Gluten-Free Chocolate Chip Cookies Recipe

Learn how to make the best homemade gluten-free chocolate chip cookies with this easy baking recipe. The combination of almond and rice flours creates the perfect chewy texture, while brown butter adds nutty depth. These foolproof cookies taste just like traditional versions but without the gluten!

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

12 mins

Serves:

18 cookies

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">115g unsalted butter</li> <li class="ingredients-single-item">100g white granulated sugar</li> <li class="ingredients-single-item">110g light brown sugar, packed</li> <li class="ingredients-single-item">1 large egg, at room temperature</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">140g fine almond flour</li> <li class="ingredients-single-item">70g white rice flour</li> <li class="ingredients-single-item">35g tapioca starch (or arrowroot powder)</li> <li class="ingredients-single-item">1/2 tsp baking soda</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">1/4 tsp xanthan gum</li> <li class="ingredients-single-item">175g dark chocolate chips or chunks</li> <li class="ingredients-single-item">Flaky sea salt for topping (optional)</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Small saucepan (for browning butter)</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper or silicone baking mats</li> <li class="equipment-single-item">Cookie scoop</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Brown the butter by placing it in a light-colored saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until the butter turns golden amber and smells nutty, about 5-7 minutes. Small brown bits will form at the bottom – these contain tremendous flavor! Transfer to a heat-proof bowl and let cool for 10 minutes. Browning the butter adds a caramelized, nutty complexity that elevates these cookies beyond regular versions. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl, whisk together the almond flour, rice flour, tapioca starch, baking soda, salt, and xanthan gum. This precise blend of gluten-free flours is crucial – the almond flour provides moisture and texture, the rice flour gives structure, and the tapioca adds binding properties. The xanthan gum mimics gluten's elasticity, helping your cookies hold together beautifully. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add both sugars to the cooled brown butter and beat with an electric mixer for 2 minutes until well combined and slightly lighter in color. The extended mixing creates air pockets and helps dissolve the sugar crystals, contributing to the cookies' perfect texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Beat in the egg and vanilla extract until fully incorporated and the mixture looks glossy, about 1 minute. The egg provides structure and lift that's especially important in gluten-free baking where we don't have gluten's network to trap air. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Add the dry ingredients to the wet mixture and fold together with a spatula until just combined. Be gentle to avoid developing the starches too much, which could make your cookies tough. The dough will be slightly softer than traditional cookie dough – this is normal for gluten-free cookies! </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Fold in the chocolate chips or chunks, reserving a small handful for pressing into the tops later. For picture-perfect cookies, use a combination of chips and hand-chopped chocolate for varied chocolate distribution. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Chill the dough for at least 30 minutes or up to 24 hours. This crucial step allows the flours to hydrate properly and solidifies the butter, preventing your cookies from spreading too much during baking. The longer the chill, the deeper the flavor will develop! </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> When ready to bake, preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper. Remove the chilled dough from the refrigerator and let it sit for 5-10 minutes to slightly soften. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Scoop the dough using a cookie scoop or tablespoon (about 40g per cookie) and place on prepared baking sheets, leaving 5cm between each cookie. Press a few reserved chocolate pieces into the tops of each dough ball, then sprinkle lightly with flaky sea salt if desired. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly underbaked. The cookies will continue cooking on the hot sheet after removal. Watch carefully, as gluten-free cookies can go from perfect to overdone quickly due to their higher sugar and fat content. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Allow the cookies to cool on the baking sheet for 5 minutes – this is essential for them to set properly since gluten-free cookies are more fragile when hot. Then transfer to a wire rack to cool completely. The cookies will firm up as they cool while maintaining their chewy centers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Store your gluten-free chocolate chip cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies for up to 3 months, or freeze portioned dough balls to bake fresh cookies whenever a craving strikes! </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Gluten-Free Chocolate Chip Cookies Recipe?

These cookies use unsalted butter, white and brown sugars, egg, vanilla, almond flour, rice flour, tapioca starch, baking soda, salt, xanthan gum, chocolate chips, and optional flaky sea salt. This specific blend of flours creates the perfect chewy texture without gluten.

How to cook Gluten-Free Chocolate Chip Cookies Recipe at home?

Learn how to cook Gluten-Free Chocolate Chip Cookies by browning butter for nutty flavour, mixing your gluten-free flour blend (almond, rice, tapioca), combining with sugars and egg, folding in chocolate chips, chilling the dough thoroughly, then baking at 175°C for 10-12 minutes until golden-edged with soft centres. This method ensures cookies that taste just like traditional ones!

Why is xanthan gum necessary in gluten-free cookies?

Xanthan gum replaces the elasticity and binding properties normally provided by gluten in traditional baking. Without it, gluten-free cookies would likely crumble and fall apart. It creates structure, improves texture, and helps trap air bubbles – just ¼ teaspoon makes all the difference.

Can I substitute almond flour in chocolate chip cookies?

Yes, you can substitute almond flour with other nut flours like cashew or hazelnut flour at a 1:1 ratio. For nut allergies, try sunflower seed flour instead. However, completely replacing it with coconut flour won't work well as coconut flour absorbs much more moisture.

Why should I brown the butter for chocolate chip cookies?

Browning butter creates a nutty, caramelised flavour that adds incredible depth to chocolate chip cookies. This process converts milk solids into flavourful compounds that enhance the cookie's taste profile. It's especially valuable in gluten-free baking which can sometimes lack complexity.

Want to try something else in ...