Gluten free brown butter chocolate chip cookies made with dark brown sugar, loaded with semisweet chocolate chips, and topped with flaky sea salt. These really are THE BEST gluten free chocolate chip cookies you’ll ever eat.

This post is sponsored by Bob’s Red Mill. Thank you for supporting the brands that make Glutenless Apron possible!

Let me introduce you to THE BEST gluten free chocolate chip cookies. It all starts with brown butter because brown butter really is what makes these cookies irresistibly delicious. With soft, chewy, ooey gooey centers, slightly crisp edges, and loaded with melty pools of chocolate throughout, this really will be the last gluten free chocolate chip cookie recipe you’ll ever need.

What you’ll need to make these gluten free brown butter chocolate chip cookies

(links below are the gluten free & celiac safe products I used in this recipe)

gluten free flour

For this recipe I used my go to gluten free flour blend Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. It’s the perfect mix of rice flour, potato starch, sorghum flour, tapioca flour, and xanthan gum. And the best part, it’s processed, packaged, and tested in a 100% dedicated gluten free facility so it’s celiac safe!

Bob’s Red Mill Gluten Free 1 to 1 Baking Flour gives all of my baked goods the most amazing texture while keeping them tender and most importantly, incredibly delicious.

what exactly is brown butter?

Brown butter is the result of cooking down butter until it turns a deep caramelly brown color and gives off a rich, nutty flavor and aroma. As the butter cooks, the milk solids are toasted and begin to carmelize, leaving a rich, sweet flavor that’s irresistibly delicious.

how to brown butter

Add butter to a medium size skillet and place over medium-low heat. Once the butter has melted it will begin to foam, at this time make sure to whisk constantly.
After a few minutes, the butter will start to crackle and foam again, then will begin to turn a golden color and brown specks will form in the bottom of the skillet. Make sure to keep whisking. Once the butter has browned and has a nutty aroma, remove it from the heat.
Transfer the butter to the bowl of a stand mixer, making sure to scrape out all of the brown bits from the skillet. Set aside and let cool to room temperature, about 8 to 10 minutes. It’s important that the butter cools before using it in the recipe.

tips + tricks to make the best gluten free brown butter chocolate chip cookies

Make sure to refrigerate the dough for at least 1 hour before scooping out the cookies and baking them. Chilling the dough allows the butter to firm up and gives these cookies the best texture. DON’T SKIP THE CHILL TIME!
Want perfectly round cookies? As soon as you remove the baking sheet from the oven, place a round cookie cutter, slightly larger than the cookies, around one cookie. Using a swirl motion, shape the edges of the cookie from uneven to perfectly round. See my ‘HOW TO’ video here!

If you make these Gluten Free Brown Butter Chocolate Chip Cookies, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!

The Best Gluten Free Brown Butter Chocolate Chip Cookies

★★★★★ 5 from 2 reviews

Author: Emily Chave
Yield: 17 Cookies
Diet: Gluten Free

Print Recipe

Description

Ingredients

(links below are the gluten free & celiac safe products I used in this recipe)

¾ cup unsalted butter
½ cup granulated sugar
¾ cup dark brown sugar, packed
1 egg + 1 egg yolk, room temperature
2 teaspoons pure vanilla extract
1 teaspoon unsulphured molasses
1 ¾ cups Bob’s Red Mill gluten free 1 to 1 baking flour
½ teaspoon fine sea salt
¾ teaspoon baking powder
½ teaspoon baking soda
1 cup semisweet chocolate chunks
½ cup semisweet chocolate chips
flaky sea salt, for topping

Cook Mode Prevent your screen from going dark

Instructions

step 1

Add butter to a medium size skillet and place over medium-low heat. Once the butter has melted it will begin to foam, at this time make sure to whisk constantly. After a few minutes, the butter will start to crackle and foam again, then will begin to turn a golden color and brown specks will form in the bottom of the skillet. Make sure to keep whisking. Once the butter has browned and has a nutty aroma, remove from heat and transfer to the bowl of a stand mixer, making sure to scrape out all of the brown bits from the skillet. Set aside and let cool to room temperature, about 8 to 10 minutes.

step 2

In a medium size bowl, whisk together the gluten free flour, salt, baking powder, and baking soda. Set aside.

step 3

Once the brown butter has cooled, add the granulated sugar and brown sugar to the stand mixer bowl. Using the paddle attachment, mix on medium speed until smooth and creamy, about 1 minute. Next, add the egg and egg yolk, vanilla extract, and molasses. Mix on medium speed until well combined. With the mixer on low speed, slowly add the dry ingredients and mix until just combined. Add the chocolate chunks and chips, pulse a few times to combine.

step 4

Cover the bowl with plastic wrap and refrigerate for at least 1 hour.

step 5

Once the dough has chilled, preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

step 6

Using a #24 cookie scoop, scoop the dough onto the prepared baking sheet, spacing the cookies about 3 inches apart (6 per baking sheet).

step 7

Bake for 13 to 14 minutes or until the edges begin to turn golden brown. The centers will look a little underdone but will continue to cook on the baking sheet once removed from the oven. If desired, use a cookie cutter slightly larger than the cookies to shape the edges into a perfectly round shape (see notes below). Sprinkle the top of each cookie with flaky sea salt. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Want perfectly round cookies? As soon as you remove the baking sheet from the oven, place a round cookie cutter, slightly larger than the cookies, around one cookie. Using a swirl motion, shape the edges of the cookie from uneven to perfectly round. See my ‘HOW TO’ video here!

Keywords: gluten free, chocolate chip cookies, brown butter, the best gluten free cookies

* some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! thanks for the support! *

Comments

Noor says

August 13, 2022 at 2:10 pm

Amazing recipe I loved it 😍 it was crispy from the edges and chewy in the middle 🍪
I also loved the brown butter 🧈 it gives a nutty flavor that is unique 😋

Thank you for this recipe💗

★★★★★

Noor aziz says

August 13, 2022 at 2:12 pm

Amazing recipe I loved it 😍 it was crispy from the edges and chewy in the middle 🍪
I also loved the brown butter 🧈 it gives a nutty flavor that is unique 😋

Thank you for this recipe💗

★★★★★

Cole says

May 28, 2023 at 5:51 pm

Isn’t this just the Broma Bakery recipe?? It seems like the only change made was switching the butter to a browned butter. 🤔

- Cole says
  
  May 28, 2023 at 5:52 pm
  
  Oh wait, the Broma version IS a browned butter version. 😕
  
  - Emily Chave says
    
    May 28, 2023 at 6:44 pm
    
    Hi Cole, I just looked at the Broma recipe and they are not the same. First off, the amounts of sugars are different which creates a different texture in a cookie, my recipe uses molasses which gives the cookies a distinct taste and adds moisture, I use baking powder in my cookies, and a mix of chocolate chunks and chips. So no, the recipes are not the same. They will have a completely different texture than the Broma ones.