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Dairy Free/gluten-free/Grain Free

The BEST Gluten-Free Brown Butter Oatmeal Chocolate Chip Cookies

5 from 3 votes
Nicole Modic
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
SERVES 12 Cookies
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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!


  • 1 stick salted butter
  • 1/3 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1 cup Bob’s Red Mill Gluten Free 1:1 Baking Flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 1/4 cups gluten-free rolled oats
  • 1 1/2 cups bittersweet chocolate OR chocolate chips if 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!