Description

These gluten-free brown butter chocolate chip cookies are chewy, rich, and ready in under 20 minutes. Using almond and oat flour with toasted butter, they offer a deep, complex flavor without compromising texture.

Ingredients

Scale

1/2 cup (113g) unsalted butter
1 cup (100g) fine blanched almond flour
1/2 cup (45g) gluten-free oat flour
3/4 cup (150g) packed brown sugar
1/4 cup (50g) granulated sugar
1 large egg, room temperature
1 tsp vanilla extract
3/4 cup (130g) dark chocolate chips
1/2 tsp fine sea salt
1/2 tsp baking soda

Instructions

Melt butter in a medium saucepan over medium heat. Stir constantly until it foams, bubbles subside, and a nutty aroma develops (3-4 minutes). Pour into a heat-proof bowl and cool for 5 minutes.
To the warm butter, add brown sugar and granulated sugar. Whisk vigorously for 1 minute until glossy. Add egg and vanilla extract, whisking until combined.
In a separate bowl, whisk together almond flour, oat flour, baking soda, and salt to remove lumps.
Pour dry ingredients into the wet mixture. Fold with a spatula until no flour streaks remain. Gently fold in chocolate chips.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into 2-tablespoon balls, spacing them 2 inches apart.
Bake for 10-12 minutes until edges are golden but centers look slightly underdone. Cool on the pan for 10 minutes before moving.

Notes

Do not overbake as gluten-free cookies continue to cook on the hot pan. Cool completely before moving to prevent breaking. For best results, measure flour by weight. Almond flour should be stored in the freezer to prevent rancidity.

Prep Time: 5 minutes
Cook Time: 10-12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14
Sodium: 110
Fat: 12
Saturated Fat: 6
Carbohydrates: 18
Fiber: 2
Protein: 4

Keywords: gluten-free cookies, brown butter cookies, almond flour cookies, quick dessert, chewy cookies, chocolate chip cookies, 20 minute recipe