And after 1-year hiatus, I’m back! A lot has happened in a year, and one of the highlights – we have a new baby girl named Hazel, who’s now 3 1/2 months old. It’s been a whirlwind of events leading up to this day, but I’m so happy to be back! And to celebrate, I developed this easy, gluten free, browned butter chocolate chip cookie with sea salt just for you!
This gluten free Browned Butter Chocolate Chip recipe is:
- Crunchy on the edges
- Chewy on the inside
- Perfectly sweetened from the combo of brown and white sugar – this gives the chewy texture
- And you can’t tell that it’s gluten free!
- You can scoop and freeze the dough and make ahead of time and they will taste even better.
Here’s a video I put together to show you how I made it:
I hope you enjoy this recipe! Don’t forget to tag me on Instagram if you make this recipe!
Love & donuts,
Jasmine
Browned Butter Chocolate Chip Cookies (Gluten free)
Ingredients
- 1 3/4 cups Bobs Redmill Gluten Free 1:1 all-purpose flour
- 1 tsp fine sea salt
- 1 tsp baking soda
- 1 cup 2 sticks unsalted butter, melted
- 2 large eggs
- 1 cup packed brown sugar
- 1/2 cup cane sugar
- 2 tsp vanilla extract
- 1 1/2 cups mini semisweet chocolate chips
- 1-2 tbsp flakey sea salt for garnish
Instructions
- In a small pot, melt butter and simmer on medium low until butter is melted and butter turns an amber/caramel color (about 5-8 mins). Scrape bits at the bottom of the pot with a wooden spoon and set aside to cool completely.
- In a medium bowl, add GF flour, sea salt and baking soda, then whisk to combine.
- In a separate large bowl, add eggs, melted browned butter, brown sugar and cane sugar, and vanilla extract, then whisk until fully combined. Add flour and fold into the wet batter until combined. Do not over mix. Add chocolate chips and fold into the batter with a rubber spatula.
- Preheat the oven to 375 degrees fahrenheit, then scoop the dough onto a large parchment lined sheet pan using a cookie dough scooper. Bake for 8-9 minutes or until the edges are golden brown. Place cookies on a cooling rack when they’re finished baking and sprinkle flakey sea salt as soon as they come out of the oven.
- Cool and store in an airtight container. Enjoy!