There are, arguably, too many Paleo chocolate chip cookie recipes on the internets. In fact, this is the second one to grace the presence of this very blog.
Do we need another Chocolate Chip Cookie recipe? No, not really. But what if they’re Salted Brown Butter Chocolate Chip Cookies? That’s what I thought.
I happened to play around with my original recipe and used brown butter ghee and some flaked salt and improved the texture so that they’re right in that crispy-chewy sweet spot. I’d be a jerk not to share the recipe. And let’s be real: There can never be too many cookies.Print
Salted Brown Butter Chocolate Chip Cookies
Quite possibly the best CCCs, GF or not!
1/2 cup brown butter ghee
1/2 cup coconut palm sugar
1/4 cup maple syrup
2 egg yolks
1/2 teaspoon vanilla bean powder (or 1 teaspoon vanilla extract)
2 cups almond flour
1/2 cup arrowroot starch
1/4 teaspoon finely ground sea salt
2/3 cup chocolate chips
flaked sea salt
Preheat the oven to 375℉ and line 2 baking sheets with parchment paper. Lightly grease the parchment paper.
In the bowl of a stand mixer (or bowl you use with handheld beaters), beat the brown butter and coconut palm sugar for 2-3 minutes, or until lighter in color and smooth.
Add the maple syrup, egg yolk and vanilla powder and beat another 2 minutes.
Add the almond flour, arrowroot starch, and finely ground sea salt and beat until well incorporated, scraping down the sides of the bowl a couple times.
Stir in the chocolate chips.
Drop 6 cookies onto each prepared baking sheet and flatten to about 1/4 inch. Sprinkle each cookie with a small pinch of flaked salt.
Bake for 9-10 minutes, or until just starting to brown around the edges. Rotate your pans half way through if your oven doesn’t heat evenly. Allow to cool before removing from the pans.
All of the links on zenbelly.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly.
Can tapioca be used in place of the arrowroot?
Would the cookies still taste good if made with regular ghee instead of brown butter ghee?
definitely! The brown butter just adds some depth and caramel notes. They’ll still be great with regular ghee, though!
Is that the vanilla powder you use? I’ve got the one by Sunny Day Organics and don’t love it. I’ve been looking for a new one.
Yup! I use the Terrasoul and really like it. It seemed pricey when I bought it, but the same bag has lasted me forever!
So in comparing this recipe to the original (which I’ve been swearing by!), this one doubles the butter, the sugar, the almond flour but leaves the arrowroot qty the same and doesn’t have any baking soda. The original recipe said it makes 1.5 doz and this one says 1 doz. How can that be? Seems like it would make a lot more. and how do you get away without the baking soda?
This recipe makes one dozen BIG cookies. (6 to a sheet) You could definitely get at least 2 dozen if you make them small. I don’t think baking soda is actually necessary in cookies, especially if you want them to be chewy instead of cakey.
Would regular brown butter work here? Excited to try them!
yes, for sure. I just recommend Tin Star Foods because it’s tested to be lactose and casein-free so is safer for most people with dairy issues. Enjoy them!
I thought the texture of these cookies were spot on! The taste was almost there, but the sea salt on top didn’t do enough to mask the coconut sugar taste for me. I know a lot of paleo people love coconut sugar and in some things I can’t taste it, but the flavor here was too pronounced for me. Have you ever tried making them using maple syrup as the main sweetener, or does it need a granulated sugar for the texture? I wonder if maple sugar would be a good option? I do use the Trader Joes brand coconut sugar so if there’s a brand with a much milder taste, I’m open to trying it out!
All sugars act differently, so I really can’t say how any others would work. Maple sugar is probably the closest, since it’s a dry sugar, or just use cane sugar if you don’t like the taste of alternate sugars. Let me know how they turn out!
🙁 mine came out quite dry and not chewy at all. Bummer.
That is a bummer. Did you use ghee or regular butter? I made them recently and changed the recipe a little (used cane sugar instead of coconut sugar) and they were drier too.
Can I use liquid vanilla if I do not have powder? They look so yummy, but I don’t have the vanilla bean powder in the house. Thanks!
Yes! I put that in the recipe since I know extract is what most people have 🙂
I never comment on recipe posts..like ever. But had to let you know how thankful I am to have found this recipe!!!
My boys eat strict paleo because of allergies and I am always looking for yummy treats to make them so they never feel left out at preschool parties & birthdays. I’ve tried SO many paleo chocolate chip recipes, and they’ve all been a major fail. I discovered this recipe earlier this year, and it’s my foolproof go-to for the boys or any get together. My friends always demand I bring the “crack cookies” when we get together. One of my girlfriends said it’s the best chocolate chip cookie she’s had ever (paleo or not), and my other girlfriend runs 2 very successful bakeries and was like “whoaaaa, this is goooood”. Love how fast & easy they are to whip up with my boys too, they want to eat them right out of the oven!! I just stayed up late making a double batch for my son’s preschool party tomorrow…the teachers ask for them all the time!!
Julia Heisey says
I also don’t usually comment on recipes, but had to on this one.
Thanks so much for this ‘yet another’ choc. chip cookie recipe; it is the BEST. I have been gluten free for over 5 years (I’m 61 now) and have loved baking all my life. I would bake for Amish road side stands in Lanc. Count years ago! But even when I baked with wheat, I couldn’t make a chocolate chip cookie that my husband liked—they would get cakey, he wanted flat and soft but crispy on the edges. He LOVES these–I made them just like the recipe the first time, then he wanted them a little sweeter so I used maple sugar instead of palm sugar–BINGO. NEW FAVORITE!
Hi Julia! Thanks so much for commenting! I’m so glad to hear that there are your new favorite. And I love the maple sugar swap! I’ll have to try that. 🙂