Brown Butter Oatmeal Chocolate Chip Cookies – Gluten-Free Cookies Recipe

These cookies offer a delicious twist on the classic chocolate chip cookie, with the nutty depth of brown butter and the chewy texture of oats. They’re perfect for those who are gluten-free but still crave a satisfying homemade cookie.

Ingredients:

  • 1/2 cup (1 stick) salted butter
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup gluten-free “measure for measure” or “all-purpose” flour (you can use regular all-purpose flour if you don’t need it to be gluten-free)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/2 cups certified gluten-free old fashioned oats
  • 1 heaping cup Enjoy Life Dark Chocolate Morsels (or your favorite gluten-free chocolate chips)
  • Coarse sea salt for sprinkling (optional)

Instructions:

  • Brown the Butter: Melt the butter in a saucepan over medium heat. Swirl the pan occasionally until the butter turns golden brown and releases a nutty aroma. This will take about 5-7 minutes. Be careful not to let the butter burn. Remove the pan from the heat and pour the browned butter into a small bowl. Let it cool completely.
  • Cream the Sugars and Butter: In a large bowl using a stand mixer or electric hand mixer, cream together the cooled browned butter, sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes.
  • Add Wet Ingredients: Beat in the egg and vanilla extract until well combined.
  • Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix.
  • Chocolate and Oats: Stir in the gluten-free oats and chocolate chips with a spatula until evenly distributed.
  • Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour, or up to overnight. Chilling helps the cookies spread less and become chewier.
  • Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Shape and Bake: Scoop out the dough using a tablespoon or cookie scoop. Roll the dough into balls and place them on the prepared baking sheet, leaving about 2 inches between each cookie. You can gently flatten the tops of the cookies with your fingers. Sprinkle with coarse sea salt, if desired. Bake the cookies for 8-10 minutes, or until the edges are golden brown and the centers are slightly soft. The cookies will continue to firm up as they cool.
  • Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store leftover cookies in an airtight container at room temperature for up to 3 days.

Tips:

  • For chewier cookies, bake for less time. For crispier cookies, bake for a minute or two longer.
  • Let the browned butter cool completely before using it in the recipe. Otherwise, it can cook the eggs and affect the texture of the cookies.
  • Use a variety of chocolate chips or chopped nuts for different flavor variations.
  • Make sure your gluten-free flour blend is a “measure for measure” blend, or the cookies may not turn out correctly.

Enjoy your delicious homemade Brown Butter Oatmeal Chocolate Chip Cookies!

Comments

No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *