Brown Butter Snickerdoodles
Ingredients
The cookie dough
-
3
Tablespoons
unsalted butter
-
1 ½
cups
gluten-free oat flour
-
¼
cup
blanched fine almond flour
-
3
teaspoons
cinnamon
-
1
teaspoon
baking soda
-
⅔
cup
raw sugar or fine coconut sugar
-
¼
teaspoon
salt
-
½
cup
non-dairy milk
-
½
Tablespoon
apple cider vinegar
-
1
teaspoon
vanilla extract
The cinnamon sugar coating
-
2-3
Tablespoons
sugar
-
½-¾
teaspoon
cinnamon
Instructions
- Melt the butter in a small saucepan over medium heat until browned, then set aside.
- In a medium bowl, mix the dry ingredients: oat flour, almond flour, 2 teaspoons cinnamon, baking soda, raw sugar, and salt.
- In a separate bowl, combine the wet ingredients: non-dairy milk, apple cider vinegar, and vanilla extract.
- Mix the wet ingredients into the dry ingredients until combined, then add the brown butter and mix well.
- Chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F and prepare a baking sheet.
- Scoop the dough and roll into balls, then coat in the cinnamon-sugar mixture.
- Place the dough balls on the baking sheet and sprinkle with additional cinnamon sugar.
- Bake for 11 to 14 minutes, then cool on the pan for 8-10 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
12-15 cookies
Calories
93
Total fat
2.8g
Total carbohydrates
16.5g
Total protein
1.5g
Sodium
131mg
Cholesterol
6.1mg
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