Brown Butter Chocolate Chip Cookies:
Is there anything better than brown butter chocolate chip cookies? Yeah I didn’t think so! I made these chocolate chip cookies using Tin star brown butter ghee. But making your own brown butter is simple and can be made instead if you don’t have this ghee.
Ingredients you will need:
- Pasture raised large egg
- Almond butter (sub any nut/seed butter)
- Almond flour
- Maple sugar or coconut sugar
- Vanilla extract
- Pinch of sea salt
- Tin Star brown butter ghee
- Mini chocolate chips
How to prepare:
I first mix the dry ingredients in a small bowl. In another bowl I mix the melted ghee and sugar together until combined. Then add the almond butter, vanilla extract, and egg, and mix. Lastly, add the dry ingredients to the wet ingredients, mix, and fold in the chocolate chips. I use a small ice cream scoop to scoop out the dough and add to a lined baking sheet and bake 350 F for 8-11 minutes.
Prepping ahead of time:
The dough can be prepared ahead of time and stored in the refrigerator covered until ready to bake. You can also freeze the dough if you wanted to double the batch and save some of the dough for a rainy day when you are in the mood for chocolate chip cookies.
Brown Butter Chocolate Chip Cookies
Ingredients
- 1 large pasture raised egg
- 6 Tbsp almond butter Sub any nut/seed butter
- 1 cup almond flour
- 1 tsp baking soda
- 3/4 cup maple sugar Sub coconut sugar
- 1 tsp vanilla extract
- Pinch of sea salt
- 6 Tbsp Tin Star brown butter ghee Sub brown butter
- 1/2 cup Mini chocolate chips + 1 Tbsp for topping
Instructions
- Mix dry ingredients in bowl and set aside
- Mix melted ghee and coconut sugar until combined
- Add almond butter, vanilla extract, and then add in egg and mix
- Bake 350 F for 8-11 minutes
- Let cool for a couple minutes and transfer to a wired cooling rack