Gluten-Free Chocolate Chip Cookies
- 1/2 cup Salted Butter (1 stick)
- 3/4 cup Coconut Brown Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 1/2 cups Certified Gluten-Free Old Fashioned Oats
- 1 cup Dark Chocolate Chips
Preheat oven to 350 degrees.
Line a half sheet pan with a silpat or parchment paper.
Add butter to a medium-sized skillet over medium heat. Melt butter then start gently swirling the skillet when the butter begins to sizzle. Continue swirling the skillet, scraping down the sides every now and again, until butter is deep golden brown in color, like maple syrup, 3-4 minutes. Be careful as it can quickly go from brown to burnt. Scrape brown butter into a dish then set aside to cool completely.
Once browned butter has cooled, put it into a mixing bowl. Add sugar and cream until well combined.
Add the eggs and vanilla and mix until combined.
Scrape down the bowl, and then add flour, baking soda, and salt and mix until just combined.
Add oats and chocolate chips; mix until combined.
Roll two tablespoons of dough into a ball and slightly flatten. Sprinkle tops with sea salt.
Bake cookies for 8-10 minutes or until cookies are golden brown around the edges. Let cool slightly before transferring to cooling racks to cool completely.