Brown Butter Oatmeal Chocolate Chip Cookies have a hint of toasted brown butter flavor and are sprinkled with coarse sea salt before baking. Meet your new favorite cookie recipe!
“These are the absolute best gluten free cookies!! I made a double batch and shared with some non gluten free friends and they loved them too!”
We have the best neighbors in the entire world, who are not only generous and kind, but truly adore our kids and listen with genuine interest when one of them shows them their new shoes, or tells the same story for the 10th (or maybe 20th) time. ;) They’re inspiring examples of how neighbors should take care of each other.
With our youngest now here, our neighbor has on more then one occasion zipped right past his property line while cutting his grass and continued on across both our front and back yards. We are both horrified because we hate feeling like a burden to our neighbors, and immensely grateful because, of course! They’re just the best.
To show our appreciation, I’ve been baking them cookies, and gluten free Brown Butter Oatmeal Chocolate Chip Cookies were this weekend’s delivery. Shhh – don’t tell our neighbors, but I may have snuck a cookie or two before sending the boys over with a plate of these babies – chocolate still warm from the oven.
In my defense, could YOU resist?!
Kicked Up Oatmeal Chocolate Chip Cookie
While this cookie recipe might sound fancy, it’s a standard, gluten free oatmeal cookie recipe with the addition of dark chocolate chips, a sprinkling of coarse sea salt, and brown butter which lends a warm and toasty flavor to each bite.
The only way I can describe the flavor or scent of brown butter is that it reminds me of a campfire. Not smokey, just…warm. It’s so delicious, so easy to make, and I’m thinking that no oatmeal cookie base should ever be made with out it.
Whether you make these cookies for your neighbors, a friend, or your cookie loving-self – everyone will adore them!
Try Gluten Free Chocolate Chip Cookies
How to Make this Recipe
Step 1: Make the brown butter.
Start by browning salted butter. Like I said, this sounds fancy but all you’re basically doing is sauting butter.
Melt the butter in a skillet over medium heat then start swirling the skillet when it begins to foam and sizzle. Keep swirling, scraping down the sides of the skillet every now and again, until the butter is the color of maple syrup. Voila – you now have brown butter!
Scrape the butter into a dish to cool completely – you can do this a day ahead of time if you like. Store in the refrigerator.
I’m telling you – the scent of warm brown butter will make you ALL kinds of happy. Warm, toasty – irresistable!
Step 2: Combine the wet ingredients.
Add the cooled brown butter to the bowl of an electric mixer, or a large glass bowl if using a hand held mixer, with granulated sugar and brown sugar then cream. Add an egg and vanilla then mix until the egg is just combined.
Step 3: Combine the dry ingredients.
Next add gluten-free “measure for measure” flour, baking soda, and salt then mix to combine. Finally, add gluten-free old fashioned oats and gluten free dark chocolate chips then mix to combine.
Scoop 2 Tablespoons worth of dough into your hands then roll into a ball and slightly flatten, and then place on a half sheet pan lined with a silpat or parchment paper and sprinkle with coarse sea salt. I like Morton Coarse Sea Salt — Maldon finishing salt is great too!
Step 4: Bake.
Bake at 350 degrees for 8-10 minutes or until the edges are golden brown and the top is still a little gooey. Mine take exactly 10 minutes. Cool for a few minutes on the baking sheet before transferring to a cooling rack to cool completely.
I hope you love these crispy, chewy-gooey, sweet, salty, toasty, PERFECT Brown Butter Oatmeal Chocolate Chip Cookies! Enjoy!
More Gluten Free Cookies You’ll Love
- Gluten Free Shortbread
- Gluten Free Chocolate Chip Cookies
- Gluten Free Sugar Cookies
- Gluten Free Sugar Cookie Bars
- Gluten Free Peanut Butter Blossoms
- Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies
- Gluten Free Ginger Molasses Cookies
- Almond Flour Chocolate Chip Cookies
Equipment
Ingredients
- 1/2 cup salted butter, 1 stick
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 3/4 cup gluten free flour, I like Bob's Red Mill Gluten Free 1-to-1 Flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/2 cups certified gluten-free old fashioned oats
- 1 heaping cup gluten free dark chocolate chips, I like Enjoy Life Dark Chocolate Morsels
- coarse sea salt or finishing salt
Directions
- Add butter to a medium-sized skillet over medium heat. Melt butter then start slowly swirling the skillet when the butter begins to sizzle. Continue swirling the skillet, scraping down the sides every now and again, until butter is deep golden brown in color, like maple syrup, 3-4 minutes. Be careful as it can quickly go from brown to burnt. Scrape brown butter into a dish then set aside to cool completely. Can be made a day ahead of time — store in the refrigerator.
- Once browned butter has cooled, add it to the bowl of an electric mixer or a large glass bowl if using a handheld mixer. Add both sugars then beat until well combined. Scrape down the sides of the bowl then add the egg and vanilla and mix until egg is just combined.
- Scrape down the bowl then add flour, baking soda, and salt and mix until just combined. Add oats and chocolate chips then mix until combined. Cover dough then refrigerate for at least one hour or up to 72 hours.
- Preheat oven to 350 degrees then line a half sheet pan with a silpat or parchment paper. Scoop 2 Tablespoons worth of dough into your hands then roll into a ball and slightly flatten (if you've refrigerated the dough longer than one hour you may need to let the dough sit out and soften for a bit first). Sprinkle tops with sea salt then bake for 8-10 minutes or until cookies are golden brown around the edges. Let cool slightly before transferring to cooling racks to cool completely.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Can I make these with the non-gluten-free versions of flour and oats because… wow do these look amazing.
Yes you can! :)
I’ve made these twice now but changed up the ingredients so they’d be lactation cookies. Added brewers yeast and flax seed. Both times turned out really good. The browned butter flavor adds enough extra flavor to cover up the flavor of the added ingredients.
I’ve saved your recipe for a while now and just got around to try them out yesterday. And i gotta tell u it was amazing… I racklesssly put the ingredients together instead of mixing them separately like it was told because my sons are around “helping” me out… I doubted it would work out when I saw the dough was too wet, but I baked them anyway and they turned out great!! Gooey on the center and the choc chips melted deliciously…
I figure it will be perfect if I follow your recipe to the dot the next time.
I omit the nuts cause i dont have any…
Thank U so much for the recipe, its the best… ?
Just wanted to check re: salt – use salted butter, add a quarter teaspoon of salt, and sprinkle with coarse salt? Thanks for confirming!
Yep!
I seriously NEVER make cookies without browning the butter anymore. It’s such an easy thing that makes a real, noticeable difference but I find that most people can’t pinpoint what it is and I love that.
Sooooo goood!
I have been a fan since before you went gluten free, but recently one of my teenage daughters went gf (and she is my pickiest eater, too) and I just want to say THANK YOU for all the inspiration. I love making her yummy treats and supporting her decision to be gf!
The dough is chilling right now. I LOVE the smell of brown butter! Can’t wait to bake up the cookies! thanks for another AMAZING recipe!
Wow, can’t wait to try. I only make Rice Krispies now with brown butter and sea salt. So yummy.
I made these for the weekend. DEVOURED. Thank you for an amazing recipe!!
These are AMAZING. The flavor is out of this world and the texture is just perfect! Thanks for sharing!
OMG! We love Enjoy Life products! My eldest found out at age 18 she is allergic to hazel nuts, green peas and lentils after a run in with the new pea protein milk-it was bad-complete anaphylaxis! ACK! So now she is carrying epi again (she was allergic to milk, eggs and wheat as a little squirt, but outgrew them). She really loves the cocoa loco bars and the tiny bags of chocolate chips for treats!
YES!! Loving the sea salt on top!