Pregnancy Friendly Gluten Free Almond Flour Brown Butter Chocolate Chip Cookies
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Learn more →Ingredients
18 servings
- ½ cup (1 stick) unsalted butter
- 2 cups almond flour, packed
- ¼ cup tapioca starch
- ½ tsp baking soda
- ½ tsp fine sea salt
- ¾ cup packed light brown sugar
- 1 large egg
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 large egg yolk
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 tsp pure vanilla extract
- 1 ½ cups dairy free chocolate chips
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Melt the butter in a medium saucepan over medium heat, swirling occasionally, until the foam subsides and the milk solids at the bottom turn golden brown and smell nutty, about 5–7 minutes. Pour the browned butter into a large mixing bowl and let it cool for 10 minutes.
- 2
Whisk the almond flour, tapioca starch, baking soda, and fine sea salt together in a separate bowl until evenly combined with no lumps.
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