There is nothing like the pure joy of biting into a perfectly crisp on the outside, chewy on the inside chocolate chip cookie straight out of the oven! These brown butter gluten free oatmeal chocolate chip cookies are out of this world delicious!
This to die for gluten free cookie recipe was truly a collaboration with my wonderful mother-in-law Bev. She is honestly famous for her oatmeal chocolate chip cookies. So much so, that years after eating them, friends who have had the pleasure of eating one still talk about it! She bakes cookies for our entire family every weekend! So needless to say, we needed to create a gluten free, egg free, corn free version for me! I couldn’t miss out on the Sunday cookies! So she and I worked together to perfect this recipe & it is truly incredible! Thanks Bev for all of your wisdom and for sharing your secret ingredient with us all ♥︎!
Make these cookies alongside me..
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I sure do hope that you’ll try & love these incredibly mouth watering brown butter oatmeal chocolate chip cookies! Aside from being incredibly delicious they are SO quick and easy to make. If you try it, I’d be ever so grateful if you’d subscribe & also put a positive rating & comment onto the recipe above or at the bottom of the post. This will help my website grow.
Equipment Needed
INGREDIENTS
- 113 g Unsalted Butter (about 1/2 cup) if using salted - omit the sea salt from recipe
- 80 g Brown Sugar I use dark brown or Demara (about 1/2 cup)
- 110 g Cane Sugar about 1/2 cup
- 18 g Rum or Pure Vanilla Extract * Rum is Mom's secret ingredient
- 45 g Plain Greek yogurt I use 10%
- 125 g Crazy Good Gluten Free All-Purpose see below for details & substitutes
- 12 g Psyllium Husk whole
- 2-3 g Sea Salt about 1/2 tsp
- 6 g Baking Soda about 1 tsp
- 3 g Baking Powder corn & aluminum free (about 1 tsp)
- 45 g Milk of your choice warmed slightly (I use 12% fat milk)
- 150 g Gluten Free Oats I use spouted rolled oats
- 150-170 g Chocolate Chunks or Chips (about 1/3 cup each of milk & bittersweet)
- Sprinkle Flaky Sea Salt (like Maldon) optional for post bake topping
INSTRUCTIONS
- Preheat oven to 350°F (190°C) convection.
- Brown the butter over medium heat. See video in post above for detailed instructions.
- In the bowl of a stand mixer add brown butter, brown sugar, cane sugar, yogurt & rum (or vanilla), & mix until smooth.
- Sift in flour, psyllium husk, baking powder, baking soda, & sea salt. Mix for 2-3 mins starting on low, until slightly combined, then slowly add warmed milk. Scrape down sides of bowl if needed. Mix on medium-high 2 more minutes until well combined.
- Next, add the oats & continue mixing for 2 more minutes until all incorporated & creates a nice cookie dough. Dough will seem way like it is not thick enough. Don't add more flour!
- Gently fold in chocolate chips. Cover & let dough rest in the FRIDGE for at least 15-30 mins. You can let it rest for up to 36 hours if you'd like to make your dough ahead of time. The binders & starches will absorb the liquids & act as a gel & the cookie dough will reach the perfect consistency.
- Roll into balls & place on parchment lined cookie sheet well spaced apart.
- Place into freezer for 10-15 mins to prevent excess cookie spread during baking, helping to maintain the shape & texture of the cookie. This step also develops the flavour. Don't skip this step!
- Bake on middle rack for 10 mins until slightly golden. You'll know they are done when they start to flatten on top. The cookies will puff up a lot, then in the last minute will flatten to the perfect cookie! Let rest 10 mins & enjoy warm with a glass of your favourite milk or Ella's Eggless Nog!
Notes
- 31g Binding Flour
- 44g Starchy Flour
- 50g Whole Grain Flour
Nutrition
