Ingredients
Scale
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup gluten-free flour (or almond flour)
- Chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a saucepan, gently melt the butter and brown sugar together until glossy.
- Stir in the heavy cream, vanilla extract, and salt.
- Mix in the gluten-free flour until combined.
- Drop teaspoon-sized mounds onto a silicone mat or parchment, spacing them at least 2 inches apart.
- Bake for 6–9 minutes until the centers are golden and the edges are amber.
- Cool on a wire rack and let them crisp as they cool.
Notes
For uniform cookies, use a small cookie scoop. They can be stored in an airtight container at room temperature for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten-Free