Gluten-Free Chocolate Chip Cookies

If there’s one thing I love baking on lazy afternoons, it’s a big batch of chocolate chip cookies. These gluten-free ones have become an absolute staple at my place. They’re wonderfully chewy in the middle, have those golden, crisp edges I can never resist, and stay gooey even after they cool.

Honestly, you’d never guess they’re gluten-free. I’ve served them to friends who don’t even eat gluten-free, and no one notices anything except how good they are.

Why These Cookies Are Always Worth Making

These cookies hit that sweet spot of being both easy to whip up and genuinely bakery-quality. I’m all about the practical stuff in my kitchen, so you won’t need fancy tools or a mixer. Just a good whisk, a bowl, and a bit of patience while the dough rests.

One thing I do every time? Brown the butter. It’s such a simple trick but it makes the cookies taste rich, nutty, and borderline caramel-like. I also love adding a little almond flour. It gives the cookies a deeper flavor and helps them turn that beautiful golden color.

If you’re anything like me, you might bake a big batch and stash some dough balls in the freezer. That way you can pop them in the oven on a weeknight when you want something sweet but don’t feel like baking from scratch.

What You’ll Need for These Cookies

Here’s what I keep on hand when I want to bake these. I’ve made them so often I could probably recite this list in my sleep.

Gluten-Free Flour Blend
The quality of your flour makes a real difference. I like King Arthur’s Measure-for-Measure or Bob’s Red Mill 1:1 because they have xanthan gum built in. That gum helps mimic the chew of traditional flour.

Almond Flour
I often say it’s my “secret ingredient” for gluten-free baking. Just a little adds a nutty richness that’s hard to beat. If someone coming over has a nut allergy, I just swap it for more gluten-free flour. Easy.

Butter
Browning the butter isn’t optional for me. It transforms the cookies from “good” to “incredible.” Don’t rush this step; watch it closely so you don’t burn it.

Milk
Just a tablespoon makes up for the moisture lost from browning the butter. I’ve used dairy milk, almond milk, oat milk—you name it. It always works.

Chocolate Chips
You really can’t go wrong here. I’ve used everything from fancy dark chocolate bars chopped up to basic grocery-store chips. Guittard is my favorite when I want to treat myself.

How I Make Them at Home

This is exactly how I do it on any given Sunday afternoon.

Whisk Your Dry Ingredients
I start by mixing my gluten-free flour, almond flour, baking soda, and salt.

Brown the Butter
This part always feels a bit like magic. I melt it gently until it foams and turns golden, with that amazing toasty smell filling the kitchen. Then I pour it into a bowl to stop it from cooking further.

Mix the Wet Ingredients
Into the brown butter go the sugars, then the eggs and vanilla. I whisk them until they look smooth and glossy.

Combine Everything
I add the dry mix and chocolate chips. The dough will be a little warm and loose at first—that’s normal.

Rest the Dough
This is the hardest part for me because I want to bake them immediately. But resting at least 30 minutes helps the flour hydrate so the cookies aren’t gritty. Sometimes I make the dough the night before and bake them the next day. The flavor gets even better.

Scoop and Bake
I use a cookie scoop or a couple of spoons to portion the dough onto a baking sheet. A quick sprinkle of sea salt on top makes them taste like they came from a fancy bakery.

Why Resting the Dough Matters

I used to skip this step because who wants to wait? But trust me, it’s worth it. Letting the dough sit even 30 minutes lets the flour absorb the moisture fully. No sandy texture, just soft, cohesive dough that bakes beautifully.

If you have the time (or the self-control), chilling it overnight is even better. It’s something I do if I know I’ll want to bake for guests the next day.

Can You Skip the Almond Flour?

Absolutely. If you’re baking for someone with a nut allergy, just swap the almond flour for the same amount of your gluten-free flour blend. The cookies will still be fantastic.

But if you can use almond flour, I recommend it. It adds a richness that’s hard to replicate with anything else.

A Note on Dough Consistency

Gluten-free flour brands vary a lot. Sometimes my dough feels a bit loose if I’ve measured lightly. In that case, I just add a tablespoon or two more flour until it’s scoopable but not runny.

You don’t have to be too precise here—just go by feel. That’s how I learned to bake from my mom.

How to Make Them Dairy-Free

I’ve made these for vegan friends by swapping the butter for melted vegan butter. I don’t bother browning it because it doesn’t behave the same way. I also use almond milk or oat milk in place of the dairy milk.

They turn out great—still soft, sweet, and totally satisfying.

Storing and Freezing Tips

I almost always make extra and freeze the dough.

Room Temp Storage
Once baked, I keep them in an airtight tin on the counter for up to 5 days. But honestly, they rarely last that long in my house.

Freezer Dough Balls
I scoop the dough onto a tray, freeze until firm, then toss them in a zip-top bag. They’ll keep for a couple of months.

Baking from Frozen
No need to thaw! Just pop them on a baking sheet and bake. I usually add a minute or two to the baking time. Nothing beats having warm, fresh cookies on demand.

My Go-To Tips for Perfect Gluten-Free Cookies

• Brown the butter every single time—it’s what makes these cookies irresistible.
• Don’t skip the tablespoon of milk. It keeps the texture perfect.
• Almond flour gives them that golden color and lovely richness.
• Rest the dough, even if you’re impatient. It’s the difference between decent and bakery-quality.
• Sea salt on top makes them taste special. I do it even for casual family batches.

I hope you’ll give these a try the next time you want homemade cookies that don’t taste “gluten-free”—just delicious. Let me know how they turn out in your own kitchen!

Try other Cookies recipes:

• Thin Crispy Chocolate Chip Cookies
• Banana Pudding Cookies
• Cut Out Sugar Cookies