These Brown Butter Chocolate Chip Cookies are gluten-free, egg-free, chewy and completely scrumptious!
I used a gelatin egg, which is a mixture of grass-fed gelatin and scorching water, instead of the egg, and it provides the cookie such a pleasant, chewy texture! I’ll warn you, should you use an egg as a substitute of the gelatin egg, the feel might be very completely different. So, I like to recommend sticking with the gelatin egg!
You should utilize chocolate chips or chunks for the cookies, and I like to recommend a pleasant flaky sea salt to sprinkle on high.
Listed below are some extra gluten-free cookies that I feel you’ll get pleasure from!
Chocolate Crinkle Cookies
Thumbprint Cookies
Snickerdoodles
Peanut Butter Chocolate Chip Cookies
Brown Butter Chocolate Chip Cookies (gluten-free, grain-free, egg-free)
- Prep Time: 25
- Cook dinner Time: 11
- Whole Time: 36
- Class: dessert
- Weight loss plan: Gluten Free
Directions
Place the butter in a small saucepan over low warmth. Let butter soften and cook dinner till the milk solids are golden brown. Take away from the warmth and let cool for quarter-hour.
Preheat oven to 350ºF and modify rack to the center place.
Place the browned butter, sugar, honey and gelatin egg within the bowl of a standing mixer. Beat on medium-high for two minutes. Sift coconut flour, arrowroot flour, sea salt, baking soda and gelatin into a big mixing bowl. With mixer on low, slowly add dry combination to moist combination. Stir in vanilla and chocolate chips. Let the dough sit for 10 minutes. Utilizing a 1 1/2 tablespoon cookie scoop, scoop dough balls onto a baking sheet lined with unbleached parchment paper. Utilizing your fingers, gently press on every cookie dough ball so it's about 1/2” thick. Sprinkle every cookie with a pinch of coarse sea salt. Bake for 11 minutes. Serve.
