# Gluten-Free Chocolate Chip Cookies · Meaningful Eats

Gluten-Free Chocolate Chip Cookies · Meaningful Eats takes 25 min (15 min prep, 10 min cooking) and serves 18.

Recipe by meaningfuleats.com · original: https://meaningfuleats.com/the-best-gluten-free-chocolate-chip-cookies/  
Cuisine: American · Dish: Desserts & baking  
Diet: Gluten-free (verified by Meez against the source's own claim and its ingredient list)  
On Meez: https://meezenplace.app/recipes/gluten-free-chocolate-chip-cookies-5-star-recipe (with step-by-step Cook Mode)

Chewy with crisp golden edges and gooey centers - HUNDREDS of reviewers agree these cookies are the most delicious gluten-free chocolate chip cookies around! My top tips - brown the butter, let the dough rest 30 minutes and use a high-quality gluten-free flour blend. Read on for more!

## Ingredients (serves 18)

- 1⅓ cups (200g) gluten-free measure-for-measure flour
- ¼ cup (25g) almond flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (113g) butter
- 1 tablespoon milk of choice
- ¾ cup (160g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup (170g) chocolate chips
- sea salt for sprinkling (optional)

## Gluten-free

Gluten-free as written by the source and checked by Meez. Check every label, and watch shared toasters, boards and fryers. Not medical advice.

Check the label on:

- (170g) chocolate chips

## Steps

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.
3. Once the butter is melted and begins to foam, stir continuously to prevent the milk solids from sticking to the skillet, until the butter turns golden brown and has a nutty aroma.
4. Remove from the heat and immediately pour into a medium bowl.
5. Add the milk, brown sugar and granulated sugar to the brown butter. Whisk to combine.
6. Whisk in the egg and vanilla until smooth and creamy.
7. Using a rubber spatula, mix in the dry ingredients until well-combined.
8. Stir in the chocolate chips.
9. Cover the bowl and let the dough sit at room temperature for 30 minutes, or refrigerate for up to 5 days.
10. Preheat the oven to 350°F.
11. Line large baking sheets with parchment paper or silicone baking mats.
12. Scoop the cookie dough into round balls, about 2 tablespoons per ball.
13. Place the dough balls on the prepared baking sheet, about 2 inches apart.
14. Bake until the edges are golden brown and the center is set.
15. Remove from the oven and cool on the baking sheet for 5 minutes.
16. Sprinkle with flaky salt, if desired.
17. Transfer to a wire rack to cool completely.

## Good to know

### Swaps

No milk? Use any milk of choice or substitute water in the same 1 tablespoon amount.

### Making it ahead

The dough can be made ahead and refrigerated, covered, for up to 5 days before scooping and baking.

## Nutrition (per serving, 1 serving, as published by meaningfuleats.com)

- Calories: 184 kcal
- Protein: 2 g
- Carbohydrates: 25 g
- Sugar: 18 g
- Fiber: 1 g
- Fat: 8 g
- Saturated fat: 4 g
- Cholesterol: 24 mg
- Sodium: 185 mg