Gluten Free Brown Butter Oatmeal Cookies

Soft, chewy Gluten Free Brown Butter Oatmeal Cookies with chocolate-covered raisins. They have crispy edges, a soft and chewy center, and get their extra rich flavor from the browned butter. No mixer is required to make this simple recipe and the dough only needs to chill for 1 hr before you can bake them. If you love Oatmeal Cookies, you will love those made with brown butter.

Please make sure to use certified gluten-free oats in this recipe if you have celiac or a wheat allergy. Not all Oats are created equally.

Keep this recipe in mind for your holiday baking this year – this is a must-add to every holiday cookie platter! Other delicious oat recipes on my website are Gluten Free Oatmeal Cranberry Cookies and my Gluten-Free Cowboy Cookies.

Jump to:

• Recipe Ingredient Notes
• Gluten Free Brown Butter Oatmeal Cookies ADD-IN’S
• How to make brown butter
• Step by Step Instructions how to make Brown Butter Oatmeal Cookie Dough
• How to bake the best soft chewy oatmeal cookies
• Dietary Adjustments Recommendations
• FAQ for Gluten Free Brown Butter Oatmeal Cookies
• Baking in grams
• Note about Ovens and Oven Temperatures
• 📖 Recipe
• 💬 Comments

Recipe Ingredient Notes

Gluten-Free Flour: I use my own multi-purpose gluten free flour blend but you can also use a blend like Bob’s Red Mill 1-to-1. If you use a gluten-free flour blend without added xanthan gum, please add 4 grams (roughly 1.25 teaspoons)

Old Fashioned Oats: I recommend using rolled oats in this recipe for Brown Butter Oatmeal Cookies. Quick Oats are rolled too thin and you will lose the texture of this cookie but in a pinch, feel free to use them.

VERY IMPORTANT REGARDING OATS: Please make sure to purchase certified gluten-free oats if you have celiac or a wheat allergy. While oats are naturally gluten free they are often processed in the same facility as wheat or other gluten-containing grains. Personally, I buy my gluten free oats from Thrive Market, Bob’s Red Mill, or GF Harvest PureOats.

Salt: I use Diamond Crystal Kosher Salt in all my recipes and Maldon’s Flaky Sea Salt as my finishing salt (the flaky sea salt I put on almost all my baked goods). Not all salts are created equal. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier. 1 teaspoon of Diamond Crystal Kosher salt weighs roughly 3 grams while 1 teaspoon of Morton’s Kosher Salt weighs almost 5 grams. Therefore if use another brand other than Diamonds Crystal Kosher Salt please be aware that this can throw off the entire recipe.

Chocolate Covered Raisins: I use Raisinets Milk Chocolate Covered Raisins in this recipe. They are made by Ferrara. Their products contain only corn gluten. The packaging even has a tiny “Gluten Free” stamp on it. There are several other brands of gluten free chocolate-covered raisins available. Whatever you choose to buy, please make sure the product does not contain gluten. If you do not like raisins, here are a few fun ideas for add-ins.

Gluten Free Brown Butter Oatmeal Cookies ADD-IN’S

Not a fan of chocolate-covered raisins? Here are a few fun add-ins to use instead in this recipe for chewy oatmeal cookies

• Dark Chocolate: for a fancier twist, chop up an artisan chocolate bar (65% or darker) and add it to the cookies
• White Chocolate: white chocolate and oats are one of my favorite cookie combos. Just make sure to use some high-quality white chocolate.
• Butterscotch Chips: add some butterscotch chocolate chips and turn them into Gluten Free Oatmeal Scotchies
• Toffee: Add chopped-up heath bars to the cookies. So good!
• Dried Fruit: cranberries or dried cherries would work fabulously in this gluten-free cookie recipe
• Nuts: Want to mix things up? Try adding some chopped-up pecans or walnuts.
• Mini M&M’s: Turn them into a fun cookie for kids – they will love them.
• Blend them: try butterscotch with pecans, white chocolate, dried cherries and pecans, mini m&ms, and more m&m’s…

How to make brown butter

Brown butter (also known as beurre noisette) is just butter that’s been cooked past the melting point. The milk solids separate from the butterfat and sink to the bottom of the pan. It turns a brown color and takes on a deeper, nuttier flavor than regular melted butter. The caramelization of the milk solids gives brown butter a nutty, also caramel-like flavor.

If you have never made brown butter before, I recommend doing this at a very low temperature and don’t rush it. Make sure to use a heavy bottom saucepan (I recommend a light-colored non-stick pan) and a heat-proof spatula. Browned butter can be stored in your fridge for up to two weeks without any issues. It’s not only amazing in baked goods but also makes a fabulous “finishing butter” for roasted vegetables.

Step 1: Place your butter, straight from the fridge, in a heavy bottom saucepan. If you happen to have a pan or pot with white enamel, I recommend using that (makes it easier to see the milk solids caramelize)

Step 2: Let the butter melt and allow for it to simmer at medium temperature. Once the butter has melted, it will start to get thick and foamy and within seconds can witch to a rapid bubble. Make sure to stir it with a heat-proof spatula and get to the bottom of the pan.

Step 3: Continue cooking and stirring until the butter starts to smell nutty and turns a medium amber color. You will start seeing the brown specs on the bottom of the pan and will have a nutty aroma. Brown butter can burn very quickly at this point.

Step 4: Remove the browned butter from the heat and transfer it into the bowl of your stand mixer or a heat-proof bowl (make sure to get all the brown bits) of your stand mixer. Allow cooling for 10-15 minutes before proceeding with the recipe.

If you are not planning on using the brown butter right away in a recipe, allow for it to cool completely before placing it in your fridge for up to 14 days. Use as directed in my recipes.

Step by Step Instructions how to make Brown Butter Oatmeal Cookie Dough

To make gluten free brown butter oatmeal cookies you need two bowls (one for your dry ingredients and one for your wet ingredients). You will also need a small pot to brown your butter in and a heat-proof spatula. I also recommend using a whisk to combine your wet ingredients and a sturdy spatula.

• Start by browning your butter in a small pot, transfer it to a large bowl and allow for the butter to cool to room temperature. Make sure to scrape all the brown bits and pieces from the pot you browned the butter in. You will need 85 grams of browned butter. If you have less than 85 grams your butter most likely contained more water than the brand of butter I am using. You can balance out the missing browned butter with water.
• In a small bowl sift together your gluten free flour, milk powder (if using), baking soda, cinnamon and salt. Add your gluten free oats, chopped up chocolate and chocolate covered raisins. Set aside.
• Add your sugars and egg to your cooled browned butter and whisk until smooth.
• Fold in your dry ingredients into your wet ingredients and stir together with a spatula or a spoon.
• While we do not have to worry about gluten being built up, don’t overmix your cookie dough. Just make sure all the flour and dry ingredienst are aborbed.
• Place your cookie dough in your fridge for at least one hour to allow the butter to set up and the dough to be scoopable. The dough will be VERY loose and almost unscoppable if you try to scoop cookies without chilling the dough.
  

How to bake the best soft chewy oatmeal cookies

When ready to bake, preheat your oven to 350F. Arrange your oven racks in the middle.

Line a large baking sheet with parchment paper and use a 2 Tablespoon Cookie Scoop (I refer to this as the #20 – yellow scoop) and portion out your cookie dough. You should get 8-10 cookies out of this dough, depending on how much dough you snacked on.

When your oven is fully preheated, arrange 6 cookies on a parchment-lined baking sheet and sprinkle them with some flaky sea salt.

Bake Cookies for 8 minutes and rotate your baking sheet. Bake for an additional 4 minutes. This is the bake time that works in my oven so please adjust accordingly. Your cookies should appear puffy and start to get golden brown on the edges. These cookies are meant to be chewy and soft so don’t overbake them.

Remove from the oven, and if desired, use a round cookie cutter slightly larger than the cookie to scoot them into a perfectly round shape. Allow the cookies to cool for 5-10 minutes on the baking pan before moving to a wire rack to cool completely.

Repeat with the remaining dough if you would like or freeze the cookie dough for future cookie cravings.

Dietary Adjustments Recommendations

Flour: If you would like to create those Gluten Free Brown Butter Oatmeal Cookies with “regular” All-Purpose flour, please use 110 grams of AP flour in place of the gluten free flour. All other ingredients in the recipe will stay the same.

Oats: If you are not celiac or have a wheat allergy, use your favorite rolled oats in this recipe.

Butter: I like to use Miyoko’s and ForA Vegan Butter. Please skip the browning process but melt the product. You will need 85 grams of melted vegan butter. I do NOT recommend margarine or coconut oil.

Eggs: If you have successfully created this recipe without eggs, please be so kind and share in the comments.

FAQ for Gluten Free Brown Butter Oatmeal Cookies

My cookies spread too much!
You either did not add the 130 grams of gluten-free flour stated in the recipe or did not chill the dough for the recommended 1 hour.

My cookies did not spread at all!
You either added too much flour or the cookie dough was too cold. Those cookies turn out the best when the dough is at room temperature. If you allow the dough to be set up for a longer time or bake the cookies from frozen, I recommend allowing the scooped cookie dough to sit at room temperature while your oven preheats. You can also push the cookie dough down slightly before baking or about 8 minutes into the baking process.

Can I make those oatmeal cookies without brown sugar?
If you do not have brown sugar, you may use all granulated white sugar. The cookies will be more on the crispy side since the molasses in the brown sugar helps with the softness and chewiness of the cookies.

Can I freeze the cookie dough?
Yes. I recommend allowing the frozen cookie dough to sit at room temperature while your oven preheats. The cookies may need a few additional minutes to bake and will be more puffy than flat.

I don’t have a #20 Cookie Scoop – can I use a smaller one?
Yes. If you are using a smaller cookie scoop, please make sure to adjust the baking time accordingly.

Baking in grams

My recipes are posted in grams since baking by weight is the most accurate way to bake. Digital Scales are very affordable and can be found on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to baking. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods. If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

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