Gluten free chocolate chip cookies that are actually chewy, loaded with chocolate chips and taste like the real thing - yes, they exist and this is the only recipe you will ever need! This is not a gluten free cookie that is crumbly, gritty, or just…off. These are the best gluten free chocolate chip cookies and this recipe is going to be a total game changer for you. I use brown butter and a short chill in the refrigerator to give you a cookie with crispy edges, a chewy middle and lots of flavor.
I created this recipe because I wanted friends and family who are gluten free to be included in dessert. There's nothing better than a warm chocolate chip cookie and everyone should be able to enjoy that. Brown butter is the game changer here - it takes just a few extra minutes on the stove and it adds a rich, nutty flavor that you simply cannot get from regular melted butter. You end up with a sweet, chewy cookie with just the right amount of crisp on the edges.
If you're wondering how to make gluten free chocolate chip cookies that actually deliver on flavor and texture, you're in the right place. If you love a great gluten free bake you are going to want to bookmark this one. And if gluten free baking is your thing, be sure to check out more of our gluten free recipes - our gluten free waffles recipe is one of my most popular recipes for a good reason.
Quick Look: Gluten Free Chocolate Chip Cookies
- Ready In: 15 minutes + 30 minutes of chill time
- Makes: 22 cookies
- Calories: about 238 kcal per cookie
- Add to Your Shopping List: a complete gluten free baking blend such as Bob's Red Mill 1-to-1 Gluten Free Baking Flour or King Arthur Measure for Measure, and chocolate chips - I prefer Ghirardelli or Guittard for chocolate chip cookies
- Dietary Info: gluten free, contains eggs and dairy
- Baker's Note: To get the texture and structure right, you want to measure your gluten free flour with a kitchen scale. This is the best way to guarantee you have the right amount of flour in your cookie dough. If you don't have a kitchen scale, spoon your flour into your measuring cups and level it off so that it stays light and doesn't pack down.
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Jump to:
- Quick Look: Gluten Free Chocolate Chip Cookies
- Ingredients for Gluten Free Chocolate Chip COokies
- Notes From My Test Kitchen
- How To Make Gluten Free Chocolate Chip Cookies
- Gluten Free Chocolate Chip Cookie Variations
- Frequently Asked Questions
- How to Store Gluten Free Chocolate Chip Cookies
- More Gluten Free Baking Recipes
- Recipe
Ingredients for Gluten Free Chocolate Chip COokies
Gluten free flour - Use a complete 1-to-1 gluten free baking blend that already contains xanthan gum. I tested this recipe with Bob's Red Mill 1-to-1 and King Arthur Measure for Measure - both work perfectly.
Brown sugar - The combination of brown sugar and granulated sugar gives these cookies their chew. Don't swap out the brown sugar.
Chocolate chips - I love using a combination of milk and semi sweet chocolate chips. Ghirardelli and Guittard are my go-to brands.
Unsalted butter - This is a recipe where the quality of your butter really matters. I always reach for a European Style butter like Vermont Creamery, Plugrà or Kerrygold.
Notes From My Test Kitchen
Gluten free cookies are known for being tricky, and I'll be honest - my first few batches of these taught me a lot.
The flour matters, but you have options. I tested this recipe with both Bob's Red Mill 1-to-1 and King Arthur Measure for Measure. Both make a fantastic batch of cookies - great texture, same spread, same chewy result. Use whichever you have on hand or can find easily.
Brown butter is a game changer. Gluten free baked goods sometimes need a little extra help in the flavor department and the brown butter delivers. It takes just a few extra minutes but adds a deep, nutty richness that you simply can't get from melted butter. Don't skip it. If you are short on time, make the brown butter (or the full cookie dough) ahead of time and leave in the refrigerator overnight.
Use quality chocolate. This is not the place for a bag of chocolate chips that has been sitting around your pantry for a year. I use a combination of milk and semi-sweet chocolate chips and reach for Ghirardelli or Guittard every time. Good chocolate makes a good cookie great.
Add a little bit of cornstarch. This is the tip I wish I had from the start. When I baked the first few rounds of these cookies, they kept spreading and turning out flat. In my final test batch, adding cornstarch made all the difference - the cookies came out and this changed the overall texture of the cookies - they are thick and chewy just as they should be.
Don't rush the chill. I chill the whole bowl of dough for at least 30 minutes before scooping. After the first chill, I like to scoop and chill the dough for an additional 30 minutes. The rest gives the flour time to absorb the wet ingredients and the flavors in the cookie develop. This makes a noticeable difference in both flavor and texture. It's the step that's easy to skip and the one you'll be glad you didn't. The dough can stay in the refrigerator for 2-3 days so it's easy to make this cookie dough ahead and bake it later.
How To Make Gluten Free Chocolate Chip Cookies
- Brown the butter. In a small saucepan, brown the butter over medium heat until golden and nutty. Transfer to your mixing bowl to cool.
- Add the sugars. Mix both sugars into the cooled brown butter.
- Add the eggs, vanilla and salt. Add the eggs, vanilla and salt to the butter and sugar. Whisk until light and fluffy.
- Add the dry ingredients. Fold the flour, corn starch and baking soda into the wet ingredients until just combined.
- Fold in the chocolate chips.
- Cover the dough. Refrigerate for at least 30 minutes.
- Scoop and bake. Scoop dough onto a parchment lined baking sheet, flatten each ball gently and bake at 350° for 9-10 minutes.
- Finish and cool. Add a few additional chocolate chips to the top of each cookie.Allow cookies to cool completely on the pan before moving to a cooling rack.
Gluten Free Chocolate Chip Cookie Variations
This cookie dough is a great base for experimenting with mix-ins. Swap out some or all of the chocolate chips for:
- Toffee bits - adds a sweet, buttery crunch
- Peanut butter chips - a classic combo with chocolate
- Butterscotch chips - sweet, rich and especially good with the brown butter base
Frequently Asked Questions
Not these ones. The brown butter, quality chocolate and the right flour blend close the gap completely. These cookies have gone through plenty of taste testers - gluten free or not - no one can tell the difference.
This really depends on the flour blend you are baking with. Both Bob's Red Mill 1-to-1 and King Arthur Measure for Measure already have xanthan gum which helps give gluten free baked goods their structure. Try your best to choose a gluten free flour that has xanthan gum.
Two things to check: make sure you've flattened the dough balls before they go into the oven and don't skip the chill. Both help to make sure that the cookies bake evenly all the way through.
Yes. This is a great dough to make ahead and store in the freezer for anytime that a cookie craving hits. Bake cookie dough from frozen and add an additional 2-3 minutes of baking time.
How to Store Gluten Free Chocolate Chip Cookies
Cookie Dough - Store the cookie dough in the refrigerator for 2-3 days. You can also scoop and freeze the cookie dough. The dough keeps well in the freezer for up to 3 months. Bake the cookies from frozen and add an additional 2-3 minutes of baking time.
Baked Cookies - Store baked cookies in an airtight container at room temperature for 2-3 days.
More Gluten Free Baking Recipes
- The Best Gluten Free Waffles
- Gluten Free Blueberry Pancakes
- The Best Gluten Free Pancakes Recipe
- Gluten Free Chocolate Chip Muffins
Recipe
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The Best Gluten Free Chocolate Chip Cookies
Equipment
- small sauce pan
- mixing bowl
- measuring cups
- measuring spoons
- medium cookie scoop
- parchment lined baking sheet
- whisk
- spatula
Ingredients
- ¾ cup unsalted butter browned and cooled (use ¾ cup butter to make your brown butter)
- 2 cups (260g) gluten free flour
- 1 teaspoon corn starch
- 1 teaspoon baking soda
- ¾ cups (150g) light brown sugar
- ½ cup (105g) granulated sugar
- 2 large eggs
- 1 tablespoon vanilla
- ¾ teaspoon salt
- 1 ¼ cups chocolate chips
- ⅓ cup chocolate chips for the tops of the cookies
Instructions
For the Browned Butter
- Place butter in a small saucepan and cook over medium heat.The butter will become bubbly, fragrant and nutty smelling - swirl and stir as needed.¾ cup unsalted butter
- Watch closely for small brown bits to begin forming on the bottom of the pan. This will happen in about 5 minutes.
- As soon as you see brown bits in the butter, remove the butter from the heat.
- Transfer browned butter to the mixing bowl and allow to cool for a few minutes before proceeding.
For the Cookies
- Preheat the oven to 350° and line a baking sheet with parchment paper.
- In a small bowl, whisk together flour, corn starch and baking soda. Set aside.2 cups (260g) gluten free flour, 1 teaspoon corn starch, 1 teaspoon baking soda
- Add the sugars to the cooled brown butter and mix until nice and fluffy.¾ cups (150g) light brown sugar, ½ cup (105g) granulated sugar
- Mix in the eggs and vanilla. Whisk until fluffy.2 large eggs, 1 tablespoon vanilla
- Whisk in the salt. Allow the batter to rest for a minute or two and whisk again.¾ teaspoon salt
- Gently fold in the dry ingredients.
- Mix in the chocolate chips.1 ¼ cups chocolate chips
- Scrape down the sides of the bowl and cover the finished dough with plastic wrap and transfer to the refrigerator for at least 30 minutes.
- Scoop the dough using a medium cookie scoop, roll into balls and place on the prepared pan.
- Bake cookies for 9-10 minutes. The edges will be golden brown and the middles should just start to brown lightly.
- Immediately add extra chocolate chips to the top of each cookie. Sprinkle cookies with your favorite flaky sea salt if desired.⅓ cup chocolate chips
- Cool the cookies on the sheet pan for 5-6 minutes before transferring to a cooling rack to cool completely.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
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