Salted Brown Butter Oatmeal Chocolate Chip Cookies (low FODMAP)

25 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Makes 24 • Serving size 2

Another chocolate chip cookie recipe? Yup. And this one’s a keeper! These cookies have got it all. Brown butter. Oatmeal. Chocolate. And a dusting of flaky salt to finish them off. They’re chewy, and buttery, and the whole family will love them. Planning a potluck or picnic? These cookies should have a place on the menu!

Ingredients

2 sticks (1 cup) salted butter, at room temperature

3/4 cup light brown sugar

3/4 cup white sugar

1/4 cup lactose-free sour cream

1 egg, at room temperature

2 teaspoons vanilla extract

2 cups gluten-free flour

1 1/2 cups gluten-free rolled oats

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup semi-sweet chocolate chips

Flaky salt to sprinkle on top

Directions

(1) Brown the butter: Add 1 stick (8 tablespoons) butter to a skillet set over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to the bowl of your stand mixer. If you’re in a hurry to cool it off, put it in the freezer to chill, 10 minutes, but no longer. You don’t want it to freeze.

(2) Prepare: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Combine flour, oats, baking soda, and salt in a bowl and whisk to combine. Then set aside.

(3) Make the dough: In the bowl of your stand mixer, beat together the remaining 1 stick of butter, the cooled browned butter, and the sugar on medium-high speed until light and fluffy (2 - 3 minutes). Beat in the sour cream, egg, and vanilla, until well combined. Add the flour, oatmeal, baking soda, and salt mixture in two parts, beating on medium-high for 1 minute and scraping down the sides of the bowl in between. Fold in the chocolate chips.

(4) Shape the dough: Use a large cookie scoop or spoon and roll the dough into 2 tablespoon size balls and place them 3 inches apart on the prepared baking sheet. No more than 6 cookies per sheet as they spread.

(5) Bake: Bake for 7 minutes, then rotate the pan and bake another 3-5 minutes, the cookies will begin to brown around the edges, but still be doughy in the center.

(6) Finish: Remove from the oven and let the cookies cool on the baking sheet (they will continue to cook slightly as they sit on the baking sheet). Sprinkle with flaky salt if desired while they are still hot.

(7) Serve: Eat warm or let them cool first. Store in an airtight container for up to 3 days if they last that long!

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

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