Gluten Free Browned Butter and Salted Caramel Chocolate Chunk Cookies
These are the perfect cookies to bake on a cosy autumn day! Their rich browned butter and salted caramel flavour is so yummy and the sweet rich smell will emanate through your house. If you are ready to do some autumnal baking, look no further. These gluten free cookies are a crowd pleaser and will go down a treat, even with those who do not follow a gluten free diet!
This recipe makes 12-15 cookies.
-For The Caramel
- 70g Caster sugar
- 25ml water
- 1tsp Double cream
- 1tsp Butter
- Pinch of flaky salt
-For The Cookie
- Homemade caramel
- 100-130g Milk chocolate, chopped into chunks
- 150g Butter
- 35g Double cream
- 1 Egg
- 100g Caster sugar
- 200g Dark brown sugar
- 1tsp Vanilla extract
- 1⁄2tsp Xanthan gum
- 200g Gluten free all-purpose flour
- Begin by making your salted caramel. Weigh out your sugar into a saucepan. Pour the water in around the edges of the sugar. Place the saucepan over medium heat and allow to bubble away. If you begin to see crystals forming around the edges brush some water around the sides of the pot to dissolve them.
- Once your caramel starts to turn a sort of amber colour, remove it from the heat and add your salt, cream, and butter. It may look like it is seizing, but just stir it and return to the heat for 20-30 seconds and it will return to a liquid state.
- Pour the caramel onto a tray lined with baking parchment or a silpat mat. Spread it out a bit using the back of a spoon and set aside.
- Now that you have made the caramel it’s time to make the cookie dough. To start with you will need to prepare the browned butter. Weigh out your butter into a small saucepan and place over medium heat, stirring continuously. Your butter will melt and foam. When the foaming becomes quite fine, take it off the heat for just a moment. Try to push through the foam and if the melted butter is golden and you begin to see some brown specs at the bottom of your pan, remove from the heat and pour into a mixing bowl. Allow to cool for around 30 minutes.
- Once your butter has cooled, add your egg, and cream to the bowl and whisk together. Add both of the sugars and the vanilla extract and whisk again.
- Sieve your flour and xanthan gum together into the bowl and mix together using a spoon until a dough forms.
- Crush up the caramel you made earlier and add this to the bowl along with your chocolate chunks. Fold the mixture until all of the bits are evenly incorporated.
- Cover and place in the fridge for 1 hour.
- Preheat your oven to 170°C and line 2-3 baking trays with parchment or silpat.
- Once your oven has preheated, divide your dough into 12-15 equal sized balls. Place on the baking trays evenly spread out and bake for around 15 minutes, checking on them 10 minutes in.
- Once removed from the oven allow them to set on the baking tray before moving to a wired cooling rack.
About This Recipe
For me the flavours of browned butter and salted caramel scream autumn. The browned butter brings a warm and complex flavour that accompanied by the sweet, rich salted caramel complements those charming evenings where you are cozied up inside oh so well.
This recipe makes 15 delicious, chewy cookies that your whole family will love. They would be perfect for an autumn get together, a Halloween party, a movie night or you could have a baking day with your friends or family! I love getting together with my sisters to do lots of seasonal baking and the memories I have of these times are ones that I treasure!
This recipe really doesn’t require much special equipment and can be mixed up simply with a wooden spoon and a whisk. However, one piece of equipment I recommend any home baker to get are some silpat baking mats. Not only are they reusable but they can also aid with giving your baked goods a crispier bottom as they cannot absorb any of the ingredients. They are so affordable and will last you a lifetime.
Question: Why do I need to use brown sugar in cookies, can I just use white sugar?
- Brown sugar has more molasses in it which will give a chewier texture and a more complex flavour. If you use only white sugar your cookies will be much less chewy and won’t have the caramel undernotes that we know of cookies.
Question: My caramel tastes bitter, why has this happened?
- Unfortunately, this means that you have burned the caramel. You must take it off the heat when it becomes a sort of amber colour. If you allow it to reach the full caramel colour it will burn because once you take it off the heat it will continue to cook.
Question: Why have my cookies spread so much?
- This cookie recipe has a relatively high butter to flour ratio, so you need to make sure that 1. Your dough is very cold before you bake it and 2. That your oven isn’t too low. If you either of these are off, then the butter will melt too quickly, and your cookies will spread.
If you have any more questions feel free to email me them at email@example.com
Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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