Lavender Brown Butter Honey Cookies Recipe (Gluten Free Option)

Who doesn’t love a honey cookies? They are soft, chewy, and comforting. Brown butter and a bit of dried lavender adds an intriguing flavour complex that will bring you back to this recipe often!

If you enjoy Honey Cookies, try my Lemon Honey Cookie Recipe, Lime Cookies Recipe or Orange Honey Cookies Recipe.

The Recipe

Time allotment

Prep Time: 20-30 minutes

Cooking time: 10 minutes

Total Time: 30-40 minutes

Yield: 16-18 honey cookies

Cooking Utensils

  • Two bowls

  • Spatula

  • Whisk - OR - Handheld Mixer

  • Stovetop

  • Saucepan

  • Measuring cups

  • Measuring spoons

Ingredients

  • 1/2 cup (113g) unsalted butter (to make brown butter)

  • 1/2 cups (100g) brown sugar

  • 1/2 cup (115g) granulated sugar

  • 1 egg

  • 1/2 cup (170g) honey

  • 1 tsp vanilla extract

  • 2 cups (244g) preferred baking flour

    • Gluten Free Option: 2 cups (240g) Gluten Free Baking Flour

      • I used Bob’s Red Mill 1-to-1 Gluten Free Flour Blend

    • If using a Gluten Free Flour without xanthan gum, add 1/2 tsp xanthan gum

  • 1/2 cup (48g) almond flour

  • 1 tsp baking soda

  • 1 tsp salt

  • 4 tbsp dried lavender

  • 1/2 cup (85g) milk chocolate chips

Instructions

  1. Preheat oven

  2. Place 1/2 cup (113g) unsalted butter in a saucepan over medium heat. Continuously stir mixture until butter becomes a golden brown (watch it closely so it doesn’t burn!). Once it’s done, remove from heat, and allow it to cool for at least 30 minutes before using it in the recipe.

  3. Once brown butter has cooled, in a bowl, cream together 1/2 cup (113g) brown butter, 1/2 cup (100g) brown sugar, 1/2 cup (115g) granulated sugar, 1 tsp vanilla extract, 1/2 cup (113g) butter, and 1/2 cup (170g) honey (these are the wet ingredients)

  4. Whisk in 1 egg

  5. In a separate bowl, mix in 2 cups (244g) flour, 1/2 (48g) almond flour, 1 tsp baking soda, 1 tsp salt (these are the dry ingredients)

  6. Slowly pour 1/4 portions of the dry ingredients into the wet ingredients, until fully combined

  7. Fold in 1/2 cup (85g) milk chocolate chips

  8. Take out golf ball sized portions of dough, and roll them together between your palms

  9. Line a baking pan with either parchment paper - OR - cooking. spray

  10. Place dollar-sized balls of dough on the pan

  11. Sprinkle a few dried lavender bits over each cookie

  12. Bake the biscuits in the oven at 350°F (180°C) for 9-10 minutes

    1. They will be golden brown and have slight cracks when finished

  13. Allow the biscuits to cool for a minimum of 15 minutes

  14. Enjoy!

Thank you for reading this, lovely! Happy snacking!

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Sarah Freiadessert, recipe, cookie, gluten free, baking, dessert-recipeComment