Nutty brown ghee gives these cookies their deep, toasty flavor, whisked with coconut sugar until glossy and thick before almond flour and tapioca starch come together into a soft, scoopable dough. Melty pockets of dairy free chocolate chips run through every bite, and a chilled dough scoops into rounds that bake up with crisp, golden edges and centers that stay soft and chewy. A finishing pinch of flaky sea salt plays against the sweetness beautifully, making these feel like a bakery-case treat rather than a workaround. They're a genuinely satisfying option for an egg free kitchen, with all the richness and snap you want from a great chocolate chip cookie. Keep a batch in the freezer — the dough holds up well and bakes just as nicely straight from a chilled scoop.
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Melt the ghee in a small saucepan over medium heat, swirling occasionally, until the foam subsides and the solids at the bottom turn deep golden brown and smell nutty, about 4–5 minutes. Pour immediately into a large mixing bowl and let cool for 20–25 minutes, until no longer hot to the touch.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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