Gluten Free Brown Butter Chocolate Chip Cookies: The Best Chewy and Nutty Cookie Recipe

When I first started baking gluten free, I’ll be honest—I felt lost. My first batch of cookies crumbled like sand, and I thought maybe gluten free baking just wasn’t for me. But then I discovered the magic of brown butter. Suddenly, every cookie came alive with nutty depth and a rich aroma that filled my kitchen with warmth.

These gluten free brown butter chocolate chip cookies are everything I craved back then: chewy centers, crispy edges, and pools of melted chocolate wrapped in buttery goodness. I’ve spent years perfecting this recipe, and now I’m thrilled to share it with you. Whether you’re gluten free by necessity or just love experimenting with bold flavors, these cookies will win your heart.

Why You’ll Love Gluten Free Brown Butter Chocolate Chip Cookies

• Nutty richness: Browning butter transforms ordinary cookies into something extraordinary.
• Chewy yet crisp: The balance of flours keeps them tender inside with just the right crunch.
• Gluten free friendly: Made with easy-to-find gluten free flours, no gritty texture here.
• Crowd favorite: Even non–gluten free friends will rave about these cookies.
• Adaptable: You can make these Gluten Free Brown Butter Chocolate Chip Cookies dairy free or egg free with a few simple swaps.

Looking for more cozy cookie inspiration? Don’t miss our best chocolate chip cookies—a classic favorite that pairs beautifully with a cold glass of milk.

Ingredients

Here’s what you’ll need to make a batch of 20–22 cookies:

• 1 cup (2 sticks) unsalted butter
• 1 ¼ cups packed brown sugar
• ½ cup granulated sugar
• 2 large eggs (or flax eggs for egg free option)
• 2 teaspoons pure vanilla extract
• 2 ½ cups gluten free all-purpose flour blend (with xanthan gum included)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon cornstarch (for extra softness)
• 2 cups semisweet or dark chocolate chips/chunks
• Flaky sea salt, for sprinkling

Optional variations: dairy free butter substitute, coconut sugar instead of brown sugar, or adding chopped pecans for crunch.

Step-by-Step Instructions

1. Brown the butter
   • In a saucepan, melt the butter over medium heat. Stir continuously until it foams, then turns golden brown with a nutty aroma. Remove immediately to prevent burning and let cool for 10 minutes.
2. Mix the wet ingredients
   • In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar. Add eggs one at a time, followed by vanilla extract.
3. Combine the dry ingredients
   • In a separate bowl, whisk flour, baking soda, baking powder, cornstarch, and salt.
4. Bring it all together
   • Slowly add dry ingredients into the wet mixture until just combined. Fold in chocolate chips.
5. Chill the dough
   • Cover and refrigerate the dough for at least 1 hour. Chilling prevents spreading and deepens the flavor of these Gluten Free Brown Butter Chocolate Chip Cookies.
6. Scoop and bake
   • Preheat oven to 350°F (175°C). Scoop 2-tablespoon portions of dough onto a parchment-lined baking sheet. Bake for 10–12 minutes until golden on the edges.
7. Finish with sea salt
   • Sprinkle warm cookies with flaky sea salt for that irresistible sweet-salty bite.

For a fun twist, you can also try chocolate chip pumpkin cookies—perfect for cozy fall days.

How to Serve Gluten Free Brown Butter Chocolate Chip Cookies

There’s something magical about that first bite of a still-warm cookie. I usually serve these gluten free brown butter chocolate chip cookies fresh out of the oven, when the chocolate is gooey and the nutty aroma fills the air. A tall glass of cold milk—dairy or almond milk—makes the perfect partner.

If you want to turn dessert into a showstopper, try making ice cream sandwiches. Just scoop a generous serving of vanilla or dairy free ice cream between two cookies, press gently, and roll the edges in mini chocolate chips or crushed nuts. They freeze beautifully and make a fun summer treat.

For gatherings, I like to stack cookies high on a rustic wooden platter or tiered cake stand. Guests can grab them easily, and it instantly feels cozy and inviting. These cookies also look beautiful tucked into parchment paper bags for party favors or bake-sale bundles.

How to Store Gluten Free Brown Butter Chocolate Chip Cookies

The beauty of these cookies is that they’re just as good a few days later—if they last that long!

• Room Temperature: Store cooled cookies in an airtight tin or glass container at room temperature. They’ll stay soft and chewy for up to 5 days.
• Freezer-Friendly: Baked Gluten Free Brown Butter Chocolate Chip Cookies freeze wonderfully. Once cooled, layer them between sheets of parchment in a freezer-safe bag or container. They’ll keep for up to 3 months. To serve, simply warm them in the oven at 300°F for 3–4 minutes for that fresh-baked taste.
• Freeze the Dough: This is my favorite trick. Scoop dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake them straight from frozen, adding 1–2 extra minutes to the bake time. That way, you can have warm cookies anytime a craving hits.

Tips to Make Gluten Free Brown Butter Chocolate Chip Cookies

Over the years, I’ve learned a few tricks to guarantee the perfect cookie every single time:

• Don’t skip chilling: The dough needs at least an hour to rest in the fridge. This keeps the cookies from spreading too thin and helps the flavors deepen.
• Choose the best chocolate: Use high-quality chopped chocolate instead of standard chips if you can. Those melty puddles of chocolate are worth it.
• Measure flour carefully: Gluten free flour blends can be tricky. Always spoon flour into your measuring cup and level it off to avoid dry, crumbly cookies.
• Let them rest: Cookies continue to set after leaving the oven. Let them cool for 5 minutes before moving them from the baking sheet, or they may fall apart.

Variations

The beauty of this recipe is how adaptable it is. Here are some ways to make it your own:

• Healthy twist: Substitute coconut sugar for brown sugar and try an oat flour blend for a wholesome, slightly nutty profile. These still taste indulgent but lean more toward a “better-for-you” treat.
• Gluten and dairy free: Swap in plant-based butter and dairy free chocolate chips. If you love the peanut butter combo, try my easy peanut butter chocolate chip cookies—they’re a dairy free favorite.
• Egg free: Replace eggs with flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg). It binds the dough beautifully while keeping everything chewy.
• Nutty delight: Stir in ½ cup chopped pecans, walnuts, or even hazelnuts for extra crunch and flavor.

FAQs

Final Thoughts

Baking these gluten free brown butter chocolate chip cookies feels like a warm hug on a busy day. They’re chewy, rich, and indulgent while still fitting into a gluten free lifestyle. I promise these cookies will not only satisfy your sweet tooth but also become a go-to recipe for friends and family gatherings.

And if you want to try another decadent spin, check out this best brown butter chocolate chip cookie recipe—a close cousin of today’s recipe that’s equally irresistible.

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