INSANE Gluten-free Brown Butter Chocolate Chip Cookies

5 from 5 reviews

INSANE Gluten-free Brown Butter Chocolate Chip Cookies that are truly life-changing. These cookies are the ultimate cookie recipe to make and the browned butter takes them to a whole new level.

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins

Yield: 12 cookies 1x


  • 1 stick grass-fed butter (salted or unsalted works)
  • 1 egg or flax egg
  • 1 cup coconut sugar (or sub cane sugar and/or mix of both cane and brown sugars)
  • 1 teaspoon vanilla extract
  • 1 cup almond meal or flour (I used meal so mine is a bit darker!)
  • 1 cup gluten-free oat flour (or use spelt flour)
  • 1 teaspoon baking powder
  • 1/2 cup dark chocolate chips (code RACHL for free shipping)


  1. In a small saucepan, add the butter and warm over medium/low heat and continue to stir as the butter melts
  2. Once butter is fully melted, keep stirring over medium/low heat and allow the butter to start to brown (it will smell delicious and nutty too!)
  3. Remove from heat before it burns and allow the butter to cool completely
  4. Mix together butter, egg, coconut sugar and vanilla extract until smooth
  5. Mix in almond meal, oat flour and baking powder until fully combined
  6. Fold in dark chocolate chips then scoop about 2 tablespoons of dough into your hand and roll into a ball then add to greased or lined baking sheet
  7. Gently press down the cookies (just slightly) and add to fridge to set for 20 minutes (I don’t usually leave them in longer than that)
  8. Preheat oven to 350 degrees and bake cookies for 15-18 minutes, or until edges start to golden a bit
  9. Allow the cookies to cool for 5 minutes or so then remove from tray and enjoy!


*Store leftovers in airtight container for 5 days or freezer for 2 months.

**Don’t seal the cookies up when they are hot or they will be mushy!! Let them cool first

  • Author: Rachel