These brown butter chocolate chip cookies get their deep, nutty flavor from ghee cooked until the milk solids turn golden and fragrant, then whisked with coconut sugar for a caramel-like sweetness. Almond flour and tapioca starch build the base of the dough, giving these cookies a tender, slightly chewy texture with crisp, golden edges. Melty pools of dairy free chocolate chips are folded throughout, and a finishing sprinkle of flaky sea salt balances all that richness with a savory crunch. Chilling the dough before baking keeps the cookies thick and soft-centered rather than thin and crispy. Each batch bakes up into a perfectly scoopable, bakery-style treat that's easy to pull together on a weeknight. This one is a great fit for a gluten free cookie jar, delivering all the classic brown butter chocolate chip flavor you're craving.
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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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