Never miss a recipe! Subscribe Here

  • About
  • Contact
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cotter Crunch

Cotter Crunch

Delicious Healthy Gluten Free Recipes

  • All Recipes
    • By Diet
      • Dairy-Free
      • Egg-Free
      • Gluten-Free
      • Grain-Free
      • Low-Carb
      • Nightshade-Free
      • Nut-Free
      • Vegan
      • Vegetarian
      • Whole30
    • By Type
      • Breakfasts
      • Casseroles
      • Condiments
      • Desserts
      • Drinks
      • Main Dishes
      • Sides & Salads
      • Snacks & Appetizers
      • Stews & Soups
    • By Method
      • Air Fryer
      • Blender
      • Instant Pot
      • No-Bake
      • Oven
      • Slow Cooker
      • Stovetop
    • Quick Meals
    • With Video
  • Meal Plans
  • Shop
  • Start Here
    • Gluten-Free Eating
    • More Diet Guides
      • Autoimmune Protocol
      • Anti-Inflammatory
      • Vegan
      • Vegetarian
      • Whole30
  • Cookbooks
  • Search
Home › Recipes › By Type › Desserts
★★★★★41 Comments

Brown Butter Snickerdoodles {Gluten Free, Egg Free}

Avatar photo

by Lindsay Cotter Published: Nov 23, 2020

Egg-FreeGluten-FreeNightshade-FreeVegetarian
Jump to Video
Jump to Recipe
titled image for Pinterest (and shown): Brown Butter Gluten Free Snickerdoodles (egg free)
titled image for Pinterest (and shown): Brown Butter Gluten Free Snickerdoodles (egg free)
titled image for Pinterest (and shown): Brown Butter Gluten Free Snickerdoodles (egg free)

Brown butter gluten free snickerdoodles are a must-make for your holiday cookie platter! Simple to make, egg free, and the dough is edible!

stack of 4 gluten free Christmas cookies (snickerdoodles)

Christmas (holiday season in general) is the most wonderful time of the year, especially when one of your favorite holiday activities is baking gluten free Christmas cookies!

I think almost everyone has a favorite holiday cookie. These Vegan Christmas Cookies used to be my favorites, but then I fell in love with chocolate.

At that point, I became obsessed with Mexican Hot Chocolate Sugar Cookies. Everyone I gave them to begged for the recipe! But then, I had my first taste of snickerdoodles.

overhead photo: homemade brown butter gluten free snickerdoodles nestled in a loaf pan

Gluten free snickerdoodles

Cinnamon and sugar in a soft, egg-free, gluten free Christmas cookie? What more could you ask for? Well, there IS something that makes them better. BROWN BUTTER.

Whether you bake them to give away to friends and family, or keep them for yourself, you simply MUST make a batch of these brown butter cookies. Why? Because the nutty flavor of brown butter will take your taste buds to a new dimension!

Recipe ingredients and substitutions

overhead photo: ingredients in measuring cups to make gluten free snickerdoodles

This recipe is gluten free, dairy free, and egg free. I have some suggestions below for making it vegan friendly as well.

Note: This is just a partial list of ingredients for the purposes of notes and substitutions. For a list of all ingredients and amounts, see the recipe card below.

  • oat flour– if you make your own, be sure to use gluten-free rolled oats
  • almond flour– Don’t use almond meal; you want to use fine ground almond flour
  • raw sugar– You could also use coconut sugar, or any cup-for-cup sugar substitute of your choice.
  • unsalted butter– If you only have salted on hand, just omit the salt listed in the recipe. Otherwise, your cookies will be overly salty.
  • non-dairy milk– The type you use really doesn’t matter. However, I do think the flavor of almond milk or vanilla almond milk will give you the best tasting snickerdoodle cookies.
  • apple cider vinegar– This acid will activate the baking soda. Other options are to use white vinegar or another acid, like lemon juice.

How to brown butter for cookies

If you don’t know how to make brown butter, don’t worry; it’s really easy. it’s just a simple cooking technique that is similar to making clarified butter. I use the same method that The Kitchn uses.

As the butter cooks over medium heat, the milk solids (lactose) cook out. A minute or so later, as it continues to cook, the yellow color of the melted butter will turn brown. It smells and tastes nutty and delicious!

overhead image shows how to make brown butter in a saucepan
overhead photo: browned butter in a coffee mug

Watch your butter!

Brown butter can become burnt (unusable) butter if you allow it to cook too long. One of the best ways to prevent this is to use a light colored pan, like anodized aluminum, stainless steel, or white enamel.

  1. Melt butter over medium heat. Use a pan with a light-colored bottom so you can see the color of the butter change.
  2. Swirl the pan while the butter is cooking so it cooks evenly.
  3. Watch the pot. The butter will begin to foam as it melts, then the color will change to a nutty-brown. When you smell the nutty aroma, take the pan off the heat and pour the browned butter into a glass bowl.
brown butter in a bowl and on a spoon above it

There will be some dark brown bits in the bottom of the pan. If you’d like, you can use those, too!

How to make brown butter cookies

If you want to watch the process from start to finish, check out this quick video!

Brown Butter Gluten Free Snickerdoodles (Egg Free)

After you brown the butter, it’s time to create the gluten free snickerdoodles cookie dough.

OH, by the way… the raw cookie dough is completely safe to eat, and it’s sinfully delicious. You have been warned! Haha.

  1. Combine the dry ingredients in one bowl.
  2. Combine the wet ingredients (minus the brown butter) in another bowl.
  3. Add the bowl of dry ingredients into the wet ingredients.

NOTE: At this point, depending on what type of gluten-free flour you use, you may find that the dough is too dry. If this is the case, just add a tiny bit of additional milk to thin it out.

  1. Add brown butter to the cookie dough, then gently mix to combine.
  2. Chill the dough in the refrigerator for at least 30 minutes. THIS STEP IS IMPORTANT! If you don’t allow the dough to firm up, your cookies will turn out very puffy and cake-like. Refrigeration will help the cookies to remain flatter, so they will bake up with perfectly crispy edges.

If the dough for your snickerdoodle cookies is thick enough to roll into dough balls, then you will not have to chill it for very long.

The longer you chill the batter the easier it will be to form into balls. Plus, crispier cookies.
For softer/puffier cookies, chill the batter for 1 hour or less, and use a cookie scoop to drop the dough balls onto the baking sheet. Then, sprinkle the cinnamon and sugar on top. *Feel free to get carried away with the cinnamon sugar.* hehe

  1. Roll the cookie dough in cinnamon sugar, then place them onto a baking sheet and bake until they’re golden brown!
thick homemade snickerdoodle cookie with bite taken out of it

Recipe Notes for Gluten Free Snickerdoodles

Freezing the Dough

If you’d like to freeze the dough to bake at a later date, I suggest forming the dough into balls first. Place them on a sheet pan in the freezer and after they’re solid, transfer them to a plastic freezer bag.

overhead photo: unbaked gluten free snickerdoodle cookie dough on parchment lined baking sheet

Baking Brown Butter Cookies from Frozen Dough

To bake the cookie dough right from the freezer, reduce the oven temperature to 325°F. and increase the baking time by 2 or 3 minutes.

overhead photo: homemade brown butter sugar cookies
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
stack of 4 gluten free Christmas cookies (snickerdoodles)

Brown Butter Gluten Free Snickerdoodles (Egg Free)


★★★★★

5 from 4 reviews

  • Author: Lindsay Cotter
  • Total Time: 1 hour
  • Yield: 9–12 cookies 1x
  • Diet: Gluten Free
Print Recipe
Pin Recipe

Description

Brown butter gluten free snickerdoodles are a must-make recipe for holiday cookies! Simple to make, egg free, and the dough is edible! 


Ingredients

Units Scale
  • 1 ½ cups + 1 tablespoon oat flour (188g)
  • ¼ cup fine almond flour (28g)
  • 1 teaspoon baking soda
  • 3 teaspoons cinnamon, divided
  • ⅔ cup raw sugar, or coconut sugar
  • ¼ teaspoon salt
  • 3 Tablespoons unsalted butter (will reduce to 1–2 Tablespoons brown butter)
  • ½ cup non dairy milk (125ml)
  • ½ Tablespoon apple cider vinegar (or other acid like lemon juice)
  • 1 teaspoon vanilla extract
  • topping: cinnamon sugar, or a combo of cinnamon and brown or coconut sugar

Instructions

  1. Preheat oven to 350°F. Grease or line a cookie sheet with parchment paper. Set aside.

Make the brown butter (I used the technique from The Kitchn)

  1. Melt butter over medium heat. Use a pan with a light-colored bottom so you can see the color of the butter change.
  2. Swirl the pan while the butter is cooking so it cooks evenly.
  3. The butter will begin to foam as it melts and the color will change to a nutty-brown. Once you smell the nutty aroma, take the pan off the heat and pour the browned butter into a glass bowl.

Make the cookie dough

  1. In a medium bowl, combine dry ingredients; oat flour, almond flour, 2 teaspoons cinnamon, baking soda, sugar, and salt. Mix to combine and set aside.
  2. Combine the wet ingredients (minus the butter): Milk, vinegar, and vanilla extract.
  3. Gently pour the wet ingredients into the dry ingredients. Mix to combine. If batter is too dry, add more milk (this depends on the gluten free flour you use).
  4. Add 1-2 tablespoons of brown butter to the batter and gently mix again.
  5. Place batter in fridge for 30 minutes (or up to 24 hrs.). Alternatively, freeze batter for 15 minutes to chill and thicken. If your batter is thick enough to roll into dough balls, then you will not have to chill long. See notes if the batter is still too soft after chilling.
  6. While batter is in fridge, mix 1 teaspoon of cinnamon with a few teaspoons of crystal/fine cane sugar.
  7. Remove the batter from fridge. Using a medium size cookie scoop, place batter into your floured hands and roll into a ball. Coat with cinnamon sugar and place on cookie sheet. Repeat until all batter is used up. For flat cookies, use the palm of your hand to flatten the dough.
  8. Bake for 12 to 15 minutes. Check at 10 minutes for doneness.
  9. Remove cookies from oven and allow them to cool on the pan for 2 minutes before transferring to a wire rack to cool completely.

Notes

  • You can make this dough ahead and freeze for later.
  • Batter thickness and color will depend on what type of sugar you use.  For soft cookies, chill batter for 30 minutes or less and use a cookie scoop to make into a drop cookie. Then sprinkle the cinnamon and sugar on top.  
  • Vegan option. You can’t really brown vegan butter, but you can substitute the butter with melted vegan butter and ¼ teaspoon almond extract for a nutty, buttery flavor.
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: dessert
  • Method: oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 93
  • Sugar: 6.7g
  • Sodium: 131mg
  • Fat: 2.8g
  • Saturated Fat: 1.5g
  • Carbohydrates: 16.5g
  • Fiber: 1.6g
  • Protein: 1.5g
  • Cholesterol: 6.1mg

Keywords: brown butter snickerdoodles, gluten free cookie recipe, gluten free Christmas cookies, holiday baking recipes

Did you make this recipe?

Tag @cottercrunch on Instagram and hashtag it #cottercrunch

This recipe post was originally published on November 30, 2016. The recipe was re-tested, and new photos and a video were added on November 23, 2020.

Have you ever made brown butter cookies? What’s are your favorite types of gluten free Christmas cookies? And go! 

Cheers friends!

LC

648 shares
  • Share
  • Tweet

Categories: Desserts, Egg-Free, Gluten-Free, Has Video, Nightshade-Free, Oven, Vegetarian Tags: christmas, cookies, egg free, holidays, kid friendly

More recipes you’ll love!

thumpbring cookies with raspberry
Vegan Raspberry Thumbprint Cookies
A close up image of one coconut marshmallow.
Homemade Coconut Marshmallows (Paleo Option)
Overhead image: Cooked lemon blueberry cake in baking dish
5 Ingredient Lemon Blueberry Cake (Gluten Free)
woman's hand holding a Mexican chocolate vegan muffin
Dark Chocolate Vegan Muffin Recipe
titled image for Pinterest (and shown): Brown Butter Gluten Free Snickerdoodles (egg free)
titled image for Pinterest (and shown): Brown Butter Gluten Free Snickerdoodles (egg free)
titled image for Pinterest (and shown): Brown Butter Gluten Free Snickerdoodles (egg free)
Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

  • About
  • Studio
  • Shop
  • Subscribe
  • Instagram
  • Pinterest
  • Facebook
  • Twitter
  • YouTube

Have a question? Use ctrl+f or ⌘+f on your computer or the “find on page” function on your phone browser to search existing comments!

Reader Interactions

Comments

    Rate & Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Alene

    12/09/2022 at 3:11 PM

    May I use whole milk? I don’t have any milk substitutes. These are just calling out to me! Thank you.

    Reply
    • Avatar photoSammi (Cotter Crunch Test Kitchen)

      12/10/2022 at 3:05 PM

      Absolutely! The cookies may bake a little faster so keep an eye on them. Keep us posted! Happy baking 🙂

      Reply
  2. Katie

    12/03/2020 at 11:10 AM

    These are such a delicious staple for my friends who are gluten free! The mix of oat and almond flour give just the right texture.

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      12/04/2020 at 10:52 AM

      So glad they worked out Katie!

      Reply
  3. wilhelmina

    11/30/2020 at 11:36 AM

    Brown butter turns delicious cookies into AMAZING cookies! These are fabulous!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      11/30/2020 at 3:38 PM

      Thank you! Glad you loved them!

      Reply
  4. Toni Dash

    11/26/2020 at 12:30 PM

    My kids couldn’t get enough of it! They really enjoyed! Thanks for the recipe!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      11/27/2020 at 8:30 AM

      Thanks, Toni…I’m so happy to hear this!

      Reply
  5. LAUREN KELLY

    11/25/2020 at 12:06 PM

    I can’t even explain how incredible these cookies are. The brown butter makes them even better!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      11/25/2020 at 7:08 PM

      Yes, total game changer! Thanks, Lauren!

      Reply
  6. Angela Pierce

    05/30/2018 at 12:12 PM

    I cannot find the recipe anywhere here on the post. Can you send me a link please?

    Reply
  7. Veritable Top Georgetown Towing website

    08/28/2017 at 7:20 AM

    Hmm, Yummy i really like snickerdoodle cookies. Thanks for sharing on this info with us.

    Reply
  8. [email protected]

    12/02/2016 at 9:03 AM

    You had me at butter. Also, you’re way better than Martha any day of the week and twice on Tuesday.

    Reply
  9. Abby @BackatSquareZero

    12/01/2016 at 8:04 PM

    I LOVE snickerdoodles and these just look amazing. I am so ready for you to run a big business that ships all this stuff out. I’ll be a constant buyer!

    Reply
  10. Sarah | Well and Full

    12/01/2016 at 4:23 PM

    Wow the texture of these cookies looks AMAZING. I so wish they were vegan!! :O

    Reply
    • Cotter Crunch

      12/01/2016 at 4:55 PM

      Actually, I heard it works with certain vegan butter! I gotta try it

      Reply
  11. dixya @food, pleasure, and health

    11/30/2016 at 10:40 PM

    i love love love brown butter too..it works really well with chocolate chip also. i cant wait to try this snickerdoodle version.

    Reply
    • Cotter Crunch

      12/01/2016 at 8:00 AM

      That was the first kind I had the brown butter in baking. with chocolate chip. TOTALLY hooked!

      Reply
  12. Quin @Butter Be Ready

    11/30/2016 at 9:20 PM

    I’m loving this recipe; I definitely have to give this recipe a try this weekend. Lovely photos 🙂

    Reply
    • Cotter Crunch

      12/01/2016 at 7:58 AM

      thanks Quin! Let me know if you do!

      Reply
  13. Kristy from Southern In Law

    11/30/2016 at 9:09 PM

    These look increeedible and the fact that you used brown butter means they probably taste like a little slice of heaven.

    I’ve GOT to try these!

    Reply
    • Cotter Crunch

      12/01/2016 at 7:59 AM

      totally agree Kristy!! Brown butter is just magical

      Reply
  14. Katie

    11/30/2016 at 1:14 PM

    So So good! Thank you <3

    Reply
    • Cotter Crunch

      11/30/2016 at 5:47 PM

      No thank YOU!!!

      Reply
  15. Jody - Fit at 59

    11/30/2016 at 10:23 AM

    You know I want these!!!!!!!

    Reply
    • Cotter Crunch

      11/30/2016 at 10:52 PM

      saving you some! a giant one!

      Reply
      • Jody - Fit at 59

        12/01/2016 at 4:12 PM

        🙂

        Reply
  16. Erin @ Erin's Inside Job

    11/30/2016 at 10:04 AM

    YES. Brown butter everything. COOKIES GALORE!!

    Reply
    • Cotter Crunch

      11/30/2016 at 9:55 PM

      amen to that sista!

      Reply
  17. Lesq

    11/30/2016 at 8:37 AM

    U bring the cookies and I will serve the warm drink and we r good to go for a hang out/eating date. Waiting for ya girl?

    Reply
    • Cotter Crunch

      11/30/2016 at 8:41 AM

      On my way!

      Reply
  18. Blair

    11/30/2016 at 7:36 AM

    Snickerdoodles are so good, but I’ve never baked with brown butter or made egg-free cookies. These sound like the perfect flavorful (and allergy friendly) holiday treat!

    Reply
    • Cotter Crunch

      11/30/2016 at 8:42 AM

      I have a feeling you will LOOOOOOVE brown butter. Like really love.

      Reply
  19. Susie @ SuzLyfe

    11/30/2016 at 6:51 AM

    I, too, am a scrappy home chef. My life is a episode of semi homemade meets chopped.

    Reply
    • Cotter Crunch

      11/30/2016 at 7:39 AM

      why we get along! 😉

      Reply
  20. Jen

    11/30/2016 at 6:44 AM

    These look amazing. I haven’t made snickerdoodles in so long! And I’ve never used brown butter in a cookie. I love spritz cookies covered in sprinkles (sugar + butter + sugar). I make a gingerbread cookie every year that’s my favorite. And I made this lemon shortbread cookie with cranberries and pistachios one year that was amazing! …clearly I need to get started making christmas cookies 🙂

    Reply
    • Cotter Crunch

      11/30/2016 at 7:42 AM

      OMG i need to try all yours!

      Reply
  21. Michele @ paleorunningmomma

    11/30/2016 at 6:18 AM

    Anything brown butter has my heart. Can’t go wrong! These look perfect 🙂

    Reply
    • Cotter Crunch

      11/30/2016 at 8:42 AM

      mine too! brown butter is just pure gold!

      Reply
  22. Megan @ Skinny Fitalicious

    11/30/2016 at 6:06 AM

    I have some healthy snickerdoodles coming next week. They’re my favorite! And don’t even get me started on not having enough eggs!

    Reply
    • Cotter Crunch

      11/30/2016 at 7:40 AM

      haha story of my life. Where did the eggs go? cant wait for your cookie!

      Reply

Primary Sidebar

titled image for Pinterest (and shown): Brown Butter Gluten Free Snickerdoodles (egg free)
titled image for Pinterest (and shown): Brown Butter Gluten Free Snickerdoodles (egg free)
titled image for Pinterest (and shown): Brown Butter Gluten Free Snickerdoodles (egg free)
Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

  • About
  • Studio
  • Shop
  • Subscribe
  • Instagram
  • Pinterest
  • Facebook
  • Twitter
  • YouTube

Reader Favorites

  • photo collage of dairy-free gluten-free anti-inflammatory meal plan recipes
    Anti-Inflammatory Meal Plan {Dairy Free, Gluten-Free Recipes & Tips}
  • cinnamon bites in turquoise bowl, top protein ball has bite taken out to show inside texture.
    Cinnamon Vanilla Protein Breakfast Bites + Video
  • a bowl of curried cauliflower rice soup
    Curried Cauliflower Soup with Kale
  • Collage of 4 saucepans and skillets filled with 4 different varieties of gluten free roux.
    How to Make Gluten Free Roux for Keto Sauces + Soups
  • stack of dried orange slices on white background
    Dried Orange Slices (Oven or Dehydrator)
  • a skillet full of four balsamic roasted cranberry chicken thighs surrounded by roasted cranberries
    Balsamic Roasted Cranberry Chicken

Recipes by Diet

  • Dairy-Free
  • Egg-Free
  • Gluten-Free
  • Grain-Free
  • Low-Carb
  • Nightshade-Free
  • Nut-Free
  • Vegan
  • Vegetarian
  • Whole30

Recipes by Method

  • Air Fryer
  • Blender
  • Instant Pot
  • No-Bake
  • Oven
  • Slow Cooker
  • Stovetop

Recipes by Type

  • Breakfasts
  • Casseroles
  • Condiments
  • Desserts
  • Drinks
  • Main Dishes
  • Sides & Salads
  • Snacks & Apps
  • Stews & Soups

Resources & More

  • Meal Plans
  • Nutrition Guides
  • How-To
  • Quick Meals
  • Videos
  • Round Ups
  • Cookbook
  • GF Start Here
titled image for Pinterest (and shown): Brown Butter Gluten Free Snickerdoodles (egg free)
titled image for Pinterest (and shown): Brown Butter Gluten Free Snickerdoodles (egg free)
titled image for Pinterest (and shown): Brown Butter Gluten Free Snickerdoodles (egg free)
  • Instagram
  • Pinterest
  • Facebook
  • Twitter
  • YouTube
Cotter Crunch
  • About
  • Studio
  • Shop
  • Contact

© 2023 · Cotter Crunch · Disclaimer & Terms · Privacy Policy

648 shares