Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 70 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 57 minutes (including 30-min dough rest time)
  • Yield: About 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Gluten Free Chocolate Chip Cookies are delightfully chewy with a perfect balance of sweetness and a rich brown butter flavor. Made with a blend of gluten-free and almond flours, these cookies offer a tender texture enhanced by a resting period to hydrate the flour. Brown butter adds a nutty depth, while high-quality semisweet or dark chocolate chips deliver melty, gooey bites in every cookie. Perfect for those avoiding gluten without sacrificing classic cookie taste.

Ingredients

Dry 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)

Wet Ingredients

  • 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

Additional Ingredients

  • 1¼ cups (210g) high-quality chocolate chips, divided (semisweet or dark recommended)

Instructions

  1. Brown the Butter: Melt the butter in a light-colored skillet over medium-low heat. Cook until it turns golden brown and emits a nutty aroma, about 5-7 minutes. Immediately transfer to a heat-safe bowl and stir in 1 tablespoon of milk to restore moisture.
  2. Mix Dry Ingredients: Whisk together gluten-free flour, almond flour, baking soda, baking powder, and sea salt in a medium bowl, ensuring no lumps remain.
  3. Combine Sugars and Wet Ingredients: Add light brown sugar, granulated sugar, and molasses to the browned butter. Whisk until smooth, then add the egg and vanilla extract and whisk until glossy.
  4. Combine Wet and Dry Mixtures: Pour dry ingredients into the wet mixture and stir until just combined. Do not overmix to maintain cookie tenderness.
  5. Fold in Chocolate Chips: Gently incorporate 1 cup of chocolate chips, reserving ¼ cup to press on top of the cookies before baking.
  6. Rest the Dough: Cover the bowl and let the dough rest at room temperature for at least 30 minutes, or refrigerate for 4-24 hours for enhanced flavor.
  7. Preheat Oven and Prepare Baking Sheets: Preheat to 350°F (175°C). Line baking sheets with parchment paper.
  8. Shape Cookies: Using a cookie scoop, place 1½-2 tablespoons of dough on sheets, spaced 2 inches apart. Press reserved chocolate chips on top.
  9. Bake: Bake for 10-12 minutes until edges are golden and centers slightly underdone. Add 1-2 minutes for crunchier cookies. Bake one sheet at a time on the center rack for even cooking.
  10. Cool and Finish: Remove from oven, sprinkle with flaky sea salt if desired. Let rest on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.

Notes

  • Using a light-colored skillet aids in monitoring the butter browning process.
  • Resting the dough hydrates the flour and improves cookie texture and flavor.
  • Refrigerating dough up to 24 hours intensifies flavor and complements texture.
  • Pressing chocolate chips on top before baking creates an attractive bakery-style appearance.
  • Flaky sea salt on top balances sweetness and enhances flavor.

Find it online: https://slsrecipes.com/gluten-free-chocolate-chip-cookies-recipe/