Crispy edges, soft centers, and plenty of melty chocolate, these gluten free chocolate chip cookies are addictively delicious! Browned butter takes these cookies over the top!
These cookies are perfection.
Since a subpar cookie is nearly criminal, I knew I had to work hard on this one. I altered this recipe 12 times, and I finally created what I believe is the best gluten free chocolate chip cookie ever!
Golden brown and crispy edges, soft middles, crackled all over, with lots of ooey-gooey chocolate chips. I beg you to try them!
And it's easy! You don't even need a mixer.
If you're a gluten free newbie, trust me when I say, these gluten free cookies will lift your cookie-loving spirits!
Disclosure: This post may contain affiliate links. In other words, if you click a link and purchase something I will receive a commission at no cost to you. I only recommend products I use and enjoy myself.
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Gluten-Free Cookie Ingredients:
Here's what you need for this gluten free chocolate chip cookie recipe.
- Unsalted butter - Butter is the base of any good cookie. It provides a tender and rich structure for a soft yet chewy cookie. For this cookie, we're taking it up a notch with browned butter!
- Sugar - Sugar sweetens the cookies and causes them to spread.
- Brown sugar - Adds a caramel-like sweetness and a little bit more chew! The acid reacts with the baking soda to cause the cookies to rise in the oven.
- Egg + yolk - Eggs provide structure and the extra yolk is like insurance. It creates a rich and chewy cookie in the best possible way!
- Gluten-free all-purpose flour - I recommend Bob's Red Mill 1:1 Gluten-Free All-Purpose Flour. It's what I created this chocolate chip cookie recipe with and it has a gluten-like taste and texture.
- Baking soda - For just the right amount of spread!
- Kosher salt - Salt enhances sweetness, so don't omit it!
- Old fashioned oats - Adds a little bit of texture and oatey flavor!
- Chocolate chips - A mixture of milk and semi-sweet provide the perfect amount of melty, chocolatey goodness.
How to make these gluten-free cookies
Before you start, preheat the oven to 400 degrees Fahrenheit. This may seem high, but trust me! It creates beautifully golden edges and soft centers.
Prep your sheet pans with parchment paper or silicone baking mats. I love, love, love my silicone baking mats!
1. Brown the butter:
- Place your butter in a small saucepan over medium heat.
- Let the butter melt and watch it sizzle. Once it starts to change color and turn amber, stir it.
- Continue to stir the butter until it turns medium brown. The milk solids on the bottom of the pan will turn brown.
- When it's done, immediately transfer it to a large bowl to cool.
2. Make the cookie dough:
- Add the sugar and brown sugar to the butter and use a spatula to stir it. You don't need a hand mixer!
- Add the egg, yolk, and vanilla to the sugar mixture and stir to combine.
- Add the dry ingredients and stir until incorporated. The cookie dough will be softer than regular cookie dough. Don't add extra flour!
- Stir in the chocolate chips.
3. Scoop and bake:
- You can make 12 big or 21 small cookies with this recipe. I use a portion scoop because it's easy and creates uniform cookies!
- Scoop 8 small cookies or 6 large ones onto your prepared sheet pan. Make sure you give them space to grow!
- Bake the large cookies for 9 minutes or the small cookies for 7 minutes. Don't forget about them or they will overbake! The short bake time is essential for the crisp edges and chewy middles!
- Let them cool on the sheet pan. Repeat with the remaining cookie dough.
Cookie Making Tips
- Let the cookies set up before transferring to a cooling rack. If you try to move them immediately, they will fall apart!
- Be sure to buy gluten-free old-fashioned oats. Regular oats are not considered gluten-free due to the way they're grown and processed.
- Don't overbake the cookies! The outsides should look golden brown, but the middles should look underdone. If the entire cookie looks brown when you remove them from the oven, they're overbaked!
- Use a portion scoop. It makes scooping the gluten-free cookies super easy, but more importantly they're all the same size!
Storage & Freezing
How to store:
- Store gluten-free chocolate chip cookies in an airtight container for up to 4 days.
How to freeze:
I freeze baked goods ALL the time. The only baked goods that don't freeze well are fried items like donuts. I worked at a bread bakery for a long time as the sweets baker and froze BIG batches of cookie dough on the regular.
How to freeze cookie dough:
- Use a portion scoop to scoop the cookie dough onto a parchment lined sheet pan or plate.
- Pop sheet pan into the freezer until cookie dough is frozen.
- Peel off the cookie dough balls and pop into a freezer bag.
- When ready to bake the cookies, bake as directed in the recipe. It may take a minute longer since they are frozen. Just look out for those golden brown edges.
How to freeze baked gluten-free cookies:
- Gently place the cookies into a freezer-safe, zip-top gallon bag. You can stack them, but only by twos.
- Gently place the bag in the freezer laying so the cookies are flat. Freeze for up to 3 months.
Gluten Free Cookie FAQs
One important thing to know is that not all gluten free flour blends are created equal, in fact some are lousy. Some come really close to the real deal. Bob's Red Mill 1:1 All Purpose Flour is my go-to. I go out of my way to get it because it really is the best I've tried. And I've tried a LOT. You can find it at Walmart, Sam's Club, Lowe's Foods or on Amazon. I prefer to buy it on Amazon because I like to buy it in bulk. I purchase 4 at a time for under 4.50 per bag then I use it in this best buttermilk pancakes recipe at least twice a week. We like carbs for breakfast around here.
Xanthan gum acts as a gluten substitute of sorts. It binds the cookies together and prevents a crumbly cookie! If you're using a gluten-free all-purpose flour blend, many of them already contain xanthan gum. Check the ingredients to be sure.
More Delicious Gluten-Free Cookie Recipes
- Gluten Free Cowboy Cookies
- Gluten Free Cookie Cake
- Gluten Free Funfetti Sugar Cookies
- Gluten Free M&M Cookies
- Gluten Free Oatmeal Cookies
- Gluten Free Double Chocolate Cookies
- Gluten Free Browned Butter Blondies
Gluten Free Chocolate Chip Cookies
Equipment
- Stand Mixer with the Paddle Attachment
- Measuring cups & spoons
- Spatula
- Cookie scoop
Ingredients
- 8 tbsp unsalted butter* (4 ounces/1 stick)
- ½ cup white sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg + 1 yolk
- 1 ¼ cup gluten-free all-purpose flour See note
- ⅓ cup gluten-free old fashioned oats
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup semisweet chocolate chips
- ½ cup milk chocolate chips
Instructions
- Preheat oven to 400 (this is not a typo!) degrees Fahrenheit. Line a sheet pan with parchment paper or a silicone baking mat.
- In a small saucepan, melt the butter over medium heat. Watch it sizzle and stir it once it starts to turn amber. Continue to stir until it turns light/medium brown. The milk solids on the bottom of the pan should turn brown. Don’t let it burn. When it’s done, immediately transfer it to a large bowl
- Add the sugar and brown sugar to the butter and stir to combine.
- Add the egg, yolk, and vanilla to the sugar mixture and stir to combine.
- Add the gluten-free flour, oats, baking soda, and kosher salt to the egg mixture and stir until incorporated. Stir in the semisweet and milk chocolate chips.
- This recipe makes 12 large cookies or 21 small/medium cookies. Use a large/small cookie scoop to scoop 6 large cookies or 8 small cookies onto the sheet pan. Give them space to spread.
- Bake large cookies for 9 minutes and small cookies for 7 minutes. They should look underbaked when you pull them from the oven. If the entire cookie looks baked, it’s overbaked. Since the temperature is high, the cookie’s edges brown nicely but don’t need as long to bake.
- Let them cool and set up on the sheet pan for at least 10 minutes. Don’t try to move them while they’re warm or they will fall apart.
- Once the cookies cool for at least 10 minutes, transfer them to a wire rack. Repeat with the remaining cookie dough.
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