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
- Chocolate Chip Cookie Granola
- 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.
Those cookies are sooo good! Would never guess they are gf. Be careful to not overbrown your butter, as I almost did.
I’m SO glad you enjoyed these cookies!
My JH FACS classes made these cookies. It was great for the food allergy kids as well as proving gluten free can taste great. They loved the cookies!
Love that!! I think personal experience goes a really long way when it comes to what people think gluten free is/tastes like. Sounds like it was a positive experience! :)
Made the brown butter choc chip cookies. Added walnuts and less salt on top. Awesome. Family didn’t want oatmeal but ended up loving them. Your recipes are always reliable.
I’m so glad these were a hit, Michelle!!
Delicious! My family always loves oatmeal chocolate chip cookies. I’ve recently stumbled upon brown butter CC cookies and wanted to try it out with oatmeal CC cookies. Omgsh! I added 1/2 c chopped walnuts bc I made these for my dad and he said “these are my favorite cookies ever”
Will def be making again! I also love that there is an easy way to make these GF. I plan to make them again later this month for a GF friend’s bday!
Soo glad these were a hit and I love the walnut addition – going to try that!
I have recently started gluten free to hopefully help with my MS. My family is a little leery… After trying these cookies, my 15 yr old daughter exclaimed, “These are waaay better than regular chocolate chip cookies”
SO glad to hear that, Julie. I’m sure your family will come to find that eating GF isn’t bad at all!
Hello! I’ve had this page bookmarked for years – it used to be the “Ultimate Cookie Recipe” and had oatmeal, butterscotch chips and chocolate chips in it.
Do you still have that recipe available?
You bet! Here you go:
The Ultimate Cookie
Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups oats (old fashioned or instant, I used old fashioned)
1 bag Heath toffee chips
1/2 bag milk chocolate chips
1/2 bag butterscotch chips
sea salt
Directions:
1. Preheat oven to 325 degrees. Cream butter and sugars until light and fluffy. Beat in eggs and vanilla.
2. In a separate bowl, sift together flour, baking soda, baking powder and salt. Add dry ingredients to wet ingredients in four batches.
3. In another bowl combine oats, Heath chips, chocolate chips and butterscotch chips. Add to dough and combine.
4. Drop dough on greased or parchment paper lined cookie sheets and bake for 11-12 minutes. Sprinkle warm cookies with sea salt.
I found the dough super dry and had to really press to get the oatmeal to stick, what did I do wrong? Would 2 eggs be too much?
Hi Stephanie! Is it possible that any of the dry ingredients were mismeasured? I haven’t received similar feedback from others!
I also got very dry dough. I measured precisely throughout the process.
I had this problem also. Will cut back on chocolate chips next time. Kind of felt the abundance of chips was part of the problem.
Yum! I just made this dough yesterday and cooked up a couple for an afternoon treat. They really are decadent and balanced. Thank you for sharing the recipe!
Thanks so much for this gluten free recipe. I never ever make cookies but I had to try this one. And I wasn’t disappointed. I used I used Bob’s Red Mill gluten free All purpose flour. I didn’t have chocolate chips but chopped up 75% chocolate chunks instead and it turned out perfect. It was really easy to put together. Ohh and they are delicious- it’s a keeper and better and cheaper than any comparable supermarket brand.
This is my go-to choc chip cookie recipe. Even my family members who are not gluten free love it! Thank you for another delicious and simple recipe!
Can you freeze the dough?
Sure!
These cookies are truly THE BEST! I have made them several times- sometimes without browning the butter (still delicious)- and I add extra chocolate chips :-D
Hi there—if my flour doesn’t have xanthum gun should I add (is that what you mean by stabilizers?)? Thanks!!
Yep, exactly! The gluten-free flour blends I use have xanthan gum already added to it.