Brown Butter Chocolate Chip Cookies (gluten-free, egg-free)

Place the butter in a small saucepan over low heat. Let butter melt and cook until the milk solids are golden brown. Remove from the heat and let cool for 15 minutes.

Preheat oven to 350ºF and adjust rack to the middle position. 

Place the browned butter, sugar, honey and gelatin egg in the bowl of a standing mixer. Beat on medium-high for 2 minutes. Sift coconut flour, arrowroot flour, sea salt, baking soda and gelatin into a large mixing bowl. With mixer on low, slowly add dry mixture to wet mixture. Stir in vanilla and chocolate chips. Let the dough sit for 10 minutes. Using a 1 1/2 tablespoon cookie scoop, scoop dough balls onto a baking sheet lined with unbleached parchment paper. Using your fingers, gently press on each cookie dough ball so it is about 1/2” thick. Sprinkle each cookie with a pinch of coarse sea salt. Bake for 11 minutes. Serve.

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