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–+ servings
A stack of seven oatmeal raisin cookies sits on a round metal tray, with a glass of milk and scattered cookie crumbs in the background.

Brown Butter Gluten-Free Oatmeal Cookies

Chewy gluten-free oatmeal cookie recipe made with brown butter and a kiss of cinnamon. You can ad raisins or chocolate chips, or even keep them plain!
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 18

Ingredients

  • 10 Tablespoons salted butter 1 stick plus 2 Tablespoons
  • 1 cup 1:1 gluten-free flour with xanthan gum
  • 1½ cup old fashioned oats certified gluten-free
  • 1¼ teaspoon baking soda
  • ⅛ teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1 cup brown sugar
  • 2 eggs 1 whole egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup raisins optional

Instructions

  • Preheat your oven to 350 F degrees.
  • Melt butter in a small pan over medium heat. Bring to a simmer for 3 to 5 minutes, stirring occasionally. The butter will foam and crackle. Remove the pan from heat as soon as the butter begins to brown and gives off a nutty aroma. Transfer to your mixing bowl to cool for 5 minutes.
  • In another large mixing bowl combine the GF flour, oats, baking soda, salt, and cinnamon.
  • Mix the brown sugar and brown butter, stir to combine. Add the egg and egg yolk and vanilla. Mix until smooth. Add the sugar mixture to the dry ingredients. Mix until you can no longer see any flour. Stir in the raisins. Rest the cookie dough 5 to 10 minutes to allow the flour to hydrate.
  • Scoop your cookie dough onto an insulated cookie sheet. Bake for 12 to 14 minutes until lightly brown. Cool on the baking sheet for 5 minutes before transferring to a wire rack to completely cool.

Video

Equipment

  • cookie sheet

Notes

This recipe makes 12-14 large cookies or 18-20 regular cookies.