Gluten Free Chocolate Chip Cookies
Soft & chewy GLUTEN FREE Chocolate Chip cookies!! These cookies are made with brown butter, dark chocolate and of course, gluten free flour as well as almond flour. They have the perfect texture, flavor and are SUPER quick and easy to make.
Ingredients
- 1 cup butter 2 sticks, unsalted, browned
- 1 cup brown sugar
- 1/2 cup sugar
- 1 egg + 1 egg yolk -
- 1 tsp vanilla bean paste or extract
- 2 cups gluten free flour I used King Arthur Flour
- 1/2 cup almond flour
- 1 tbsp cornstarch
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1 cup dark chocolate chopped
- 1 cup chocolate chips
- flaky sea salt
Instructions
- Preheat oven to 350°F and line your baking sheets with parchment paper.
- In a sauce pan over medium high heat, add your butter and let melt. Once it's melted, keep it on the heat and let it cook for 5-10 minutes until it foams up and then turns a amber brown color. Transfer into a glass measuring cup and let cool.
- In a large bowl add your browned butter, brown sugar, and sugar. Whisk it up until it's well combined.
- Add your egg, egg yolk and vanilla bean paste (or vanilla extract) and stir again.
- Your mixture should be light and fluffy in texture.
- Next, add your dry ingredients. This includes your gluten free flour, almond flour, cornstarch, baking soda and salt. Stir until just combined.
- Add your chopped dark chocolate chunks and chips (reserving some for tops). I I used dark chocolate but you can use whatever you'd like. Stir them in until just combined.
- Scoop your cookie dough into 1-2 inch balls and place on your baking sheets lined with parchment paper a few inches apart (to prevent some spreading into each other). Top with extra chocolate.
- Bake at 350°F for 8-10 minutes, until edges are golden brown. If you want soft and gooey cookies be sure to take them out before fully set, they will continue to cook slightly on the pan.
- Remove from oven. tap your pan down if they didn't spread enough. Using a round cookie cutter or glass, scoot around your cookies to make them all round and the same size. This also helps if they spread too much.
- Add a pinch of flaky sea salt and let cool.
- Share and enjoy!!
Notes
You can chill the cookie dough if you don't want to bake your cookies right away. Scoop it out and then place in an airtight container or sealed ziplock bag. They will last in the refrigerator for 5-7 days and in the freezer for up to a month.
When ready to bake, let come to room temperature and bake as normally directed.