Chewy Brown Butter Gluten-Free Chocolate Chip Cookies

If you’re looking for something beyond an ordinary chocolate chip cookie, these Chewy Brown Butter Gluten-Free Chocolate Chip Cookies feature rich browned butter flavor, crisp edges, chewy centers, and a perfect texture that lasts for days, thanks to the addition of almond flour, cream cheese, and egg yolks.

Recipe Highlights

• Rich browned butter flavor
• Crisp edges with perfectly chewy centers
• Loaded with chocolate chips
• Made with almond flour for extra tenderness
• Stays soft for days
• Make ahead and freezer friendly

Or you can also try this easy One Bowl Gluten-Free Chocolate Chip Cookies Recipe.

Key Ingredients For Chewy Brown Butter Gluten-Free Chocolate Chip Cookies

Browned Butter: The key of this recipe. Browning the butter creates a rich, nutty flavor that makes these cookies taste extra special.

Gluten-Free Flour Blend: Use a measure-for-measure gluten-free flour blend that contains xanthan gum. If yours doesn’t, add ½ teaspoon. 

Almond Flour: Adds moisture, tenderness, and helps create the cookies’ chewy texture.

Cream Cheese: Just a small amount keeps the cookies soft and fresh without making them taste like cream cheese.

Egg Yolks: Using yolks instead of whole eggs creates a richer dough with a wonderfully chewy bite.

Chocolate Chips: Semi-sweet chocolate chips balance the sweetness perfectly. Save a few for pressing into the tops after baking for a bakery-worthy finish. Be sure they are gluten-free.

My Tested Kitchen Tips 

• Brown the butter until it’s golden and smells nutty, not dark brown.
• Weigh the gluten-free flour rather than measuring by volume, blends vary by brand, so weight is more accurate than cups. I this recipe I used King Arthur Measure for Measure Gluten-Free Flour 1:1 Blend,  where 2 cups = 240 grams. Use the gram weight listed for best results.
• Chill the dough for at least 3 hours. This develops flavor and keeps the cookies thick and chewy.
• Let the dough soften slightly before scooping.
• Remove the cookies while the centers still look slightly underbaked. They’ll finish setting as they cool.
• For picture-perfect cookies, press a few extra chocolate chips onto the warm cookies right out of the oven.

Here are common mistakes to avoid for the best chocolate chip cookies:

• Don’t overcrowd the baking sheet — cookies spread, leave 2+ inches between dough balls.
• Don’t overbake — pull them out when edges are set but centers look slightly underdone; they firm up as they cool.
• Don’t use cold eggs — bring to room temp so the dough emulsifies smoothly.
• Don’t bake on a dark or nonstick sheet without adjusting — dark pans absorb more heat and can cause over-browning on the bottom.

Freeze the Dough

Scoop the cookie dough into balls and freeze on a baking sheet until firm. Transfer to a freezer-safe container or bag and freeze for up to 3 months. Bake from frozen, adding 2 to 3 minutes to the baking time.

Keep Your Cookies Fresh

These cookies stay wonderfully soft for days when stored in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months.

You May Also Enjoy These Chocolate-Lovers’ Gluten-Free Cookies

Grain-Free Walnut Coconut Chocolate Cookies

Easy Gluten-Free Almond Butter Chocolate Cookies

Gluten-Free Chocolate Molten Cookies, or my favorite the Gluten-Free Fudgy Brownie Cookies!

Hi, I’m Kristina, a gluten-free recipe developer creating and testing recipes since 2012. Every recipe on this site is made in my kitchen and personally tested (with the help of my very honest family!).

Did you make this recipe? I’d love to hear how it turned out! Leave a ⭐⭐⭐⭐⭐ rating and a quick review below, it helps other gluten-free cooks discover recipes they can trust.

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