This week’s post is speaking to your gut! These Gluten Free Chocolate Chip Cookies is so good you won’t stop at just one. It’s infused with brown butter and topped with an iced maple drizzle! They’re the best for your gut and your sweet tooth. Gluten Free is slowly making it’s way onto our menus, our households, grocery stores, and in lots of recipes we find online.Going gluten free doesn’t mean you have to give up the best desserts! We’ll give you the best tips to enjoying these cookies.
GOOD & GATHER AT TARGET
This week’s recipe contains majority of our essential ingredients from Target’s popular brand, Good & Gather! With Good & Gather, it takes care of all my needs in my fridge, freezer, pantry, + more! Flour, sugar, eggs, butter, condiments, are all apart of this family of ingredients that we bakers keep stored away in our cabinet. Our recipe list from Target includes:
- gluten free flour
- white sugar
- brown sugar
- maple syrup
- chocolate chips
- powdered sugar
Gluten free baking has it’s perks! There are so many flour substitutions that you can use for your desserts. Each flour will give you a slightly different unique taste! Lot’s of grocery stores are including gluten free flour on their shelves. Some great brands are King Arthur’s Baking, Bob’s Red Mill, and Good & Gather at Target. All of these flours are 1:1 which means you can easily substitute them using the exact measurement for flour in all of your recipes. Apart from gluten free flour, there is: almond flour, oat flour, and buckwheat flour that you can explore when looking for gluten free flours to try.
BROWN BUTTER TIPS
- Add the butter to a light colored pan over high heat.
- Having a light colored pan will help you see the butter clearly! You’ll know when it goes from bright yellow, to a darker yellow, and finally settling to brown.
- Once the butter fully melts, reduce the heat to medium.
- Melting the butter on high gets you jumpstarted on the process. As soon as the entire block of butter has melted, quickly reduce the heat to medium. This heat change will give you control of the browning process.
- Constantly stir the butter in a clockwise (or counterclockwise) direction.
- Stirring ensures even cooking time and prevents burning.
- Once the butter starts to darken, immediately remove the pot from the stove.
- Don’t wait for the butter to get very dark! As soon as you see brown specs appear, you’re good to go! There’s only a few seconds between having great brown butter and getting burnt butter.
- Pour the browned butter into a heat-safe glass dish and let it cool to room temperature.
- Even if it’s off the stove, the butter can still burn in the pot! I use Pyrex or any clear glass dish that can handle high heat. It’ll help the butter cool to room temperature.
That’s it! These simple 5 steps will ensure you get perfect brown butter for any dessert recipe! I like my brown butter to settle into a semi-firm solid. This makes creaming it with sugar much like creaming basic softened butter. However brown butter can be enjoyed in liquid or solid form.
12-13 minutes is the standard time for cookies to bake in a heated oven of 350 degrees F. When you take cookies out, the insides and middle may look undercooked or gooey. This is perfect! As the cookies cool, the middle will soften. When you cookies are completely cooled. Pour the maple glaze on top & let them cool again.
You’ll have the perfect iced gluten free chocolate chip cookies!
Gluten Free Brown Butter Chocolate Chip Cookies
- 1 cup gluten free flour + 2 tbsp
- ½ tsp baking soda
- ½ tsp salt
- ½ cup brown butter
- ½ cup white sugar
- ½ cup brown sugar
- 1 egg
- 1 tsp vanilla
- ½ cup chocolate chips
- 2 tsp maple syrup
- ¼ cup powdered sugar
- In a small bowl, combine flour, baking soda, & salt together.
- In a large bowl, cream brown butter and sugar together until fully combined. Add in egg + vanilla. Beat together.
- Slowly add the flour mix into the batter in ⅓, beat on medium until flour is combined. Once all flour is mixed in, gently fold in the chocolate chips.
- Refrigerate for at least 1 hour (for better flavor, we recommend 8-24 hours of refrigeration).
- Preheat oven to 350° F.
- Bake for 12-14 minutes. Let cookies cool for 10-15 minutes before transferring to a wire rack or a plate.
- Mix 2 tsp of maple syrup with ¼ cup powdered sugar until it's a thick consistency. Drizzle glaze onto cool cookies
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Are you loving these chocolate chip cookies as much as we are? Tell us in the comments!