Browned butter + chocolate chunks + gluten free!! What could be better? Seriously though, these cookies are amazing. I started baking with almond flour about 3 years ago and I have not looked back. Almond flour cookies are my favorite because they come out gooey and delicious when they’re fresh out of the oven and then soft and chewy when cooled. The dark chocolate, browned butter, and flakey sea salt make these cookies truly indulgent. If you can’t tolerate any dairy whatsoever, the cookies are also delicious when using softened ghee or coconut oil in place of the browned butter (you do NOT need to melt them). I have made these cookies dozen of times and they really do work just as well with either coconut oil or ghee. You will just get a slightly different flavor.
Browned Butter Almond Flour Chocolate Chip Cookies
Ingredients
- 1 cup Almond Flour
- 1/4 cup Coconut Flour
- 1 tsp Baking Soda
- 1 pinch Salt plus extra for topping
- 6 tbsp Cashew Butter Sub almond butter or tahini
- 6 tbsp Browned Butter* Sub regular buttter softened, coconut oil, ghee, or vanilla bean ghee
- 2 tsp Vanilla
- 3/4 cup Coconut Sugar
- 1 cup Chocolate Chips** But really measure chocolate chips with the heart
Instructions
- (Skip this step if not using browned butter) In a small saucepan over medium high heat add the butter and stir until fully melted down and bubbling. Continue stirring until brown bits begin to appear and butter is frothing. Stir until butter smells nutty, the mixture has turned brown, and the butter is foaming at the top. There will be little browned bits in the mixture, which is okay. Let cool slightly.
- Add coconut sugar, vanilla, and butter/coconut oil/ghee to a bowl and mix well. Making sure mixture is cool add egg and beat. Add cashew butter and continue mixing until all is well incorporated.
- Add almond flour, coconut flour, baking soda, and salt and mix until incorporated.
- Stir in chocolate chips.
- Let dough chill for at least 30 minutes in the fridge up to 2 days.
- Once dough has chilled, preheat the oven to 350.
- Roll dough into balls and bake for approximately 10-12 minutes until the bottoms are slightly browned and the tops are a nice golden color. I slightly under-bake so they're gooey when hot and soft and chewy when cooled.