{Gluten-Free} Brown Butter Chocolate Chip Cookies
Recipe type: Dessert
Makes: 13 large cookies
Brown butter chocolate chip cookies are made with quinoa flour and almond meal to satisfy your gluten-free and gluten-loving cookie cravings.
  • 110g (~1 cup) quinoa flour
  • 90g (~1 cup) almond meal
  • 3g (1/2 teaspoon) baking soda
  • 4g (1/2 teaspoon) salt
  • 76g (1/3 cup) unsalted browned butter, cooled*
  • 295g (~1¼ cups tightly packed) light brown sugar
  • 50g (1 large) egg at room temperature
  • 17g (1 large) egg yolk at room temperature
  • 15 milliliters (1 tablespoon) vanilla extract
  • 160g (1 cup) semi-sweet chocolate chips
  1. In a medium bowl, whisk together flour, almond meal, baking soda and salt; set aside
  2. In the large bowl of an electric mixer, combine butter and sugar on medium speed until well combined (1-2 minutes); add eggs and vanilla and mix on medium speed until well-combined (1-2 minutes)
  3. Scrape sides of the bowl with a spatula and add dry ingredients; mix on low speed just until combined; do not overmix
  4. Stir in chocolate chips and place dough in refrigerator to chill for thirty minutes
  5. While dough is chilling, pre-heat oven to 350 degrees and two line baking sheets with parchment paper or slipats
  6. When ready to bake, use a large cookie dough scoop to place cookie dough balls (about ¼ cup each) on top of parchment paper, 1-2 inches apart
  7. Bake for 13-14 minutes or until cookies have lightly browned around edges and are slightly firm to the touch
*To brown the butter, heat it in a heavy saucepan over medium heat, stirring constantly; when butter turns to an amber/light brown color, remove from heat immediately.  You should be able to smell the deeper more caramel flavor of the butter
Best eaten day of baking; store leftovers in an airtight container for up to three days or freeze for up to one month
Recipe by Keep It Sweet Desserts at http://www.keepitsweetdesserts.com/gluten-free-brown-butter-chocolate-chip-cookies/