Final Up to date on August 18, 2025 by Carrie Korem, FNTP
In case you’re in search of the finest gluten-free chocolate chip cookies, you’ve simply discovered them. These brown butter chocolate chip cookies will not be solely wealthy and chewy, however they’re additionally egg-free—making them good for anybody who avoids eggs however nonetheless craves a traditional cookie.
The key to creating these egg-free? A gelatin egg. This straightforward swap (simply grass-fed gelatin + sizzling water) provides the cookies construction and chewiness with out eggs. I don’t advocate changing it with an everyday egg—the feel will probably be utterly totally different. Follow the gelatin egg for one of the best outcomes!
And let’s speak concerning the taste: brown butter brings a deep, nutty richness that takes these gluten-free cookies to the subsequent degree. Add in melty chocolate chips (or chunks if that’s your model) and end with a sprinkle of flaky sea salt, and also you’ve obtained bakery-worthy cookies made proper at dwelling.
Why You’ll Love These Brown Butter Chocolate Chip Cookies
-
Gluten-free + grain-free → made with coconut flour and arrowroot flour.
-
Egg-free → good for these with egg sensitivities.
-
Chewy + wealthy → due to brown butter and the gelatin egg.
-
Straightforward to make → only one bowl and easy elements.
-
Completely balanced → candy, salty, and chocolaty in each chew.
Recipe: Brown Butter Chocolate Chip Cookies (Gluten-Free & Egg-Free)
Substances:
-
7 tablespoons unsalted butter
-
1/3 cup plus 2 tablespoons natural cane sugar
-
1 tablespoon honey
-
1 gelatin egg (1 tablespoon grass-fed gelatin + 2 tablespoons sizzling water, whisked till frothy)
-
1/3 cup coconut flour (Bob’s Purple Mill beneficial)
-
2/3 cup arrowroot flour
-
1/2 teaspoon Celtic sea salt
-
1 teaspoon baking soda
-
1/2 teaspoon unflavored, grass-fed gelatin
-
1 teaspoon vanilla extract
-
1 cup Take pleasure in Life chocolate chips or chunks
-
Flaky sea salt, for sprinkling
Directions:
-
In a small saucepan over low warmth, soften the butter. Let it prepare dinner till the milk solids flip golden brown and provides off a nutty aroma. Take away from warmth and let cool for quarter-hour.
-
Preheat oven to 350ºF and modify rack to the center place. Line a baking sheet with unbleached parchment paper.
-
Within the bowl of a stand mixer, beat the browned butter, sugar, honey, and gelatin egg on medium-high for two minutes.
-
In a separate bowl, sift collectively the coconut flour, arrowroot flour, sea salt, baking soda, and gelatin.
-
With mixer on low, slowly add dry elements to the moist combination. Stir in vanilla and chocolate chips.
-
Let the dough relaxation for 10 minutes (this helps the flours take up the liquid).
-
Scoop dough into 1 1/2 tablespoon parts and place on the ready baking sheet. Gently press every ball all the way down to about 1/2-inch thick.
-
Sprinkle every cookie with a pinch of flaky sea salt.
-
Bake for 11 minutes, till edges are set however facilities are comfortable. Let cool barely earlier than serving.
Listed below are some further gluten-free cookies that I believe you’ll get pleasure from!
Chocolate Crinkle Cookies
Thumbprint Cookies
Snickerdoodles
Peanut Butter Chocolate Chip Cookies
✨ Whether or not you make them for a weeknight deal with, a vacation cookie platter, or simply as a result of, these brown butter chocolate chip cookies are assured to vanish quick. Chewy, wealthy, and completely salty-sweet—they’ll rapidly grow to be a go-to recipe in your gluten-free baking rotation!
Brown Butter Chocolate Chip Cookies (gluten-free, grain-free, egg-free)
- Prep Time: 25
- Cook dinner Time: 11
- Whole Time: 36
- Class: dessert
- Food plan: Gluten Free
Directions
Place the butter in a small saucepan over low warmth. Let butter soften and prepare dinner till the milk solids are golden brown. Take away from the warmth and let cool for quarter-hour.
Preheat oven to 350ºF and modify rack to the center place.
Place the browned butter, sugar, honey and gelatin egg within the bowl of a standing mixer. Beat on medium-high for two minutes. Sift coconut flour, arrowroot flour, sea salt, baking soda and gelatin into a big mixing bowl. With mixer on low, slowly add dry combination to moist combination. Stir in vanilla and chocolate chips. Let the dough sit for 10 minutes. Utilizing a 1 1/2 tablespoon cookie scoop, scoop dough balls onto a baking sheet lined with unbleached parchment paper. Utilizing your fingers, gently press on every cookie dough ball so it’s about 1/2” thick. Sprinkle every cookie with a pinch of coarse sea salt. Bake for 11 minutes. Serve.