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GF + Grain Free Brown Butter Sugar Cookie Recipe

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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!

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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!
 

Paleo Thai Red Curry

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When I first posted on my Instagram stories that I was making red curry for dinner, I received so many requests for the recipe so I knew I had to share. This is a recipe that I make from memory so it took me a while to write it all out 🙂 Please know that this recipe is extremely versatile and you can use your favorite protein and vegetables, not just the ones listed. Enjoy!

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Easy Paleo Thai Red Curry

I used to make this as a kid with my dad for my family dinners. This recipe is my revised paleo version that tastes just as great!

Course Main Course
Keyword recipe, thai
Cook Time 25 minutes
Servings 4 people

Ingredients

  • 2-3 T Coconut oil
  • 2-3 T Red curry paste Use less if you don't like it too spicy. Mae Ploy is the very BEST brand out there.
  • 1 pound Frozen Wild Argentinian Red Shrimp
  • 2 cups Shredded carrots
  • 2 cloves Minced fresh garlic
  • 2 t Minced fresh ginger
  • 1-2 cans Coconut milk I use full fat coconut milk because it thickens up the curry. If you don't like your curry to be too soupy, start with only one can.
  • 3 T Coconut aminos
  • 1 t Red Boat Fish Sauce
  • 1 pound Snow peas
  • To Taste Salt and Pepper

Instructions

  1. Heat the oil in a large pot/deep skillet over medium heat. 

  2. Once hot, add the curry paste and sauté for 2 minutes. 

  3. Add in the shrimp, carrots, garlic, and ginger and stir until the red curry is evenly coated over all of the shrimp. 

  4. Pour in the coconut milk, aminos, and fish sauce and stir until well combined. 

  5. Bring the curry to a boil and then reduce heat, cover, and simmer for 10 minutes, stirring occasionally. 

  6. Add in the snow peas and continue simmering for 10 more minutes until all ingredients are cooked through. 

  7. Add salt and pepper to taste. 

  8. Serve on top of cauliflower rice with top with lime slices, fresh cilantro, and peanuts! 

Recipe Notes

Feel free to change out the protein and the veggies! I used to only make this dish with pork, bamboo shoots, and red peppers. Taylor loves it with shrimp, snow peas, and carrots! Pick your favorite meat and vegetables it will still taste good because this is a very versatile recipe. 

Note: If your shrimp aren't raw and frozen, you will need to add them in at the end because they will get way overdone if you simmer them for 20 minutes. This is also why we added the snow peas in at the end. 

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