Brown butter chocolate chip cookies are made with quinoa flour and almond meal to satisfy your gluten-free and gluten-loving cookie cravings.
It’s pretty much common knowledge that cookies can cure almost anything. So when a friend of mine was going through a hard time, I immediately wanted to send her some. She happens to be gluten-free so I wanted them to be something special and taste just as good as the gluten-full versions that she misses! Well, these Brown Butter Chocolate Chip Cookies definitely fit the bill. They are thick and chewy and oh so satisfying. Between the brown butter, vanilla, brown sugar, and salt, the flavor is full and well-rounded. The combination of quinoa flour and almond meal made them feel substantial and satisfying, not at all dry or bland.
- 110g (~1 cup) quinoa flour
- 90g (~1 cup) almond meal
- 3g (1/2 teaspoon) baking soda
- 4g (1/2 teaspoon) salt
- 76g (1/3 cup) unsalted browned butter, cooled*
- 295g (~1¼ cups tightly packed) light brown sugar
- 50g (1 large) egg at room temperature
- 17g (1 large) egg yolk at room temperature
- 15 milliliters (1 tablespoon) vanilla extract
- 160g (1 cup) semi-sweet chocolate chips
- In a medium bowl, whisk together flour, almond meal, baking soda and salt; set aside
- In the large bowl of an electric mixer, combine butter and sugar on medium speed until well combined (1-2 minutes); add eggs and vanilla and mix on medium speed until well-combined (1-2 minutes)
- Scrape sides of the bowl with a spatula and add dry ingredients; mix on low speed just until combined; do not overmix
- Stir in chocolate chips and place dough in refrigerator to chill for thirty minutes
- While dough is chilling, pre-heat oven to 350 degrees and two line baking sheets with parchment paper or slipats
- When ready to bake, use a large cookie dough scoop to place cookie dough balls (about ¼ cup each) on top of parchment paper, 1-2 inches apart
- Bake for 13-14 minutes or until cookies have lightly browned around edges and are slightly firm to the touch
Best eaten day of baking; store leftovers in an airtight container for up to three days or freeze for up to one month
Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.
This post contains affiliate links.
You may also like:
Gluten Free Chewy Ginger Cookies
Aww you are the sweetest! I’m sure these put a smile on your friend’s face. and in her belly.
I have a friend who just found out she’s gluten sensitive and lactose intolerant, so these cookies seem like they’d be right up her alley (the look like they’re dairy free, too!). She’s always asking me to bake her something, so I might have to try these :)
Let me know if you try them with a vegan butter substitute!
I never know what to do with quinoa flour but this sound perfect!
I’ve had a lot of success baking with quinoa flour so far!
Those look great! Brown butter makes everything better. :)
you’re such a great friend!! I love brown butter CCC’s-so I’m sooo glad that there’s not a GF version!
Hello, if you are gluten intolerant you will need to substitute the chocolate chips as well as most contain gluten. And definitely lactose, for the lady who’s friend is lactose intolerant as well. Because the choc chips are not the main ingredient, you may not realise this and still cause the person to have a reaction.
Rather substitute with a GF / Lactose free chocolate broken up into small pieces or leave out altogether, as people with food allergies can differ in severity and you don’t want a good deed to back-fire.
Thank you for pointing that out Mena, there are definitely extra measures you need to take when baking for someone with real allergies.
:) Pleasure. My husband suffers from many food allergies, of which gluten and lactose are a few I’m always substituting recipes to accommodate what he can have. Love reading your recipes, thank you!!!
Thank you for the nice comment, Mena! I hope you are able to bake some of them for your husband!