Have you ever heard of browned coconut butter? These Browned Coconut Butter Chocolate Chip cookies have a rich flavor and slightly coconut-y taste all while being completely gluten and dairy free!
As someone allergic to dairy and palm oil, I can’t have butter and it’s hard to find vegan versions without palm oil. The palm oil free vegan butters generally contain almonds or cashew and I’ve been determined to make a version free of those nuts. All the browned butter baked goods always have me drooling though! So, I decided to try making browned coconut butter and baking with that instead.
These gluten free chocolate chip cookies have a slightly coconut-y, deep nut flavor. It’s subtle, but it’s there and it’s so good! If you hate coconut, though, these cookies probably aren’t for you. I also use less sugar than your average chocolate chip cookie as I generally try to keep my sugar content down for health reasons. These aren’t the sweetest cookies ever, but they won’t leave you with an awful sugar hangover like most recipes do… and don’t worry, they are still delicious!
Coconut butter vs coconut oil
Although they are both made from coconut, they are very different products. Think peanut butter vs peanut oil.
Coconut butter is made from the whole coconut and includes the meat. It is a sweet spread that tastes great by the spoonful or drizzled on toast or desserts.
Coconut oil is made up entirely of fat and is an oily consistency.
These two can’t be interchanged in recipes and function differently! This recipe calls for both, as we are using coconut butter for flavor and coconut oil as the butter replacement.
Can I use butter in this recipe?
The coconut butter in this gluten free cookie recipe is used for a specific reason and lends that rich, nutty and slightly coconut-y taste. This is NOT a traditional browned butter cookie recipe.
You can use butter to replace the coconut oil in this recipe if desired, though. Vegan or regular.
How to make browned coconut butter
Browned coconut butter is really easy to make and only takes less than 5 minutes! Coconut butter is different than coconut oil, so make sure to buy the appropriate jar at the store (although you will need both the butter and oil for this recipe).
For these chocolate chip cookies, you’ll add 1/4 cup of coconut butter to a saucepan on medium low heat. Stir frequently and then continuously once you start to see the color change. Keep stirring and cooking on low heat until you get a nice brown color and smell a rich, nutty smell. Take the butter of the heat to cool down before using.
Can I make these browned coconut butter chocolate chip cookies refined sugar free?
These gluten free chocolate chip cookies contain both coconut and white sugar. I have tested this recipe so many times and find the combination of both is what yields the best texture. You can technically use all coconut sugar, but I just don’t think it’s the best option.
If you are watching your refined sugar intake, be mindful of what chocolate you use in this recipe as well. There are many refined sugar free chocolate chip and bar options these days!
Storing and Freezing
How to store these cookies: once baked, store in an airtight container for up to 5 days. It’s very important they are stored in an airtight container or they will get hard and crunchy.
Can you freeze these cookies? You can, but let them thaw at room temperature in order to eat them. Since they have coconut oil and butter, they freeze quite hard so they don’t maintain the same texture as frozen cookies made with butter. I also advise against trying to quickly thaw them in the microwave or oven. The coconut butter will continue cooking and the cookies will end up crunchy and dry with a more bitter taste.
More delicious cookie recipes
Paleo Chocolate Crinkle Cookies
Gluten Free Raspberry Chocolate Chip Cookies
Healthy Gluten Free Sugar Cookies
Gluten Free Butter Pecan Cookies
Gluten Free Browned Coconut Butter Chocolate Chip Cookies
Ingredients
- 1/4 cup coconut butter
- 1/3 cup coconut oil melted and cooled
- 1/4 cup brown or coconut sugar
- 1/4 cup white sugar
- 1 egg room temp
- 1 egg yolk room temp
- 2 tsp vanilla extract
- 1 Tbsp milk of choice
- 3/4 cup 1:1 gluten free flour
- Scant 1/2 cup Sifted Tigernut flour or almond flour
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt plus extra flaky sea salt
- 1/2-3/4 cup chocolate I use a mix of dark and semi-sweet and a mix of chips and a chopped bar for that pooled chocolate deliciousness
Instructions
- First, brown your coconut butter. Add it to a small saucepan and heat over medium low heat, stirring fairly consistently until it darkens in color and smells really nutty. Don't let it burn!
- Let the coconut butter cool while you gather the other ingredients.
- Preheat oven to 350F.
- Whisk together the coconut butter, coconut oil, and sugars for 1 minute with a whisk.
- Add in the eggs and whisk until combined then add in the vanilla and milk and whisk for another minute until smooth.
- Whisk your dry ingredients together in a bowl then add them to the wet. Use a spatula to mix in the dry ingredients until just combined. Fold in the chocolate.
- Line a baking sheet with parchment paper and divide dough into balls. Use a tablespoon sized scoop to scoop dough onto the baking sheet. You will need to bake in batches.
- Bake for 10-12 minutes until edges JUST begin to brown. Don’t over bake! Centers will be soft and might seem undercooked, but they will set as the cookies cool. Sprinkle with flaky salt if desired upon removing them from the oven.
- Let cookies cool on the pan for 5 minutes and then move to a wire rack to finish cooling (if they make it that far)
Wow! These look delicious!
I can make some when I’m home!
Yes!