These cookies are soft and chewy in the center, with crispy golden edges and lots of melted chocolate inside.
Many people think gluten-free cookies are dry or crumbly, but this recipe gives you cookies that taste just like classic bakery-style cookies. They are rich, buttery, and full of flavor.
The secret to these cookies is using brown butter, letting the dough rest for 30 minutes, and choosing a high-quality gluten-free flour blend.
Brown butter adds a deep, nutty, almost caramel-like flavor that makes these cookies extra special. Resting the dough helps the flour absorb moisture, which gives a better texture and removes any grainy feeling.
This recipe also uses a small amount of almond flour. It adds richness and helps the cookies turn a beautiful golden color. If you cannot eat nuts, you can simply replace it with more gluten-free flour.
Another important ingredient is xanthan gum, which is already included in most gluten-free flour blends. It helps hold the cookies together since there is no gluten.
These cookies are perfect for:
• Everyday baking
• Family treats
• Special occasions
• Make-ahead desserts
You can also store the dough in the fridge or freeze it, so you can bake fresh cookies anytime you want.
Ingredients
Dry Ingredients:
1 1/3 cups (200g) gluten-free measure-for-measure flour
1/4 cup (25g) almond flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
Other Ingredients:
1/2 cup (113g) butter
1 tablespoon milk (any type)
3/4 cup (160g) brown sugar
1/4 cup (50g) granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup (170g) chocolate chips
Sea salt for sprinkling (optional)
Instructions
Step 1: Mix Dry Ingredients
In a medium bowl, whisk together gluten-free flour, almond flour, baking soda, and salt.
Set aside.
Step 2: Brown the Butter
Place the butter in a pan over medium-low heat.
Let it melt, then stir continuously. The butter will start to foam and turn golden brown with a nutty smell.
Remove from heat and pour into a bowl immediately.
Step 3: Add Sugar and Milk
Add milk, brown sugar, and granulated sugar to the brown butter.
Whisk until well combined.
Step 4: Add Egg and Vanilla
Add the egg and vanilla extract.
Whisk until smooth and creamy.
Step 5: Combine Everything
Add the dry ingredients to the wet mixture.
Mix using a spatula until combined.
Stir in the chocolate chips.
Step 6: Rest the Dough
Cover the bowl and let the dough rest for 30 minutes at room temperature.
For even better flavor, you can refrigerate the dough for up to 5 days.
Step 7: Prepare for Baking
Preheat the oven to 350°F (175°C).
Line a baking tray with parchment paper.
Step 8: Shape Cookies
Scoop the dough into balls (about 2 tablespoons each).
Place them on the tray with space between each cookie.
Step 9: Bake
Bake for 10–12 minutes until edges are golden brown and centers are set.
Step 10: Cool and Serve
Let cookies cool on the tray for 5 minutes.
Sprinkle with sea salt if you like.
Transfer to a wire rack to cool completely.
Tips & Tricks
• Brown butter gives a rich, nutty flavor.
• Resting the dough removes grainy texture.
• Use high-quality gluten-free flour with xanthan gum.
• Add a little milk to keep cookies soft and moist.
• Sprinkle sea salt for a bakery-style finish.
• If dough is too thin, add a little extra flour.
Notes
• For dairy-free: Use melted vegan butter and skip browning. Omit milk and use dairy-free chocolate chips.
• For nut-free: Replace almond flour with extra gluten-free flour.
• Store cookies in an airtight container for up to 5 days.
• Freeze dough balls and bake later (add 1–2 extra minutes).
Gluten-Free Chocolate Chip Cookies
Description
Soft and chewy gluten-free cookies with crispy edges and gooey chocolate centers. Easy to make and full of rich, buttery flavor.
Duration
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Rest Time: 30 minutes
Total Time: 55 minutes
Servings
18 cookies
Ingredients
Dry Ingredients:
1 1/3 cups gluten-free flour
1/4 cup almond flour
1 teaspoon baking soda
1/2 teaspoon salt
Other Ingredients:
1/2 cup butter
1 tablespoon milk
3/4 cup brown sugar
1/4 cup sugar
1 egg
2 teaspoons vanilla
1 cup chocolate chips
Sea salt (optional)
Instructions
Mix dry ingredients in a bowl.
Brown the butter, then mix with milk and sugars.
Add egg and vanilla, whisk until smooth.
Mix in dry ingredients and chocolate chips.
Let dough rest for 30 minutes.
Preheat oven to 350°F (175°C).
Shape dough into balls and place on tray.
Bake for 10–12 minutes.
Cool and serve.
