Brown Butter Chocolate Chip Cookies (GF!)

Happy Tuesday everyone!

The girls and I made some amazing chocolate chip cookies a couple of weeks ago. These cookies are famous (they were called the best chocolate chip cookies by the NYT). Joy the Baker makes them and the secret ingredient is brown butter. If you have not made brown butter before, I highly encourage you to try it. It is a method of toasting the butter until it becomes very fragrant and nutty which really enhances the flavor of cookies. The original recipe is here: Joy’s brown butter cookies.

I was wondering if we swapped out the coconut oil in my go-to gluten free chocolate chip cookies, if they would be THE BEST gluten free chocolate chip cookies. I think that that is the case, these cookies www crunchy and buttery with a toasted flavor reminiscent of Tate’s bakeshop cookies. These cookies use almond and coconut flour and go best with slightly darker chocolate chips. If you try them, please let me know what you think!


Brown Butter Chocolate Chip Cookies


  • 1 egg, slightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, browned (how to brown butter)
  • 1/3 cup sugar (I often will drop down to 1/4 cup for less sweet cookies)
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 3 oz dark chocolate or semi-sweet chocolate chips (about 1/2 cup)
  • Coarse sea salt, for sprinkling



  1. Preheat oven to 350 degrees F.
  2. In a large bowl, add add in beaten egg, melted and cooled brown butter, sugar and vanilla extract. (Please make sure your butter is cool!)
  3. Next add in almond flour, coconut flour and baking soda, mixing well to combine and form a dough. No need to worry about over-mixing in here as there is no gluten that will toughen up the cookies.
  4. Fold in chocolate chips, I usually use my hands to moisten the dough so that it sticks together well.
  5. Drop dough onto an uncreased baking sheet. Gently flatten the dough with your hand. Bake for 11-13 minutes, or until edges are slightly golden brown. Sprinkle with coarse sea salt and allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to finishing cooling. Makes 24 small cookies.




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