Gluten Free Chocolate Chip Brown Butter Cookies
Gluten Free Chocolate Chip Brown Butter Cookies
Indulge in the most delicious treat with these Gluten Free Chocolate Chip Brown Butter Cookies. Inspired by a trip to the grocery store, this recipe takes the regular chocolate chip cookie to the next level with the rich and nutty flavor of browned butter, making them irresistibly delicious.
The Inspiration Behind the Recipe
What inspired this recipe was my recent trip to the supermarket! I was in the checkout line, and I saw a bucket of freshly baked chocolate chip cookies that were warm & ready to eat. They were screaming my name. But of course, instead of buying a cookie for $2.99, I had to overcomplicate things and just make an entire batch myself at home.. LOL.
While the store-bought cookies may have been tempting, I knew that by making my own, I could also customize the recipe to my liking.
I wanted to create a cookie that not only tasted amazing but also catered to specific dietary preferences. That's why I decided to make these cookies gluten-free and even refined sugar-free.
By using gluten-free baking flour and substituting coconut sugar for white sugar, I was able to make a treat that would be suitable for my gluten-free friends and those looking to avoid refined sugars.
In the end, the cookies turned out even better than expected! They were not only incredibly good but also had a delicious flavor that can only come from using brown butter as a base. The nutty aroma and rich taste of the brown butter added a unique twist to the classic chocolate chip cookie.
Baking for Calm Vibes
In the last 3 weeks of my pregnancy, I really couldn’t do much. It’s the most odd feeling ever. Feeling like you are just constantly waiting for something and have NO IDEA when it’s going to be here.
I took up baking the last few weeks of my pregnancy because it gave me a sense of calm. There's something about the process of baking that is so relaxing and calming! It was the perfect way to distract myself through the waiting process.
During those weeks, I experimented with a few recipes, and this brown butter chocolate chip cookie recipe was by far my favorite. The combination of the rich, nutty flavor from the brown butter and the gooey chocolate chips created a cookie that was just so good! In fact, I went into labor right after eating one of these!
So, not only do these brown butter chocolate chip cookies hold a special place in my heart for their calming effect during my pregnancy, but they also hold the title of the best cookie recipe I've ever come across. And who knows, maybe they have some hidden powers that can even induce labor! One thing is for sure - these cookies are a must-try for any cookie lover looking for an upgrade to the usual chocolate chip cookie recipes.
Flavor
Needless to say, I am so happy I made them at home. I went with a brown butter base filled with a nutty, deep butter flavor and aroma. I also wanted to use unrefined sugar. This recipe has no white sugar, so it won’t spike your blood sugar! I used gluten-free baking flour because that is what I had. Plus, it’s great for my gluten-free friends! Yay!
These are insanely delicious. They taste like they came from a bakery, but they are homemade and easy to whip up! The only thing is that the dough needs to be refrigerated for at least 30 minutes, which is hard because when the house smells like brown butter, you want to eat the cookies right away!
Brown Butter Chocolate Chip Cookies Grocery List
Substitutions are listed next to each ingredient!
Dairy
1 egg + 1 egg yolk
3/4 cup unsalted butter, about 1 1/2 stick
Pantry items
1 cup coconut sugar - substitute for brown sugar or white sugar
1 tablespoon vanilla extract
1 3/4 cup gluten free baking flour - substitute for regular baking flour
1 1/2 cups chocolate chips - substitute for any cookie add-in like cranberries, raisins, pecans, walnuts, white chocolate chips, etc.
Spices
3/4 tsp baking soda
1 teaspoon salt
Appliances & Cookware Needed
Baking sheet: This one is great, no parchment paper is needed!
Stand mixer: It’s not necessary, but it's nice to have!
Cookie scooper: I like this set. It’s great for different cookie sizes!
How to Make Gluten Free Brown Butter Chocolate Chip Cookies
Chop the butter into smaller cubes and put into a stockpot over medium heat. Stir constantly for about 7-9 minutes until the butter foams, turns brown, and begins to emit this nutty aroma. Remove from the heat, transfer into a bowl, and let it sit in the fridge to cool for 20 minutes.
While the butter is cooling, measure/prep the remaining ingredients.
Into a large bowl or stand mixer, add the cooled brown butter, coconut sugar, eggs, and vanilla. Beat well until combined.
Sift together the baking flour, baking soda and salt to remove any clumps. Add that into the wet batter slowly by adding about 1/4 of the flour at a time. Be careful not to over-mix the batter.
Add the chocolate chips or any other cookie add-in.
Let the dough chill in the refrigerator for 30 minutes (up to 12 hours).
Scoop onto a lined cookie sheet.
Baker at 350F for 11 minutes until golden brown on the edges and chewy in the center.
Cool & dig in!
Other Healthy Cookie Recipes
FAQ
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To make gluten-free brown butter chocolate chip cookies, you will need unsalted butter, coconut sugar, 1 large egg + 1 egg yolk, vanilla extract, gluten-free baking flour, baking soda, salt, and chocolate chips.
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Yes, this recipe can be adapted to make vegan cookies! Here's how you can make the necessary substitutions:
1. Replace the ¾ cup unsalted butter with vegan butter or coconut oil. Make sure it is at room temperature before using.
2. Substitute the 1 egg + 1 egg yolk with a flax egg or chia egg. To make a flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes until it thickens. For a chia egg, mix 1 tablespoon chia seeds with 3 tablespoons of water and let it sit for 5 minutes until it forms a gel-like consistency.
3. Use dairy-free chocolate chips or any other vegan cookie add-ins.
4. Make sure to use a gluten-free flour that is also vegan-friendly. You can use rice, tapioca, oat or almond flour. Check the ingredients list for any animal-derived additives.
Serve the cookies with almond milk for a delicious treat!
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Yes, there are substitutions for butter in this recipe. If you prefer a dairy-free option, you can substitute the unsalted butter with vegan butter or coconut oil. Make sure to use melted coconut oil if you choose that option. If you're looking for a healthier alternative, you can use mashed avocado or applesauce as a 1:1 replacement for butter. These substitutes may slightly change the texture and taste of the cookies, but they should still turn out delicious!
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For this brown butter chocolate chip cookie recipe, you can use any chocolate chips that you prefer! Whether you like semisweet, milk chocolate, or dark chocolate chips, it's completely up to you. You can also get creative and mix in other add-ins like cranberries, raisins, pecans, walnuts, or even white chocolate chips. The choice is yours to make these cookies exactly to your liking!
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The cookies should be baked for 11 minutes at 350F. This will give them a golden color, a crisp edge, and a soft, chewy texture in the center. Once they are done baking, let them cool before enjoying!
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For best results, store these delicious brown butter chocolate chip cookies is in an airtight container. Once the cookies have cooled completely, place them in a container with a tight-fitting lid to keep them fresh.
Make sure the container is large enough to hold the cookies without them touching each other, as this can cause them to stick together. You can also layer the cookies with parchment paper to prevent them from sticking. Store the container at room temperature in a cool, dry place, away from direct sunlight and heat sources. This will help the cookies retain their texture and flavor for several days.
If you want to enjoy them for longer, you can also freeze the cookies. Simply place them in a freezer-safe bag or container and store them in the freezer for up to 3 months. When you're ready to eat them, thaw the cookies at room temperature or pop them in the microwave for a few seconds to warm them up.
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This recipe for Brown Butter Chocolate Chip Cookies does not require any special equipment. While a stand mixer is mentioned as a nice-to-have, it is not necessary. The only tools you will need are a stockpot, a bowl for cooling the butter, a large bowl or stand mixer for mixing the ingredients, a spoon or spatula for stirring, a baking sheet, and a cookie scooper for portioning the dough. If you don't have a cookie scooper, you can use a spoon to scoop the dough. So, no need to worry about any specialized equipment for this recipe!
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You can customize these brown butter cookies by adding different mix-ins or substitutions to suit your taste and dietary preferences. Instead of chocolate chips, you can add cranberries, raisins, pecans, walnuts, or white chocolate chips. If you prefer a different type of sweetener, you can substitute the coconut sugar with dark brown sugar or white granulated sugar. Additionally, if you don't need the recipe to be gluten-free, you can use regular all-purpose flour instead of gluten-free baking flour. Finally, you can even top the sweet cookies off with flaky sea salt for a perfectly delicious sweet and salty flavor. Feel free to get creative and make these cookies your own!
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When you make these brown butter chocolate chip cookies, you can expect delicious, homemade cookies that are gluten-free and refined sugar-free! The flavor is absolutely amazing - the brown butter base gives them an irresistible nutty, deep butter flavor and aroma. The cookies have a flaky, crispy outside and a gooey center, making them the perfect texture. The chocolate chips add a burst of sweetness and gooeyness to every bite. Trust me, these are the best chocolate chip cookies; they taste like they came from a bakery!
In terms of the process, you'll need to refrigerate the dough for at least 30 minutes before baking. I know it's hard to resist when your house smells like brown butter, but it's worth the wait!
These Gluten Free Chocolate Chip Brown Butter Cookies are a tasty treat to be enjoyed for a more fun part of your day! I first baked them to maintain a sense of calm during the final weeks of pregnancy, and they have since then become one of my favorite baking recipes. With their rich, nutty flavor and gooey chocolate chips, these gluten-free chocolate chip cookies prove that homemade is just as good, if not better, than store-bought! So, whether you're baking for relaxation or simply craving a delicious cookie, try out this recipe and see for yourself!
Gluten Free Chocolate Chip Brown Butter Cookies
Ingredients
- 3/4 cup unsalted butter, about 1 1/2 stick
- 1 cup coconut sugar
- 1 egg + 1 egg yolk
- 1 tablespoon vanilla extract
- 1 3/4 cup gluten free baking flour
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups chocolate chips
Instructions
- Chop the butter into smaller cubes and put into a stockpot over medium heat. Stir constantly for about 7-9 minutes until the butter foams, turns brown and begins to emit this nutty aroma. Remove from the heat, transfer into a bowl and let it sit in the fridge to cool for 20 minutes.
- While the butter is cooling, measure/prep the remaining ingredients.
- Into a large bowl or stand mixer, add the cooled brown butter, coconut sugar, eggs and vanilla. Beat well until combined.
- Sift together the baking flour, baking soda and salt to remove any clumps. Add that into the wet batter slowly by adding about 1/4 of the flour at a time. Careful not to over mix the batter.
- Add the chocolate chips or any other cookie add in.
- Refrigerate the mixture for 30 minutes (up to 12 hours).
- Scoop onto a lined cookie sheet.
- Baker at 350F for 11 minutes until golden on the edges and chewy in the center.
- Cool & dig in!
Hey, I’m Jazz
I’m a nutritional therapist practitioner and spent 3 years as a personal chef to NBA athletes. Follow along for easy, attainable and healthy recipes in under 30 minutes!
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