Brown Butter Gluten Free Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies! Say that ten times fast 😉 It’s a mouthful, and these cookies are the best possible mouthful you could imagine. They have so much depth of flavour from the brown butter which also gives them a nutty, slightly caramelized flavour. The almond flour helps them be more chewy, AND, in the effort to make these blood sugar friendly, I sweetened them with Monk Fruit sweetener. They are the best guilt free treat you can fathom, and I would highly encourage you to make them whenever you’re craving a good homemade cookie 🍪

A LITTLE INFO ABOUT MONK FRUIT SWEETENER

This sweetener is derived from monk fruit, which is a fruit native to regions of Southeast Asia. Monk fruit extract is 150 - 200 times sweeter than sugar thanks to mogrosides, substances from the fruit’s extract. Many times monk fruit is mixed with other sweeteners such as erythritol.

Monk fruit has zero calories and it doesn’t raise blood sugar levels like standard table sugar does. Keeping our blood sugar balanced is essential for optimal mood, brain health, and even our hormones. So if you are looking for a sugar alternative monk fruit could be a great option.

RECIPE

Yields: 12-24 cookies Prep time: 15 minutes Cook time: 10-12 minutes Total time: 27 minutes

INGREDIENTS:⁣

  • 1 tablespoon of almond milk (or milk of your choice)

  • 1 stick butter, ½ cup

  • ½ cup of monk fruit sweetener (I used Lakanto, Monkfruit Sweetener)

  • 1 egg

  • 2 teaspoons vanilla

  • 1 ⅓ cups gluten free all purpose flour (I used Bob’s Red Mill)

  • ¼ cup almond flour

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 cup chocolate chips (I used an 85% dark chocolate bar and made my own chocolate chips)

  • Sea salt for sprinkling, optional

INSTRUCTIONS: ⁣

  • In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt until evenly combined. Set aside.

  • Now to brown the butter! Melt butter in a saucepan over medium heat. Once the butter is melted start to whisk constantly. The butter will begin to foam, then after a few minutes it will begin to brown on the bottom of the saucepan. Turn off the heat as soon as the solids turn brown. The butter will give off a nutty aroma. You can place the butter in a glass jar to prevent it cooking further or burning.

  • In another bowl add the milk and monk fruit sweetener with the butter. Whisk to combine. Add the egg and vanilla and whisk until smooth and creamy.

  • Mix in the dry ingredients until well combined. Stir in the chocolate chips.

  • Cover the bowl and let sit for 30 minutes.

  • Preheat the oven to 350F. Scoop the cookie dough (about 2 Tablespoons of dough per cookie) and place on your baking sheets. Bake for 10-12 minutes, until golden and the center is set.

  • Let cool 10 minutes then transfer to a wire rack to continue cooling. Enjoy the deliciousness!

Laura Gutierrez