Browned Butter Almond Flour Cookies
These are a phenomenal cookie recipe. I love browned butter in baked goods, especially as we head into cooler months. The nutty flavor of browned butter adds a lot to these cookies. I also love this recipe because it is gluten free since it uses almond flour.
I plan to make these for a few different holiday gatherings we will be having over the next few months. This would be a great dessert to make for Thanksgiving!
Enjoy!
RECIPE CARD
TIME TO MAKE: 35 minutes (plus time to chill)
MAKES: 16-20 cookies
INGREDIENTS
2 3/4 cup almond flour
2 eggs
10 tbsp butter
1/4 cup brown sugar
1/2 cup maple syrup
1 tsp vanilla
1 tsp baking soda
1 cup semi sweet chocolate chips
INSTRUCTIONS
In a mixer, add almond flour, brown sugar, and baking soda. Mix together thoroughly on low.
Add eggs, maple syrup, and vanilla to the bow. Mix together on low.
Brown the butter in a medium sauté pan on medium heat. Then add the browned butter to the mixer.
Mix together thoroughly on medium speed.
Add chocolate chips to mixer and mix in using a spoon.
Form the dough into balls and place in an airtight container. Place cookie dough balls in the fridge for 2 hours to 5 days.
To bake the cookies, pre-heat the oven to 350F. Place cookies on baking sheet and put in oven for 8 minutes.
Serve!
TIPS
It is SO important to put the cookie dough in the fridge. Without placing int eh fridge, they will not cook correctly.
Bake them right before you serve them. I think these cookies are so much better slightly warm (as all chocolate chip cookies are).
If you don’t have a standing mixer, feel free to use a hand mixer or bowl and spoon.
