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)
- unsalted butter
- granulated sugar + dark brown sugar
- eggs
- pure vanilla extract
- unsulphured molasses
- Bob’s Red Mill gluten free 1 to 1 baking flour
- fine sea salt
- baking powder + baking soda
- semisweet chocolate chunks + chocolate chips
- flaky sea salt
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!
More delicious gluten free cookie recipes you’re sure to love!
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!
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The Best Gluten Free Brown Butter Chocolate Chip Cookies
- Yield: 17 Cookies 1x
- Diet: Gluten Free
Description
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.
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
Instructions
- 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.
- In a medium size bowl, whisk together the gluten free flour, salt, baking powder, and baking soda. Set aside.
- 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.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
- Once the dough has chilled, preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Using a #24 cookie scoop, scoop the dough onto the prepared baking sheet, spacing the cookies about 3 inches apart (6 per baking sheet).
- 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!
* 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! *
Noor says
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
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💗
Nina Anderson says
Thank you! It was a big hit! I didn’t add molasses, I didn’t have any on hand.
Tested 1 without chilling. Only because I need to see how long it would take to bake in my oven. That cookie came put crispy and chewy. I am not a Gf person.
I made this for a friend.
Emily Chave says
You are so welcome! I’m so happy you loved these cookies!
Lori Lechler says
WOW! These are wonderful!! Love the flavor of the browned butter! Can’t tell they are gluten free!
Thank you for sharing!! My new chocolate chip cookie recipe!!!
Leanne says
Is it possible to make these egg free?
Emily Chave says
I haven’t tried making them egg free so I’m not really sure. I do know it will definitely change the texture of the cookies. Let me know if you try it!
Jade says
ABSOLUTELY THE BEST COOKIES EVER! I threw in some heath bar pieces. They were devoured by the end of the night. 100/10 recommend 🙂
Lori Lechler says
These cookies should be illegal!!! Can’t stop eating them! Reminds me of David’s Cookies only these are better! Everything I love in a chocolate chip cookie! Chewy, buttery, crispy! Wow! No other recipe needed! Thank you for sharing! I’m hooked!
Nicole says
Thank you!! Thank you for figuring the science of this gluten free cookie out. I’ve been gluten free for 9 months. Your cookie recipe is the first I’ve found that tastes like a gluten full cookie. I feel like I can be gluten free and not miss anything now.
Amy Logan says
Can I use an egg substitute for this recipe?
Emily Chave says
Hi Amy,
I haven’t tried making them with an egg substitute so I’m not really sure. I do know it will definitely change the texture of the cookies. Let me know if you try it!
Ana says
Absolutely delicious!
Trista says
These are delicious! I love the brown butter flavor. I haven’t had a chocolate chip cookie in four years. So thank you for the delicious recipe.
Jordan says
Hello! What does it mean when the cookie doesn’t spread? It’s also a little grainy when eating it, like the sugar didn’t melt or the ingredients didn’t come together? I did use King Arthur GF 1:1 flour instead of Bob’s because that’s what I had on hand. Do you think that’s the culprit? Usually that doesn’t matter in recipes, I’ve found. Maybe I shouldn’t chill them next time? Maybe less flour if using King Arthur’s? Great flavor though. They are just a bit dry and didn’t really brown either. Thanks for any advice you can give!
Emily Chave says
Hi Jordan, I have never had that happen and I’ve made these cookies so many times! Something must have been off in the measuring if I had to take a guess. Switching the gluten free flours shouldn’t have made that much of a difference, but measuring the flour could have been an issue. When you measure the flour make sure to spoon the flour into the measuring cup, don’t pack at all, and level off the top. Also, these cookies definitely need to be chilled, so don’t skip that part. These cookies are what I call “ooey gooey” in the middle and they shouldn’t be dry at all. Slightly crisp edges and an almost underbaked center. Let me know if you try them again!