Gluten Free Brown Butter Oatmeal Cookies

Allow me to introduce you to the irresistible realm of Gluten Free Brown Butter Oatmeal Cookies. Golden-brown, chewy cookies, each bite bursting with a medley of nutty, caramelized flavors. The secret behind these extraordinary cookies lies in a simple yet transformative ingredient: browned butter. With its distinct characteristics and unparalleled aroma, browned butter possesses the magical ability to elevate an ordinary oatmeal cookie to the status of a delectable masterpiece.

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 to 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. Although oats are naturally gluten-free, manufacturers often process them in facilities that also handle wheat or other grains containing gluten. Personally, I buy my gluten free oats from Thrive Market or Bob’s Red Mill.

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 the same. 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.

How to make brown butter

Beurre noisette, also known as brown butter, is the result of cooking butter beyond its melting point. During this process, the milk solids separate from the butterfat and settle at the pan's bottom. This transformation imparts a rich, nutty flavor and a deep brown color to the butter. The caramelization of the milk solids further enhances its taste, lending it a delightful nutty and caramel-like profile.

If you've never prepared brown butter before, I suggest taking your time and using a low temperature. Opt for a heavy-bottomed saucepan, preferably a light-colored non-stick one, and a heat-proof spatula or wooden spoon. Browned butter can be stored in the refrigerator for up to two weeks without any concerns. It not only adds an incredible touch to baked goods but also serves as a marvelous "finishing butter" for roasted vegetables.

Step 1: Place your unsalted butter, straight from the fridge or freezer, 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 it to simmer at medium heat. 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.

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.

Step 1: Start by browning the butter in a small pot, transfer it to a large bowl, and allow 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.

Step 2: In a small bowl sift together the gluten-free flour, milk powder (if using), baking soda, cinnamon, and salt. Add the gluten-free oats and any add-ins (like chocolate chips) and aside.

Step 3: Add brown sugar, granulated sugar, vanilla extract, and the room-temperature egg to the cooled browned butter and whisk until smooth.

Step 4: Fold the dry ingredients into the 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 ingredients are absorbed.

Step 5: 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 Brown Butter Oatmeal Cookies

Step 1: When ready to bake, preheat your oven to 350F. Arrange your oven racks in the middle.

Step 2: 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 6-7 cookies out of this dough, depending on how much dough you snacked on. Please be aware the longer the cookie dough is in the fridge, the harder it may be to scoop the gluten-free brown butter cookie dough.

Step 3: When your oven is fully preheated, arrange 6 cookies on a parchment-lined baking sheet and sprinkle them with flaky sea salt (if using)

Step 4: Bake Cookies for 8 minutes and rotate your baking sheet. Bake for an additional 4 minutes. The brown butter oatmeal 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.

Step 5: 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.

Storage & Freezing

Store any leftover cookies you may have in an airtight container at room temperature for up to 3 days. Should you happen to have any leftovers, one can freeze the fully baked and cooled brown butter oatmeal cookies for up to 2 months. Thaw them at room temperature or in the fridge.

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 instead 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.

Gluten Free Brown Butter Oatmeal Cookies ADD-IN’S

Here are a few fun add-ins to use 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 cookie dough to turn them into brown butter oatmeal chocolate chip 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, or add raisins to make brown butter oatmeal raisin cookies
• Nuts: Want to mix things up? Try adding some chopped-up pecans, peanuts 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&M's, and more m&m’s…

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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