Brown Butter Snickerdoodle Cookies (Gluten Free, Egg Free

• Vegetarian
• Gluten free

• Refrigerated

  • 1/2 cup Almond milk

• Baking & Spices

  • 3 tbsp Arrowroot starch or potato starch
  • 1 tsp Baking soda
  • 2/3 cup Brown sugar or coconut sugar
  • 2 tsp Cinnamon
  • 1/2 tsp Cream of tartar
  • 1/4 tsp Salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1/2 tbsp Apple cider vinegar

• Dairy

  • 3 tbsp Butter

Found on cottercrunch.com

Description

Ingredients

• 1 1/2 cup gluten free flour (a rice flour blend works or oat flour). You can use mulit-purpose gluten free flour but the baking time might vary. See notes for Paleo option
• 3 tbsp arrowroot starch or potato starch
• 2 tsp cinnamon (divided)
• 2/3 cup brown sugar or coconut sugar
• 1/2 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla
• 3-4 tbsp butter (brown butter)
• 1/2 cup to 2/3 cup almond milk (regular milk is fine if not dairy free)
• 1/2 tbsp apple cider vinegar (or other acid like lemon juice)
• topping cinnamon sugar or a combo of cinnamon and brown/coconut sugar.

Directions

• First preheat oven to 350F. Grease or line a cookie sheet with parchment paper. Set aside.
• In a medium bowl, combine your dry ingredients. Mix together.
• Make your brown butter. I used the technique from The Kitchn
• Melt butter over medium heat. Use a pan with a light-colored bottom so you can see the color of the butter change.
• Swirl the pan while the butter is cooking so it cooks evenly.
• The butter will begin to foam as it melts and the color will change to a nutty-brown. Once you smell that nutty aroma, take the pan off the heat and pour the browned butter into a glass bowl.
• Next combine your wet ingredients (minus the butter). Milk, vinegar, vanilla.
• Gently pour your wet into the dry ingredients. Add more milk if batter is too dry (this depends on the gluten free flour you use).
• Mix together, then evenly add your brown butter to the batter and gently mix again.
• Place batter in fridge for 15- 20 minutes.
• While batter is in fridge, mix 1 tsp of cinnamon with a few tsp of sugar.
• Remove batter from fridge.
• scoop with cookie scooper onto the baking sheet. press flat and then sprinkle the cinnamon sugar mix on top of each cookie. You can also roll the dough into balls and coat the dough in cinnamon sugar first. Then press flat on cookie tray.
• Bake for 15 to 18 minutes. Check at 15 minutes if you are using multipurpose gluten free flour.
• Remove and let cool.