Paleo Brown Butter Chocolate Chip Cookies
Brown butter is one of those techniques that transforms a good cookie into an unforgettable one, and using ghee here takes that nutty, caramelized depth even further. The swap from conventional butter to ghee keeps things grain-free and ancestral-eating-friendly without sacrificing any of the richness you'd expect from a classic chocolate chip cookie. Almond flour and a small hit of tapioca starch give the dough just the right structure — tender and chewy in the center, golden at the edges — while coconut sugar adds a subtle molasses-like sweetness that pairs beautifully with dairy-free chocolate chips. Chilling the dough before baking is the secret step that keeps these cookies from spreading into flat discs, so don't skip it. A pinch of flaky sea salt on top right out of the oven is optional but honestly non-negotiable. This batch makes 16 cookies, which sounds like plenty until you realize how fast they disappear off the cooling rack.
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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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