Welcome to the softest, chewiest gluten free cookies you might just ever make. Oozing with buttery cookie texture and dark chocolate in every bite! You have to try this!
The best gluten free cookie
This cookie is honestly so good. When I say the BEST I am not saying it lightly. You actually would never believe these are gluten free.
The brown butter gives it the best traditional cookie texture with added chewiness from the oat flour. A match made in heaven. I thought it would be hard to make gluten free cookies just as morish and addictive as traditional cookies.
But it is so easily doable and you don’t even need to be on a gluten free diet to make these. I promise you will not just stop at one, I had 4 in an entire sitting. Research purposes of course!
Brown butter? HELL YEAH!
I will be honest and say I have never really had the patience to brown butter in any recipe. I would read the sentence ‘First brown the butter and then..’ I would complete skip that part, thinking it would make no difference.
Boy have I now realised I was wrong! Browning butter makes THE WORLD OF DIFFERENCE.
It had a deep butterscotch taste when combined with brown sugar and coconut sugar too in fact. Brown butter lends another flavour affect that can’t be had with just typical soften or melted butter.
So trust me PLEASE DO NOT SKIP BROWNING THE BUTTER. You will thank me later trust me.
Another match made in cookie heaven are hazelnuts and chocolate. I mean come on! These two are the best combo ever. The hazelnut give these cookies have a deep nutty flavour and the brown butter just makes babies another level of flavoursome!
I used ground hazelnuts in this recipe so you can taste hazelnuts all throughout every bite. So tender and delicious, you can even add extra crushed nuts for more texture too.
The Best Brown Butter Gluten Free Hazelnut Chocolate Chunk Cookies
- 1 and 1/2 cups oat flour
- 3/4 cup ground hazelnuts
- 1/2 cup coconut sugar or less depending on your preference
- 50 grams butter
- 100 grams dark chocolate I like to use 70% or above
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Preheat oven to 180*C
In a saucepan melt the butter until it goes brown. It goes from light brown to brown pretty steadily so keep watch! Make sure it does not burn..you will be able to smell the difference.
Once the butter is browned add in the sugar, egg and mix till smooth.
Mix in the ground hazelnuts, oat flour, baking soda and salt.
Chop chocolate into chunks and fold in.
At this point you can let the dough rest it in the fridge overnight EPIC results. But you can also just cool the dough in the fridge for 30 mins to prevent the dough for spreaing too much.
Bake for 7/8 mins for SOFT CHEWY cookies. The longer you leave the the chewier they get. They are typically beautifuly soft straight out of the oven. The next day they are even better.
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