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!
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!
Calories: 380kcal | Carbohydrates: 51g | Protein: 7g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 203mg | Potassium: 252mg | Fiber: 4g | Sugar: 23g | Vitamin A: 257IU | Vitamin C: 0.1mg | Calcium: 97mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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