🍪 The Best Gluten-Free Brown Butter Chocolate Chip Cookies
5.0 Rating • Easy • 1 hour • 10 cookies
If you're looking for cookies that are crispy around the edges, soft and chewy in the centre, packed with melted chocolate and completely gluten-free, you've come to the right place.
These homemade Gluten-Free Brown Butter Chocolate Chip Cookies are made with golden brown butter, a combination of brown and white sugar, gluten-free flour and generous pieces of milk and dark chocolate.
The secret is in the brown butter. Toasting the butter until golden and fragrant gives these cookies a deep, nutty flavour that pairs beautifully with the rich chocolate.
You don't have to miss out on delicious homemade cookies just because you're avoiding gluten. These cookies have golden edges, soft centres and plenty of melted chocolate in every bite.
Whether you're baking them for a cozy afternoon treat, sharing them with friends and family, or simply craving a warm homemade cookie, these gluten-free cookies are guaranteed to disappear quickly.
📑 In This Recipe
🤎 Why You'll Love This Recipe
📋 Recipe Information
| ⏱ Prep Time | 15 minutes |
| ❄️ Chill Time | 30-60 minutes |
| 🔥 Bake Time | 12-15 minutes |
| ⏰ Total Time | About 1 hour |
| 🍽 Servings | 10 cookies |
| ⭐ Difficulty | Easy |
| 💰 Budget | Medium |
🥣 Equipment
🍪 Gluten-Free Cookies Ingredients
📑 Ingredients & What They Do
Every ingredient plays an important role in creating gluten-free cookies that are soft, chewy, golden and full of chocolate flavour. Here's why each one matters.
Browning the butter gives the cookies a rich, nutty flavour and a beautiful golden colour.
Provides the structure of the cookies while keeping the recipe completely gluten-free.
Adds moisture, chewiness and a deeper caramel-like sweetness.
Helps the cookies spread and contributes to a softer texture.
Adds sweetness and helps create slightly crisp golden edges.
Using two types of chocolate creates a richer flavour with the perfect balance of sweetness.
Binds the ingredients together and gives the cookies structure and a soft texture.
Adds warmth and enhances the flavour of the brown butter and chocolate.
🧈 Ingredients
🍪 Dough
- 100gr butter - 1/2cup
- 100 gr brown sugar- 1/2 cup
- 50gr granulated sugar- 1/4 cup
- 1 large egg
- 160 gr gluten-free all-purpose flour- 1 1/3 cups
- Vanilla, to taste
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- A pinch of salt
🍫 Chocolate
- 3/4 cup milk and dark chocolate, chopped
🧂 Finish
- Sea salt or flaky salt, for sprinkling
For the best gluten-free texture, use a good-quality gluten-free all-purpose flour blend. Different gluten-free flour blends can absorb moisture differently, so if your dough seems extremely dry, allow it to rest for a few minutes before adding any extra ingredients.
For the best chocolate pockets, chop whole chocolate bars into different-sized pieces instead of using only regular chocolate chips.
👩🍳 Step-by-Step Instructions
Follow these simple steps to make rich, chewy and completely gluten-free brown butter chocolate chip cookies.
🧈 Step 1 · Brown the Butter
Start by placing the butter in a saucepan over medium heat.
Let it melt completely and continue cooking, stirring occasionally, until it turns golden brown and develops a delicious nutty aroma.
Keep an eye on it because the butter can go from beautifully golden to burnt quite quickly.
Once browned, remove it from the heat.
Allow the brown butter to cool before continuing with the recipe.
This is the secret that gives these cookies their deep, rich and slightly nutty flavour.
🥣 Step 2 · Mix the Butter & Sugars
Once the browned butter has cooled, pour it into a large mixing bowl.
Add the brown sugar and granulated sugar.
Mix until the ingredients are well combined.
There's no need to beat the mixture heavily — simply mix until the butter and sugars come together.
The mixture should look smooth and glossy.
🥚 Step 3 · Add the Egg & Vanilla
Add the egg to the butter and sugar mixture.
Mix gently until the egg is incorporated.
Add the vanilla and mix again until everything is combined.
Try not to overmix at this stage. We want the ingredients incorporated without adding too much air to the dough.
🌾 Step 4 · Add the Dry Ingredients
Add the gluten-free flour, baking soda, baking powder and a pinch of salt.
Mix gently until the dry ingredients are just incorporated and a cookie dough begins to form.
Don't overmix the dough.
Depending on the gluten-free flour blend you use, the dough may look slightly different from traditional cookie dough. This is completely normal.
🍫 Step 5 · Add the Chocolate
Now comes the best part: the chocolate!
Add the chopped milk and dark chocolate to the cookie dough.
Fold everything together until the chocolate is evenly distributed.
💡 Twin Bakes Tip: Don't make every chocolate piece the same size. Smaller pieces melt into the dough while larger chunks create beautiful pools of melted chocolate in the finished cookies.
🍪 Step 6 · Chill & Shape the Cookie
Place the cookie dough in the freezer for about 30 minutes.
Alternatively, you can chill the dough in the refrigerator for about 1 hour.
Once the dough has chilled, use a cookie scoop or ice cream scoop to divide it into approximately 10 portions.
Roll each portion into a ball and place them on a baking tray lined with baking paper.
Make sure to leave enough space between each cookie because they will spread as they bake.
If you like, press a few extra pieces of chopped chocolate onto the top of each cookie before baking for an extra chocolatey finish.
🔥Step 7 · Bake
Bake the cookies at 350°F (175°C) for approximately 12–15 minutes.
For softer and chewier cookies, start checking them at around 12 minutes.
The edges should be lightly golden while the centres should still look slightly soft.
Don't worry if the cookies seem a little underbaked when they first come out of the oven — they will continue to set as they cool.
💡 Twin Bakes Tip: Every oven is slightly different, so keep an eye on the first batch and use it to find the perfect baking time for your oven.
💨 Step 8 · Let Them Cool
Once the cookies are out of the oven, leave them on the baking tray for several minutes.
They will be soft when they first come out, but they will gradually firm up as they cool.
If you like a sweet-and-salty contrast, add a small sprinkle of flaky sea salt while the cookies are still warm.
Then transfer them to a cooling rack and allow them to cool further.
And there you have it — golden, chewy, chocolate-packed cookies with all the delicious flavour of classic brown butter cookies, completely gluten-free. 🍪🤎
👩🏻🍳 Baker's Tips
- ✔️ Brown the butter carefully so it becomes golden and nutty, not burnt.
- ✔️ Let the browned butter cool before adding the egg.
- ✔️ Don't overmix the dough once the flour is added.
- ✔️ Use a gluten-free all-purpose flour blend designed for baking.
- ✔️ Mix milk and dark chocolate for a richer flavour.
- ✔️ Chop the chocolate into different-sized pieces.
- ✔️ Chill the dough before shaping the cookies.
- ✔️ Use a cookie scoop to make evenly sized cookies.
- ✔️ Leave enough space between the cookies on the baking tray.
❌ Common Mistakes
- Burning the butter while browning it.
- Adding the egg while the browned butter is still too hot.
- Overmixing the dough.
- Skipping the chilling time.
- Using a gluten-free flour that isn't suitable for baking.
- Putting the cookies too close together.
- Overbaking the cookies until the centres become dry.
📦 Storage
Room Temperature
Store the cookies in an airtight container for up to 4–5 days.
Freezer
You can freeze the baked cookies in an airtight container for up to 3 months.
You can also freeze portions of cookie dough and bake them whenever you're craving freshly baked cookies.
To Serve
Warm a cookie in the microwave for around 15-30 seconds for that freshly baked, gooey chocolate texture.
❓ Frequently Asked Questions
Are these cookies completely gluten-free?
Yes, as long as you use certified gluten-free flour and make sure that all the other ingredients, including the chocolate and baking powder, are also free from gluten and cross-contamination.
Why do I need to chill the dough?
Chilling helps firm up the butter and prevents the cookies from spreading too much in the oven.
Why are my cookies soft when they come out of the oven?
That's completely normal! The centres will continue to set as the cookies cool. Taking them out while they're still slightly soft helps keep them chewy.
Why does gluten-free cookie dough look different?
Gluten-free flour blends can absorb moisture differently from regular flour, so the texture of the dough can vary slightly depending on the blend you use.
🍪 Try These Variations
- 🍫 Gluten-Free Triple Chocolate Cookies
- 🤍 Gluten-Free White Chocolate Cookies
- 🧂 Gluten-Free Salted Chocolate Cookies
- 🍯 Gluten-Free Caramel Chocolate Cookies
- 💚 Gluten-Free Pistachio Chocolate Cookies
❤️ Did You Make This Recipe?
We'd absolutely love to see it!
Leave a comment below, rate the recipe and share your beautiful cookies with us. Tag Twin Bakes so we can see your creations! 🍪🤎
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🤎 Thank You for Baking with Twin Bakes!
We truly hope you enjoyed making these cookies as much as we enjoyed creating them.
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Happy Baking! 🍪🤎✨
❤️ Love,
Twin Bakes