Looking for a recipe to impress your guests? Look no further than these Gluten-Free Creme Brûlée Cookies! Crafted with simple, wholesome ingredients like almond butter and almond flour, these cookies are topped with a protein custard and caramelized sugar for an indulgent treat.
Why You’ll Love This Recipe:
- These cookies boast a delightful blend of simple and wholesome ingredients, perfect for those following a gluten-free or grain-free diet.
- Topped with a protein custard and caramelized sugar, they offer a unique twist on the classic cookie.
- Got some almond flour lying around? This recipe is a great way to put it to good use!
- These cookies are anything but ordinary and are sure to be a hit at any gathering or cookie exchange.
- For those opting for a vegan version, simply swap out the Greek yogurt for dairy-free yogurt.
Tips And Tricks:
- The flavor of the frosting largely depends on the protein powder used. Choose one you love to ensure delicious results. I recommend Ritual for its fantastic flavor.
- If you prefer not to use protein powder for the frosting, consider using a buttercream frosting instead.
- You’ll need a blow torch to achieve that signature caramelized top; there’s no way around it!
- For optimal texture and crunch, these cookies are best served chilled. Caramelize the sugar only on the cookies you plan to enjoy immediately.
Frequently Asked Questions:
- Can I make these vegan? Absolutely! Just swap out the Greek yogurt for vegan yogurt.
- My frosting isn’t thickening up. What should I do? The texture of the frosting depends on the type of protein powder used. Keep adding more until you achieve the desired consistency.
- Can I use regular flour instead of almond flour? Unfortunately, it’s not a straightforward swap and would require some testing.
Gluten Free Creme Brûlée Cookies
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 9 large cookies 1x
- Category: Dessert
Ingredients
Scale
For the Cookie:
- 1/2 cup pure maple syrup
- 1/2 cup creamy almond butter
- 1 tsp vanilla extract or vanilla bean paste
- 3/4 cup almond flour
- 1/2 cup oat flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
For the Frosting:
- 1.5 cups Greek yogurt
- 1/2 cup protein powder (such as Ritual)
- 2 tbsp pure maple syrup
- 1 tsp vanilla bean paste
- Cane sugar (for caramelizing)
Instructions
- In a bowl, mix together maple syrup, almond butter, and vanilla extract.
- Add almond flour, oat flour, baking powder, salt, and cinnamon. Mix until well combined.
- Use a double cookie scoop to place dough on a parchment-lined baking sheet. Flatten the tops slightly with your fingers.
- Bake for 12-15 minutes, then allow to cool.
- Once cooled, prepare the frosting by mixing Greek yogurt, protein powder, maple syrup, and vanilla bean paste. Transfer to a piping bag.
- Pipe frosting onto each cookie and sprinkle with cane sugar. Use a blow torch to caramelize the sugar.
- Enjoy your delicious Gluten-Free Creme Brûlée Cookies!
Notes
- Choosing the right protein powder can significantly impact the flavor of the frosting, so pick one that you enjoy! Personally, I find Ritual protein powder to offer the best flavor for frosting.
- If you prefer not to use protein powder for the frosting, consider making a buttercream frosting instead.
- To achieve that signature caramelized top, you’ll need a blow torch; there’s no way around it!
- For the best experience, serve these cookies chilled. Only caramelize the sugar on the cookies you plan to eat immediately; otherwise, the sugar won’t have the same crunch if it sits too long on the frosting.
