The Best Gluten-Free Chocolate Chip Cookies

18 servings


15 minutes

active time

27 minutes

total time


1/2 cup (113g) butter

1 tablespoon milk (or almond milk)

3/4 cup (160g) brown sugar

1/4 cup (50 g) white sugar

1 large egg

2 teaspoons pure vanilla extract

1 1/3 cups (200g) gluten-free 1:1 baking flour

1/4 cup (25g) almond flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (170g) chocolate chips

Sea salt for sprinkling (optional)


In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt until evenly combined. Set aside.

Melt butter in a saucepan over medium heat. Once the butter is melted start to whisk constantly. First the butter will begin to foam, then after a couple of minutes it will begin to brown on the bottom of the saucepan. Turn off the heat as soon as the solids turn brown and the butter gives off a nutty aroma. Pour into a glass mixing bowl to prevent burning.

Add the milk, brown sugar and white sugar. Whisk to combine. Add the egg and vanilla and whisk until smooth and creamy.

Using a rubber spatula, mix in the dry ingredients until well combined. Stir in the chocolate chips.

Cover the bowl and let sit for 30 minutes. Preheat the oven to 350F. Scoop the cookie dough (about 2 Tablespoons of dough per cookie) and place a few inches apart on the baking sheets. Bake for 10-12 minutes, until golden and the center is set.

Let cool 5 minutes then transfer to a wire rack to continue cooling. Enjoy!


Serving Size



184 kcal

Total Fat

8 g

Saturated Fat

4 g

Unsaturated Fat


Trans Fat



24 mg


185 mg

Total Carbohydrate

25 g

Dietary Fiber

1 g

Total Sugars

18 g


2 g

18 servings


15 minutes

active time

27 minutes

total time
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