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Truly the most wonderful time of the year for these gluten free Brown Butter Sugar Cookies. A must for the holidays! Quick, super simple and a bit nutty. The dough is so easy to work with so grab some holiday cookie cutters and get festive!
These can be made soft and thick or thin and with a little crunch. Roll the dough out to about 1/4 thickness for a softer cookie but just rolling a little thinner can get you a cookie with a crunch.
Brown Butter Sugar Cookies
I never cared to brown my butter before but wow I see what the hype is about! It adds a bit of caramelized flavor to the cookies. All you’re doing is placing butter in a pot and letting it cook until it melts and then begins to brown. It’s best to do this on a stovetop that’s low and slow so the butter doesn’t burn!
I have not tried this recipe with alternative flours but honestly, the almond flour combined with coconut flour gives such a subtle warm taste, I wouldn’t have it any other way.
Originally, I wanted to make these without refined sugar. I tried making multiple different frostings but they were all flops. I ended up settling on using a $1 can of Betty Crocker Vanilla frosting. Hey, it’s the holidays so I’m not stressed about a little refined sugar. But keep them plain if you want to!
As much as I wanted to make cute little decorative cookies, I hate the taste of royal frosting. I highly recommend buttercream frosting, with no artificial dyes for the best tasting cookie. If you do want cookies with a bit more color, look for frosting dyed with plants, not icky artificial coloring.
Brown Butter Sugar Cookies
- ½ Cup Butter, melted on stovetop until browned see above for how to brown the butter
- ¼ Cup Coconut Oil, melted
- ½ Cup Coconut Sugar
- 2 tsp Vanilla Extract
- 2 Eggs room temperature
- 2 ¼ Cup Bob's Red Mill Super Fine Blanched Almond Flour
- ½ Cup Bob's Red Mill Coconut Flour
- ½ tsp Baking Soda
- ½ tsp Fine Sea Salt
- Whisk the browned butter, coconut oil, coconut sugar, vanilla extract and eggs together.
- Mix the almond flour, coconut flour baking soda and sea salt together. Add these dry ingredients to the wet mix and mix with an electric mixer until fully incorporated, about a minute. Using your hands, shape into a ball and then flatten the dough.
- Cover bowl with plastic wrap and refrigerate for 25 minutes to 24hrs.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Add almond flour to clean surface and place dough. Roll the dough one way, then turn the dough. Repeat. Continue this until your dough is ¼ inch thick.
- Take your cookie cutter and cut out cookies. Then place them onto the baking sheet.
- Bake for 12-15. Allow cookies to fully cool before frosting them and enjoy!
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