Why You’ll Love This The Best Gluten Free Brown Butter Chocolate Chip Cookies
These cookies are simple and special. The brown butter adds a deep, nutty taste that makes the cookie richer. The mix of chocolate chunks and chips gives big pockets of melted chocolate and small bits for even flavor. They stay soft in the middle and get slightly crisp on the edges. You can make them for a weeknight treat or for guests who need gluten free options. The recipe uses easy pantry ingredients and a 1-to-1 gluten free flour, so you do not need to measure many tiny parts.
introduction
This recipe makes classic chocolate chip cookies but with a nutty brown butter twist and gluten free flour. You will melt and brown the butter first, then cool it and mix it with sugars and eggs. Chilling the dough helps the cookies keep shape and makes the flavor better. If you want other cookie ideas that are soft and gluten free, check this almond version as well: Almond butter chocolate chip cookies. The steps are clear and easy to follow, and you can bake these in a normal oven with a standard baking sheet.
Why Make This Recipe
Make this recipe when you want a cookie that tastes like a bakery cookie at home. Brown butter adds a deeper flavor than plain melted butter. The cookie is chewy and soft with golden edges. It uses a single gluten free 1-to-1 flour, so the texture comes out like wheat flour for most people. This recipe is also flexible — you can add nuts or different chocolate if you want. It works well for people who need gluten free treats without losing classic cookie character.
What You Need for The Best Gluten Free Brown Butter Chocolate Chip Cookies
You will need:
- A medium skillet to brown the butter.
- A stand mixer with paddle attachment or a hand mixer and a large bowl.
- Measuring cups and spoons.
- A medium bowl to mix dry ingredients.
- A cookie scoop (#24) or two spoons to shape cookies.
- Parchment paper and baking sheets.
- A wire rack to cool the cookies.
These tools keep the process simple and steady. A skillet helps you brown the butter evenly. A cookie scoop gives even-sized cookies that bake at the same time.
Ingredients
- 3/4 cup unsalted butter
- 1/2 cup granulated sugar
- 3/4 cup dark brown sugar, packed
- 1 egg + 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon unsulphured molasses
- 1 3/4 cups Bob’s Red Mill gluten free 1 to 1 baking flour
- 1/2 teaspoon fine sea salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup semisweet chocolate chunks
- 1/2 cup semisweet chocolate chips
- Flaky sea salt, for topping
How to Make The Best Gluten Free Brown Butter Chocolate Chip Cookies
Brown the butter: Add the butter to a medium skillet and heat over medium-low. Once the butter melts, whisk constantly. After a few minutes, it will crackle and foam. Keep whisking until it turns golden and you see small brown specks in the pan. You will smell a nutty brown-butter aroma. Remove from heat and scrape all the brown bits into the bowl of a stand mixer. Let the butter cool to room temperature, about 8 to 10 minutes.
Mix dry ingredients: In a medium bowl, whisk together the gluten free flour, salt, baking powder, and baking soda. Set aside.
Make the dough: When the brown butter cools, add both sugars to the mixer bowl. Use the paddle on medium speed to mix until smooth, about 1 minute. Add the egg, egg yolk, vanilla, and molasses. Mix on medium speed until the dough comes together. With the mixer on low, add the dry ingredients slowly and mix until just combined. Fold in the chocolate chunks and chips with a few quick pulses.
Chill the dough: Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour. Chilling firms the dough, helps the cookies keep shape, and lets the flavors meld.
Bake: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Use a #24 cookie scoop to portion the dough, spacing about 3 inches apart (about 6 per sheet). Bake for 13 to 14 minutes until edges turn golden. The centers may look a little underdone; they will finish setting on the hot pan. If you want perfect round edges, press a slightly larger cookie cutter around each warm cookie to shape them. Sprinkle flaky sea salt on top while the cookies are still warm. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Best Ways to Serve The Best Gluten Free Brown Butter Chocolate Chip Cookies
Serve these cookies warm for the most melty chocolate experience. They pair well with a cold glass of milk, coffee, or a scoop of vanilla ice cream. For a dessert plate, place a warm cookie with a small scoop of ice cream and a drizzle of caramel. You can also serve them on a cookie platter with other simple cookies for a party. If you want a simple snack, pack a cookie in a paper bag with fruit or nuts for a lunchbox treat.
How to Store The Best Gluten Free Brown Butter Chocolate Chip Cookies
Store cookies in an airtight container at room temperature for up to 3 days. To keep them soft, place a slice of bread or a folded paper towel in the container; it helps hold moisture. For longer storage, freeze the baked cookies in a sealed bag for up to 3 months. Thaw at room temperature for about 30 minutes before serving. You can also freeze the portioned dough on a tray and then move the frozen dough balls into a bag; bake from frozen, adding a minute or two to the bake time.
Easy Tips to Make The Best Gluten Free Brown Butter Chocolate Chip Cookies
- Watch the butter closely when browning. It can go from brown to burnt quickly. Remove from heat when you smell a nutty aroma and see brown specks.
- Cool the butter before adding eggs to avoid cooking them.
- Chill the dough for at least 1 hour to improve flavor and shape. You can chill overnight for a deeper flavor.
- Use a 1-to-1 gluten free flour blend to keep the texture close to regular cookies.
- Use a mix of chunks and chips for both big pockets of chocolate and even spread of flavor.
- Sprinkle flaky sea salt on top to balance the sweetness.
In this section, you can also try other flavor ideas and see how they change the cookie. For a fall treat, consider ideas like the ones in this brown butter pumpkin recipe for a similar nutty base: brown butter pumpkin oatmeal cookies.
Try These Variations of The Best Gluten Free Brown Butter Chocolate Chip Cookies
- Add 1/2 cup chopped toasted pecans or walnuts for crunch.
- Swap half the chocolate chips for milk chocolate or white chocolate for a different sweetness.
- Stir in 1/2 cup dried cranberries for a tart note.
- Add 1/2 teaspoon ground cinnamon to the dry mix for warmth.
- Make smaller cookies and reduce bake time by 2–3 minutes for a soft bite-sized treat.
Common Questions About The Best Gluten Free Brown Butter Chocolate Chip Cookies
Q: Can I use regular all-purpose flour instead of gluten free flour?
A: Yes. Use 1 3/4 cups of regular all-purpose flour if you do not need the cookies to be gluten free. The texture will be slightly different but still very good.
Q: Do I have to brown the butter?
A: You can skip browning, but you will lose the nutty, toasted flavor the brown butter gives. Browning adds depth and makes these cookies special.
Q: Can I bake the dough without chilling?
A: You can, but the cookies may spread more and be flatter. Chilling helps them hold shape and develop flavor.
Q: How do I keep the cookies soft?
A: Store them in an airtight container with a slice of bread or a paper towel to keep moisture. Do not leave them in direct heat or sunlight.
Final Thoughts
These gluten free brown butter chocolate chip cookies are an easy way to get a bakery-style cookie at home. The brown butter adds a rich, toasty taste that pairs well with the semisweet chocolate. The recipe is forgiving and works for beginners and experienced bakers alike. Follow the steps, chill the dough, and enjoy warm cookies right from the oven.
Ready to Give It a Try?
Gather your ingredients and tools, brown the butter carefully, and chill the dough for best results. These cookies make a great gift or a simple treat for family and friends. Enjoy the warm, melty chocolate and the deep flavor from the brown butter.
Conclusion
If you want another tested gluten free chocolate chip recipe to compare or to try different tips, see this well-loved version at Gluten-Free Chocolate Chip Cookies (5-Star Recipe!) – Meaningful Eats.
Print
The Best Gluten Free Brown Butter Chocolate Chip Cookies
- Total Time: 74 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
These cookies feature a rich, nutty brown butter flavor and are made with gluten-free flour, resulting in chewy cookies with crispy edges and melty chocolate pockets.
Ingredients
- 3/4 cup unsalted butter
- 1/2 cup granulated sugar
- 3/4 cup dark brown sugar, packed
- 1 egg + 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon unsulphured molasses
- 1 3/4 cups Bob’s Red Mill gluten free 1 to 1 baking flour
- 1/2 teaspoon fine sea salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup semisweet chocolate chunks
- 1/2 cup semisweet chocolate chips
- Flaky sea salt, for topping
Instructions
- Brown the butter by melting it in a medium skillet over medium-low heat. Whisk constantly until it turns golden and you see brown specks in the pan. Let it cool for about 8 to 10 minutes.
- In a medium bowl, whisk together gluten free flour, salt, baking powder, and baking soda. Set aside.
- Add both sugars to the cooled brown butter in the mixer bowl. Mix on medium speed until smooth, about 1 minute. Add the egg, egg yolk, vanilla, and molasses, mix until the dough comes together.
- Gradually add the dry ingredients to the mixer on low speed until just combined. Fold in chocolate chunks and chips.
- Cover the dough and chill in the refrigerator for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the dough onto the sheet, spacing about 3 inches apart.
- Bake for 13 to 14 minutes until the edges are golden. Sprinkle with flaky sea salt while warm and let cool for 5 minutes before transferring to a wire rack.
Notes
For a soft bite-sized treat, reduce bake time by 2-3 minutes. Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg