My non-gluten-free sister and her husband (yes, the same two we fooled with those cupcakes) declared these the BEST gluten free chocolate chip cookies. They strike the ideal balance of chewiness, sweetness and rich chocolate flavor — everyone will be reaching for seconds.
After many test batches, I landed on a blend that works perfectly: a measure-for-measure gluten-free all-purpose flour mixed with a little almond flour and two kinds of sugar. The result is a cookie with a slightly crisp edge, tender, chewy center, and just the right sweetness.
Using both granulated and brown sugar gives the cookies a rounded sweetness and depth, while the almond flour helps create a delicate outer crunch. The gluten-free measure-for-measure flour keeps the interior soft and chewy. Even my sister and brother-in-law — who don’t follow a gluten-free diet — now call this their favorite cookie recipe. They buy gluten-free flour just to make them, and my picky brother-in-law couldn’t tell they were gluten-free the first time he tried one.
If you like other chocolate chip treats, try making a chocolate chip cheeseball or easy crockpot candy, and save some chips to make gluten-free cannoli for another special treat.
Why you’ll love these chocolate chip cookies
- So versatile: These cookies make excellent ice cream sandwiches. Chill them fully, freeze briefly to firm them up, add ice cream between two cookies, then freeze again for a firm treat.
- Pantry-friendly: The recipe uses common ingredients you likely already have: sugar, chocolate chips, salt and baking soda, plus basic gluten-free and almond flours.
- Great gift: Layer the dry ingredients in a jar for a thoughtful homemade present. Add pecans or chopped candy canes for a seasonal twist.
- Beginner-friendly: This is an easy, reliable recipe for those new to gluten-free baking. It’s forgiving and produces consistent results.
Ok let’s gather the ingredients to make them…
- Gluten-free measure-for-measure flour: I use King Arthur Measure for Measure gluten-free flour. Choose a blend that contains xanthan gum for best texture.
- Almond flour: A small amount adds a pleasant crunch and nuttiness.
- Nutmeg (optional): A pinch adds warmth and depth — a simple way to elevate the cookies without changing the classic flavor.
- Toppings: Chocolate chips and pecan pieces are my favorites, though pecans are optional if you prefer a traditional chocolate chip cookie.
- Sugars: Both brown and granulated sugar are used to create soft chewiness and a slightly buttery flavor.
How to make gluten-free chocolate chip cookies
Pro tip: Chill the dough for an hour before baking to prevent excess spreading. Use chilled, clean baking sheets for the best results.
Tips for making the best gf cookies
- Keep the oven door closed while baking to maintain consistent heat. Higher, steady heat helps prevent crumbling and excessive spreading.
- For extra chocolate intensity, chop a chocolate bar or use chocolate chunks instead of (or in addition to) chips to distribute larger pockets of chocolate throughout each cookie.
- Sprinkle flaky sea salt on the hot cookies right after baking for a delightful sweet-salty contrast.
- To get perfectly round cookies, gently press the warm cookie edges with a round cutter or glass while they’re still soft, then let them finish cooling.
Gluten Free Chocolate Chip Cookies (Voted the BEST by Non-GF Eaters)
Ingredients
- ¾ cup brown sugar
- ½ cup sugar
- ¾ cup butter melted
- 2 eggs
- 1 teaspoon gluten-free vanilla extract
- 2 cups gluten free all purpose flour
- ¼ cup almond flour
- ½ teaspoon salt
- ¾ teaspoon baking soda
- 1 cup chocolate chips
- ¼ teaspoon nutmeg (optional but recommended)
- ½ cup pecan pieces (optional)
Instructions
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Preheat your oven to 350° F.
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In a mixer, beat melted butter with brown and granulated sugar until light and fluffy. Add eggs and vanilla, mixing until combined.
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In a separate bowl, whisk together the gluten-free flour, almond flour, salt, baking soda and nutmeg (if using). Gradually add the dry ingredients to the wet, mixing until incorporated.
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Stir in chocolate chips and pecans, if using. Cover the dough and refrigerate for one full hour.
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Drop heaping tablespoons of dough onto parchment-lined or silicone mat–lined baking sheets, spacing them a couple of inches apart.
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Bake 10–12 minutes, or until the edges are golden brown and centers are set.
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Let the cookies cool on the baking sheet briefly, then transfer to a wire rack to cool completely.
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For a cookie-in-a-jar gift, layer the dry flour mixture, chocolate chips, brown sugar, granulated sugar and pecans in a 1-quart mason jar. Attach the baking instructions when giving as a gift.
Notes
Freezing: Freeze baked cookies or the scooped dough in airtight containers. Freeze portions for easy, single-batch thawing and reheating.
Nutrition
This post was updated April 2026 with new photos and small refinements to the recipe to make these cookies even better. Below are original photos from when this recipe was first shared in August 2023.
