Gluten Free Almond Flour Brown Butter Chocolate Chip Cookies
Brown butter is the secret weapon here, and it transforms a simple cookie into something deeply nutty, caramel-edged, and genuinely hard to stop eating. The combination of almond flour and tapioca starch does the heavy lifting in place of all-purpose flour, giving you a dough that bakes up with crisp golden edges and a chewy, fudgy center that rivals any wheat-based cookie you've ever had. A 30-minute chill in the fridge before baking is a small step that makes a big difference — the dough firms up beautifully and the cookies hold their shape instead of spreading into flat puddles. Dairy-free chocolate chips keep things inclusive without sacrificing that melty, gooey pocket of chocolate in every bite. A finishing pinch of flaky sea salt is optional but honestly non-negotiable if you love that sweet-salty contrast. This batch makes 18 cookies, which sounds like plenty until you realize how fast they disappear once they hit the cooling rack.
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Learn more →Ingredients
18 servings
- ½ cup (1 stick) unsalted butter
- 2 cups almond flour, packed
- ¼ cup tapioca starch
- ½ tsp baking soda
- ½ tsp fine sea salt
- ¾ cup packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp pure vanilla extract
- 1 ½ cups dairy free chocolate chips
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Melt the butter in a medium saucepan over medium heat, swirling occasionally, until the foam subsides and the milk solids at the bottom turn golden brown and smell nutty, about 5–7 minutes. Pour the browned butter into a large mixing bowl and let it cool for 10 minutes.
- 2
Whisk the almond flour, tapioca starch, baking soda, and fine sea salt together in a separate bowl until evenly combined with no lumps.
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