Gluten-Free Brown Butter Chocolate Chip Cookies

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Recipe Intro From iramsfoodstory

Indulge in the perfect balance of nutty brown butter and rich chocolate with these gluten-free brown butter chocolate chip cookies, made with Chosen Foods 100% Pure Avocado Oil containing good fats and neutral taste. This recipe combines the creamy, nutty flavor of brown butter with a soft, chewy texture, all without gluten. Perfect for those with dietary restrictions or anyone looking for a delicious twist on a classic treat!

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  • Recipe Card
Prep time 25mins
Cook time 12mins
Serves or Makes: 10-12 cookies

Recipe Card

ingredients

  • 1/2 cup (115 grams) unsalted butter
  • 1 1/4 cups (185 grams) gluten-free all-purpose flour blend, spooned and leveled
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 tablespoons Chosen Foods 100% Pure Avocado Oil
  • 1/2 cup (100 grams) light brown sugar
  • 1/3 cup (67 grams) granulated sugar
  • 1 large egg
  • 1 tablespoon vanilla
  • 1 cup semi-sweet chocolate chips, plus more for garnish (optional)
  • Chosen Foods 100% Pure Avocado Oil Spray, for greasing the tray
  • Flaky sea salt, for garnish

Method

  • Step 1

    Preheat the oven to 350°F.

  • Step 2

    In a medium saucepan, melt the butter over medium heat. Stir constantly until the butter turns a deep amber color.

  • Step 3

    In a bowl, combine the gluten free flour blend, baking soda, and salt; set aside.

  • Step 4

    In a separate bowl, mix the cooled brown butter and avocado oil with the brown and granulated sugars. Whisk for 1-2 minutes until the mixture is paste-like.

  • Step 5

    Add the egg and vanilla, and mix until well combined, about 2-3 minutes.

  • Step 6

    Gently fold in the dry ingredients until just combined, then fold in the chocolate chips.

  • Step 7

    Lightly spray a baking sheet with the avocado oil spray. Scoop 5 cookie dough balls onto the sheet, spacing them apart, as they spread while baking. Top the cookie dough balls with more chocolate chips, if desired.

  • Step 8

    Bake for 12 minutes until golden around the edges and gooey in the center. Repeat with remaining cookie dough. Note: As soon as the cookies come out of the oven, place a large round cookie cutter or a circular drinking glass around each cookie (the cookie cutter should be larger than the cookie) and give the cookie inside a spin. This will help smooth any uneven edges.

  • Step 9

    Sprinkle with flaky sea salt and let cool before serving.