring to a freezer bag, where it can be stored for up to 3 months.
- Flavor Variations: Adding ½ teaspoon of cinnamon can impart warm spice notes, and mixing in ½ cup of chopped toasted nuts, toffee bits, or a blend of chocolate chips and chunks can vary the texture and flavor.
- Perfect Presentation: To ensure consistently shaped cookies, use a round cookie cutter to gently reshape the cookies right after baking while they’re still soft.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Ingredient Notes
- Gluten-free flour blend: Look for one with xanthan gum already included, like Bob’s Red Mill 1:1 or King Arthur Measure-for-Measure. This prevents cookies from crumbling apart and helps create the right texture.
- Blanched almond flour: This adds moisture and helps with the chewy centers. For nut-free cookies, replace with extra gluten-free flour blend plus a teaspoon of butter.
- Molasses: This optional ingredient deepens the flavor. Just a small amount makes a big difference in taste.
- Milk: Any type works – this replaces moisture lost during browning the butter. Use your favorite dairy-free option if needed.
Recipe Baking Tips
- If your cookies spread too much, add 2-3 tablespoons extra gluten-free flour to the dough before baking the next batch.
- When brown butter looks slightly golden with specks forming, remove it from heat immediately to prevent burning.
- For dry or crumbly cookies, add 1-2 teaspoons milk to the dough and mix until just incorporated.
- If using dairy-free butter, skip the browning step completely and use melted vegan butter sticks instead.
- When making ahead, portion cookie dough onto a baking sheet, freeze for 1 hour, then store in freezer bags for up to 3 months.
Serving Suggestions
Serve gluten free chocolate chip cookies with cold milk or dairy-free milk alternatives. Pair with fresh fruit, berries, or homemade vanilla ice cream.
Use cookies in ice cream sandwiches or crumble over yogurt parfaits. Add to cookie platters with gluten free sugar cookies or gluten free oatmeal cookies.
Top with extra chocolate drizzle or dust with powdered sugar. Dip half in melted chocolate for contrast.
Recipe variations
- You can use ½ cup chopped toasted nuts in your gluten free chocolate chip cookies. Walnuts or pecans work well with the brown butter base.
- Add ½ teaspoon cinnamon to the dry ingredients for warm spice notes. This complements the molasses and brown sugar flavors.
- Either use all chocolate chips or substitute ¼ cup with toffee bits. This creates a caramel-like flavor that enhances the cookies.
- If baking for a larger group, double the recipe exactly. Portion and freeze extra dough to bake straight from frozen, adding 2-3 minutes.
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How to Store?
To keep your gluten free chocolate chip cookies fresh and delicious, follow these storage tips:
Room Temperature: Store cookies in an airtight container at room temperature up to 5 days. Place parchment paper between layers to prevent sticking.
Refrigeration: Place baked cookies in an airtight container in the refrigerator up to 2 weeks. Let cookies come to room temperature before serving.
Freezing: Store baked cookies in a freezer-safe container with parchment paper between layers up to 3 months. For cookie dough, portion into balls, flash-freeze on a baking sheet until firm, then transfer to a freezer bag. Bake frozen dough at 350°F, adding 2-3 minutes to the normal baking time.
Other Recipes You’ll Love
- Gluten Free Chocolate Almond Flour Cookies
- Rice Krispie Chocolate Chip Cookies
- Gluten Free Chocolate Angel Pie
- Gluten Free Chocolate Peanut Butter Ice Cream
No, you cannot substitute regular all-purpose flour for the gluten-free flour blend in this recipe. The recipe was specifically formulated with gluten-free ingredients.
Yes, you can use milk alternatives instead of regular milk. Almond, soy, or oat milk will work in this recipe.
Yes, it is necessary to use both baking soda and baking powder. They work together to provide proper leavening and texture.
Yes, you can reduce the amount of brown sugar. The recipe will be less sweet, and texture may change slightly.
You can use honey or maple syrup instead of molasses. The flavor will be milder and less rich.
No, you cannot make this recipe without almond flour. It provides essential structure and texture that other flours cannot replace.
You should add 1 cup of chocolate chips to the recipe. For less sweetness, you can reduce to ¾ cup.
Yes, unsalted butter is essential. If using salted butter, omit the added sea salt in the recipe.
If you enjoyed this gluten free chocolate chip cookies or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
