clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
brown butter CCCs


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.