Delicious Gluten-Free Brown Butter Chocolate Chip Cookies

Let me be upfront right away. These brown butter chocolate chip cookies are from the glorious gluten-free cooking and baking blog, Meaningful Eats. If you are looking for a plethora of gluten-free recipes that actually work and aren’t super complicated or require hard-to-find ingredients, you can’t get any better than Meaningful Eats. It’s an amazing resource!

Let me also tell you that these gluten-free chocolate chip cookies will please anyone. And they might not even know the cookies are gluten-free — unless you tell them.

A couple of very small but worthy tweaks: I added a little cinnamon to the batter and I didn’t skip the step to sprinkle some flaky sea salt on top of each cookie.

Plus, I may have included a few extra chocolate chips. I can neither confirm nor deny, but you all should know that I measure chocolate with my heart. Always.

Enjoy and let me know what you think in the comments!

Other cookie recipes you may love:

Gluten-Free Cookies for the Holidays

Favorite Chocolate Chip Cookies (not gluten-free)

Triple the Flavor Chocolate Chip Cookies (not gluten-free)

Brown Butter Chocolate Chip Cookies – Gluten-Free

A classic chocolate chip cookie made gluten-free without sacrificing taste or texture. The brown butter adds richness and a touch of cinnamon adds a little twist.

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Servings: 16 Cookies

Course: Dessert, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

  

1x2x3x?

Dry Ingredients

• 200 grams Gluten-Free Measure for Measure Flour (or 1-1/3 cups; I used Bob's Red Mill brand)
• 25 grams Almond Flour (or 1/4 cup)
• 1/2 teaspoon Ground Cinnamon
• 1 teaspoon Baking Soda
• 1/2 teaspoon Kosher Salt (I use Morton's)

Other Ingredients

• 113 grams Unsalted Butter (or 1/2 cup / 1 stick of butter)
• 1 tablespoon Whole Milk (any kind of milk will work here)
• 160 grams Brown Sugar (or 3/4 cup)
• 50 grams Granulated Sugar (or 1/4 cup)
• 1 large Egg
• 2 teaspoons Vanilla Extract
• 170 grams Semi-Sweet Chocolate Chips (or 1 cup)
• Sea Salt (for sprinkling)

Method

 

1. In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt. Set aside.
2. Make the browned butter: Melt the butter in a medium skillet over medium-low heat, stirring occasionally. Once the butter is melted and begins to foam, stir continuously to prevent the milk solids from sticking to the skillet. The butter will change from yellow to golden brown quickly and will have a nutty aroma. Remove from the heat and immediately pour into a medium bowl.
3. Add the milk, brown sugar and granulated sugar to the brown butter. Whisk to combine.
4. Whisk in the egg and vanilla until smooth and creamy.
5. Cover the bowl and let the dough sit at room temperature for 30 minutes.
6. Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
7. Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the prepared baking sheet, about 2 inches apart.
8. Bake for 10-12 minutes or until the edges are golden brown and the center is set.
9. Remove from the oven and cool on the baking sheet for 5 minutes. Sprinkle with sea salt (optional). Transfer to a wire rack to cool completely.

Notes

Don’t skip the 30-minute set time for the dough! This helps incorporate all the ingredients and develop the flavors. You can also stick the dough in the refrigerator overnight and bake the next day.

My favorite gluten-free 1 to 1 flour is Bob’s Red Mill (in the blue bag), but I also really like King Arthur Measure-for-Measure Flour as well.

Tried this recipe?

Let us know how it was!