The BEST Gluten-Free Chocolate Chip Cookies! A few tricks make these gluten-free cookies perfect – soft, chewy, golden and irresistible! Easy-to-make and NOBODY will guess they are gluten-free! Show
Hundreds of reviewers agree these cookies are the most delicious gluten-free chocolate chip cookies around! This tried-and-true recipe was originally published in 2018 and is one of my #1 recipes today!  If you’ve been searching for the BEST gluten-free chocolate chip cookie recipe – look no further! I’ve been eating 100% gluten-free for almost 10 years now and THIS is the chocolate chip cookie recipe of my dreams. I’ve tweaked this recipe and tested it many times over the years and this recipe is the ultimate best. No more tweaking or re-testing needed. These cookies are soft, chewy and golden like a good chocolate chip cookie should be. If you’ve tried making gluten-free chocolate chip cookies before you probably know they can turn out dry, grainy and pale. This recipe has a few tricks so you get golden, non-grainy cookies with a delicious depth of flavor and crisp edges every time. VIDEO: Watch how to make them!Jump to:
Tips for Perfect Gluten-Free Chocolate Chip Cookies1. Brown the ButterThe first secret ingredient is brown butter. Sometimes gluten-free cookies can lack a depth of flavor. Brown butter gives these cookies a delectable nutty, toasty almost caramelized flavor that you can’t get from anything else. If you’ve never browned butter before this is a great tutorial. It’s easier than it sounds! 2. Add a Tablespoon of MilkThe next trick for this gluten-free cookie recipe is to add a tablespoon of milk. This helps to compensate for the liquid that evaporates from the butter during the browning process. It also helps the cookies get a golden color and prevents grittiness. Gluten-free flour needs a little extra liquid for best results so you don’t have chalky cookies. 3. Use a High-Quality Gluten-Free FlourI wanted to keep this recipe simple with easy-to-find ingredients. I use gluten-free all purpose flour (lately I’ve been using this Gluten-Free King Arthur Measure-For-Measure Flour) and a little bit of almond flour for the dry ingredients in this recipe. I’ve also had good results with Bob’s Red Mill gluten-free 1:1 baking flour. Be sure to select a gluten-free flour blend that contains xanthan gum. 4. Add Almond FlourI like using a little almond flour because it is non-gritty and helps the cookies get that golden color and chewy texture. It’s my secret ingredient in many baked goods! If you’re allergic to nuts you can leave out the almond flour and substitute more gluten-free all purpose flour. 5. Use Brown SugarUsing mostly brown sugar instead of mostly white sugar also gives these cookies delicious flavor and chew. A splash of vanilla extract is also key! This recipe works with any kind of chocolate chip you like. I usually use semi-sweet chocolate chips but milk chocolate chips are also amazing! 6. Give the Dough a RestAfter you mix the dough altogether it’s important to give it a 30-minute rest. This gives the gluten-free flour time to hydrate and really makes a difference. It’s key for non-gritty gluten-free cookies! Luckily just a room temperature 30-minute rest will do and no overnight-in-the-fridge chill is needed. So you can still have chocolate chip cookies shortly after a craving strikes! Storage/Freezer Instructions
Recipe FAQsCan I make these cookies dairy-free? Yes! To make these gluten-free chocolate chip cookies dairy-free you can use melted vegan butter in place of the brown butter. No need to brown the vegan butter (it won’t work!). You can also replace the milk with almond milk. Can I make these cookies nut-free? Yes! To make these cookies nut-free simply substitute the 1/4 cup almond flour with an additional 1/4 cup gluten-free baking flour. Can I let the dough sit longer than 30 minutes? Yes! This dough really only gets better as it sits. The flour absorbs more and the cookies take on a depth of flavor. If you’re letting this cookie dough sit more than 30 minutes, refrigerate it in an airtight container for up to 2 days. Be sure the container is airtight so the cookies don’t dry out! Can I use all almond flour? No. I don’t recommend using all almond flour in this recipe. Almond flour has very different properties than gluten-free 1:1 baking flour. Check out this recipe for a great almond flour chocolate chip cookie! To recap… How to Make Delicious Gluten-Free CookiesBrown butter: Gives these cookies a delectable nutty flavor A tablespoon of milk: Prevents grittiness and helps the cookies get golden 1/4 cup almond flour: For a chewy texture and yummy flavor (can use GF all-purpose flour in place of this if you have a nut allergy) 30 minute rest: Gives the flour time to hydrate and prevents grittiness A sprinkle of sea salt: Optional, but delicious for gourmet bakery-style cookies! Sometimes in life you just need a plate of warm, delicious cookies. Whether it’s for a Sunday night treat or a special after-school snack there’s nothing better! I hope you love this recipe as much as my family and I do!
A few tricks make these gluten-free cookies perfect – soft, chewy, golden and irresistible! Be sure to use a gluten-free all-purpose flour that contains xanthan gum or these cookies will spread. I use King Arthur Flour Measure-for-Measure Flour that comes in the bag. Other 1:1 gluten-free flours that contain xanthan gum will also work. Note: The King Arthur Flour All-Purpose Flour in the box will not work as it does not contain xanthan gum. DAIRY-FREE: To make these dairy-free use earth balance buttery sticks and reduce the amount of almond milk to 1 teaspoon. NUT-FREE: Use 1/4 cup more gluten-free flour in place of the almond flour. Calories: 184kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 185mg | Potassium: 15mg | Fiber: 1g | Sugar: 18g | Vitamin A: 190IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 0.6mg Hi, I’m Erin! BS Food Science, MS Nutrition I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you! You may also likeWhat can I substitute for eggs in chocolate chip cookies?Most Commonly Used Egg Substitutes for Baking. Mashed Banana.. Applesauce.. Silken Tofu.. Ground Flax Seed mixed with water.. Yogurt (dairy-free or regular). Buttermilk.. Sweetened Condensed Milk.. How do you make gluten7- If your cookie dough is too dry and crumbly, just add back to the mixing bowl and stir in a couple tablespoons of your favorite milk. Add more if needed – the dough needs to hold together, but most cookie doughs shouldn't be sticky.
How do you make glutenAn extra egg or yolk can help improve structure and add moisture. Add ¼ teaspoon of xanthan gum to each cup of gluten free flour for structure and freshness. Let batter or dough sit for up to 30 minutes before baking to absorb liquid and avoid a gritty texture.
What does egg yolk do in cookies?Egg yolks are high in fat in relation to the egg white which is high in protein so often acts as a binder. Adding egg yolks to the cookies yields a super tender, chewy cookie. Egg Yolk Cookies are slightly richer in flavour from the additional fat from the yolk.
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Gluten free egg free chocolate chip cookies
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