Gluten Free Brown Butter Oatmeal Snickerdoodle Cookies

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L and M both have a raging sweet tooth problem, which is exacerbated by the fact that we do not eat any heavily processed foods. Meaning, no white sugar, obviously no white flour, no GMO’s, no hydrogenated oils, and we also boycott many a company because of their production practices, standards, and values. Basically, we’re modern day hippies. AND because we have a gluten allergy, many of the products we would purchase, we can’t. So, that usually leaves us with homemade goodies. Which is alright by M, because L always gets a wild hare or hair (however you say it) up her ass to bake something on our day off. Today, it was cookies.

Makes 20-25 cookies, depending on the size of your cookies.


  • 1 1/2 sticks organic grass-fed salted butter (Kalona Super Natural)
  • 1 cup gluten free oats (Bob’s Red Mill Old Fashioned Rolled Oats)
  • 1 cup almond flour/meal (Bob’s Red Mill)
  • 1/2 cup brown rice flour (BRM)
  • 1/2 cup sweet sorghum flour (BRM)
  • 1/2 cup coconut flour (BRM)
  • 1 teaspoon baking power
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • local pasteur-raised chicken eggs
  • 1 cup organic cane sugar
  • For rolling cookies use 1/4 cup organic cane sugar and 1 tablespoon cinnamon


1. Melt butter in sauce pot over medium heat. When butter is melted and begins to foam, whisk constantly until foam dissipates, the butter turns brown and smells nutty. Transfer to large mixing bowl or bowl of stand mixer and let cool.


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2. While butter is cooling, pulse 3/4 cup of the oats into a fine grain. Add ground oats to separate mixing bowl with remaining 1/4 cup of oats, almond flour, brown rice flour, sweet sorghum flour, coconut flour, baking powder, baking soda, cream of tartar, and salt. Whisk to combine.

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3. Add sugar to cooled butter and beat on medium to medium high speed with paddle attachment for 2 to 3 minutes. Add eggs one at a time and continue to beat until well combined (2 to 3 more minutes). Switch to low speed and add in dry ingredients. Beat until just combined.

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4. Use 1 to 2 tablespoons to form dough into balls, then roll into cinnamon sugar mix. Place on a cookie sheet lined with a Silpat or parchment paper, spacing them about 2 inches apart. Use the palm of your hand to gently press down on the balls, slightly flattening them. Bake at 350*F/175*C for 17 to 20 minutes, or until the edges begin to brown. Allow cookies to cool on cookie sheet for 5 minutes before transferring to a wire cooling rack. Or you can just eat one straight from the oven!

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