Brown Butter Walnut Cookie Skillet
This gluten-free brown butter walnut cookie skillet is the perfect sweet and nutty treat. It’s made from a blend of almond flour and tapioca flour, giving it the ideal crisp yet chewy texture. The star of the recipe is the browned butter, which offers a rich, nutty flavor to the cookie skillet.
I love to serve this to a crowd with a side of vanilla ice cream. You can never go wrong with some warm cookies for dessert.
This recipe was inspired by my gluten-free brown butter cookies, with an almost identical recipe aside from the added walnuts, cinnamon and this skillet version.
I originally shared it for Passover a few years ago, and this one comes right in time for the holiday, too.
Ingredients you’ll need:
- almond flour–finely sifted almond flour is my go-to for baking
- tapioca flour– the tapioca flour can be swapped with arrowroot starch. It helps give these cookies the perfect crispy edges
- coconut sugar
- butter
- eggs
- vanilla extract
- dark chocolate chunks or chips
- walnuts
- baking powder and baking soda
- salt
- cinnamon
How to brown butter
Browning your butter adds a delicious rich, nutty flavor to any baked good recipe. It enhances the flavor of these cookies, and is an extra step that’s 100% worth the effort.
To make brown butter, cut your stick of butter into small pieces so that they melt evenly. Add them to a pan on medium heat, and continuously stir. The butter will start to melt, then begin to bubble, and then foam.
Once it foams, you’ll start to see brown specks at the bottom, which are the toasted milk solids. As the butter starts to turn golden brown and smell nutty, which happens quickly, remove the pan from from the heat and transfer the brown butter to a bowl to cool.
- Once the butter is browned, add it a bowl with the sugar, egg, vanilla extract and cinnamon. Whisk together well
- Add in the almond flour, tapioca flour, baking soda and baking powder and mix well
- Fold in the chocolate chips and walnuts to form your cookie dough
- Press the dough into a greased 10″ skillet or pie dish
- Bake on 350 F for about 18 minutes, until the top is firm to touch
Serve the skillet warm with a sprinkle of flakey salt on top, and a scoop of vanilla ice cream or whipped cream. It’s a simple treat to make for your family or friends.
You can make this ahead of time and freeze it for up to 3 months, or even bake the batter into small ramekins for a cute little personal dessert. It’s a delicious dessert that I know you guys are going to love!
Craving more sweets? Try some of these reader favorites:
Gluten-free Apple Crisp
GF Thumbprint Cookies
Gluten-free Tahini Brownies
Gluten-free Brown Butter Cookie Skillet
Ingredients
- 1 3/4 cups almond flour
- 1/2 cup tapioca flour, or substitute arrowroot flour
- 1/2 cup butter (1 stick), cut into slices
- 3/4 cups coconut sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cup chocolate chunks or chips
- 1 cup walnuts, chopped
- Flakey salt, to top
Directions
- Preheat the oven to 350 F
- Slice your butter into pieces. Heat a pan on medium heat, then add in the butter. Whisk or stir the butter frequently over a medium flame. Once the butter melts, it will start to foam after a couple of minutes. Continue to stir it in the pan to make sure it cooks evenly. After about 5-6 minutes, the butter will start to brown and form brown specks at the bottom. It will smell intensely buttery and nutty. Once this happens, remove the pan from the heat and pour the butter into a bowl to cool.
- Let the butter cool for 5-10 minutes, then add it into your mixing bowl with the egg, sugar, cinnamon and vanilla. Whisk together until smooth.
- Add in the almond flour, tapioca flour, baking soda, baking powder and salt. Stir together until evenly incorporated.
- Fold in your chocolate chunks and walnuts mix together.
- Grease a 10" skillet or pie dish with cooking spray and press the cookie dough into the pan.
- Bake for about 18-20 minutes, until the top is firm to touch.
- Let cool for 10 minutes before slicing. Sprinkle with a touch of flakey salt
- Keep stored in an airtight container for up to one week.
Ratings and Reviews
write a review