Gluten Free Brown Butter Chocolate Chip Cookies
Are you searching for a gluten-free chocolate chip cookies recipe that’s simple, chewy, and tastes just like the classic? This version uses a reliable gluten-free flour blend for soft centers and crisp edges, packed with melty chocolate chips—perfect for snacks, parties, or satisfying sweet cravings. Ready in under 30 minutes plus chilling, it’s ideal for beginners or those with gluten sensitivities. Whether you’re baking for yourself or sharing, this gluten-free chocolate chip cookies recipe delivers bakery-quality results without wheat!
Why You’ll Love This Gluten-Free Chocolate Chip Cookies Recipe
- Simple Ingredients: Basic pantry items with a gluten-free flour swap—no fancy extras needed.
- Chewy Texture: Brown sugar and proper chilling ensure soft, gooey centers.
- Quick to Make: Mix in one bowl, bake in minutes—great for last-minute treats.
- Crowd-Pleaser: Kid-friendly and indistinguishable from traditional cookies.
- Customizable: Add nuts, different chips, or make it vegan-friendly.
This gluten-free chocolate chip cookies recipe is highly rated for its foolproof method and irresistible flavor.
Ingredients for Gluten-Free Chocolate Chip Cookies
This recipe yields about 24 cookies with easy-to-find ingredients.
- 2 1/4 cups gluten-free all-purpose flour blend (with xanthan gum) – Like King Arthur or Bob’s Red Mill.
- 1 teaspoon baking soda – For lift.
- 1/2 teaspoon salt – Balances sweetness.
- 3/4 cup unsalted butter, softened – Or vegan butter for dairy-free.
- 3/4 cup brown sugar, packed – For chewiness.
- 1/2 cup granulated sugar – Adds crispness.
- 2 large eggs – Room temperature.
- 2 teaspoons vanilla extract – Pure for best flavor.
- 1 1/2 cups semi-sweet chocolate chips – Gluten-free brand like Enjoy Life.
Optional add-ins: 1/2 cup chopped nuts or sea salt for topping.
Step-by-Step Instructions: How to Make Gluten-Free Chocolate Chip Cookies
Follow these easy steps for perfect cookies—no mixer required, but it helps!
- Preheat Oven: Set to 375°F (190°C). Line baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk gluten-free flour, baking soda, and salt.
- Cream Wet Ingredients: In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
- Add Eggs and Vanilla: Beat in eggs one at a time, then vanilla, until combined.
- Combine: Gradually add dry mixture to wet, stirring until just incorporated. Fold in chocolate chips.
- Chill and Bake: Scoop 2-tablespoon balls onto sheets, spacing 2 inches apart. Chill dough for 15-30 minutes if soft. Bake 9-11 minutes until edges are golden but centers soft. Cool on sheet for 5 minutes, then transfer to rack.
Pro Tip: Chill dough to prevent spreading for thicker cookies.
Prep Time, Cook Time, and Servings
- Prep Time: 15 minutes (plus optional chill)
- Cook Time: 10 minutes
- Total Time: 25-40 minutes
- Servings: 24 cookies
- Yield: 2 dozen
Nutritional Information for Gluten-Free Chocolate Chip Cookies (Per Cookie)
Based on 24 cookies, this gluten-free chocolate chip cookies recipe is a sweet treat. Nutrition is approximate and based on standard ingredients; values may vary.
| Nutrient | Amount per Cookie | % Daily Value* |
|---|---|---|
| Calories | 150 kcal | 8% |
| Total Fat | 8g | 10% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 25mg | 8% |
| Sodium | 100mg | 4% |
| Total Carbohydrates | 19g | 7% |
| Dietary Fiber | 1g | 4% |
| Sugars | 12g | – |
| Protein | 2g | 4% |
*Percent Daily Values are based on a 2,000-calorie diet. Lower in fiber; add nuts for a boost.
Tips for the Best Gluten-Free Chocolate Chip Cookies
- Flour Choice: Use a blend with xanthan gum to mimic gluten’s structure.
- Don’t Overbake: Remove when edges set but centers look underdone—they firm up.
- Room Temp Ingredients: Ensures even mixing and better texture.
- Scoop Evenly: Use a cookie scoop for uniform size and baking.
- Rest Dough: As noted in tips, letting it sit helps flavors meld and prevents greasiness.
Variations on This Gluten-Free Chocolate Chip Cookies Recipe
- Vegan: Swap eggs for flax eggs (1 tbsp flax + 3 tbsp water each) and use vegan butter/chips.
- Nutty: Add 1/2 cup walnuts or pecans for crunch.
- Double Chocolate: Use cocoa in dough and chocolate chunks.
- Low-Sugar: Reduce sugars and use dark chocolate chips.
- Giant Cookies: Make larger scoops and bake longer.
Storage and Freezing Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps for 5-7 days; bring to room temp before eating.
- Freezer: Freeze baked cookies or dough balls for up to 3 months. Bake from frozen, adding 1-2 minutes.
- Reheating: Warm in microwave for 10 seconds for gooey centers.
Frequently Asked Questions About Gluten-Free Chocolate Chip Cookies
Can I use almond flour instead?
It works but may change texture—blend with other flours for best results.
Why do my cookies spread too much?
Chill dough longer or add more xanthan gum if your blend lacks it.
Are chocolate chips gluten-free?
Check labels; many are, but some have cross-contamination.
How to make them crispier?
Bake longer or use more white sugar.
Ready to bake these gluten-free chocolate chip cookies? They’re a simple, satisfying treat everyone will love. Share your batch in the comments—happy baking!