{Gluten-Free} Brown Butter Chocolate Chip Cookies

Posted on May 27, 2014  |  Print Recipe

Brown butter chocolate chip cookies are made with quinoa flour and almond meal to satisfy your gluten-free and gluten-loving cookie cravings.

Gluten Free Brown Butter Chocolate Chip Cookies - promise you won't miss the gluten!

It’s pretty much common knowledge that cookies can cure almost anything.  So when a friend of mine was going through a hard time, I immediately wanted to send her some.  She happens to be gluten-free so I wanted them to be something special and taste just as good as the gluten-full versions that she misses!  Well, these Brown Butter Chocolate Chip Cookies definitely fit the bill.  They are thick and chewy and oh so satisfying.  Between the brown butter, vanilla, brown sugar, and salt, the flavor is full and well-rounded.  The combination of quinoa flour and almond meal made them feel substantial and satisfying, not at all dry or bland.

{Gluten-Free} Brown Butter Chocolate Chip Cookies
 
Brown butter chocolate chip cookies are made with quinoa flour and almond meal to satisfy your gluten-free and gluten-loving cookie cravings.
Author:
Recipe type: Dessert
Makes: 13 large cookies

Ingredients
  • 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

Instructions
  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

Notes
*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

 

Brown Butter Chocolate Chip Cookies- you won't believe they are gluten-free!

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