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’ll need one full egg and one egg white in order to make these cookies.
- 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!
🔎 The Perfect Quick & Easy Cookie Recipe
If you’ve ever found yourself needing to make a batch of cookies in a pinch, then this is the perfect recipe for you! These cookies require ZERO chill time in order to achieve their perfectly chewy texture.
The secret to the no chill time requirement? It’s the combination of using one egg and one egg white. This combination prevents the dough from spreading out and makes the cookies crispy on the edges and chewy on the inside. What could be better than that?
How to Make These Melt-in-Your-Mouth Cookies
To make these cookies, start by preheat your oven to 350 F. Next, brown the butter. Melt 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. Once the butter has been browned, 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 egg, egg white and the vanilla extract. Mix until just combined. Then, add in the flour, baking soda, salt, oats and chocolate, and mix until just combined.
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. Then, transfer the cookies to your oven and bake them for 8-10 minutes; if you like a soft cookie like I do, I recommend baking them for 8-9 minutes.
Once they’re done, remove them from the oven and add a touch of flaky salt, if desired. Let the cookies cool, then serve 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
Equipment
- 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!
Ingredients
- 1 Stick Salted Butter
- ⅓ Cup Brown Sugar
- ½ Cup White Sugar
- 1 Egg
- 1 Egg White
- 2 Teaspoons Vanilla
- 1 Cup Bob’s Red Mill Gluten Free 1:1 Baking Flour
- ¾ Teaspoon Baking Soda
- ½ Teaspoon Sea Salt
- 1 ¼ Cups Gluten-Free Rolled Oats
- 1 ½ Cups Bittersweet Chocolate or Chocolate Chips, if using bittersweet chocolate, be sure to roughly chop
Instructions
- To make these cookies, start by preheat your oven to 350 F.
- Next, brown the butter. Melt 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.
- Once the butter has been browned, 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 egg, egg white and the vanilla extract. Mix until just combined.
- Then, add in the flour, baking soda, salt, oats and chocolate, and mix until just combined.
- 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.
- Then, transfer the cookies to your oven and bake them for 8-10 minutes; if you like a soft cookie like I do, I recommend baking them for 8-9 minutes.
- Once they're done, remove them from the oven and add a touch of flaky salt, if desired.
- Let the cookies cool, then serve and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
I followed the recipe exactly and these smelled great when baking, but for some reason they turned out way too grainy and dry for me. I used the exact brand of gluten free flour and double checked my measurements. My family still loved them, but wondering what I did wrong.
These were DELICIOUS! I used larger baking chips because it’s what i had on hand and 1.5 cups were a bit much since they created large puddles of chocolate which many could argue isn’t a bad thing ha! I think these would be SO good with mini chips and I’d love to add walnuts! Yum, yum yum!! So good
Woohoo! Thank you so much for making these cookies, Ashley, and for leaving such a kind review!
Huge fan of yours & but I agree with the other Ashley somewhere i must have gone wrong- they were pretty dry & grainy and just not as tasty as I expected.. maybe I added too much flour ? Could’ve been my measurements? Also- I used light brown sugar, could dark have been better? Thank you so much for all your wonderful recipes you’re amazing!
Oh no! I’m so sorry to hear that, Ashley! It definitely sounds like the measurements were off somewhere along the way. Thank you for giving this recipe a shot, and I appreciate your review!
Could you substitute ghee instead of butter?
Hi Samantha, I would not recommend substituting ghee.
I know this is an old recipe, but just found it yesterday when you put it on FB… wondering if using one or two eggs, as the recipe ingredient list says 1 egg, but the instructions mentions ”eggs”. Tks for the clarification 🙂
Hi Sonia, it’s one egg!
Such a great recipe! On busy days, I like to use Foodhub for delivery—it’s a lifesaver for finding tasty meals!
Hey
Just wondering….how are these dairy free since they start with salted butter? Is there another way to make them?
Thanks so much
Leah
Hi Leah! You can swap the butter for a dairy-free butter alternative, such as Miyokos ☻