Crisp and chewy gluten-free brown butter chocolate chip cookies! These delicious soft-baked treats have the perfect nutty flavor, and are filled with pools of melted dark chocolate and flakey sea salt.
Brown Butter Chocolate Chip Cookies
These cookies are based off my Almond Flour Chocolate Chip Cookies, which are the #1 cookie recipe on my site. I used chocolate chunks in this recipe, along with a mixture of tapioca flour and almond flour to give these cookies that perfect chewy and crisp texture.
The brown butter adds the perfect flavor to these cookies, and seriously tastes like it’s from a bakery!
How to brown butter
Browning your butter adds a delicious rich, nutty flavor to any baked good recipe. It enhances the flavor of these cookies, and is an extra step that’s 100% worth the effort.
To make brown butter, cut your stick of butter into small pieces so that they melt evenly. Add them to a pan on medium heat, and continuously stir. The butter will start to melt, then begin to bubble, and then foam.
Once it foams, you’ll start to see brown specks at the bottom, which are the toasted milk solids. Once the butter starts to turn golden brown and smell nutty, which happens quickly, remove the pan from from the heat and transfer the brown butter to a bowl to cool.
What you’ll need to make Gluten-free Brown Butter Chocolate Chip Cookies
Here’s what you’ll need to make these delicious gluten-free chocolate chips cookies:
- almond flour-finely sifted almond flour is my go-to for baking
- tapioca flour- the tapioca flour can be replaced with arrowroot starch. It helps give these cookies the perfect crispy edges
- coconut sugar
- butter
- eggs
- vanilla extract
- dark chocolate chunks- you can use chocolate chunks, or chop up your favorite bar of dark chocolate into pieces
- baking powder and baking soda
- salt
These cookies are SO delicious and easy to make. I can’t wait for you guys to try them!
More gluten-free cookie recipes you’ll love:
Gluten-free Thumbprint Cookies
Peanut Butter Cup Brownie Cookies
Chocolate Chunk Tahini Date Cookies
Gluten-free Brown Butter Chocolate Chip Cookies
Ingredients
- 1 3/4 cups almond flour
- 1/2 cup tapioca flour, or substitute arrowroot flour
- 1/2 cup butter (1 stick)
- 3/4 cups coconut sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cup chocolate chunks or 3.5 oz bar of dark chocolate, chopped
- Flakey sea salt, to top
Directions
- Preheat the oven to 350 F
- Slice your butter into pieces. Heat a light colored pan on medium heat, then add in the butter. Whisk or stir the butter frequently over a medium flame. Once the butter melts, it will start to foam after a couple of minutes. Continue to stir it in the pan to make sure it cooks evenly. After about 5-6 minutes, the butter will start to brown and form brown specks at the bottom. It will smell intensely buttery and nutty. Once this happens, remove the pan from the heat and pour the butter into a bowl to cool.
- Let the butter cool for 10 minutes, then add it into your mixing bowl with the egg, sugar and vanilla.
- Whisk the wet ingredients together until smooth.
- Add in the almond flour, tapioca flour, baking soda, baking powder and salt. Stir together until evenly incorporated.
- Add in your chocolate chunks and mix together. I like to save some to press into the top of the cookies.
- Line a large baking sheet with parchment paper. Scoop two tablespoons worth of dough onto the baking sheet, about 1″ apart from one another. Repeat with remaining batter. Press the extra chocolate into the top of the cookies.
- Bake the cookies for 10 minutes. Once you remove them from the oven, tap the pan on the counter 1-2 times to flatten the cookies. Let them rest on the pan for 10 minutes before removing.
- Finish them off with flakey sea salt and enjoy!
- Keep stored in an airtight container for up to a week.
Hi Madeleine, sorry that happened! I normally don’t chill this recipe. Did you make any substitutions at all?
these cookies were so crispy on the edges and chewy when they’re right out of the oven! however, after a few hours of leaving it at room temperature, it became super soft, almost unable to hold its shape when held. why is this happening?
Hi! I’m so sorry that happened, I’ve never had that happen to mine before. I plan to make them again this weekend though
Did you make any substitutes at all?
Omg can’t wait to make these!! 🤤😍 May I know which dark chocolate bar you used and its percentage?
Hey Jessi, I don’t remember the exact one I used for this recipe, but I normally opt for one that’s around 70%! Trader Joe’s makes a great bakers chocolate, otherwise I grab any bar I see at the store