Crisp and chewy gluten-free brown butter chocolate chip cookies! These delicious soft-baked treats have the perfect nutty flavor, and are filled with pools of melted dark chocolate and flakey sea salt.
Brown Butter Chocolate Chip Cookies
These cookies are based off my Almond Flour Chocolate Chip Cookies, which are the #1 cookie recipe on my site. I used chocolate chunks in this recipe, along with a mixture of tapioca flour and almond flour to give these cookies that perfect chewy and crisp texture.
The brown butter adds the perfect flavor to these cookies, and seriously tastes like it’s from a bakery!
How to brown butter
Browning your butter adds a delicious rich, nutty flavor to any baked good recipe. It enhances the flavor of these cookies, and is an extra step that’s 100% worth the effort.
To make brown butter, cut your stick of butter into small pieces so that they melt evenly. Add them to a pan on medium heat, and continuously stir. The butter will start to melt, then begin to bubble, and then foam.
Once it foams, you’ll start to see brown specks at the bottom, which are the toasted milk solids. Once the butter starts to turn golden brown and smell nutty, which happens quickly, remove the pan from from the heat and transfer the brown butter to a bowl to cool.
What you’ll need to make Gluten-free Brown Butter Chocolate Chip Cookies
Here’s what you’ll need to make these delicious gluten-free chocolate chips cookies:
- almond flour-finely sifted almond flour is my go-to for baking
- tapioca flour- the tapioca flour can be replaced with arrowroot starch. It helps give these cookies the perfect crispy edges
- coconut sugar
- vanilla extract
- dark chocolate chunks- you can use chocolate chunks, or chop up your favorite bar of dark chocolate into pieces
- baking powder and baking soda
These cookies are SO delicious and easy to make. I can’t wait for you guys to try them!