These irresistible Gluten free Brown Butter Chocolate Chip Cookies will keep you returning for more! The enticing fragrance of browned butter, rich with nutty undertones and a subtle whisper of caramel, beautifully intertwines with the pockets of gooey chocolate chips.
Chocolate chip cookies, a timeless delight for every occasion, hold a special place in our hearts. As devoted recipe testers exploring different variations, I must confess that these gluten-free brown butter cookies have seamlessly claimed a cherished spot as our ultimate favorite.
They can also be made into cookie bars or as the top layer to a gluten free brookie. Other chocolate chip recipes you might like are my gluten free chocolate chip banana bread, Gluten free pumpkin bread, or gluten free banana chocolate chip muffins.
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⭐ Why we love this recipe
- Rich Nutty Flavor - Using brown butter takes the cookies to the next level with a rich, nutty flavor.
- Caramelized Notes - The caramelization of sugars in the butter during the browning process adds a subtle hint of caramel flavor, complementing the sweetness of the chocolate chips.
- So Easy to Make - These gluten free chocolate chip cookies are so easy to make even if you are just starting out in the kitchen.
- Gluten Free - Uses only gluten free ingredients although no one will ever be able to tell the difference.
- Adaptable Recipe - Easily adapted to be dairy free. I have also included some simple swaps and variations.
Recipe Development
I am a huge fan of chocolate chip cookies and also love using brown butter in my recipes. When developing this recipe I took inspiration from my gluten free chocolate chip oatmeal cookies and my gluten free chewy chocolate chip cookies.
I wanted to make these cookies slightly thicker than my original chocolate chip cookies but still with a soft chewy center and they have now become a firm favorite that I even used the recipe as a base for my gluten free apple cookies.
🧈 What Is Brown Butter?
Brown butter is a rich and flavorful ingredient created by gently cooking unsalted butter until its milk solids turn golden brown. This process bestows a nutty aroma and a deep, caramelized taste to the butter, elevating it from its original creamy state.
In my opinion, brown butter performs culinary magic in chocolate chip cookies, elevating them to an irresistible realm of nutty sophistication and caramelized richness. Resulting in an irresistibly rich and caramel-like flavor and a slight reduction in moisture content during the browning process that contributes to a chewier texture to the gluten free chocolate chip cookies.
The key to making brown butter is careful monitoring during the cooking process to prevent burning and I have included all the steps needed below including images for reference.
Love brown butter I have also used it in my gluten free oatmeal cookies and gluten free chocolate brownies.
📋 Ingredients Notes
- Unsalted Butter - I recommend using unsalted butter and adding in the salt later when making brown butter but if you only have salted butter omit the additional salt from the recipe, The browning process will still work the same way, and you'll achieve that delightful nutty flavor, though with a subtle salt undertone.
- Sugar - I used caster sugar (superfine sugar) and light brown sugar.
- Vanilla extract - I recommend using pure vanilla extraxt.
- Egg - I used a large egg (weighs approx 50g without the shell).
- Gluten free All-purpose flour - AKA Gluten free plain flour in the UK. I used a Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize, and Buckwheat flour. I have had reports that others have used King Arthur Flour Gluten-Free Measure for Measure Flour, Cup4Cup Gluten-Free Flour, Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, with my recipes. The flour blend I used does not contain xanthan gum but if the flour blend used contains xanthan gum then there is no need to add more so you can omit this from the ingredients.
- Cornstarch - Contributes to the softness and tenderness of gluten free cookies and prevents them from spreading too much resulting in a soft chewy cookie thats not too crumbly. Cornstarch is also known as Cornflour in the UK.
- Baking Powder & Baking Soda - Some brands may have ingredients that contain gluten always check the label to be sure that you are using gluten free baking powder.
- Chocolate Chips - I used semi-sweet chocolate chips but you can use your preferred chocolate from dark chocolate to milk chocolate chips. Always check the ingredients label to be sure you are using gluten free chocolate as some brands contain gluten.
See the recipe card below for full ingredients & measurements.
⚡ Substitutions & Variations
- Dairy Free - To make dairy free brown butter cookies simply replace the butter and chocolate chips with your preferred brand of dairy free block butter and dairy free chocolate chips.
- Nuts - Swap out the chocolate chips for your favorite chopped nuts such as pecans, walnuts, or pistachios for extra crunch and flavor.
- Dried fruits - Not a huge chocolate fan then why not substitute the chocolate for your preferred dried fruit such as cranberries, raisins, or chopped apricots for a chewy and fruity element. You can also check out my gluten free raisin oatmeal cookies.
🥣 Step by Step Instructions
Below is a brief step-by-step process with photos of how to make Gluten Free Brown Butter Chocolate Chip Cookies.
See the recipe card below for more detailed recipe instructions.
Make the Brown Butter
Step 1: Cut the butter into evenly sized cubes. This helps it melt and brown more evenly. Place the butter cubes in the saucepan over medium-low heat.
Step 2: Once the butter is completely melted, you'll notice tiny bubbles emerging on the surface. Stir consistently using a whisk (See image 2).
Step 3: Watch for the butter to start foaming. While stirring, keep a keen eye on its color transformation—starting from yellow to a gentle tan, and finally achieving a golden brown hue. Typically, this process takes approximately 5-8 minutes.
When the butter hits a rich, deep golden brown shade with small speckles at the pan's bottom and releases a nutty fragrance, swiftly take it off the heat. Ensure it doesn't surpass this point, as it can swiftly transition from nicely browned to burnt (See image 3).
Step 4: To halt the cooking process and avoid overcooking the butter in the hot pan, transfer it to a heatproof bowl and let it cool for 10 minutes.
Tip: Monitor the butter closely as it browns, as it has the potential to burn rapidly. Once browned, promptly remove it from the heat and transfer it carefully to a bowl to ensure it cools immediately, preventing any further cooking in the hot pan.
Combining the Dry and Wet Ingredients
Step 5: In a separate bowl mix flour, cornstarch, baking soda, baking powder, salt, and Xanthan gum and set aside.
Once the butter has cooled in a large bowl mix together the sugar and browned butter until creamy. Add the vanilla extract and egg into the creamy mixture, then beat until thoroughly blended (See image 5).
Step 6: Add the dry mix to the wet ingredients, and mix with a wooden spoon until it is all combined.
Tip: Wait until the brown butter has cooled as if it is still hot when the egg is added it will start to scramble the egg and we don't want that!
Scoop, Chill, and Bake
Step 7: Incorporate the chocolate chips by gently kneading them into the mixture, then pop it in the fridge for 15 minutes to let it firm up.
Line 2 baking sheets with parchment paper.
Step 8: Use a cookie scoop or ice cream scoop to form cookie balls, each weighing 50g (See image 8). Arrange them on the baking sheet and return the sheet to the fridge for an additional 15 minutes to allow further chilling.
Preheat the oven to 170°C/325°F/Gas mark 3 while the cookies are chilling.
Tip: Don't skip the chill time as this will make all the difference in how much the cookies spread in the oven. Preventing the cookies from becoming too thin and overly crispy.
Step 9: Distribute the cookie balls evenly between the two baking sheets, ensuring approximately 2 inches of space between each cookie (See image 9). Keep it to a maximum of 6 cookies per sheet to allow room for spreading.
Step 10: Place the baking sheet in the middle of the oven and bake for approximately 12-15 minutes, or until the cookie edges have a delicate, golden color. Take them out of the oven and allow them to cool on the baking sheet until they are completely cool and firm before transferring them to a cooling rack. The cookies will firm up as they cool.
💡 Pro Recipe Tips
- Tip #1: High-Quality Ingredients - I always recommend using good-quality butter, pure vanilla extract, and your most loved chocolate chips. The better quality of ingredients will impact the end result of these gluten free brown butter chocolate chip cookies.
- Tip #2: Kitchen Scales - Opting for digital scales is advisable in baking. I consistently measure with scales and grams, recognizing the scientific nature of baking. When working with gluten-free recipes, accurate weighing of ingredients is crucial for optimal results. Affordable digital scales are readily accessible online, eliminating the need for expensive alternatives. (However, for smaller quantities, I rely on spoon measurements.)
- Tip #3: Browned butter - Monitor the butter closely as it browns, as it has the potential to burn rapidly. Once browned, promptly remove it from the heat and transfer it carefully to a bowl to ensure it cools immediately, preventing any further cooking in the hot pan.
- Tip #4: Wait until the brown butter has cooled as if it is still hot when the egg is added it will start to scramble the egg and we don't want that!
- Tip #5: Don't skip the chill time as this will make all the difference in how much the cookies spread in the oven. Preventing the cookies from becoming too thin and overly crispy.
- Tip #6: Leave the cookies to cool on the baking sheet as they will firm up as they cool.
❔ Recipe FAQs
Brown butter is regular unsalted butter that has been melted and cooked until the milk solids turn brown, resulting in a rich, nutty flavor. When added to chocolate chip cookies, brown butter enhances the overall taste by adding a depth of flavor, subtle caramel notes, and a unique complexity that elevates the cookies to the next level.
Yes, brown butter chocolate chip cookies often exhibit a distinct texture. The browning of the butter can contribute to a chewier interior with a slight crispiness on the edges. This unique texture adds to the overall appeal of the cookies, providing a delightful contrast to the gooey chocolate chips.
Yes to make the gluten free chocolate chip cookies dairy free substitute the butter and chocolate chips for your preferred dairy free brand.
🍪 More gluten free Cookie recipes
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📖 Recipe
Gluten Free Brown Butter Chocolate Chip Cookies
Nutritional information is meant as a guideline and all information is approximate.
Ingredients
- 110 grams Unsalted Butter
- 100 grams Sugar I used caster sugar, superfine sugar will also work well.
- 100 grams Light Brown Sugar
- 1 teaspoon Vanilla extract
- 1 Large Egg (Weighs 50g without the shell) Room temperature
- 280 grams Gluten free All-purpose flour AKA Gluten free plain flour in the UK
- 2 tablespoons Cornstarch AKA Cornflour in the UK
- ½ teaspoon Baking Powder Some brands may have ingredients that contain gluten always check the label to be sure that it is gluten free.
- ½ teaspoon Baking Soda AKA Bicarbonate of soda. Some brands may have ingredients that contain gluten always check the label to be sure that it is gluten free.
- ¼ teaspoon Salt
- ¼ teaspoon Xanthan Gum Omit if the flour blend already contains xanthan gum.
- 100 grams Chocolate Chips Use your preferred chocolate Semi-sweet or Dark chocolate.
Instructions
- Cut the butter into evenly sized cubes. This helps it melt and brown more evenly. Place the butter cubes in the saucepan over medium-low heat.
- Once the butter is completely melted, you'll notice tiny bubbles emerging on the surface. Stir consistently using a whisk.
- Watch for the butter to start foaming. While stirring, keep a keen eye on its color transformation—starting from yellow to a gentle tan, and finally achieving a golden brown hue. Typically, this process takes approximately 5-8 minutes.
- When the butter hits a rich, deep golden brown shade with small speckles at the pan's bottom and releases a nutty fragrance, swiftly take it off the heat. Ensure it doesn't surpass this point, as it can swiftly transition from nicely browned to burnt.
- To halt the cooking process and avoid overcooking the butter in the hot pan, transfer it to a heatproof bowl and let it cool for 10 minutes.
- In a separate bowl mix together flour, cornstarch, baking soda, baking powder, salt, Xanthan gum and set aside.
- Once the butter has cooled in a large bowl mix together the sugar and browned butter until creamy.
- Add the vanilla extract and egg into the creamy mixture, then beat until thoroughly blended.
- Add the dry mix to the wet ingredients, and mix with a wooden spoon until it has all combined.
- Incorporate the chocolate chips by gently kneading them into the mixture, then pop it in the fridge for 15 minutes to let it firm up.
- Line 2 baking sheets with parchment paper.
- Use a cookie scoop or ice cream scoop to form cookie balls, each weighing 50g. Arrange them on the baking sheet and return the sheet to the fridge for an additional 15 minutes to allow further chilling.
- Preheat the oven to 170°C/325°F/Gas mark 3 while the cookies are chilling.
- Distribute the cookie balls evenly between the two baking sheets, ensuring approximately 2 inches of space between each cookie. Keep it to a maximum of 6 cookies per sheet to allow room for spreading.
- Place the baking sheet in the middle of the oven and bake for approximately 12-15 minutes, or until the cookie edges have a delicate, golden color. Take them out of the oven and allow them to cool on the baking sheet until they are completely cool and firm before transferring them to a cooling rack.
- For the best and most even baking results, place each baking sheet of cookies in the oven one at a time. Positioning them in the center of the oven generally ensures more consistent baking.
Notes
- Tip #1: High Quality Ingredients - I always recommend using good-quality butter, pure vanilla extract, and your most loved chocolate chips. The better quality of ingredients will impact the end result.
- Tip #2: Browned butter - Monitor the butter closely as it browns, as it has the potential to burn rapidly. Once browned, promptly remove it from the heat and transfer it carefully to a bowl to ensure it cools immediately, preventing any further cooking in the hot pan.
- Tip #3: Wait until the brown butter has cooled as if it is still hot when the egg is added it will start to scramble the egg and we don't want that!
- Tip #4: Don't skip the chill time as this will make all the difference in how much the cookies spread in the oven. Preventing the cookies from becoming too thin and overly crispy.
- Tip #5: Leave the cookies to cool on the baking sheet as they will firm up as they cool.
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
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