Gluten-Free Brown Butter Cinnamon Cookies

This beautiful Kitchen Aid has been taunting me for months now! I have a pretty amazing family. Yes I have a big, kind-of-crazy, kind-of-loud, opinionated family. But that is all families. They are also tremendously loyal, loving, generous, creative, their-for-each-other, and just freaking awesome. For our wedding reception my grandparents and my father’s siblings all got me a Kitchen Aid mixer. Not just your run-of-the-mill mixer, but a beautiful golden one. It has been in a box since October. For a baker, this is a major tease. To have such a jewel in my possession, yet unable to use it.

Now why have I not been able to use it? If you are unfamiliar with me or this site, I have been living in a frat house the last few months. We had to break a lease in another city and just last week I moved into a new tiny house (studio apartment) with my wonderful husband. Someday I am sure we will look back at our first year of marriage: moving multiple times, living in a tiny space, traveling, adjusting to married life, changing jobs, and living with a bunch of 20 year old frat boys ALL while we were newlyweds as hilarious.

So now that we finally have our own space, I was excited to unpack and get settled in (we both were, which is probably why we were fully moved and box-free by Saturday). I will admit that this mixer was probably the second box I unloaded. I couldn’t help myself, for so long it had called for me and I had to see what it looked like on the counter………..out of that box.  

Once I got it out though, I was faced with a tough decision: what to make first?

One would think a pie, since it is my slight obsession. But I actually went traditional. It is December after-all, so I went for cookies. Plus it was a beautiful snowy Sunday, I had a bit of a cough that kept me in, rather than playing outside in it. It seemed to be the perfect timing to work on some delicious cookie recipes.

Our apartment filled with the smell of ginger and cinnamon. Which brings me to today’s post. Brown Butter Cinnamon Cookies. I don’t know what it is, but browned butter is freaking delicious. So when I found a recipe, I decided to tweak it. Make it gluten-free, friendly-up the sugars and see what happened.

Sunday was also a testament to my flawedness. Not everything I bake or cook turns out. Sometimes it is not good at all. I have been out of practice baking and cooking at home and the first meal I prepped last week and my first two batches of cookies on Sunday were all flops. I was frustrated and taking a break after my snickerdoodles and gingerbreads both spread to cover the whole pan. Back-to-back incidences did not have my creative juices going either on how to re-invent them (I hate wasting food and figure I can re-use, often in a better recipe, especially when something still tastes good). I will also put out there that part of the snag could come from my impatience, I was so excited to make them, and I did not give them enough fridge time to set up.

With all that being said, I re-grouped and went back at-it, first with these cinnamon cookies. They kept their shape! That alone excited me. And then on top of that they were good-tasting, I was pleased and ready to keep going with my other cookies. So this is the first of several cookie recipes to come!

Gluten-Free Cinnamon Brown Butter Cookies

  • 5 tablespoons butter
  • 1 1/4 cups almond flour
  • ¼ cup tapioca flour
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1/2 cup maple sugar
  • ¼ cup coconut sugar
  • 1 egg
  • ½ tsp vanilla

Let’s Make it Happen: Melt butter in a saucepan. Swirl the pan and allow it to cook until it turns a beautiful amber color. Set it aside and allow it to cool.

Mix all your dry ingredients: almond flour, tapioca flour, baking powder, cinnamon and salt.

Once the butter has cooled, mix it with the maple and coconut sugar in a stand-up mixer. Add the egg and vanilla.

Turn the speed down and slowly add the flour mixture. Wrap dough. Refrigerate for an hour.

Preheat oven to 350. Grease a cookie sheet. Roll dough into balls. Place on the cookie sheets, leaving room to grown.

Bake for 10 minutes. After a few minutes, transfer them to a wire rack to complete cooling.

Eat and enjoy!

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