Gluten Free Brown Butter Chocolate Chip Cookies
Gluten Free Brown Butter Chocolate Chip Cookies are delicious, chewy cookies made with brown butter and filled with gooey chocolate chips.
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
*If your cookies are spreading too much in the oven, place cookie dough balls in the freezer for 1 hour
Nutrition
Serving: 1cookieCalories: 124kcalCarbohydrates: 2.5gProtein: 3.7gFat: 11gFiber: 1gSugar: 0.6g
Tried this recipe?Let us know how it was!