Welcome to The BEST Gluten-Free Brown Butter Oatmeal Chocolate Chip Cookies. This might be, and I mean this seriously, one of the best cookies that you ever put into your mouth. They’re chewy, they’re soft, they’re creamy and buttery and rich in flavor. Plus, they’re completely gluten-free! Make these cookies to impress your friends, or simply to satisfy your sweet tooth!
If you’ve spent any length of time on my blog before, then you probably already know that I am OBSESSED with cookies. Like, truly obsessed. Cookies are one of my favorite foods, and in my book, they constitute their own food group. When I was struggling with Binge Eating Disorder (BED) several years ago, cookies were one of my biggest trigger foods. I loved them so much, it was hard to control how much I was eating!
But over time, I’ve learned that I can still enjoy all of the foods that I love, just in moderation. In fact, when I am more moderate with the foods that I love, I find myself enjoying them more. Like with these cookies!
My old mentality would’ve been to eat all of these cookies in one sitting. But now, I know that I can eat one or two (or sometimes even three!) at a time and feel perfectly satisfied.
If you’re someone who’s in the same position and is currently struggling when it comes to food, in ANY way, shape, or form, just know that it’s okay. It does get better, it does get easier, and you CAN heal from this. If you want more of my advice on this, I recommend checking out this post here.
But all of this to say: Life is too short to not eat the cookies! Make cookies that not only make you feel good, but that also taste good, too. Celebrate yourself, every damn day. You deserve to feel your best and happiest!
So with that, let’s move into the recipe, shall we?
What You Need to Make These Delicious and Decadent Cookies
Butter: In this recipe, we’re using real butter. Why? Because it browns beautifully. Vegan butter doesn’t quite brown the same, in fact, it doesn’t really brown at all, so I don’t necessarily recommend it.
Brown Sugar: These cookies call for a combination of both brown sugar and white sugar, and that is both for taste and texture.
White Sugar: Sometimes we use coconut sugar, and sometimes we use real sugar. This is one of those times where we’re going to be using real sugar. And guess what? It’s totally worth it.
Egg: You can substitute the egg for a flax egg, if you prefer!
Vanilla Extract: Vanilla extract is an essential in any baked good!
Gluten Free 1:1 Baking Flour: You’ll want to use a 1:1 gluten-free flour for this recipe, like the Bob’s Red Mill brand. This recipe has NOT been tested with any other gluten-free flours, so I don’t recommend using anything else.
Baking Soda: A little baking soda will help these cookies rise!
Sea Salt: Sea salt on chocolate chip cookies? It’s a must, every time.
Gluten-Free Rolled Oats: After all, you need oats to make “oatmeal” chocolate chip cookies!
Bittersweet Chocolate or Chocolate Chips: I personally like using chocolate chunks (that I cut myself, from bittersweet chocolate), but you can also use chocolate chips, if you prefer! Or better yet, go with Hu Kitchen gems!
Looking For a Dairy-Free Cookie Recipe?
I get it, dairy can make us sensitive! I’m the same way. Although I can have dairy in moderation, sometimes, it’s just too much for me. If that’s you, or if you are allergic to dairy, here are a few dairy-free cookie recipes that I think you’ll love!
To make these delicious cookies, start by melting the butter in a small/medium-sized saucepan over medium heat, swirling the pan occasionally, until the butter turns golden brown and starts to smell incredible. Then, remove the pan from the heat, and pour the browned butter into a small bowl. Allow it to cool completely, then add the cooled brown butter and the sugars to the large bowl of a stand mixer, and mix them until they’re fully creamed.
Next, add in the eggs and vanilla, and mix until just combined. then add in the flour, baking soda, salt, oats and chocolate, and mix until just combined. Cover your mixture with plastic wrap and refrigerate for at least 30 minutes, or up to 1 hour.
While the dough is chilling, preheat your oven to 350 F, and line a baking sheet with parchment paper, and use a cookie scoop to form 12-16 cookies and line them on your baking sheet, keeping at least 2 inches of space in-between. Bake them for 8-10 minutes; if you like a soft cookie like I do, I recommend baking them for 8-9 minutes. 🙂
Remove from the oven, add a touch of flaky salt, if desired, and enjoy!
If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx
Dairy Free/gluten-free/Grain Free
The BEST Gluten-Free Brown Butter Oatmeal Chocolate Chip Cookies
Welcome to The BEST Gluten-Free Brown Butter Oatmeal Chocolate Chip Cookies. This might be, and I mean this seriously, one of the best cookies that you ever put into your mouth. They're chewy, they're soft, they're creamy and buttery and rich in flavor. Plus, they're completely gluten-free! Make these cookies to impress your friends, or simply to satisfy your sweet tooth!
1 Hand Mixer OR Stand Mixer I love my KichenAid Hand Mixer as a more budget-friendly option, but if you're a serious baker or just want to splurge, you can't go wrong with a Classic Stand Mixer. These bad boys are not cheap, but they last forever!
1 Baking Sheet You also can't go wrong with a set of solid baking sheets. I love this set from Williams Sonoma, that comes with 3 different sizes!
1cupBob’s Red Mill Gluten Free 1:1 Baking Flour
1 1/4cupsgluten-free rolled oats
1 1/2cupsbittersweet chocolate OR chocolate chipsif using bittersweet chocolate, be sure to roughly chop
Start by melting the butter in a small/medium-sized saucepan over medium heat, swirling the pan occasionally, until the butter turns golden brown and starts to smell incredible. This will take about 3-5 minutes. Just make sure to keep a close eye on it, because when the butter starts to foam up, it can go from brown to burnt in a few seconds.
Remove the pan from the heat, and pour the browned butter into a small bowl. Allow it to cool completely – this is important.
In a large mixing bowl or the bowl of a stand mixer, add the cooled brown butter and the sugars, and mix them until they’re fully creamed.
Next, add in the eggs and vanilla, and mix until just combined.
Add in the flour, baking soda, salt, oats and chocolate, and mix until just combined.
Next, cover your mixture with plastic wrap and refrigerate for at least 30 minutes, or up to 1 hour. This step is crucial to ensuring that your cookies don’t spread out too much!
While the dough is chilling, preheat your oven to 350 F, and line a baking sheet with parchment paper.
Once the dough is finished chilling, use a cookie scoop to form 12-16 cookies and line them on your baking sheet, keeping at least 2 inches of space in-between.
Bake them for 8-10 minutes; if you like a soft cookie like I do, I recommend baking them for 8-9 minutes.
Remove from the oven and add a touch of flaky salt, if desired.
Let cool and enjoy!
Did you make this recipe?
I’d love to see what you made – tag @kalejunkie in your posts and I’ll re-share!
WHAT DID YOU THINK?
Rate + Review
How much is a stick of butter…sorry from UK so just wondering how to measure/ weight the butter.. I love your work xxx keep cooking and inspiring us all xx
Thank you for a great recipe. I am not the biggest fan of chocolate chip cookies but these really are the best ever.
Crystelle, I am so thrilled that you loved these cookies! Thank you so much for making them, and for leaving such a kind review!
Excellent recipe! I made these with vegan butter miyokos and cup for cup (gf flour). They are really easy to make. I used this recipe and made 280 cookies to hand out to colleagues this holiday season. Everyone LOVED them. I have had people reach out begging for the recipe! So I just send them this link.
The cooking time is more like 15 minutes with the vegan butter.
People are shocked when I tell them it’s gluten free and dairy free.
Thank you for making this amazing recipe. I will be making these multiple times a year!
Shaina, this makes me SO happy to hear this! Thank you so much for making this recipe time and time again, and for leaving such a kind review. Your support means so much to me!
I am not a big fan of oatmeal cookies, but these are amazing. I have had brown butter cookies before, but something about these makes them a million times better! I took them to a party and they were a hit! I’m obsessed
Woohoo! Meri, I am so thrilled that you loved this recipe! Thank you so much for making it, and for leaving such a kind review!
Oh my goodness, these not only taste delicious but the house smelled heavenly too! The brown butter is a game changer. I’ve actually browned my butter for cookies before but never let the butter cool properly as you instructed. Turns out that makes a huge difference. Appreciate all your recipes and this one will be a regular for our family!
WOOHOO!! Erin, I am SO thrilled to hear that! Thank you so much for making this recipe, and for leaving just the kindest review. You’ve totally made my day!
These instantly became a household favorite. I made these TWICE in a week. My boyfriend is obsessed and keeps asking for it 😂 love that they’re gluten free too. Actually didn’t have salted butter and used unsalted butter but added salt and it was still a hit. Used your round cookie hack too! The smell of these cookies are absolutely divine. Thank you for sharing this recipe!!
YAY! Adrienne, I am SO thrilled to hear that! Thank you so much for making this recipe, for using the cookie hack, and for leaving such a sweet review! You’ve totally made my day!!
Our favorite cookie ever. We love it so much that I make up a dry batch and put it in a food saver bag. ( Ziploc bags four separate ingredients) When we want them I pull one out and get the wet ingredients together. Have you ever tried brown butter on popcorn with nutritional yeast? It’s amazing!
I am so happy to hear that you loved this recipe so much, Corina! Thank you so much for your review! And no, I have not tried the brown butter on popcorn, but that sounds amazing!! I will definitely need to try it. Thank you! 🙂
I just made these and you weren’t lying when you said they BEST! These are fabulous and def won’t last long ☺️ Thanks for the awesome recipe!
Oh, I feel this, Sonia! These cookies don’t last long in my house, either. 😉 Thank you so much for making this recipe and for leaving such a kind review!
These are incredible, I have no words. They are currently sitting on the stovetop making the house smell way too good as I reach for a second. Thank you!!
Woohoo! I am so thrilled to hear that you love them, Leela! Thank you so much for your review!
Can I delete my previous comment? Just kept them in the oven 10 minutes longer and they were great!
Oh, I’m so glad they ended up working out for you, Natalia! Thank you so much for your review!
Hey! I tried these and after 8 minutes they were still raw and white – any ideas what I could’ve done wrong? Was super excited for them!
Hi Natalia, it sounds like they need more cook time! Every oven is different and sometimes different ovens require longer cook times! I hope this helps 🙂
I’m already a huge fan of so many of your recipes (the one pot sausage and kale pasta was an instant classic) but wow, you took these to the next level!! In all of my baking adventures I had never browned butter. This was a game changer! The nutty smell and flavor (once cooled enough to taste) added a subtle dimension, different from the way spices do. I was almost tempted to add cinnamon but I’m glad I didn’t so the browned butter flavor wouldn’t take a back seat. These cookies are heaven. If you’re on the fence about what to make, do yourself a favor and make these.
Bobby, thank you so much for sharing your experience and for sharing such a kind review! Browned butter is AMAZING in baked goods, and I highly recommend it whenever you have the chance to try it again! 🙂