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.