High Fructose Corn Syrup Free Paleo Brown Butter Chocolate Chip Cookies
Total time57 min
Prep time15 min
Cook time12 min
4.8(21)
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Learn more →Ingredients
16 servings
- ½ cup ghee
- ¾ cup coconut sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups almond flour
- 2 tbsp tapioca starch
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ¾ cup dairy free chocolate chips
- flaky sea salt, for finishing (optional)
Instructions
- 1
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.
- 2
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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