Gluten-Free Burnt Honey Chocolate Chip Cookies (Print Version)

Chewy golden cookies with burnt honey's caramel notes and rich chocolate chips, crafted gluten-free for everyone to enjoy.

# List of Ingredients:

→ Burnt Honey

01 - 1/2 cup honey

→ Dry Ingredients

02 - 2 cups gluten-free all-purpose flour blend with xanthan gum
03 - 1/2 tsp baking soda
04 - 1/2 tsp baking powder
05 - 1/2 tsp kosher salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, softened
07 - 1/2 cup granulated sugar
08 - 1/2 cup light brown sugar, packed
09 - 1 large egg, room temperature
10 - 1 tsp vanilla extract
11 - cooled burnt honey (prepared from above)

→ Mix-Ins

12 - 1 1/2 cups semisweet or dark chocolate chips
13 - flaky sea salt for sprinkling (optional)

# Step-by-step Instructions:

01 - Cook honey in small saucepan over medium heat, swirling occasionally, until foaming and deep amber color develops, approximately 2-3 minutes. Remove immediately from heat and allow to cool completely.
02 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
03 - Whisk together gluten-free flour blend, baking soda, baking powder, and kosher salt in medium bowl until thoroughly blended.
04 - Beat softened butter, granulated sugar, and brown sugar in large bowl until light and fluffy consistency is achieved, approximately 2 minutes.
05 - Mix in egg, vanilla extract, and cooled burnt honey until fully incorporated into butter mixture.
06 - Gradually add dry ingredients to wet mixture, mixing until just combined. Do not overmix.
07 - Gently fold chocolate chips into dough until evenly distributed throughout.
08 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing approximately 2 inches apart. Sprinkle with flaky sea salt if using.
09 - Bake for 11-13 minutes until edges are golden brown and centers appear set. Avoid overbaking to maintain chewy texture.
10 - Let cookies rest on baking sheets for 5 minutes before transferring to wire rack to cool completely.

# Expert Advice:

01 -
  • The burnt honey adds a sophisticated caramel note you cannot get from sugar alone
  • These cookies stay chewy for days thanks to the hygroscopic nature of honey
  • Nobody will guess they are gluten free they taste just that good
02 -
  • Gluten free dough benefits from chilling 30 minutes if it feels too sticky to scoop
  • The cookies will look underbaked when you pull them out but they firm up beautifully while cooling
  • Burnt honey can go from perfect to bitter in seconds so watch it like a hawk
03 -
  • Use a kitchen scale to measure your gluten free flour by weight for consistent results every time
  • Let the burnt honey cool completely before adding it or it will cook your egg and ruin the dough texture

Go Back