Description
These Gluten Free Chocolate Chip Cookies offer a perfect balance of chewy and crispy textures with a rich nutty flavor from browned butter and almond flour. Designed to be easily made with gluten-free flours, these cookies are a delightful treat for those avoiding gluten without sacrificing taste or texture. The recipe includes a resting period to enhance the flour’s hydration, ensuring soft, flavorful cookies with a beautiful bakery-style appearance.
Ingredients
Scale
Dry Ingredients
- 1⅓ cups (200g) gluten-free all-purpose flour blend with xanthan gum (Bob’s Red Mill 1:1 or King Arthur Measure-for-Measure recommended)
- ¼ cup (25g) blanched almond flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder (gluten-free verified)
- ½ teaspoon fine sea salt (plus optional flaky sea salt for topping)
Wet Ingredients
- ½ cup (1 stick/113g) unsalted butter
- 1 tablespoon milk of choice (any type works)
- ¾ cup (160g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 teaspoon molasses
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
Add-ins
- 1¼ cups (210g) high-quality chocolate chips, divided (semisweet or dark recommended)
Instructions
- Brown the Butter: Melt the butter in a light-colored skillet over medium-low heat. Continue cooking it until it turns golden brown and develops a nutty aroma, about 5-7 minutes. Immediately transfer the browned butter to a heat-safe bowl and stir in 1 tablespoon of milk to restore moisture lost during browning.
- Mix Dry Ingredients: Whisk together the gluten-free all-purpose flour, almond flour, baking soda, baking powder, and fine sea salt in a medium bowl, breaking up any lumps for a smooth mixture.
- Combine Sugars and Wet Ingredients: Add the light brown sugar, granulated sugar, and molasses to the browned butter; whisk until smooth with no lumps. Add the room temperature egg and vanilla extract, whisking until the mixture is glossy and well combined.
- Incorporate Dry into Wet: Pour the dry ingredient mixture into the wet ingredients and stir gently until just combined, avoiding overmixing to keep the cookies tender.
- Fold in Chocolate Chips: Gently fold in 1 cup of the chocolate chips, reserving ¼ cup to press on top of the cookies before baking.
- Rest the Dough: Cover the bowl with the dough and let it rest at room temperature for at least 30 minutes to hydrate the flour, or refrigerate for 4 to 24 hours for enhanced flavor.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Portion Dough and Add Toppings: Use a cookie scoop to portion 1½ to 2 tablespoons of dough onto the baking sheets, spacing them 2 inches apart. Press the reserved chocolate chips onto the tops of each cookie.
- Bake the Cookies: Bake for 10-12 minutes, until edges are golden and centers look slightly underdone. For crispier cookies, bake 1-2 minutes longer. Bake one sheet at a time on the center rack for even baking.
- Cool and Finish: Remove cookies from oven and, if desired, sprinkle with flaky sea salt. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Using a light-colored skillet to brown the butter helps to monitor the color change and avoid burning.
- Resting the dough allows the gluten-free flours to hydrate fully, improving cookie texture and flavor.
- Refrigerating the dough overnight intensifies the flavor and yields richer cookies.
- Pressing extra chocolate chips on top before baking gives a professional bakery look.
- Flaky sea salt on top adds a pleasant contrast to the sweetness.
- Don’t overmix the dough once the dry ingredients are added to avoid tough cookies.
