Chewy Brown Butter Chocolate Chip Cookies (Gluten-Free)
We've swapped the all-purpose flour for a reliable gluten-free blend to make these rich, chewy brown butter chocolate chip cookies suitable for a gluten-free diet. You'll still get those nutty flavours and crisp edges, with a texture very close to the original.
- Prep
- 10 min
- Bake
- 10 min
- Makes
- 14
- Swaps
- 2
Check the label on these — 4
- Gluten-free all-purpose flour blend: Make sure your chosen blend is certified gluten-free. If your blend doesn't contain xanthan gum, add ¼ tsp of xanthan gum to the dry ingredients in step 2.
- Baking soda: While usually gluten-free, some brands may contain wheat starch or be processed on shared lines. Always check the label for a gluten-free certification.
- Certified gluten-free pure vanilla extract: Some vanilla extracts use grain alcohol that could be wheat-derived or have cross-contamination. Ensure yours is certified gluten-free.
- Dark chocolate and semisweet chocolate chips: Some brands may contain gluten as an ingredient or due to cross-contamination in processing. Always check labels for a gluten-free certification if a severe allergy is present.
What changed — 2 swaps, 1 method change
all-purpose flourgluten-free all-purpose flour blend (containing xanthan gum or add ¼ tsp separately)1:1 by weight
This blend provides structure and bulk without gluten. Xanthan gum helps mimic gluten's elasticity and prevents crumbling, which is important for cookies.
Gluten-free flours can absorb liquid differently; the dough might feel slightly different. Ensure accurate measurement as specified in the original recipe to prevent spreading.
pure vanilla extract*certified gluten-free pure vanilla extract1:1
Ensures no hidden gluten from grain alcohol or cross-contamination, making the recipe safe for a gluten-free diet.
And in the method
When working with gluten-free flour, avoid overmixing the dough once the flour is added, as it can sometimes lead to a crumbly texture. Mix just until combined.
These cookies should be very similar to the original, with a rich, chewy texture and crisp edges. You might notice a very slight difference in the crumb, perhaps a little more delicate than traditional wheat-based cookies, but the brown butter and chocolate flavours will still shine through beautifully.
Still up to you — 2
- Always verify that all packaged ingredients, especially the gluten-free flour blend, baking soda, vanilla extract, and all chocolate products, are certified gluten-free and safe for your specific needs by checking their labels.
- Be mindful of cross-contamination in your kitchen if you also handle gluten-containing foods. Use clean utensils, bowls, and baking surfaces.
The original recipe, before adapting
- 10 tbsp (140g) salted butter
- 1 ½ cups (215g) all-purpose flour ((measure accurately or the cookies will spread too much))
- ¾ tsp baking soda ((see notes in FAQ section regarding adjustments for taller cookies))
- ¼ tsp salt ((increase to ½ tsp if using unsalted butter))
- ⅔ cup (145g) packed light brown sugar
- ⅓ cup (65g) granulated sugar
- 1 large egg (at room temperature)
- 1 tbsp (15ml) milk
- 1 tsp (5ml) pure vanilla extract*
- 3 oz (85g) dark chocolate,
- ½ cup (85g) semisweet chocolate chips
- flaky sea salt
From BEST Chewy Brown Butter Chocolate Chip Cookies by Christina Marsigliese, Food Scientist MSc. · Scientifically Sweet. Read once, never republished.
Ingredients
This is an AI suggestion, not medical or dietary advice. It can be wrong. Always read the label on every ingredient you buy, and if an allergy is severe, check with your doctor or dietitian before you cook.
Method
First brown the butter. Follow the instructions in this post here to learn how to brown butter in a 1-quart stainless steel saucepan. It’s easy! Brown specks and a dense golden foam will form at the surface when it is nearly ready. This whole process takes around 8-10 minutes. Immediately pour it into a large mixing bowl, then let it cool for 20-30 minutes until it reaches a temperature just warmer than room temperature. If you care to measure, the butter should read between 32 and 34°C or between 90 and 93°F on a digital thermometer. It should not be hot, but it should not be too cool or it will stiffen up when you mix in the other ingredients if it is cold in your kitchen.
Combine gluten-free flour blend, baking soda and salt in a medium bowl and whisk well to blend evenly.
Combine cooled brown butter with both sugars in a large bowl and mix gently with a spatula to combine. It should look thick like thick wet sand. You can also use an electric handheld mixer or mix it in the bowl of a stand mixer fitted with the paddle attachment on medium speed for 20 seconds.
Add the egg, milk and certified gluten-free vanilla extract and mix it in until well incorporated and creamy-looking. Do not beat vigorously at this stage because if it is cold in your house, the butterfat will firm up and become stiff.
Add flour mixture and fold it in or mix on low just until mostly combined, then add the chocolate chunks and chips before all of the flour is incorporated and continue mixing until they are evenly distributed. Cover the bowl and refrigerate the dough for 1-4 hours (in a pinch, you can chill for just 1 hour, but minimum 2 hours is best).
Preheat your oven to 375°F. Line two large cookie sheets with parchment paper.
Use a 1.35-oz cookie scoop to portion dough into 14 pieces (about 2 oz or 56g each) and roll into smooth balls. Place them onto prepared baking sheets, spacing them 3 inches apart. Press a few extra chunks of chocolate on top if you wish. Do not flatten. Bake for 8-10 minutes until golden on top, browned around the edges and soft in the middle. (Note, you can also make slightly smaller cookies using a 1 ¼-oz cookie scoop)
Let cookies cool on baking sheet for 2 minutes before carefully transferring to a wire rack to finish cooling. Top with flaky sea salt if you wish and enjoy!