Description

Delight in these rich and chewy gluten-free chocolate chip cookies, made with a blend of gluten-free all-purpose flour and almond flour. Browned butter brings a nutty depth of flavor, while resting the dough ensures a perfectly tender texture. These cookies are easy to make, packed with semisweet chocolate chips, and finished with an optional sprinkle of flaky sea salt for a gourmet touch.

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)

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Instructions

Brown the Butter: Melt the unsalted butter in a light-colored skillet over medium-low heat, stirring occasionally, until it turns golden brown and releases a nutty aroma, about 5-7 minutes. Immediately transfer to a heat-safe bowl and stir in 1 tablespoon of milk to restore moisture lost during browning.
Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking soda, baking powder, and fine sea salt, breaking up any lumps for a smooth mixture.
Combine Sugars and Butter: Add light brown sugar, granulated sugar, and molasses to the browned butter. Whisk until smooth and lump-free. Then whisk in the egg and vanilla extract until the mixture is glossy.
Incorporate Dry Ingredients: Pour the dry ingredients into the wet mixture and gently stir until just combined, forming a thick dough. Avoid overmixing to prevent tough cookies.
Add Chocolate Chips: Fold in 1 cup of chocolate chips gently. Reserve the remaining ¼ cup for topping.
Rest the Dough: Cover and let the dough rest at room temperature for at least 30 minutes to hydrate and improve texture. For best flavor, refrigerate for 4 to 24 hours if time allows.
Preheat Oven & Prepare Baking Sheet: Heat the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
Form Cookies: Using a cookie scoop, portion 1½ to 2 tablespoons of dough per cookie onto the baking sheets, spaced about 2 inches apart. Press reserved chocolate chips on top of each cookie.
Bake: Bake one sheet at a time on the center rack for 10-12 minutes, or until edges turn golden while centers remain slightly underdone. Add extra 1-2 minutes if a crispier cookie is preferred.
Cool and Serve: Remove cookies from oven, sprinkle with flaky sea salt if desired, and let rest on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Using a light-colored pan to brown the butter helps monitor the color change accurately.
Resting the dough improves hydration of gluten-free flours, enhancing texture and flavor.
Pressing extra chocolate chips on top creates a classic bakery look.
Flaky sea salt on top balances sweetness and adds a gourmet touch, but is optional.
You can refrigerate dough up to 24 hours to deepen flavors before baking.