These gluten free brown butter chocolate chip cookies are rich, nutty, and perfectly balanced with crispy edges and soft, chewy centers. Browning the butter takes these cookies to the next level—adding a deep, caramel-like flavor that makes them taste like something straight from a bakery.
If you’ve ever struggled with gluten-free cookies that turn out dry, crumbly, or flat, this recipe fixes that with the right balance of moisture and structure. If you’ve made my classic chocolate chip cookies or baking staples, this is the upgraded version you’ll keep coming back to when you want something a little more elevated but still simple.
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Why You’ll Love These Gluten Free Brown Butter Cookies
- Deep, nutty brown butter flavor
- Crispy edges + soft, chewy centers
- Gluten free but bakery-quality texture
- Rich chocolate in every bite
- Made with real, simple ingredients
- Perfect for everyday baking or special treats
Common Mistakes to Avoid
- Not baking cookies long enough → results in soft crumbs
- Crushing while warm → leads to uneven texture
- Skipping binder for crusts → won’t hold together
- Over-processing → turns into powder instead of crumble
“We made these for family date night and they were a hit with the both the kids and adults!”
Ingredients
Please see recipe card at the bottom of this post for the full recipe details.
1. Gluten-Free One-to-One Flour
A high-quality gluten-free one to-one flour blend provides structure. I preferBob’s Red Mill Gluten-Free 1-to-1 Baking Flour for this recipe because it produces consistent results and bakes evenly. Be sure to use a one-to-one blend that already contains xanthan gum. If you’d like to substitute this ingredient out completely, increase the Xanthan Gum within the recipe by 1/2 tsp.
2. Unsweetened Cocoa Powder
Unsweetened cocoa powder gives these cookie wafers their rich chocolate flavor without adding excess sweetness. For best results, sift the cocoa powder before mixing to remove any clumps. This ensures a smooth dough and even chocolate distribution. A high-quality cocoa powder makes a big difference in both color and depth of flavor.
3. Butter, Browned
Butter adds richness and helps create a crisp yet tender texture in the cookie wafers. Using a high-fat butter like Kerrygold works especially well here. If you need a dairy-free option, you can substitute a dairy-free butter alternative without issue.
4. Baking Soda
Baking soda acts as a leavening agent that creates a soft, slightly fluffy and chewy texture. Be mindful of which baking soda you use as many contain unnecessary ingredients. I prefer to use this brand.
5. Baking Powder
Baking powder gives the cookies just enough lift without making them cakey. I recommend using a corn-free and aluminum-free baking powder, which is easier on digestion and keeps the flavor clean. This is my go-to option for all gluten-free baking.
6. Salt
A small amount of salt balances the sweetness and enhances the chocolate flavor. Don’t skip it—it makes a noticeable difference.
7, Maple Syrup
Maple syrup provides natural sweetness while adding moisture and depth to the cookie dough. It also helps
8. Vanilla Extract
Vanilla extract rounds out the chocolate flavor and adds warmth. Use a pure vanilla extract for the best results.
Additional Allergens/Suggested Modifications
- Dairy: Sub out topping ingredients for dairy free alternatives.
This recipe is naturally free of: eggs, nuts, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, seed oils and sesame.
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Helpful Tools & Accessories
Shop The Tools
Parchment Pape 
Hand Mixer 
Baking Pans
No special tools? Here’s how to make it work:
- No food processor → place cookies in a zip-top bag and crush with a rolling pin or crumble with hands (as shown below).
- No parchment → lightly grease your pan to make it easier for the crust to release when you’re ready to cut.
- No hand mixer → use a whisk to mix it together.
How to Assemble Brown Butter Chocolate Chip Cookies:
1. Pre-prep the ingredients including the brown butter. Measure them out and chop the chocolate up if using a bar.
2. Mix the ingredients together except for the chocolate chips.
3. Add in chocolate chips and chunks.
4. Mix until well incorporated and chill the dough.
5. . Scoop out equal sized cookies. This dough can be baked or frozen.
6. Bake and enjoy!
7. Store any leftover dough in containers. I love the soupercube containers.
8. Once filled, freeze.
Gluten Free Brown Butter Cookies
Ingredients
- 1 cup Unsalted Butter cubed
- 2 tbsp Raw Cream
- 2 cup Gluten Free Flour One to One
- 2 tsp Salt
- 1 tsp Baking Soda
- 1 1/2 cup Maple Sugar
- 2 Eggs cold
- 1 tbsp Vanilla Extract
- 5 oz Bittersweet Dark Chocolate Discs chopped
- 5 oz Milk Chocolate Discs chopped
Instructions
Make Brown Butter
- Measure out 1/2 cup of the butter and set aside in a large bowl. Brown the remaining butter. Once browned, add in cream and set aside to cool.
Make the Cookie Dough
- In a medium bowl, whisk together the flour, salt, and baking soda to combine. Set aside.
- Add the brown and maple sugars to the cooled brown butter bowl and whisk vigorously until the mixture is very smooth and thick, about 45 seconds.
- Add the eggs and vanilla and whisk until the mixture is satiny, about 45 seconds.
- Add the flour mixture and whisk until the batter is smooth and well combined.
- Add both the chocolates (whole disks and chopped) and mix to combine. Set the batter aside for 5 minutes to firm up slightly.
- Scoop the dough into 2 oz scoops and place on a silicone lined cookie sheet covered with plastic wrap. Refrigerate for 12-48 hours.
Bake
- Preheat oven to 350°F and bake for 18-22 minutes (rotating racks after 12 minutes).
- Let cookies rest for 5 minutes and enjoy!
Recipe Tips
Let brown butter cool slightly before mixing
Chill dough for 30–60 minutes for best texture
Use a mix of brown sugar + natural sweeteners for depth
Don’t overbake—cookies will set as they cool
Use high-quality chocolate for best flavor
Sprinkle a little flaky salt on top for contrast
Pre-Prep/Storage Options:
- Pre-Prep: The cookie batter can be prepped ahead of time and kept in the refrigerator in an airtight container for up to one week.
- Storage: Store in an airtight container on the counter for up to a week.
- Freezing Options: Cookie dough can be stored in the freezer for up to 6 months in an air tight container.
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