There’s something undeniably satisfying about biting into a warm, freshly baked chocolate chip cookie. For those who are gluten-sensitive, finding a cookie that doesn’t compromise on texture or flavor can be a challenge. This gluten-free version, however, brings the best of both worlds—rich, buttery flavor with a chewy, soft center and perfectly crisp edges. These cookies are not only a delicious alternative for those avoiding gluten, but they rival the best traditional chocolate chip recipes. Whether you’re gluten-free or just craving a unique twist on a classic, this recipe has something for everyone.

Gluten Free Chocolate Chip Cookies Recipe

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Ingredients Breakdown

Dry Ingredients

The combination of gluten-free measure-for-measure flour and almond flour gives these cookies a structure that mimics traditional flour-based cookies, while adding a slight nuttiness from the almond flour. The baking soda ensures a light, tender rise, while the salt adds just the right balance to enhance the sweetness.

Other Ingredients

The unsalted butter is a crucial component, especially when browned, as it deepens the flavor profile of the cookies, imparting a rich, toasty aroma. The mix of brown and granulated sugars creates the perfect balance between chewy and crisp textures. A splash of milk helps to keep the dough moist, while the vanilla extract elevates the overall flavor. Finally, the chocolate chips, arguably the star of the show, melt into little pockets of sweetness that contrast with the slight saltiness of the dough. A sprinkle of sea salt at the end adds a luxurious finishing touch, enhancing the complexity of flavors.

Step-by-Step Cooking Instructions

Preparing the Dry Mixture

To ensure consistency throughout the dough, it’s essential to evenly whisk the dry ingredients together. By doing so, the baking soda is distributed evenly, which helps the cookies rise properly. Almond flour, known for its finer texture, needs to be incorporated well to avoid clumping.

Making Brown Butter

The process of browning butter is where the magic happens. Slowly melting the butter over medium-low heat allows the milk solids to caramelize, creating a nutty aroma that adds an extra layer of depth to the cookies. Be sure to stir continuously as the butter foams and changes color to a deep golden brown. This transformation happens quickly, and the key is to remove it from heat as soon as it reaches that perfect hue.

Combining Wet Ingredients

Once the butter has cooled slightly, whisk in the sugars and milk until smooth. The blend of brown sugar and granulated sugar brings together the chewiness and slight crunch that make these cookies so irresistible. Beating in the egg and vanilla at this stage gives the batter its signature creamy, glossy texture.

Mixing and Resting the Dough

As you fold in the dry ingredients, the dough will come together beautifully. Once combined, the chocolate chips are stirred in to ensure each bite is packed with melty goodness. Allowing the dough to rest at room temperature for at least 30 minutes—or even refrigerating it—gives the flavors time to develop and results in a firmer, more structured dough that bakes to perfection.

Baking the Cookies

Preheating the oven to 350°F (180°C) and lining your baking sheets with parchment or silicone mats ensures an even bake and easy cleanup. Forming the dough into uniform balls (about 2 tablespoons each) will help the cookies bake evenly. For those who love crispy edges with soft centers, 10-12 minutes is the perfect baking time. Keep a close eye on the cookies as they reach that golden-brown stage.

Recipe Tips

How to Perfect Brown Butter:
Stir continuously to prevent the milk solids from burning. The butter should have a deep golden hue and a nutty fragrance.

Adjusting Cookie Size:
For smaller cookies, reduce baking time slightly. For larger, bakery-style cookies, increase the baking time by 2-3 minutes.

Chilling the Dough:
Refrigerating the dough for at least 30 minutes enhances flavor and improves cookie structure, preventing excessive spread during baking.

Optional Add-ins:
Consider mixing in chopped nuts, dried cranberries, or white chocolate chips to add a personalized twist.

What to Serve With This Recipe

Gluten-free chocolate chip cookies are wonderful on their own, but they also pair beautifully with a variety of beverages and treats. For a classic pairing, serve them with a tall glass of cold milk, or try almond or oat milk for a dairy-free option. If you’re looking for something a little more decadent, a scoop of vanilla ice cream sandwiched between two cookies makes for an irresistible dessert.

For those who enjoy their cookies with a hot beverage, these cookies pair exceptionally well with a strong cup of coffee or a light, fragrant tea. The richness of the brown butter complements the bold flavors of espresso, while the sweetness of the cookies contrasts with the earthy notes of green tea. Whatever you choose, these cookies are sure to be a hit.

Frequently Asked Questions

Can I Use a Different Flour Blend?:
Yes, there are several gluten-free flour blends on the market, but make sure to use one labeled as “measure-for-measure” to achieve the best results.

Why Chill the Dough?:
Chilling allows the flavors to meld together and ensures that the cookies maintain their shape during baking, leading to a chewier texture.

How Do I Store These Cookies?:
Store in an airtight container at room temperature for up to one week. For longer storage, freezing is the best option.

Can I Make These Dairy-Free?:
Absolutely! Swap the butter for a plant-based alternative and use your preferred dairy-free milk to create a cookie that’s both gluten- and dairy-free without compromising on flavor.

Storage and Freezing Tips

To keep your cookies fresh for days, store them at room temperature in an airtight container. They’ll stay soft and delicious for up to a week. For longer-term storage, freeze the cookie dough after shaping it into balls. When you’re ready to bake, simply take them out of the freezer and pop them into the oven—no need to thaw. If you’ve frozen the baked cookies, a few seconds in the microwave will bring them back to their warm, chewy glory.

Before serving, a light sprinkle of flaky sea salt can take these cookies to the next level, enhancing both the sweetness of the chocolate and the nutty undertones of the brown butter. For a more refined presentation, consider serving them stacked high on a decorative plate, or arrange them in a cookie tin for gifting. These gluten-free chocolate chip cookies are perfect for any occasion—from a casual afternoon snack to an elegant dessert spread.

Ingredients

Dry Ingredients:

1/4 cup (25g) almond flour
1 1/3 cups (200g) gluten-free measure-for-measure flour
1 teaspoon baking soda
1/2 teaspoon kosher salt

Other Ingredients:

1/2 cup (113g) unsalted butter
3/4 cup (160g) light brown sugar
1/4 cup (50g) granulated sugar
1 tablespoon milk (any variety)
1 large egg
2 teaspoons pure vanilla extract
1 cup (170g) chocolate chips
Flaky sea salt for sprinkling (optional)

Instructions

In a medium mixing bowl, combine the gluten-free flour, almond flour, baking soda, and salt. Whisk together until the mixture is well blended. Set aside for later use.

In a skillet over medium-low heat, melt the butter, stirring every so often. As the butter melts, it will start to foam. Keep stirring to ensure the milk solids do not stick to the bottom of the pan. Watch closely as the butter transitions from yellow to a deep golden brown, releasing a rich, nutty aroma. Once this transformation occurs, remove it from the heat and pour it into a mixing bowl right away.

Add the milk, brown sugar, and granulated sugar to the browned butter. Whisk until everything is fully incorporated and the mixture is smooth.

Beat in the egg and vanilla extract, mixing until the texture becomes creamy and uniform.

Using a rubber spatula, fold in the dry ingredients gradually until the dough is smooth and everything is evenly combined. Gently stir in the chocolate chips until they are well distributed throughout the dough.

Cover the bowl with plastic wrap and let the dough rest at room temperature for 30 minutes. Alternatively, you can refrigerate the dough for up to 5 days if you prefer to bake later.

When you’re ready to bake, preheat your oven to 350°F (180°C). Prepare baking sheets by lining them with parchment paper or silicone baking mats.

Scoop the dough into balls, roughly 2 tablespoons each, and place them on the prepared baking sheets, ensuring they are spaced about 2 inches apart to allow room for spreading.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear just set. Avoid over-baking to keep the cookies soft.

Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. If desired, sprinkle with a pinch of flaky sea salt while still warm. Transfer the cookies to a wire rack to cool completely before serving.