Best Ever Gluten Free Chocolate Chip Cookies

If you have just switched to being gluten free, or have not found a chocolate chip cookie recipe that you like, THIS is the recipe to add to your arsenal! No bones about it! 

There are a few things that make these chocolatey, chewy, almost caramel-y cookies stand out from the rest.

First, is the flour blend. AP gluten free flour, oat flour, and almond flour. I love that they are easy to access, and they make the texture of the cookies even better than the gluten-full versions. I have learned over time that a mix of flours is almost always better when it comes to gluten free baking. That definitely applies to this case!

Second to note is the browned butter! Those browned milk solids are worth their tasty weight in gold! My kitchen smells heavenly after browning the butter and I know it is a hint of what is to come in the finished cookie. Browning the butter both adds more flavor complexity and cancels any of the AP gluten free flour taste that can sometimes be present. It’s a win-win!

On that note, let’s get to the full recipe…

Best Ever Gluten Free Chocolate Chip Cookies

Recipe by elizabethCourse: Dessert

Servings

6

servings

Prep time

45

minutes

Cooking time

9

minutes

Total time

54

minutes

Ingredients

• 1 stick butter

• 1 tablespoon milk

• 3/4 C brown sugar

• 1/4 C white sugar

• 1 egg

• 1/2 T vanilla

• 1 C gluten free AP flour with xanthan gum

• 2/3 C oat flour

• 1/4 C almond flour

• 1 tsp baking soda

• 1/2 tsp salt

• 1/2 C chocolate chips

Directions

• In a medium bowl mix all dry ingredients (this excludes the sugars).
• Place the stick of butter in a saucepan and bring it to a boil. Use a whisk to stir constantly until the butter has a nutty fragrance and there starts to be brown solids on the bottom of the pan. Transfer from heat immediately into a large glass bowl.
• Add the milk, sugars, and vanilla to the butter. Mix.
• Beat the egg and add to butter mixture.
• Stir the dry ingredients into the wet ingredients until well combined.
• Add the chocolate chips.
• Press plastic wrap onto the dough and refrigerate for 30 minutes or more. 
• Preheat the oven to 350F and drop the dough by 1 1/2 tablespoon-fulls onto a cookie sheet. I do 6 per sheet as they spread.
• Bake for 9-11 minutes and remove from pan onto parchment immediately to keep cookies from cooking over. Enjoy!

Recipe Video

Notes

• 1/2 C of chocolate chips is a lower ratio of chocolate to dough than you would normally find. I do this on purpose because the dough has such amazing flavor and I want to maintain good balance, and because I like to be able to eat a few cookies without feeling like they were overly sweet. You’re welcome to add more if you like!
• 30 minutes of chill time is important for this recipe! I happily wash my dishes while it chills knowing that the texture of the cookies will be worth it.