These are best referred to as SnickerDROOLdles, no need to hit spell-check here people, you read that right. Paleo Browned Butter SnickerDROOLdles because they are drool worthy! You guys it’s another non-chocolate recipe, who loves you?! Me. That’s who. That’s right. Not only is this recipe not chocolate, it’s not chocolate and it’s still SUPER delicious! Seriously. In fact, the first time I ever made this recipe was on Friday, a few years ago, for a CrossFit/Chiropractic gig I was asked to Paleo cater that Saturday. The specific instructions given to me were, “We’ll need one non-chocolate item.” Blasphemy. Since you all know how I feel about anything not chocolate. I thought these cookies would be the last to go. Boy was I wrong. Everyone flipped out over them! Like flipped out! So I’m really excited to share this recipe with you guys. I dedicate it to all my “weirdos” out there! “Weirdo” as defined by me is anyone who doesn’t prefer chocolate to every other food in life. So weird. So I won’t waste anymore of your precious time so you can get right to baking these. I’m so excited for these to hit your taste buds. This recipe is outstanding and all of you will want to send me thank you letters for changing your life so I’ll just save you the time and go ahead and say you’re welcome.
Could you use coconut oil in place of the butter? Probably but it won’t taste anything like the rich toffee browned butter. You might be confused sometimes by the use of butter in Paleo recipes. Technically dairy isn’t Paleo right? Some Paleo people include occasional high quality dairy sources into their diets, if they don’t have a lactose intolerance of course, because it’s high in protein and a good source of quality fat. Personally I don’t usually eat dairy as part of my Paleo diet, occasionally I’ll have some grass-fed cheese or high quality yogurt or something, but I do allow grass-fed butter because contrary to popular belief butter is actually good for you! It really sucks that the low-fat fad of the 80’s & 90’s demonized high quality fat in favor of low quality carbohydrates leading to an epidemic of obese proportions. (Stepping off my soapbox, which is actually a Rogue box made for box jumps of course.) So let’s make friends with butter the benefits are numerous:
- Butter has the perfect balance of omega-3 and omega-6 fats.
If your butter is sourced from cows that feed on green grass, it can contain high levels of CLA. This is a compound that can help provide protection against different types of cancer, and helps the body store muscle instead of fat.
Butter is rich in the most easily absorbable form of Vitamin A necessary for thyroid and adrenal health.
The Wulzen or “anti-stiffness” factor in raw butter and also Vitamin K2 in grasss-fed butter, protect against calcification of the joints as well as hardening of the arteries, cataracts and calcification of the pineal gland.
No trans-fats(partially hydrogenated oils) like those found in margarine.
Seriously though I really liked this recipe even though it didn’t have anything even remotely close to chocolate in it. Can you believe it? I’m still in shock myself. Does that mean I have to have like a serious super chocolate recipe for you next week?! What about just regular food? Should we put it to a Facebook vote?! We might have to, it keeps things fun around here!
- 12 tablespoons (6 ounces/170 g) salted butter
- 2 cups (184 g) sifted fine-ground blanched almond flour
- ¼ cup (40 g) coconut flour
- 1½ teaspoons baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine-grain sea salt
- 1 cup (135 g) sifted maple sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons maple sugar
- 2 teaspoons ground cinnamon
- Brown the butter by putting the butter in a medium-sized heavy-bottomed saucepan and cook over medium-low heat. Stir intermittently using a rubber spatula. As the butter melts it will start to bubble and foam. As the butter continues to cook, the color will turn from lemon yellow to amber and go from a loud bubble to quiet simmer. When the butter is ready, brown specks will have formed at the bottom of the pan and some of the specks will start to rise in the foam. The butter will also have a very pleasant nutty aroma. Remove the pan from the heat and let cool for 15 to 20 minutes, or until the pan is cool to the touch.
- In a large mixing bowl, combine the almond flour, coconut flour, baking soda, cream of tartar, cinnamon, and salt. Stir together using a fork until well combined; set aside.
- Put the maple sugar in a separate medium-sized mixing bowl.
- Once the butter has cooled, use a rubber spatula to transfer it into the maple sugar bowl, use the spatula to scrape in the browned bits as well. Beat together the butter and sugar with an electric mixer on low speed until combined, about 1 minute. Once the butter and sugar are mixed together, add the eggs one at a time, mixing well after each, and then add the vanilla. Increase the mixer speed to high and continue to beat until smooth bubbles appear on the surface, about 1 minute.
- Use a rubber spatula to transfer the egg mixture to the dry mixture. Beat on low until thoroughly combined. Scrape down the sides of the bowl and cover with plastic wrap, pressing it directly on the surface of the dough. Chill for 1 hour in the freezer.
- About 15 minutes before the hour is up, adjust an oven rack to the middle position and preheat the oven to 350°F (177°C). Line three baking sheets with parchment paper or nonstick baking mats; set aside. (Note: If working with only one or two baking sheets, they will need to cool completely between batches before being rotated.)
- Prepare the rolling ingredients by putting the 3 tablespoons of maple sugar in a small bowl and the 2 teaspoons of cinnamon in another separate small bowl.
- Once the dough is chilled, use your fingertips to grab some dough and roll it between your palms to form a 1-inch (2.5-cm) ball. Lightly roll each ball in the maple sugar first and then quickly, but gently, through the cinnamon. Place each finished ball on a prepared baking sheet about 2 inches (5 cm) apart or 9 to 12 cookies per sheet. (If using one baking sheet, keep remaining uncooked dough refrigerated until ready to bake.)
- Bake each sheet separately for 11 to 12 minutes or until the cookie edges are lightly browned. Once the cookies are done, remove the parchment or baking mat from the baking sheet and let the cookies cool. Store covered at room temperature for up to 3 days.
- You really want to let the cookie dough rest and chill. Here’s why: 1) Resting will let the flavors settle into each other more before baking, 2) chilling the dough will make it firm enough to roll into a ball and then through the sugar and cinnamon, and 3) if you don’t chill the dough to firm it up, the cookies will spread too much when baking.
- Subs: No.