It’s cookie time!! Spring is in the air and I wanted to share my gluten free and grain free cookies recipe! This recipe is just in time for Easter as well 🙂 I first tried brown butter cookies on a trip to Paso Robles at the Brown Butter Cookie Company and I was immediately hooked. I knew I had to try to recreate the recipe myself so here it is!! Let me know what you think!
Gluten Free/Grain Free Brown Butter Sugar Cookie Recipe
- 3/4 cup butter Pasture raised (I like Kerrygold)
- 3/4 cup coconut sugar plus 1/8 cup for rolling
- 1 egg
- 1/2 t vanilla extract
- 3/4 t baking powder
- 1/2 t salt
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/2 cup cassava flour
Melt the butter over medium heat in a small pot, stirring occasionally as the butter simmers.
The butter is done when it is dark yellow/light brown in color. The particles at the bottom of the pan will be dark brown and it will have a nutty aroma.
Remove from heat, place in fridge, and bring back to a solid.
Preheat the oven to 350º and line a cookie sheet with parchment paper.
Add the butter and coconut sugar to a mixer and beat on high for about five minutes or until fluffy. After scraping the bowl, slowly add the eggs, vanilla, baking powder, and salt.
Once well-combined, slowly add each flour to the mixer, and beat until smooth.
Roll dough into 1½ inch balls and roll them in the remaining coconut sugar (in a separate bowl).
Place 12 cookies on a baking sheet and use a fork or the bottom of a drinking glass to press down each cookie to flatten.
Bake for 10-15 minutes and cool on baking sheets.
- To make #nutfree, use more cassava flour in place of almond flour!
- To make #paleo, substitute the butter for ghee or coconut oil.
- To make #vegan, substitute a #flaxegg instead of a real one, and coconut oil for the butter.
- To make cookie shapes, roll out the dough on a floured surface with a rolling pin. I used cassava and tapioca flour so the dough didn’t stick. The use your favorite cookie cutters! Carefully transport to a parchment paper lined cookie sheet and bake. FYI these cookie are easily breakable because they do not contain gluten which is a binder!