Gluten-Free Chocolate Chip Cookies

4.97 from 29 votes
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Gluten-free chocolate chip cookies are a special treat. The dough uses browned butter for added toffee and caramel flavors. These cookies are loaded with dark chocolate chips and will disappear quickly!

Gluten-free chocolate chip cookies for those with a gluten sensitivity. Made with browned butter and coconut sugar to naturally enhance the dough flavor.

This is, hands down, the best gluten-free chocolate chip cookie recipe! It’s perfect for those with gluten sensitivity or who want a wheat-free option. These soft-baked cookies are made with browned butter and coconut sugar, naturally enhancing the dough’s flavor.

Toffee and caramel notes make each bite irresistible, and nothing quite compares to the aroma that fills the house when making a hot batch of cookies. Make a treat that everyone can enjoy, and don’t forget the glass of milk!

Gluten-free flour selection

To make the cookies gluten-free, I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. It’s a mixture of white and brown rice flour, potato starch, sorghum flour, tapioca flour, and xanthan gum. I find it to give the most comparable taste and texture to all-purpose flour for cookie applications. Because there is no gluten, the cookie texture is tender and soft in the center yet retains nice crisp edges.

Alternatively, King Arthur Measure for Measure flour is a good swap. I don’t recommend using almond flour. It will make a very dense and greasy texture. Combine the flour with baking soda. This will give the cookie crisp edges and lift in the centers.

Brown the butter

To enhance the sweetness of the cookie, brown the butter. I do this with my classic chocolate chip cookies, which make a big taste difference! It takes a few extra minutes to make browned butter, but the rich caramel flavor that it adds is worth the effort, trust me! Heating the butter allows the milk solids to develop nutty aromas and toffee flavors due to Maillard browning.

Cream the butter and sugar

Browned butter mixing with coconut sugar which gives a more golden color.

The browned butter is creamed in a stand mixer with coconut sugar, salt, and vanilla extract. I add unrefined coconut sugar for its dry granular texture and complex earthy, nutty taste. Brown sugar is a good substitute but will yield a softer cookie due to the additional moisture.

Granulated sugar works well if you like a crispier texture. Alternatively, use ½ cup white sugar and ¾ cup packed brown sugar for a chewy cookie with crisp edges.

Spatula mixing chocolate chip cookies dough in a bowl.

To make perfect gluten-free chocolate chip cookies with crisp edges and soft centers, the butter, sugar, egg, and egg yolk are mixed in a particular way. Whisking for 30 seconds until fluffy and shiny, resting for three minutes, then repeating the process three more times allows the sugars to dissolve.

This process encourages caramelization to occur more quickly during baking, which deepens the flavor in a relatively short cook time. Use a spatula to stir in the dry ingredients and chocolate chips gently.

Chill and portion the dough

Cookie dough balls lined up on a baking sheet ready for the oven.

Refrigerate the dough for at least 15 minutes. Baking with the butter at room temperature will cause the cookies to spread more. Make dough balls about 3 tablespoons in size. To make the surface more rustic, I like to tear them in half, then reform them together to expose more chips.

Bake Time

Place the cookies on a parchment paper-lined baking sheet. The cookies will spread; place only eight on the pan. It takes about 10 to 12 minutes to bake the cookies. The centers should be puffy and slightly underdone, and the edges should be set. They will finish cooking on the sheet pan as it cools on the wire rack.

These thick, bakery-style chocolate chip cookies are a dream for dessert fans! Each bite is loaded with dark chocolate and toffee flavors. I like sprinkling the surface with a bit of sea salt to make the flavors pop even further. Who will you share a warm plate of cookies with?

Hand holding a gluten-free chocolate chip cookie.

What pan to choose for making brown butter?

Making brown butter (buerre noisette) is simple, although monitoring is needed, so it’s best to use a light-colored skillet like stainless steel. It’s harder to see the gradual color change in dark pans like the nonstick types. Make sure to swirl the butter occasionally throughout cooking, so the milk solids brown evenly and are golden in color.

Gluten-Free Chocolate Chip Cookies

Gluten-free chocolate cookies for those with a gluten sensitivity. Made with browned butter and coconut sugar to naturally enhance the dough flavor.
4.97 from 29 votes
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Servings 16 cookies
Course Dessert
Cuisine American

Ingredients  

  • 1 ¾ cups gluten-free flour
  • ½ teaspoon baking soda
  • 14 tablespoons unsalted butter, divided
  • 1 ¼ cup coconut sugar
  • 1 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 ½ cups semi-sweet chocolate chips

Instructions 

  • Mix the Dry Ingredients – Whisk flour and baking soda together in a medium bowl, and set aside.
  • Brown the Butter – Cut the butter into 14 even-sized pieces. In a medium skillet, melt 10 tablespoons of butter over medium heat, about 2 minutes. Continue cooking, swirling pan constantly until golden brown and a nutty aroma forms, 1 to 3 minutes. Remove the skillet from heat. Stir the remaining 4 tablespoons of butter into warm butter until completely melted.
  • Mix the Butter and Sugars – In a stand mixer fitted with the whisk attachment, add the browned butter to the mixing bowl. Add the coconut sugar, salt, and vanilla. Whisk on medium speed (setting 5) until combined, 30 seconds.
  • Whisk and Rest – Add the whole egg and yolk to the mixing bowl. Whisk on medium-high speed (setting 8) until smooth with no sugar lumps remaining, about 30 seconds. Let the mixture stand for 3 minutes. Repeat the whisking and resting process 3 more times: 30 seconds mixing at medium-high speed and 3 minutes of rest. After four total times, the mixture should be thick, smooth, and shiny.
  • Add the Flour and Chocolate – Using a rubber spatula, stir in the flour mixture until just combined. Stir in 1 ¼ cups of chocolate chips, giving the dough a final stir to ensure no flour pockets remain.
  • Chill the Dough – Transfer the mixing bowl to the refrigerator or freezer. Chill until the dough firms up, around 65 to 70ºF (18 to 21ºC), about 15 to 30 minutes. The dough should not feel overly sticky.
  • Roll Out Dough Balls – Divide the dough into 16 portions, each about 3 tablespoons, and roll into a ball. If the dough starts to warm and get sticky, place it on a sheet tray and refrigerate for 15 minutes.
    For a rustic appearance, tear the dough balls in half, then press the two halves together again with the lumpy torn sides facing upward to expose the chips. Shape the sides of the dough back into a circle. If desired, use the remaining ¼ cup of chocolate chips and press some on top.
    Arrange dough balls at least 2" apart on lined baking sheets, 8 portions per tray. Smaller baking sheets can be used but will require baking in 3 batches. The dough should be room temperature or just below for even cooking, around 65 to 70ºF (18 to 21ºC).
  • Preheat the Oven – Adjust the oven rack to the middle position and heat to 375°F (191ºC). Line 2 large (18- by 12-inch) baking sheets with parchment paper.
  • Bake the Cookies – Bake one tray at a time in the center position. Bake for 5 minutes, then rotate the baking sheet. Continue to bake until the cookie edges are golden brown and the centers look slightly underdone, about 5 to 7 minutes. The color will continue to darken during cooling.
  • Let Them Cool – Leave the cookies on the baking sheet to cool for 5 minutes, then transfer them to a wire rack. Make sure the oven returns to 375°F (191ºC) before baking the remaining tray.

Notes

  • Flour Selection: Bob’s Red Mill 1:1 baking flour was used for this recipe.
  • Sugar Substitute: Granulated sugar or brown sugar can be substituted for coconut sugar. Alternatively, use a mixture, adding ½ cup granulated sugar and ¾ cup brown sugar. 
  • Salt Substitution: Use ¾ teaspoon table salt for kosher salt.
  • Make Ahead: Refrigerate dough balls for up to 1 week, or freeze for up to 2 months.
  • Storing: Store cookies in an airtight container for up to 5 days.
  • Freezing: Store in a resealable plastic bag or airtight container for up to 1 month. 

Nutrition Facts

Serves: 16 cookies
Calories 194kcal (10%)Carbohydrates 22g (7%)Protein 2g (4%)Fat 12g (18%)Saturated Fat 7g (35%)Cholesterol 26mg (9%)Sodium 109mg (5%)Fiber 1g (4%)Sugar 12g (13%)Vitamin A 350IU (7%)Calcium 10mg (1%)Iron 0.7mg (4%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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6 Comments Leave a comment or review

  1. Kelly says

    This says “sugars” but only calls for coconut sugar. When I am mixing the butter and coconut sugar, it’s super wet and there’s no way it’ll ever become fluffy. Is there an ingredient missing? Thanks

    • Jessica Gavin says

      Hi Phyllis! – Thats strange, something seems to be off with the print button at the bottom of the page. Use the other Print button in the recipe card, I know that one works.