Gluten Free Creme Brûlée Cookies
Ingredients
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.