Epic Brown Butter Chocolate Chip Cookies

Where I Eat Epic Brown Butter Chocolate Chip Cookies

Lately, I’ve gotten into the habit of enjoying a cookie or two on top of a mountain. These Paleo-ish Epic Brown Butter Chocolate Chip Cookies are a perfect mid-hike treat. Of course, you don’t have to climb a mountain to enjoy them, they are also good wherever you happen to be.

Brown Butter

Brown Butter is amazing and makes everything better. Basically, if a sweet recipe calls for butter, brown butter will make it better.

How Treats Fit into My Diet

To prepare for my upcoming Dahl Sheep Hunt I have been going in and out of ketosis. “How can you eat cookies?!”, you might ask. First off, I am a huge believer in the occasional treat when I’m not eating keto. But according to Dr. Cate Shanahan, even in ketosis, you can enjoy some carbs if you time them right with exercise.

So then you kind of emptied out those little suitcases in your muscles that store glycogen (during exercise), and so now you could just refill those suitcases, and it doesn’t take insulin to do that, either (allowing you to stay in ketosis). Balanced Bites Podcast

Plus, a cookie tastes its best when you are it enjoying with friends, surrounded by nature, after working hard. But seriously these cookies will taste great anytime.

Print

Epic Brown Butter Chocolate Chip Cookies

These chewy Paleo-ish cookies are a nice little treat you can enjoy on top of a mountain or at your kitchen table. 

Course Dessert

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 30

Ingredients

• 1/2 cup grass-fed butter

Dry Ingredients

• 1/3 cup coconut sugar
• 2 1/2 cups almond flour
• 3/4 teaspoon baking powder
• 1 teaspoon instant coffee optional
• 1/2 teaspoon salt

Wet Ingredients

• 1 teaspoon vanilla
• 2 eggs

Mix-In

• 1 cup chocolate chips or chopped

Instructions

1. In a medium saucepan melt butter over medium-low heat
2. Occasionally swirl, until the milk solids turn golden and the butter smells nutty.
3. Set aside and let cool off until you can comfortably touch the pot.
4. In a separate bowl, mix dry ingredients.
5. In the saucepan mix butter, dry ingredients, and wet ingredients.
6. Once completely mix together, fold in chocolate
7. Scoop about 1 tablespoon of dough on to silicon or parchment paper lines cookies sheets
8. Flatten out dough balls with a measuring cup
9. Bake in a pre-heated 350°F oven for 12-15 minutes or until the edges start to brown

Recipe Notes

Makes 30-35 cookies

*the instant coffee is optional but adds a nice bitter note to offset all the sweetness

Tips and Tricks

• Here is a brown butter How-To video. Once you learn how you’ll never want to use plain butter again, I’ve even put it in my coffee! It has a great sweet, caramelly, nutty flavor. I’m not sure why it tastes so sweet, because to my knowledge it does not contain carbs.
• I use Enjoy Life mini chocolate chips or chopped Lindt dark chocolate bars because they do not contain soy lecithin.
• I love my cookie scoop and use it for everything including Fat Bombs and mini muffins. Mine is a size #50, but I also have size #20 for muffins and cupcakes, and a large #12 I use for Keto flatbread.
• Silicon mats are great for baking cookies, veggies, and sheet pan meals. They make clean up a breeze! Or use an unbleached parchment paper. You can use parchment paper a couple of time before you have to throw it away.

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