Crispy edges, soft centers, and plenty of melty chocolate — these gluten free chocolate chip cookies are irresistible. Browned butter adds a deep, nutty flavor that elevates them to the next level.
These cookies are simply perfect.
Because a mediocre cookie feels almost criminal, I tested and adjusted this recipe many times until it delivered exactly what I wanted. The result is, in my opinion, the best gluten free chocolate chip cookie I’ve made.
Golden-brown, crisp edges with soft, chewy centers, crackled tops, and an abundance of gooey chocolate chips. I promise you will want to make them again and again.
The method is straightforward and you don’t need a mixer — just simple steps and great results.
If you’re new to gluten-free baking, these cookies are a great introduction and will lift your cookie-loving spirits.
Disclosure: This post may contain affiliate links. If you click a link and make a purchase, I may earn a commission at no extra cost to you. I only recommend products I use and trust.
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Gluten-Free Cookie Ingredients:
Gather the following ingredients to make these gluten free chocolate chip cookies.
- Unsalted butter – The base of a great cookie. It gives richness and tenderness. This recipe uses browned butter for extra flavor.
- White sugar – Adds sweetness and helps the cookies spread.
- Brown sugar – Contributes caramel notes and chewiness; its acidity reacts with baking soda to aid rise.
- Egg + extra yolk – The egg provides structure; the extra yolk adds richness and chew.
- Gluten-free all-purpose flour – A 1:1 blend works best. This recipe was developed using Bob’s Red Mill 1:1 Gluten-Free All-Purpose Flour for texture and taste similar to wheat flour.
- Baking soda – Ensures the right amount of spread.
- Kosher salt – Enhances sweetness and balances flavor.
- Old fashioned oats – Adds pleasant texture and an oaty note. Use certified gluten-free oats if needed.
- Chocolate chips – A mix of semi-sweet and milk chocolate creates the ideal melty balance.
How to make these gluten-free cookies
Preheat your oven to 400°F. This high temperature quickly sets the edges while keeping the centers soft. Line sheet pans with parchment paper or silicone baking mats.
1. Brown the butter
- Place butter in a small saucepan over medium heat and melt it. It will foam and then begin to brown.
- Stir as it turns amber and continue until the milk solids become golden brown. Remove promptly and transfer to a large bowl to cool.
2. Make the cookie dough
- Stir the white and brown sugar into the cooled browned butter until combined — no mixer required.
- Add the egg, extra yolk, and vanilla, mixing until smooth.
- Fold in the gluten-free flour, oats, baking soda, and salt until just combined. The dough will be softer than standard cookie dough — resist adding extra flour.
- Fold in both types of chocolate chips.
3. Scoop and bake
- This recipe yields about 12 large cookies or 21 small/medium cookies. A portion scoop makes uniform cookies.
- Scoop dough onto prepared pans, leaving room to spread. Bake large cookies for about 9 minutes and small cookies for about 7 minutes. The centers should still look slightly underbaked when you remove them from the oven.
- Allow the cookies to cool and set on the sheet pan for at least 10 minutes before transferring to a wire rack.
Cookie Making Tips
- Let the cookies set up before moving them. Warm cookies are fragile and can fall apart if handled too soon.
- Use certified gluten-free old-fashioned oats if you need to avoid gluten, as regular oats can be cross-contaminated.
- Don’t overbake. Edges should be golden while centers remain slightly underdone for the best texture.
- Use a portion scoop. It ensures uniform cookies and consistent baking times.
Storage & Freezing
How to store:
- Keep cookies in an airtight container at room temperature for up to 4 days.
How to freeze:
Freezing is a great way to preserve both dough and baked cookies.
Freezing cookie dough:
- Scoop dough with a portion scoop onto a parchment-lined sheet pan and freeze until firm.
- Transfer frozen dough balls to a freezer bag. Bake directly from frozen, adding a minute or two to the baking time and watching for golden edges.
Freezing baked cookies:
- Stack cookies no more than two high inside a freezer-safe bag. Lay flat to freeze for up to 3 months.
Gluten Free Cookie FAQs
Not all gluten-free blends perform the same. A reliable 1:1 all-purpose blend that includes xanthan gum usually gives the best texture. The recipe was developed with Bob’s Red Mill 1:1 All-Purpose Gluten-Free Flour, which yields a close-to-traditional result.
Xanthan gum helps bind the dough and prevents crumbliness. Many 1:1 gluten-free flour blends already include xanthan gum, so check your blend’s ingredients.
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
Carolyn
15
9
24
21 cookies
145 kcal
Equipment
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Stand mixer with paddle attachment (optional)
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Measuring cups & spoons
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Spatula
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Cookie scoop
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Sheet pan
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 notes
- 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
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Preheat oven to 400°F. Line sheet pans with parchment paper or a silicone baking mat.
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In a small saucepan melt the butter over medium heat. Watch and stir as it foams and then turns golden brown. Transfer to a large bowl to cool slightly.
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Stir the white and brown sugar into the browned butter until combined.
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Add the egg, extra yolk, and vanilla, mixing to combine.
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Fold in the gluten-free flour, oats, baking soda, and salt until incorporated. Stir in both types of chocolate chips.
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Scoop dough onto prepared pans. Bake large cookies for 9 minutes or small cookies for 7 minutes; centers should look slightly underbaked when removed.
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Allow cookies to cool and set on the sheet pan for at least 10 minutes before transferring to a wire rack. Repeat with remaining dough.
Notes
Nutrition
Carbohydrates: 18g
Protein: 1g
Fat: 8g
Saturated Fat: 5g
Sugar: 12g
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