Dessert

GF + Grain Free Brown Butter Sugar Cookie Recipe

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

Course Dessert
Keyword cookie, gluten-free, recipe
Prep Time 30 minutes
Cook Time 10 minutes

Ingredients

  • 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

Instructions

Brown Butter

  1. Melt the butter over medium heat in a small pot, stirring occasionally as the butter simmers.

  2. 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.

  3. Remove from heat, place in fridge, and bring back to a solid.

Cookie Dough

  1. Preheat the oven to 350º and line a cookie sheet with parchment paper. 

  2. 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.

  3. Once well-combined, slowly add each flour to the mixer, and beat until smooth.

  4. Roll dough into 1½ inch balls and roll them in the remaining coconut sugar (in a separate bowl). 

  5. 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.

  6. Bake for 10-15 minutes and cool on baking sheets.

Recipe Notes

  • 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!
 

The Ultimate Paleo Granola Recipe

Homemade Paleonola!!! ??
I have been wanting to try this recipe for a long time and it finally happened. I was happy because not only did I love it, but it received glowing reviews from my friends and family!! ❤️

Recipe⬇️
2 T chia seeds
1 t cinnamon
2 t vanilla
2 T almond butter
1/4 cup coconut oil (melted)
1 cup unsweetened coconut flakes
1 cup chopped raw almonds
1 cup raw pumpkin seeds
1 cup chopped raw pecans or walnuts
2 T maple syrup
2 T coconut sugar

*Mix all of the ingredients together. Bake at 300 for 30 min stirring halfway through * Add only 1 T of each sweetener if you want it less sweet ?

Give it a try, you won’t be disappointed!

Cinnamon Apple Bread with Healthy Caramel Sauce

I don’t know about you, but I think that one of the best combos ever created has to be caramel and apples. Here is my take, with a fun fall recipe for cinnamon apple bread topped with caramel sauce! You can find the recipe for the bread below, and the recipe for the caramel sauce on rachaelsgoodeats.com. Enjoy!

Paleo Cinnamon Apple Bread

Pairs perfectly with healthy caramel sauce

Ingredients

  • 1 cup organic apple sauce
  • 1 t vanilla extract
  • 1/4 cup coconut oil
  • 2 eggs
  • 1/4 cup organic maple syrup
  • 1/2 t sea salt
  • 1 t pumpkin pie spice
  • 1 t baking soda
  • 1 t baking powder
  • 1 cup chopped apple
  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 t cinnmon

Instructions

  1. Preheat the oven to 350 degrees F. Lightly grease a bread pan with coconut oil.

  2. In a mixing bowl, mix together all liquid ingredients. Add the melted coconut oil last or else it will harden before mixing thoroughly. 

  3. Add in all of the dry ingredients and mix well. 

  4. Lastly, fold in the chopped apples. 

  5. Pour mixture into bread pan. 

  6. Bake for 55-65 minutes or until a toothpick when inserted into the center comes out clean.

Recipe Notes

Bread is a tad crumbly so make sure to keep it in the pan. Slice it in the pan before serving.

 

 

Raw Paleo Chocolate Cheesecake Bars

This recipe is by far the most popular of my my recipes with everyone that tries it! Give it a go and let me know what you think! 🙂

Raw Paleo Chocolate Cheesecake

Ingredients

Crust

  • 1 cup gluten free, grain free granola I used BeeFree!
  • 2 T coconut oil

Cheesecake Filling

  • 1/4 cup cacao powder or cocoa powder
  • 1/2 cup coconut cream or 1 5.4 ounce can
  • 1/3 cup coconut oil
  • 3 T organic real maple syrup
  • 1 t vanilla extract
  • 1.5 cups raw cashews soaked overnight

Instructions

  1. Soak the raw cashews overnight in filtered water in a jar.

  2. Place the crust ingredients (grain-free granola and coconut oil) in a food processor and mix until crumbly.

  3. Line an 8x8 glass baking dish with parchment paper. Hint: Spray the glass dish with cooking spray first and this helps the parchment to stick to the bottom.

  4. Pour the crust into the pan and spread it to out to cover the bottom of the dish.

  5. Place the crust in the freezer while making the filling.

  6. In the morning, strain and rinse the nuts.

  7. Place the cashews along with the rest of the filling ingredients in a Vitamix (or a high powered blender) and mix until smooth.

  8. Pour the filling over the crust and spread it out evenly.

  9. Freeze for about 2 hours.

  10. When it is ready, take the cheesecake out of the freezer and let rest 5 minutes before serving!

Recipe Notes

Make sure to soak your cashews overnight the day before you want to make the recipe! You can choose to make the crust the night before too if you want but it is not necessary.

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