Gluten Free Chocolate Chunk Cookies

These chocolate chunk cookies turned out so well , I couldn’t wait to share the recipe. You would NEVER know they are GF! I have been playing around with this recipe for a while now. My husband’s boss has celiac disease, and I feel like the ultimate treat for someone with gluten intolerance would be a thick chocolate chip cookie.

My first attempt at these were pretty good, but the cookie fell apart so easily. They never made it from point A to point B in one piece. However, I finally got the fat, protein, and dry ratios figured out. These are fool proof!

Start by melting your butter on the stove over medium-high heat. Once the butter starts really bubbling, start stirring and brown your butter. You know you are getting close to having brown butter when it gets SUPER foamy, leaving almost zero liquid butter under the foam. It will start to smell super nutty. Once this happens, it’s time to remove from heat. Continue to stir a little longer to be sure the solids don’t burn.

While your butter is cooling, toss in your milk, sugars, egg and vanilla. Give it a quick whisk to combine. Once your butter is warm, but not scalding hot, pour that in with your other ingredients. Now, mix with a large spoon, just until combined. Do not over mix! Add in your chocolate chips, and chopped up chocolate bar, if using.

Refrigerate your dough for 30 minutes. I know, it’s so hard to wait, but I promise, it is worth it! The secret to getting thick, soft cookies.

preheat oven to 350. Line cookie sheets with parchment paper. Using a cookie scoop, drop dough in rounded balls onto cookie sheet. I like to roll the cookie dough in my hands to make perfect balls. This helps the cookie bake in perfect circles. Eating pretty cookies makes them taste better!

Bake for 10-11 minutes. As soon as you remove them from the oven, add a few chocolate chips and chunks to the top of your cookies, then sprinkle with flake salt. This is crucial in my opinion! Salt brings out the flavor in chocolate and if you haven’t tried this, you must! Eat hot out of the oven! They are so good!

Gluten Free Chocolate Chunk Cookies

You will never know they are gluten free!
5 from 1 vote
Print Pin Rate
Course: Dessert, Snack
Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 12
Calories: 135kcal


  • 1/2 cup butter 1 stick
  • 1 tbsp milk nut milk is fine for a non-dairy recipe
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 2 tsp vanilla extract
  • 1 1/3 cups Gluten free flour blend I use Namaste
  • 1/4 cup almond flour
  • 1.5 tsp baking soda
  • 1/2 tsp Kosher salt
  • 1 cup chocolate chips
  • 1 chocolate bar, chopped


  • Melt butter in a saucepan over medium-high heat. Once butter starts to bubble, start stirring continuously to prevent fat solids from burning. Continue stirring until all liquid has turned to foam and there is a nutty aroma.
    Remove from heat and transfer to a bowl to let cool.
    While butter is cooling, add all ingredients to your bowl and give a quick whisk to combine. It is very important to not over mix.
    Once your butter is warm, but not scalding hot, add to your bowl of ingredients and mix to combine. Add in your chocolate chips and chopped chocolate bar. Reserve some chips and chopped chocolate for decorating.
    Place dough in refrigerator for 30 minutes. DO NOT SKIP THIS STEP. Your cookies will not turn out.
    Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Scoop out 2 tbs of dough and roll into balls with your hands. Place on cookie sheet leaving 2" between cookies. Bake for 10-11 minutes. You want your edges set and beginning to brown, but the middle of your cookies to still look slightly underdone. The dough continues to cook when you pull them out of the oven. This will give you a soft, chewy cookie with crisp edges.
    Top hot cookies with extra chocolate chips and chocolate chunks. Sprinkle with flake salt or kosher salt.


Serving: 1g | Sodium: 249mg | Calcium: 38mg | Vitamin A: 17IU | Sugar: 19g | Fiber: 2g | Potassium: 32mg | Cholesterol: 1mg | Calories: 135kcal | Saturated Fat: 1g | Fat: 2g | Protein: 2g | Carbohydrates: 28g | Iron: 1mg

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