Cooking, Baking & Cocktail Shaking

Gluten-Free Brown Butter & Toasted Almond Chocolate Chunk Cookies

‘Tis the season for stuffing as many of these Gluten-Free Brown Butter & Toasted Almond Chocolate Chunk Cookies down your gullet as you can. Because, brown butter!

Gluten-Free Brown Butter & Toasted Almond Chocolate Chunk Cookies

It snowed here in Baltimore, so I made you cookies! They’re gluten free and good…real good! Yet simple–oh, so simple!

I believe in simple, satisfaction-guaranteed, instant gratification cookies for the holidays. No frills. No fuss. Just a good ol’ classic cookie that tastes amazing. These Gluten-Free Brown Butter & Toasted Almond Chocolate Chunk Cookies are everything a cookie should be: soft and gooey on the inside, crisp and golden brown on the outside, and, most importantly, highly addictive.

Gluten-Free Brown Butter & Toasted Almond Chocolate Chunk Cookies

If you’re going to take the time to make a batch of cookies, they must meet the above mentioned guidelines. This recipe just so happens to be gluten free. Although, you’d never know <—And that, my friends, is when you know you’ve created a winning gluten-free cookie recipe.

However…

Just because I’m making and baking gluten-free cookies doesn’t mean you have to. I’ve chosen a gluten-free lifestyle because of a weird and relentless armpit rash that seems to rear its itchy head whenever I consume too much gluten, but this recipe can easily be made with all-purpose flour. Everybody wins!

Diamond of California Heirloom Marcona Almonds

Let me do the pleasure of telling you why you should bake these Gluten-Free Brown Butter & Toasted Almond Chocolate Chunk Cookies for the holidays…

  1. Brown butter… It makes everything better with its nutty aroma and warm, toasty flavor.
  2. Toasted Diamond of California Marcona Almonds–and lots of ’em! Their soft, buttery texture is the perfect addition to these cookies. Diamond’s new Heirloom line can be found in the produce section of your local grocery store.
  3. Big ol’ hunks of chocolate. No, not chips–chunks! The bigger the chunk, the better the bite. These cookies are loaded with chocolate.

^^If that list doesn’t convince you, then maybe the fact that these cookies were tested and approved by a group of 20-year old, adult-ish humans will. They fought over the plate and devoured the cookies in under 5 minutes. And, after consuming every last morsel, begged for more. Crazy kids!

Gluten-Free Brown Butter & Toasted Almond Chocolate Chunk Cookies

Trust me, you’re going to love these cookies!

Gluten-Free Brown Butter & Toasted Almond Chocolate Chunk Cookies

Yield: 12-13 cookies

Total Time: 43 minutes

Prep Time: 30 minutes

Cook Time: 13 minutes

Ingredients:

  • 11 tablespoons unsalted butter
  • ⅔ cup brown sugar
  • ½ cup granulated sugar
  • 1 and 1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1 egg
  • 1 egg yolk
  • 2 cups all-purpose gluten-free flour
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 3/4 cup semi-sweet chocolate chips
  • ½ cup toasted Diamond of California Marcona Almonds

Directions:

  1. Preheat oven to 350 degrees F. Line two cookie sheets with parchment or a silicone baking mat.
  2. Melt butter in a saucepan over medium heat. Continue to cook the butter, swirling the pan occasionally for even cooking, until the butter is dark golden brown in color and smells nutty (use this visual for guidance). Allow the butter to cool and solidify.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars until light and fluffy, about 1-2 minutes. Beat in the vanilla  and almond extracts, egg, and egg yolk until smooth.
  4. Add the flour, baking soda, and kosher salt directly to the bowl with the wet ingredients; beat until just combined. Fold in the toasted Marcona almonds and chocolate chunks.
  5. Measure out 2-tablespoons of dough. Roll into a ball and place on the cookie sheet, spacing the dough balls 5 inches apart on the prepared baking sheets. Store the remaining cookie dough in the refrigerator between batches.
  6. Bake for 13 minutes, or until the edges are lightly golden brown. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely
  7. Store the cookies in an airtight container for up to 3-5 days.
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Disclosure: Thank you to Diamond of California for sponsoring this post. All opinions are 100% my own. Thank you for supporting my site while I work with brands I use in my kitchen.

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