* 1/2 cup (113g) unsalted butter (to make brown butter) * 1/2 cups (100g) brown sugar * 1/2 cup (115g) granulated sugar * 1 egg * 1/2 cup (170g) honey * 1 tsp vanilla extract * 2 cups (244g) preferred baking flour * *If using a Gluten Free Flour, add 1/2 tsp xanthan gum* * 1/2 cup (48g) almond flour * 1 tsp baking soda * 1 tsp salt * 4 tbsp dried lavender * 1/2 cup (85g) milk chocolate chips
Directions
1. Preheat oven at 350°F (180°C) 2. Place 1/2 cup (113g) unsalted butter in a saucepan over medium heat. Continuously stir mixture until butter becomes a golden brown (watch it closely so it doesn’t burn!). Once it’s done, remove from heat, and allow it to cool for at least 30 minutes before using it in the recipe. 3. Once brown butter has cooled, in a bowl, cream together 1/2 cup (113g) brown butter, 1/2 cup (100g) brown sugar, 1/2 cup (115g) granulated sugar, 1 tsp vanilla extract, 1/2 cup (113g) butter, and 1/2 cup (170g) honey *(these are the wet ingredients)* 4. Whisk in 1 egg 5. In a separate bowl, mix in 2 cups (244g) preferred gluten free flour, 1/2 (48g) almond flour, 1 tsp baking soda, 1 tsp salt *(these are the dry ingredients)* 6. Slowly pour 1/4 portions of the dry ingredients into the wet ingredients, until fully combined 7. Fold in 1/2 cup (85g) milk chocolate chips 8. Take out golf ball sized portions of dough, and roll them together between your palms 9. Line a baking pan with either parchment paper – OR – cooking. spray 10. Place dollar-sized balls of dough on the pan 11. Sprinkle a few dried lavender bits over each cookie 12. Bake the biscuits in the oven at 350°F (180°C) for 9-10 minutes 1. *They will be golden brown and have slight cracks when finished* 13. Allow the biscuits to cool for a minimum of 15 minutes 14. *Enjoy!*
1 Comment
[RECIPE LINK](https://www.sarahfreia.com/blog/lavender-brown-butter-honey-cookie-recipe)
Ingredients
* 1/2 cup (113g) unsalted butter (to make brown butter)
* 1/2 cups (100g) brown sugar
* 1/2 cup (115g) granulated sugar
* 1 egg
* 1/2 cup (170g) honey
* 1 tsp vanilla extract
* 2 cups (244g) preferred baking flour
* *If using a Gluten Free Flour, add 1/2 tsp xanthan gum*
* 1/2 cup (48g) almond flour
* 1 tsp baking soda
* 1 tsp salt
* 4 tbsp dried lavender
* 1/2 cup (85g) milk chocolate chips
Directions
1. Preheat oven at 350°F (180°C)
2. Place 1/2 cup (113g) unsalted butter in a saucepan over medium heat. Continuously stir mixture until butter becomes a golden brown (watch it closely so it doesn’t burn!). Once it’s done, remove from heat, and allow it to cool for at least 30 minutes before using it in the recipe.
3. Once brown butter has cooled, in a bowl, cream together 1/2 cup (113g) brown butter, 1/2 cup (100g) brown sugar, 1/2 cup (115g) granulated sugar, 1 tsp vanilla extract, 1/2 cup (113g) butter, and 1/2 cup (170g) honey *(these are the wet ingredients)*
4. Whisk in 1 egg
5. In a separate bowl, mix in 2 cups (244g) preferred gluten free flour, 1/2 (48g) almond flour, 1 tsp baking soda, 1 tsp salt *(these are the dry ingredients)*
6. Slowly pour 1/4 portions of the dry ingredients into the wet ingredients, until fully combined
7. Fold in 1/2 cup (85g) milk chocolate chips
8. Take out golf ball sized portions of dough, and roll them together between your palms
9. Line a baking pan with either parchment paper – OR – cooking. spray
10. Place dollar-sized balls of dough on the pan
11. Sprinkle a few dried lavender bits over each cookie
12. Bake the biscuits in the oven at 350°F (180°C) for 9-10 minutes
1. *They will be golden brown and have slight cracks when finished*
13. Allow the biscuits to cool for a minimum of 15 minutes
14. *Enjoy!*