Gluten Free Chocolate Chip Cookies – The Best Ever Chewy Treat (2025)

Gluten free chocolate chip cookies are the perfect treat for anyone avoiding gluten but still craving a soft, chewy, chocolate-packed dessert. With crisp edges and gooey centers, these cookies deliver everything you love, without compromise.

Ingredients You’ll Need to make Gluten Free Chocolate Chip Cookies

Getting the texture and flavor just right in gluten free chocolate chip cookies comes down to the ingredients you choose. Each one plays a key role in making cookies that are chewy, golden brown, and bursting with rich flavor.

Gluten-Free Flour

For best results, use a high-quality gluten-free flour blend that includes xanthan gum, which helps replicate the structure of gluten. I always reach for King Arthur Gluten-Free Measure-for-Measure Flour. It works perfectly in this recipe and many others. I’ve also had success with Bob’s Red Mill Gluten-Free 1:1 Baking Flour, just make sure it’s labeled gluten-free to avoid cross-contamination.

Almond Flour

I like to mix in a bit of almond flour along with my main flour blend for extra flavor and texture. It gives the cookies a slightly nutty flavor and helps them brown beautifully. It’s my not-so, secret ingredient in many of my best gluten-free baked goods like muffins and banana bread. If you’re allergic to nuts, no worries, you can leave it out and substitute with an equal amount of gluten-free flour.

Butter

To boost the flavor, I brown the butter before stirring it into the dough. Brown butter adds a deep, toasty, almost caramelized flavor that’s hard to beat. It’s the secret to why these gluten free chocolate chip cookies taste like bakery-style treats, rich, buttery, and absolutely delicious.

Milk

After browning, the butter loses some moisture, so I add just 1 tablespoon of milk to balance that out. Any kind of milk works—regular, almond, oat, or even coconut milk.

Brown Sugar + Granulated Sugar

I combine both to achieve just the right texture. Brown sugar makes the cookies chewy and adds molasses flavor. Granulated sugar helps them spread slightly and crisp up at the edges.

Egg

One large egg provides structure and binds everything together. It also contributes to that soft, cake-like center.

Vanilla Extract

Don’t skip this one, pure vanilla extract enhances all the sweet, buttery notes in the dough and plays beautifully with chocolate.

Chocolate Chips

Most chocolate chips are naturally gluten-free, but always check the label. I’m a big fan of using Guittard or Enjoy Life chocolate chips for an extra special touch. You can also chop up your favorite chocolate bar for a more rustic look. I’ve tested this recipe with chips from Costco, Nestlé, and Trader Joe’s, all with great results.

Sea Salt (Optional)

Sprinkling a bit of flaky sea salt right after baking really enhances the chocolate flavor. It adds that sweet-salty balance that makes people reach for a second (or third) cookie.

How do I Make my Gluten Free Chocolate Chip Cookies

In a medium bowl, combine the gluten-free flour, almond flour, baking soda, and salt with a whisk. Set this mixture aside for now.

In a medium skillet over medium-low heat, melt the butter, stirring occasionally. Once it starts to foam, keep stirring constantly to prevent the milk solids from sticking and burning. Watch as the butter transforms from a pale yellow to a rich golden brown, releasing a warm, nutty scent.

Take the skillet off the heat and promptly pour the browned butter into a clean bowl.

Add the milk, brown sugar, and granulated sugar to the warm butter, whisking everything together until smooth. Next, whisk in the egg and vanilla extract until the mixture is smooth and creamy.

Then, gently fold the dry ingredients into the wet using a rubber spatula until just combined. Gently stir in the chocolate chips.

Cover the bowl and let the dough rest at room temperature for 30 minutes to allow the flours to hydrate fully. Alternatively, for added convenience, you can chill the dough in the refrigerator for up to 5 days before baking.

Preheat your oven to 350°F (175°C) and line large baking sheets with parchment paper or silicone mats.

Scoop the dough into rounded balls, roughly 2 tablespoons each, and arrange them on the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10 to 12 minutes, until the edges are a beautiful golden brown and the centers are just firm.

Once out of the oven, let the cookies cool on the baking sheet for 5 minutes. To elevate the flavor, lightly sprinkle the cookies with flaky sea salt. Once done, move them to a wire rack to cool completely.

Why Resting the Dough Makes a Huge Difference

Resting cookie dough is one of the most overlooked steps in baking, but it’s especially important when making gluten free chocolate chip cookies. That 30-minute pause may not seem like much, but it plays a major role in how your cookies taste, bake, and feel when you bite into them.

The Science Behind the 30-Minute Rest

When you let gluten-free cookie dough rest, the flour gets time to fully absorb the liquid ingredients, particularly the butter, milk, and eggs. This hydration leads to:

• Better structure: The dough firms up slightly, helping the cookies hold their shape instead of spreading too thin.
• Richer flavor: As the ingredients sit, they start to develop deeper flavor—especially when brown butter and sugar are involved.
• Chewier texture: The rest time allows moisture to distribute more evenly, giving you that ideal soft center with crisp edges.

It’s a simple step that makes a big difference in the final texture and consistency.

How Resting Enhances Texture and Flavor

Gluten-free flours, unlike those made with wheat, need additional time to properly hydrate and develop the right texture. They don’t contain the elasticity of gluten, so the rest period helps mimic that gluten-like effect through full moisture absorption.

You’ll also notice a more developed flavor, similar to how letting bread dough ferment boosts its taste. Even a short rest time allows the brown butter and sugars to meld and mellow into a rich, toffee-like base.

You can let the dough sit at room temperature for 30 minutes, or if you’re planning ahead, cover and refrigerate it for up to 5 days. In fact, baking cold dough straight from the fridge often results in thicker, bakery-style cookies.

Why Almond Flour Works (And What to Use Instead)

A big reason these gluten free chocolate chip cookies stand out is the small but mighty addition of almond flour. It’s not just a filler—it adds richness, color, and texture you’ll notice in every bite. But what if you’re allergic to nuts or simply don’t have almond flour on hand? Don’t worry, we’ve got options.

Benefits of Almond Flour in Gluten-Free Cookies

Adding just a quarter cup of almond flour has a big impact:

• Golden brown color: Almond flour helps the cookies brown more evenly, giving you that bakery-style look and taste.
• Moist and tender texture: Almonds contain natural oils that keep the cookies soft in the center without turning crumbly.
• Flavor boost: There’s a subtle nuttiness that pairs beautifully with brown butter and chocolate chips.

In gluten-free baking, texture can be tricky. Almond flour adds body and moisture that gluten-free blends alone sometimes lack.

Top Tips for Gluten Free Chocolate Chip Cookies

Brown the butter – Infuses the cookies with a deep, nutty flavor that adds richness and complexity.

Add a splash of milk – Just 1 tablespoon helps eliminate grittiness and encourages that perfect golden finish.

Mix in almond flour – ¼ cup enhances both the flavor and color. If you’re nut-free, simply swap it with more gluten-free flour.

Let the dough rest – A 30-minute rest allows the gluten-free flour to fully hydrate, improving texture and preventing graininess.

Finish with flaky sea salt – Optional, but it adds a bakery-style flair and enhances the chocolate’s richness with a perfect salty contrast.

Make It Your Way – Dairy-Free and Custom Variations

One of the best things about this gluten free chocolate chip cookie recipe is how easily it can be adapted. Whether you’re avoiding dairy or nuts, or simply looking to try new flavors, these cookies are versatile and always turn out delicious.

How to Make These Cookies Dairy-Free

It’s easy to make this recipe without dairy. Here’s how:

Butter: Swap the butter for a dairy-free alternative like Miyoko’s Vegan Butter or Earth Balance. Use unsalted if possible.

Milk: Feel free to use any plant-based milk you like—almond, oat, soy, or coconut all work great.

Storing and Freezing Gluten Free Chocolate Chip Cookies

One of the best things about these gluten free chocolate chip cookies is that they stay fresh for days—and they freeze beautifully, too. Whether you’re making them ahead or saving leftovers, here’s how to store them the right way.

Best Storage Tips for Freshness

To keep your cookies soft and chewy:

• Room Temperature: Keep the cookies in an airtight container at room temperature for up to 4 days.
• Add a slice of bread: This classic trick helps keep cookies moist by absorbing excess moisture from the air.
• Avoid the fridge: It can dry the cookies out and alter their texture.

If you’re packing them for lunches or snacks, wrap each cookie in parchment or store in reusable silicone bags.

How to Freeze the Dough or Baked Cookies

Freezing works great whether you’re prepping ahead or saving leftovers.

To freeze baked cookies:

• Let cookies cool completely.
• Arrange the cookies in a single layer on a baking sheet and freeze them until they’re completely solid.
• Once frozen, move the cookies into a zip-top freezer bag or airtight container for storage.
• Freeze for up to 3 months.
• Thaw at room temp or warm in a 300°F oven for 3–5 minutes.

To freeze cookie dough:

• Scoop dough into balls and place on a lined baking sheet.
• Freeze the cookies until firm, then transfer them to a freezer-safe bag for storage.
• Label with baking temp and time.
• Bake straight from frozen—just add 1–2 extra minutes to the baking time.

FAQs: Gluten Free Chocolate Chip Cookies

More gluten free recipes to make ASAP!

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• Gluten Free Lemon Blueberry Scones
• Gluten Free Cinnamon Roll Cake
• Gluten Free Chocolate Zucchini Cake
• Gluten Free Red Velvet Cupcakes
• Recipe for Gluten Free Lemon Bars

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