Gluten-Free Brown Butter Snickerdoodle Cookie Dough Scoops

These gluten-free and egg-free Brown Butter Snickerdoodle Cookie Dough Scoops are a delightful treat. The browned butter adds a rich and nutty flavor, while the cinnamon-sugar coating provides the classic Snickerdoodle taste. Perfect for those with dietary restrictions!

Ingredients:

1 cup gluten-free all-purpose flour
1/2 cup unsalted butter, browned and cooled
1/2 cup granulated sugar
1/4 cup brown sugar
1/4 cup unsweetened applesauce
1 tsp pure vanilla extract
1/2 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
1/4 cup granulated sugar for rolling
1 tsp ground cinnamon for rolling

Instructions:

In a medium-sized mixing bowl, whisk together the gluten-free flour, cream of tartar, baking soda, and salt

In a separate saucepan, melt the unsalted butter over medium heat

Continue cooking until it turns a light brown color and gives off a nutty aroma

Remove from heat and let it cool to room temperature

Once the browned butter has cooled, mix it with the granulated sugar and brown sugar until well combined

Add the unsweetened applesauce and vanilla extract to the butter and sugar mixture

Mix until smooth

Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough forms

In a small bowl, combine the remaining granulated sugar and ground cinnamon

Use your hands to scoop small portions of the cookie dough and roll them into balls

Roll each dough ball in the cinnamon-sugar mixture until coated evenly

Place the coated cookie dough scoops on a baking sheet lined with parchment paper

Chill the cookie dough scoops in the refrigerator for at least 30 minutes to firm up

Serve and enjoy your gluten-free, egg-free Brown Butter Snickerdoodle Cookie Dough Scoops!

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