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Gluten-Free Chocolate Chip Cookies

These 5-star gluten-free chocolate chip cookies are soft, chewy, and delicious, making them a perfect treat for everyone, even those with dietary restrictions.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/3 cups gluten-free measure-for-measure flour Spoon into measuring cup and level off.
  • 1/4 cup almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
Wet Ingredients
  • 1/2 cup butter Melted and browned.
  • 1 tablespoon milk of choice
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
Add-ins
  • 1 cup chocolate chips
  • Sea salt for sprinkling (optional)

Method
 

Preparation
  1. In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda, and salt. Set aside.
  2. Melt the butter in a medium skillet over medium-low heat, stirring occasionally until it turns golden brown.
  3. Remove from heat and pour the melted butter into a bowl.
  4. Add the milk, brown sugar, and granulated sugar to the browned butter, then whisk to combine.
  5. Whisk in the egg and vanilla until the mixture is smooth and creamy.
  6. Gently mix in the dry ingredients using a rubber spatula until everything is well-combined.
  7. Stir in the chocolate chips.
  8. Cover the bowl and let the dough sit at room temperature for 30 minutes.
Baking
  1. Preheat your oven to 350°F.
  2. Line large baking sheets with parchment paper or silicone baking mats.
  3. Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place them on the prepared baking sheet about 2 inches apart.
  4. Bake for 10-12 minutes or until the edges are golden brown and the center feels set.
  5. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
  6. Sprinkle with flaky sea salt if desired.

Notes

These cookies are best enjoyed warm with milk. Store in an airtight container at room temperature for up to a week, or freeze for up to three months. For an extra chewy cookie, chill the dough overnight before baking. Feel free to mix in favorite nuts or dried fruit.