October 14th is National Dessert Day, and what better way to celebrate than with a classic chocolate chip cookie...with a couple of twists? This recipe is perfect for families with gluten allergies or sensitivities. The brown butter adds a rich, nutty flavor to the beloved classic, and the oat flour makes a great gluten-free substitute without compromising taste and texture. It's a simple, delicious treat everyone can enjoy.
Brown Butter Chocolate Chip Cookies
Ingredients:
- 1/2 cup butter (115 g)
- 1/3 cup coconut sugar (or can substitute for brown sugar)
- 1/4 cup granulated sugar
- 1 egg
- 1 tablespoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 cups oat flour (check for certified gluten free oats if needed)
- 3/4-1 cup semi-sweet chocolate chips (depending on desired richness, I prefer 3/4 cup)
Directions for making brown butter:
- Start with unsalted butter – Place the butter in a light-colored saucepan or skillet. A lighter pan makes it easier to see the color change.
- Melt over medium heat – Let the butter melt completely. It will start to foam as the water cooks off.
- Stir consistently – Continue cooking, stirring often for 3-5 minutes. The butter will go from yellow to golden, and you’ll start to see brown bits forming at the bottom—these are the milk solids.
- Remove from heat immediately – Once you see the brown bits, and smell the nutty aroma, pour the brown butter into a heat-safe bowl to stop the cooking process. Be sure to scrape in all those flavorful brown bits from the bottom!
- Let it cool – Before using this brown butter in the recipe let the butter cool.
Directions for making the chocolate chip cookies:
- Preheat the oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat.
- In a stand mixer, cream the browned butter and sugar together on medium speed for about 3 minutes, until light and well combined.
- Lower the speed and add the egg and vanilla extract. Mix until fully incorporated.
- Gradually add the oat flour, mixing on low speed until combined. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
- Fold in the chocolate chips with a spatula.
- Chill the dough in the refrigerator for 20–30 minutes. This helps prevent spreading and deepens the flavor.
- Scoop the dough onto the prepared cookie sheet using about 1 tablespoon of dough per cookie, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack, unless you’re in the mood for a warm, gooey treat right away (it might get a bit messy)!
Notes:
- If you’re short on time, you can substitute ½ cup of softened unsalted butter in place of browned butter, but the brown butter really adds a rich, nutty flavor that takes these cookies to the next level!
- Make sure your oat flour is certified gluten-free if baking for someone with celiac disease or gluten intolerance.
