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Healthy brown butter chocolate chip cookies with no refined sugar

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.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill 30 minutes
Total Time 1 hour 2 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 183
Ingredients Method Notes

Ingredients
  

  • ½ cup unsalted butter 113g
  • ½ cup coconut sugar 96g
  • 1 egg + 1 egg yolk
  • 2 tsp vanilla extract
  • 2 cups blanched almond flour 200g
  • 2 tbsp coconut flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup dark chocolate 130g, chopped into chunks
  • Flaky sea salt, for the tops

Method
 

  1. 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.
  2. Whisk the coconut sugar into the butter. Whisk in the egg, the yolk and the vanilla until glossy.
  3. Stir in the almond flour, coconut flour, baking soda and salt. Fold in most of the chocolate.
  4. Chill 30 minutes. This is what keeps them thick.
  5. Heat the oven to 350°F (175°C) and line a baking sheet.
  6. Scoop 18 balls (about 2 tbsp each). Press the remaining chocolate chunks on top.
  7. Bake 10–12 minutes, until the edges are golden and the centers look slightly underdone.
  8. 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.