* 1 cup (227g) brown butter * *Detailed instructions to brown butter below* * 3/4 cup (165g) brown sugar * 1 tsp vanilla * 1 egg * 1 1/2 cups (120g) almond flour * 1 cup (120g) preferred baking flour * *Gluten Free Option: Substitute exact amount of gluten free flour + 1/2 tsp xanthan gum (unless your gluten free flour mix already has xanthan gum added)* * *I recommend Bob’s Red Mill 1-to-1 Gluten Free Baking Flour (no need for extra xanthan gum)* * Pinch of salt * 1/2 tsp baking powder * 1/2 tsp baking soda
Directions
1. Preheat oven to 350°F (180°C) 2. Place 1 cup (227g) 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 butter has cooled, in a bowl, cream together 1 cup (227g) brown butter, 3/4 cup (165g) brown sugar, 1 tsp vanilla extract 4. Whisk in 1 egg 5. In a separate bowl, stir together 1 1/2 cups (120g) almond flour, 1 cup (120g) preferred baking flour, pinch of salt, 1 tsp baking powder, and 1 tsp baking soda Slowly pour and stir 1/4 portions of the dry ingredients into the wet ingredients, until fully combined 6. Line a baking pan with either parchment paper – OR – cooking spray 7. Place golf ball sized portions of dough on the pan 8. Bake the cookies in the oven at 350°F (180°C) for 10-12 minutes 9. Allow the cookies to cool for a minimum of 15 minutes before munching 10. Enjoy!
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[Recipe Link](https://www.sarahfreia.com/blog/brown-butter-almond-cookie-recipe)
Ingredients
* 1 cup (227g) brown butter
* *Detailed instructions to brown butter below*
* 3/4 cup (165g) brown sugar
* 1 tsp vanilla
* 1 egg
* 1 1/2 cups (120g) almond flour
* 1 cup (120g) preferred baking flour
* *Gluten Free Option: Substitute exact amount of gluten free flour + 1/2 tsp xanthan gum (unless your gluten free flour mix already has xanthan gum added)*
* *I recommend Bob’s Red Mill 1-to-1 Gluten Free Baking Flour (no need for extra xanthan gum)*
* Pinch of salt
* 1/2 tsp baking powder
* 1/2 tsp baking soda
Directions
1. Preheat oven to 350°F (180°C)
2. Place 1 cup (227g) 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 butter has cooled, in a bowl, cream together 1 cup (227g) brown butter, 3/4 cup (165g) brown sugar, 1 tsp vanilla extract
4. Whisk in 1 egg
5. In a separate bowl, stir together 1 1/2 cups (120g) almond flour, 1 cup (120g) preferred baking flour, pinch of salt, 1 tsp baking powder, and 1 tsp baking soda
Slowly pour and stir 1/4 portions of the dry ingredients into the wet ingredients, until fully combined
6. Line a baking pan with either parchment paper – OR – cooking spray
7. Place golf ball sized portions of dough on the pan
8. Bake the cookies in the oven at 350°F (180°C) for 10-12 minutes
9. Allow the cookies to cool for a minimum of 15 minutes before munching
10. Enjoy!