The BEST Gluten-Free Brown Butter Chocolate Chunk Cookies
My friends…I made these cookies last weekend and my boyfriend said they are the best cookies I’ve ever made. I know he has definitely said that before, but this time I have to agree. This is recipe #1 in my HOLIDAY SERIES and these gluten-free brown butter chocolate chunk candied pecan cookies are a dream.
The combination of brown butter + coconut sugar give these cookies the most incredible, toffee-like taste, and they are truly just the most perfect, chewy + sweet chocolate chunk cookies. The gluten-free brown butter cookie base is made using a combination of fine almond flour + oat flour, but they somehow turn out to taste exactly like a classic bakery cookie. I’m not questioning it, I’m just going with it because these truly are the best ever. The candied pecans on top (shown in the photos) are optional but SO delicious if you want to take these cookies up a notch!
Add these gluten-free brown butter chocolate chunk cookies to your baking list - I promise everyone will love them, and you will NOT regret it! Enjoy :)
Gluten-Free Brown Butter Chocolate Chunk Cookies with Candied Pecans
Ingredients
½ cup unsalted butter
¾ cup coconut sugar
1 large egg, room temp
1 tsp vanilla paste or extract
1 ½ cups fine almond flour
½ cup fine oat flour
½ tsp baking soda
¼ tsp sea salt
1 cup dark chocolate chunks or chips
For the optional candied pecans:
⅓ cup chopped pecans
2 tbsp maple syrup
Flakey sea salt, for topping
Method
In a skillet or saucepan, heat your butter over medium. Let cook for about 3-4 minutes until it’s starting to bubble. Continue cooking the butter, stirring frequently, until it starts to get foamy, about 3 more minutes. At this point light brown bits will start to form at the bottom of the pan. Keep stirring until your butter is golden brown in colour and smells nutty and delicious. As soon as it has browned slightly, remove from the heat and pour into a container.
If making the candied pecans: to the same pan, add your pecans over medium heat. Cook, stirring occasionally, until lightly toasted, about 6 minutes. Keep a close eye on them so they don’t burn! Once toasted and fragrant, turn heat all the way to low. Add your maple syrup, let it sizzle and stir to coat the pecans. Sprinkle with a pinch of salt, then remove from the heat to cool and harden.
In a large bowl, add the brown butter and sugar and whisk. Add the egg and vanilla and whisk again until smooth.
Add in your flours, baking soda + sea salt and stir until you have a firm dough. Fold in the chocolate.
Preheat the oven to 350 degrees. While your oven preheats, place cooke dough in the freezer to firm up for about 15 minutes (important step!)
Once ready, scoop about 2 tbsp dough per cookie onto a lined baking sheet. Make sure to leave room between each cookie, as they will spread. Press a few candied pecan pieces into the top of each cookie.
Bake for 10 minutes until edges are starting to brown and cookies are just starting to set in the middle (they will look a little under baked). Remove from the oven and gently tap your baking sheet on the counter to get that nice ripple effect. Use a mug or a round cookie cutter to swirl around each cookie, which will give you a really nice shape and texture.
Let cool completely (these cookies are best with at least 30 minutes to fully cool). Enjoy!
Makes 12 cookies
