Gluten Free Brown Butter Chocolate Chip Cookies
These gluten free brown butter chocolate chip cookies are everything a cookie should be – soft, chewy, with crispy edges, perfectly sweet and just the right amount of chocolate in every bite!
My gluten free brown butter snickerdoodles are such a favorite cookie of mine, but we need just a classic gluten free brown butter chocolate chip cookie!
They have crispy edges, gooey centers, a rich nutty flavor from the browned butter and lots of chocolate chips! I promise you won’t even know they’re gluten free.
Browning butter only takes a few minutes so it’s just one extra step compared to other gluten free chocolate chip cookies. However, these require no chilling! So they’ll be ready to eat in less than 30 minutes. Try my pistachio chocolate chip cookies or gluten free brookies next!
Before we get started…
- As with all baked goods, be sure to spoon and level the flour! Don’t scoop it from the bag or you will end up with more flour than you really need and the cookies will be dry.
- Careful not to over bake! I love soft and chewy cookies and gluten free baked goods require very precise baking times. Keep an eye on them and remember they will continue to firm up as they cool.
- I like semi-sweet chocolate, but if you prefer milk or dark that works just fine.
How to make gluten free brown butter chocolate chip cookies
Cut the butter into small pieces and add to a pot on the stove. This helps with even melting!
Heat over medium heat. Use a rubber spatula to stir a few times, it will get bubbly. Keep a close eye on it because once it starts to brown, it will burn quickly. The whole process should take only about 5 minutes.
When it’s nice and golden brown, remove from heat and let cool for about 5 minutes.
Add to a mixing bowl with both sugars and beat with an electric mixer for about 30 seconds.
Add in the egg, extra egg yolk and vanilla. Mix until combined.
Add in the flour (be sure to spoon and level, don’t scoop from the bag), baking soda and salt. Mix until combined, then fold in the chocolate chips.
Use about a 1 1/2 – 2 tablespoon scoop and scoop into balls. Add to the prepared baking sheets. I usually do 6 cookies per sheet.
Bake, one sheet at a time, for 10-14 minutes or until the edges are lightly golden brown. They will firm up quite a bit as they sit, so underbake them slightly if you like chewy/gooey centers!
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Immediately when they come out of the oven, I like to take a round cookie cutter to swivel around the edges to create a perfect circle. Let cool on the baking sheet, then top with flaky salt and enjoy!
Ingredient swaps
Egg. The combination of one egg and one egg yolk helps create a really chewy texture with these cookies. There isn’t anything that will give quite the same result, but your best bet would probably be apple sauce, about 5 tablespoons to replace both the egg and egg yolk.
Sugar. The white sugar is key for sweetening of course, but also helps with those crisp edges, then the brown sugar adds a lot of flavor and helps give a chewier texture. I don’t recommend any sugar swaps here!
Butter. Normally, it’s totally fine to swap the butter in my cookie recipes for a dairy free butter, but since these are gluten free brown butter chocolate chip cookies, vegan butter doesn’t brown the way regular butter does. So unfortunately, we need to stick to real butter for this recipe!
Flour. I used Bob’s Red Mill 1:1 Gluten Free Baking Flour which I recommend here! If you use a different blend, just make sure it has xanthan gum in there.
How to store
Once prepared, these gluten free brown butter chocolate chip cookies will store in an air tight container for about 3-4 days. Allow them to cool completely and then put a lit on a container so they don’t dry out prematurely.
If you want them to taste like they’re fresh from the oven, pop them in the microwave for 10 seconds and they’ll be good as new!
To freeze, scoop the dough into balls, then transfer to a freezer safe bag and store for up to 2 months. To bake from frozen, decrease the oven temperature to 325 and bake for a few extra minutes to account for the frozen dough, then enjoy!
Alternatively, you can freeze the baked cookies. Just cool, transfer to a freezer safe bag and freeze for up to 1 month.
More cookie recipes you’ll love!
- Gluten Free Brownie Cookies
- Lemon Blueberry Cookies
- Gluten Free Gingerbread Cookies
- Peanut Butter Chocolate Chip Cookies
- Gluten Free Cookie Cake
Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. If you make this recipe, be sure to tag me on instagram and leave a comment below!
Gluten Free Browned Butter Chocolate Chip Cookies
by: claire cary
Ingredients
Wet
- ½ cup unsalted butter
- ½ cup white sugar
- ⅔ cup dark brown sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
Dry
- 1 ½ cups gluten free all purpose baking flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 Fahrenheit. Line two baking sheets with parchment paper and set aside.
- Cut the butter into small pieces and add to a pot on the stove. This helps with even melting!
- Heat over medium heat. Use a rubber spatula to stir a few times, it will get bubbly. Keep a close eye on it because once it starts to brown, it will burn quickly. The whole process should take only about 5 minutes.
- When it’s nice and golden brown, remove from heat and let cool for about 5 minutes.
- Add to a mixing bowl with both sugars and beat with an electric mixer for about 30 seconds.
- Add in the egg, extra egg yolk and vanilla. Mix until combined.
- Add in the flour (be sure to spoon and level, don’t scoop from the bag), baking soda and salt.
- Mix until combined, then fold in the chocolate chips.
- Use about a 1 1/2 – 2 tablespoon scoop and scoop into balls. Add to the prepared baking sheets. I usually do 6 cookies per sheet.
- Bake, one sheet at a time, for 10-14 minutes or until the edges are lightly golden brown. They will firm up quite a bit as they sit, so underbake them slightly if you like chewy/gooey centers!
- Immediately when they come out of the oven, I like to take a round cookie cutter to swivel around the edges to create a perfect circle.
- Let cool on the baking sheet, then top with flaky salt and enjoy!
Notes
Comments
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This is an excellent gf recipe. The cookies come out soft and with great flavor!
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So so good. The crisp outside and soft inside make for a perfect cookie! Thank you for this recipe. Using it from now on!
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Love it! Thanks, Mikaela!
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Hi – I’d like to make a larger batch to have on hand – can they be frozen baked or would you recommend freezing the dough ? Thank you
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I explain this in the post! Either will work.
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There’s something about adding those marshmallows! They melt quickly into the warm mixture. Add those chocolate chips, then your done! This has become my favorite cookie now!
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Sounds amazing! I have to try with marshmallows.
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Yum yum!!! Wow! I made a double batch, and they disappeared within minutes. Melting the butter is a pain, but well worth the result. Along with the chocolate chips, I added a cup of mini marshmallows. It was just warm enough to melt with the Kitchen Aid’s help.
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Ohh love the idea of marshmallows! Thanks, Wendy!
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