These Gluten Free Dark Chocolate Chunk Oat cookies are honestly the BEST cookies ever. Whether you have an allergy to gluten or not, you will be amazed when you take a bite. Browning the butter is the secret, giving the cookies a caramelized flavor. The texture is perfect, and chewy. Seriously, my husband did not believe me when I told him they were gluten free.
Gluten free versions of your favorite baked goods
If you do have an allergy to gluten, you know that finding a gluten free version of your favorite baked goods is like hitting the jackpot. Gluten free cookies often turn out dry and crumbly. This gluten free version of a chocolate chip cookie hits all the marks, Golden brown on the outside and chewy and gooey in the middle. This recipe is adapted from Butternut Bakery’s Gluten Free Chocolate Chip Cookies.
browned butter is the secret
Browning butter is super simple, you will start to smell a nutty, almost caramel flavor. Also, a bonus is your home will smell like caramel for hours. The combination of oat flour and gluten free flour makes the perfect cookie. If you do not have oat flour on hand it is super easy to make. Literally just rolled dry oats in a blender or food processor. Blend on high for a minute until the texture is powdered like flour. Don’t worry about getting the texture perfect, the cookies will be amazing no matter what.
ingredients needed to make gluten free chococlate chip oat cookies
- Butter
- Brown Sugar
- Granulated Sugar
- Eggs
- Vanilla Extract
- Gluten Free Flour
- Oat Flour
- Baking Soda
- Dark Chocolate Chips
how to make gluten free dark chcocolate chip oat cookies step by step
Step 1: Begin by browning the butter in a saucepan over medium heat. The butter will take about 5 minutes to brown. Make sure to stir butter occasionally and keep an eye on the pan, the butter will burn quickly. Once you start smelling a caramelized smell and notice the butter foaming, the browned butter is finished, set aside to cool.
Step 2- While butter is browning mix together your Gluten Free Flour, Oat Flour, Baking soda and Salt.
Step 3- In a separate bowl mix with a hand mixer or with a stand mixer. On Medium speed mix your Browned butter, Brown Sugar, and Granulated Sugar together for about 2 minutes until well combined, a batter like consistency is what you are looking for. Then add one whole egg, one egg yolk and Vanilla to the butter sugar mixture. Mix on medium speed for another 2 minutes until well combined.
Step 4: Add dry ingredients to your wet ingredients and mix until combined on medium low speed for about 1 minute. Add in dark chocolate chips and mix on low speed until combined.
Step 5: Scoop cookies into 1-inch balls and place side by side on a baking sheet. Place the baking sheet into the fridge to chill for 2-3 hours. If you are chilling your dough overnight, put your cookie dough balls in a sealed container.
Step 6: Preheat your oven to 375 degrees, line your baking sheet with parchment paper. Place 8 cookie dough balls on the baking sheet and bake the cookies for 10-12 minutes. If desired sprinkle with flaky salt and allow to cool for about 20 minutes, then enjoy!
notes for success
Try not to burn your browned butter so keep an eye on it while it is on the stove. Don’t worry if your oat flour still has chunks in it, get the oat flour as smooth as you can. I recommend chilling the dough for at least 2 hours. Chilling the dough will allow your gluten free dark chocolate chip oat cookies to absorb more flavor. Using parchment paper will ensure your cookies won’t stick to the pan. You can substitute semi-sweet or milk chocolate chips for dark chocolate.
storage
You can store your gluten free dark chocolate chip oat cookies in a sealed container on the counter for up to 5 days.
Here are some more dessert recipes~
If you make these Gluten Free Dark Chocolate Chip Oat Cookies, be sure to leave a comment and rating. I appreciate your support and feedback and I try my best to respond to each and every comment! Thank you!
Gluten Free Chocolate Chip Oat Cookies
Ingredients
- ½ cup Butter (1 stick)
- ½ cup White Sugar
- ½ cup Brown Sugar
- 2 tsp Vanilla Extract
- 1 whole Egg
- 1 Egg Yolk
- 1 cup Gluten Free Flour
- ½ cup Oat Flour (or 1/2 Cup Blended Oats)
- ¼ tsp Baking Soda
- ¼ tsp Salt
- 1½ cups Dark Chcolaote Chips or Chunks
Instructions
- Begin by browning the butter in a saucepan over medium heat. The butter will take about 5 minutes to brown. Make sure to stir butter once in a while and keep an eye on the pan, the butter will burn quickly. Once you start smelling a caramelized smell and notice the butter foaming, the browned butter is finished, set it aside to cool.
- While butter is browning mix together your Gluten Free Flour, Oat Flour, Baking soda and Salt.
- In a separate bowl mix with a hand mixer or with a stand mixer. On Medium speed Cream your Browned butter, Brown Sugar, and Granulated Sugar together for about 2 minutes until well combined, a batter like consistency is what you are looking for. Then add 1 whole egg + 1 egg yolk and Vanilla, mix on medium speed for another 2 minutes until well combined.
- Add dry ingredients to your wet ingredients and mix until combined on medium low speed for about 1 minute. Add in dark chocolate chunks and mix on low speed until combined.
- Scoop cookies into 1-inch balls and place side by side on a baking sheet. Place the baking sheet into the fridge for 2-3 hours.
- Preheat your oven to 375 degrees, line your baking sheet with parchment paper. Place 8 cookie dough balls on the baking sheet and bake the cookies for 10-12 minutes. If desired sprinkle with flaky salt and allow to cool for about 20 minutes, then enjoy!
Notes
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