Brown Butter Healthier Chocolate Chip Cookies (Gluten and Refined-Sugar Free)

This recipe is a crowd favorite, anytime I give it to anyone they ask for the recipe and are so shocked to find out the ingredients! They have the classic chocolate chip cookie flavor and texture, with ingredients that are better for you.

The brown butter makes them superior and is a must, I added miso paste for a little umami, and then I love doing hot chocolate chips and have a chopped chocolate bar for different textures and decadence.

Ingredients and Benefits:

Grass-fed butter: Rich in vitamin k2 and A, CLA, beta-carotene, and health fats for digestion, hormones, and skin health

Eggs: I use pasture-raised eggs for 2-3 times the omega-3s, more vitamins, and sustainability. Make sure the eggs are room temperature so they mix smoothly

Eggs: I use pasture-raised eggs for 2-3 times the omega-3s, more vitamins, and sustainability. Make sure the eggs are room temperature so they mix smoothly

Almond flour: Use super-fine and I find it better to weigh out, however that is not necessary. It is higher in protein, fiber, and healthy fats

Oat flour: Rich in fiber, antioxidants, protein, and vitamins for healthy digestion, regulated blood sugar, and metabolic health

Chocolate: I opt for a chocolate sweetened with unrefined sugar; some I recommend are Hu chocolate, Just Date, Oobli

Brown Butter Healthier Chocolate Chip Cookies (Gluten and Refined-Sugar Free)

You will be addicted to these gooey and chewy centers and crisp edges! They are made with almond and oat flour for the best texture, and brown butter gives a delicious, nutty flavor.

Author: Olivia Courses: Dessert

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Prep Time 15 mins Cook Time 10 mins Rest Time 1 hr Total Time 1 hr 25 mins Difficulty: Beginner

Ingredients

Servings

• ¹⁄₂ cup grass-fed butter

• 1 tbsp white miso paste (optional, they’re amazing without and with)

• ³⁄₄ cup coconut sugar

• 1 pasture-raised eggs, room temp

• 1 tsp vanilla extract

• 1 ¹⁄₂ cup almond flour

• ¹⁄₂ cup oat flour

• ¹⁄₂ tsp baking soda

• ¹⁄₄ tsp salt

• Measure chocolate with your heart (I like to do 1/4 cup chips and 1 bar of chocolate chopped)

Instructions

1. In a small saucepan over medium-low heat, melt the butter. Whisk frequently until brown with a nutty aroma
2. While the butter is browning, mix together flours, baking soda, and salt in small bowl
3. Pour butter into medium-sized bowl, and whisk in optional miso, let cool a bit
4. Add sugar into butter and whisk until dissolved
5. Add in egg and vanilla and whisk until combined
6. Fold in flour 1/3 at a time
7. Refrigerate dough for at least an hour (I like to make earlier and let sit in fridge for a few hours) or freeze for 30 minutes
8. Bake at 350 degrees Fahrenheit for 10-12 minutes, edges should be set and browned but middle still a bit gooey
9. Let cool for 30 minutes for cookie to continue baking and set
10. Enjoy and have your life changed