Gluten Free Brown Butter Cookies
These gluten free brown butter cookies are soft, chewy, and full of rich flavor. Made without seed oils for a bakery-style cookie at home.
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!