Low-Sugar Brown Butter Chocolate Chip Cookies
Ingredients
Scale
- 1/2 cup (1 stick) salted butter
- 1 cup almond flour
- 1/3 cup oat flour (plus 1–2 tablespoons if the dough feels too wet)
- 3/4 cup monk fruit sweetener (granulated)
- 2 tablespoons light brown sugar substitute (I use Swerve or Truvia)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup Lily’s Dark Chocolate Chips
- 1/4 cup Lily’s Milk Chocolate Chips
- Sea salt for topping
Instructions
- Melt the butter in a saucepan over medium heat. Let it simmer, stirring frequently, until it turns golden brown and smells nutty (about 5-7 minutes). Let it cool completely! Ideally overnight
- After the butter has cooled, add the monk fruit sweetener and brown sugar substitute to the cooled brown butter. Mix until smooth.
- Add the egg and vanilla extract, whisking until fully combined.
- Stir in the almond flour, oat flour, baking soda, and salt until a thick dough forms. Start with only 1/3 cup of oat flour and add more if needed.
- Fold in the chocolate chips.
- Cover the dough and chill it in the refrigerator for at least 1-2 hours. This step prevents the cookies from spreading.
- Preheat your oven to 350°F. Line a baking sheet with parchment paper. Two if you have them!
- Scoop tablespoon-sized portions of the dough onto the baking sheet, spacing them 2 inches apart. I used a small cookie scoop, about 1 1/4” in diameter. Slightly flatten each cookie with your hand or the back of a spoon.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers look just set.
- Remove from the oven and immediately sprinkle each cookie with sea salt. If you wait too long, the salt won’t stick.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely