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Gluten Free Creme Brûlée Cookies

Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 large 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.