Gluten-Free Brown Butter Oatmeal Chocolate Chunk Cookies
After making my gluten-free brown butter chocolate chunk cookies back in December and determining that they are the best cookies I’ve ever made (seriously), I decided it was time for an oatmeal version.
I truly believe that I cracker the code on the best gluten-free cookies that taste like they are from a fancy bakery, so we started making these almost weekly. These cookies have become my go-to item to bring to friend’s houses or just whenever we want a sweet treat. The only thing better than chocolate chip cookies are OATMEAL chocolate chip cookies (debatable?), so this version had to be done. And let me tell you: they are truly on par with the original.
Not only are these oatmeal chocolate chunk cookies gluten-free, but they’re actually pretty simple to make. All you have to do is brown your butter - which is a skill that, if you haven’t learned it yet, you MUST - and then mix it with coconut sugar, egg and vanilla before adding in your flours and oats. No one has time to wait hours for cookie dough to firm up (even though it can be super helpful for structuring your dough), so my trick is to place this dough in the FREEZER while your oven preheats for a quick chill. Once baked, make sure you do the other important trick as soon as they come out of the oven: swirl around each cookie with a glass or a round cookie cutter to encourage a nice round shape, as they do spread a bit during baking. After they cool, you are left with truly the thickest, chewiest, most delicious gluten-free oatmeal chocolate chunk cookies ever. Can’t wait for you to try these!
Gluten-Free Brown Butter Oatmeal Chocolate Chunk Cookies
Ingredients
½ cup + 1 tbsp unsalted butter
¾ cup coconut sugar
1 large egg, room temp
1 tsp vanilla paste or extract
1 cup fine almond flour, lightly packed
1 cup rolled oats
⅓ cup fine oat flour
½ tsp baking soda
¼ tsp sea salt
100g chopped dark chocolate (I just chop up 1 bar) or 1 cup dark chocolate chunks/chips
Flakey sea salt, for topping
Method
In a skillet or saucepan, heat your ½ cup butter over medium. Let cook for about 3-4 minutes until it’s starting to bubble. Continue cooking the butter, stirring frequently, until it starts to get foamy, about 3 more minutes. At this point light brown bits will start to form at the bottom of the pan. Keep stirring until your butter is golden brown in colour and smells nutty and delicious. As soon as it has browned slightly, remove from the heat and pour into a liquid measuring cup. You want the liquid volume to equal ½ cup, so if it’s a but under, add the remaining 1 tbsp butter and stir it in.
Pour your brown butter into a large bowl with the coconut sugar. Add the egg and vanilla and whisk well until smooth.
Add in your flours, baking soda + sea salt and stir to combine. Add the rolled oats and mix to form a dough. Fold in the chocolate chunks.
Preheat the oven to 350 degrees. While your oven preheats, place cookie dough in the freezer to firm up for about 15 minutes (important step for the texture!)
Once ready, scoop about 2 tbsp dough per cookie onto a lined baking sheet. Make sure to leave room between each cookie, as they will spread.
Bake for 10-12 minutes until edges are starting to brown and cookies are just starting to set in the middle (they will look a little under baked). Remove from the oven and gently tap your baking sheet on the counter to get that ripple effect. Use a mug or a round cookie cutter to swirl around each cookie, which will give you a really nice shape and texture.
Let cool completely for at least 15 minutes. Enjoy!
Makes 12-15 cookies
