Brown Butter Almond Flour Cookies

These Brown Butter Almond Flour Cookies are a delightful blend of nutty flavors and a hint of sweetness from molasses. The brown butter adds a rich, toasty depth, while almond flour provides a tender texture. Perfect for a cozy dessert or snack, these cookies are gluten-free and satisfyingly sweet without being overly so.

Ingredients:

• 1 cup almond flour
• 1/2 cup unsalted butter
• 1/3 cup molasses
• 1 large egg
• 1/4 cup sweetener of choice (like coconut sugar or a low-calorie alternative)
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon (optional)
• 1/2 cup chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
3. In a mixing bowl, combine the brown butter, molasses, sweetener, and vanilla extract until well mixed.
4. Add the egg to the mixture and whisk until fully incorporated.
5. In another bowl, whisk together the almond flour, baking soda, salt, and cinnamon (if using).
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips if desired.
7. Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.