These are the chocolate chip cookies people ask for again and again: golden edges, soft centers and pools of melted dark chocolate. Browning the butter gives a deep toffee flavor, so you never miss the white sugar, and almond flour keeps them gluten-free.
Like every Sweetchemy recipe, these use no refined sugar and no white flour, and the macros are listed in the recipe card below. If you’re new to healthy baking, chill the dough, pull the cookies when the edges are golden, and let them cool on the pan. They firm up as they cool.
Brown Butter Chocolate Chip Cookies
The one everyone asks for. Browned butter gives it a deep toffee flavor that makes up for the missing white sugar.
Ingredients
Method
- Brown the butter: melt it in a light-colored pan over medium heat, swirling, until it foams and smells nutty and you see golden-brown bits on the bottom (4–6 minutes). Pour it into a bowl, including the bits, and cool for 10 minutes.
- Whisk the coconut sugar into the butter. Whisk in the egg, the yolk and the vanilla until glossy.
- Stir in the almond flour, coconut flour, baking soda and salt. Fold in most of the chocolate.
- Chill 30 minutes. This is what keeps them thick.
- Heat the oven to 350°F (175°C) and line a baking sheet.
- Scoop 18 balls (about 2 tbsp each). Press the remaining chocolate chunks on top.
- Bake 10–12 minutes, until the edges are golden and the centers look slightly underdone.
- Sprinkle with flaky salt right away. Cool 10 minutes on the pan.
Notes
Dairy-free: use refined coconut oil instead of butter. Skip the browning, just melt it. You lose the toffee flavor but they’re still great.
Macros are estimates per cookie based on the ingredients listed. Carbs are total carbs.
Want all 12 healthy holiday cookies?
Get the free Sweetchemy mini-book with brown butter chocolate chip, peanut butter blossoms, salted caramel turtles and more, with macros for every cookie.
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