Gluten Free Brown Butter Chocolate Chip Cookies are delicious, chewy cookies made with brown butter and filled with gooey chocolate chips.
Gluten Free Brown Butter Chocolate Chip Cookies are a delightful treat for those with dietary restrictions or a preference for gluten-free options. These cookies offer a unique twist with the incorporation of browned butter, which not only infuses a rich and nutty flavor but also adds a touch of warmth that perfectly complements the chocolate chips. The enticing aroma of browned butter creates an inviting atmosphere, evoking feelings of cozy autumn days. With their irresistible taste and comforting texture, these cookies are bound to bring joy and satisfaction to anyone looking for a delicious gluten-free dessert option. Whether enjoyed alone or shared with loved ones, Gluten Free Brown Butter Chocolate Chip Cookies are a delightful indulgence that can be savored year-round.
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INGREDIENTS YOU NEED
- 3/4 cup unsalted butter
- 3/4 cup monk fruit or granulated sweetener of choice
- 3/4 cup sugar free brown sugar replacement
- 1 tsp vanilla extract
- 2 large eggs
- 2 1/4 cups almond flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar free chocolate chips
- 1/2 cup sugar free chocolate bar, chopped
Instructions To Make Gluten Free Brown Butter Chocolate Chip Cookies
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Make your brown butter: Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly, until cool enough to touch (like the temperature of a warm bath), about 15 minutes.
- In the bowl of a stand mixer, or using a hand mixer and a large bowl, cream together your butter, monk fruit, and brown sugar replacement until smooth and slightly fluffy looking. Then add in your vanilla and eggs and mix until incorporated.
- In a separate medium bowl, whisk together your almond flour, baking soda, and salt. Slowly add into your butter mixture and mix until everything is combined. Fold in your chocolate chips and chunks.
- Chill your dough for at least 3 hours, overnight is ideal.
- Using a large cookie scoop (mine is 3 tbs), scoop your cookie dough onto your prepared baking sheet (do not flatten), spread about 3 inches apart. Bake for 10-12 minutes, until the edges are golden brown.
- Allow to cool on the baking sheet for at least 10 minutes before transferring to a wire cooling rack. Enjoy!
Gluten Free Brown Butter Chocolate Chip Cookies
Ingredients
- 3/4 cup unsalted butter
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 1/4 cups almond flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips
- 1/2 cup chopped chocolate bar
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Make your brown butter: Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly, until cool enough to touch (like the temperature of a warm bath), about 15 minutes.
- In the bowl of a stand mixer, or using a hand mixer and a large bowl, cream together your butter, sugar, and brown sugar until smooth and slightly fluffy looking. Then add in your vanilla and eggs and mix until incorporated.
- In a separate medium bowl, whisk together your almond flour, baking soda, and salt. Slowly add into your butter mixture and mix until everything is combined. Fold in your chocolate chips and chunks.
- Chill your dough for at least 3 hours, overnight is ideal.
- Using a large cookie scoop (mine is 3 tbs), scoop your cookie dough onto your prepared baking sheet (do not flatten), spread about 3 inches apart. Bake for 10-12 minutes, until the edges are golden brown.
- Allow to cool on the baking sheet for at least 10 minutes before transferring to a wire cooling rack. Enjoy!
Notes
Nutrition
Frequently Asked Questions About Gluten Free Brown Butter Chocolate Chip Cookies
Brown butter adds a deep nutty, caramel like flavor.
The browned butter is ready when the melted butter becomes golden brown in color, and the butter has a nutty aroma, about 3 to 5 minutes.
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These are my new favorite cookies! I did use your suggestion and tested one cookie to see how far and spread and I had to put my dough in the freezer for a bit before baking, but the wait was so worth it!
Perfect, so glad you liked them!
Is the dough supposed to look wet with everything combined?
It should not be an overly wet dough, I wish I could be in the kitchen with you! If your dough seems too wet I would try adding in more almond flour, I would do about 1/4 cup.