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The Cookie That Started It All: Brown Butter Espresso Chocolate Chip

The Cookie That Started It All: Brown Butter Espresso Chocolate Chip

Last winter I spent a lot of time on my couch desperately trying to nurse my fussy newborn. It was a rough time. My oldest daughter was a champion nurser. She wouldn't even take a bottle until she was about 10 months old. I never realized how stressful life could be with a newborn who didn't want to nurse and didn't like formula. She only wanted breastmilk...except out of a bottle. I eventually rented a hospital grade pump which saved my sanity. However, pumping and then bottle feeding a baby is very time consuming. I ended up binge watching Homeland (all 5 seasons...) and a lot of cooking shows. My guilty pleasure is a certain Pioneer Woman. All of her recipes are chock full of gluten, refined sugar and eggs, but goodness, they always look delicious! She made an amazing looking brown butter cookie and I was determined to try it with healthier, allergy friendly substitutions. It turned out so well that I got adventurous and started trying other cookie combinations with the base recipe. Eventually, this cookie was Sugar Bunny's best seller at our little farmer's market booth. 

The cookie is made with a blend of Sugar Bunny gluten free flour, flax "eggs" and coconut sugar. Although it's still a treat, it tastes much naughtier than it is! Most people can't tell that it's gluten free. 

Brown Butter Espresso Chocolate Chip Cookies

Makes 21-24 cookies


2 cups + 3 Tbs of Sugar Bunny Flour Blend

1 cup (2 sticks) of unsalted butter

1 1/2 cups of coconut sugar

3 flax eggs (3 Tbs of ground flax mixed with 8 Tbs of water and allow to thicken)

1 Tbs of vanilla extract

2 tsp of organic ground coffee or espresso 

1 tsp of baking soda

1/2 tsp of fine sea salt

8 ounces of dark chocolate chips or chunks (Enjoy Life brand is dairy and soy free)


Preheat oven to 375 degrees Fahrenheit. 

Add half the butter to a small sauce pan and heat slowly over medium-low heat. Allow the butter to melt and then stir until the butter turns a golden brown. This takes several minutes and the butter will get very foamy before it browns. Do not leave the butter unattended because it will burn quickly! Once the butter is browned and smells nutty, turn off the heat and let it cool to room temperature. I put it in the refrigerator or freezer if I'm in a hurry. 

In a mixer bowl, combine the remaining stick of butter and coconut sugar and beat until fluffy. Add the flax mixture and vanilla and beat until smooth. Slowly add in the melted butter (make sure it's totally cool!) and beat again. In a separate bowl, combine the flour, ground coffee, baking soda and salt. Add the dry mixture to the wet ingredients, mixing on low until it's all combined. This will be a wet cookie dough. Add the chocolate chips and mix again for 30 seconds until combined. Refrigerate the dough for 15-20 minutes or until it's slightly chilled. This just prevents the cookies from spreading too much when they bake.

Scoop or spoon dough onto a parchment lined baking sheet about 2 inches apart. Bake at 375 degrees Fahrenheit for exactly 9 minutes. Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring to a cooling rack. Try not to eat all of them at once! 


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