Gluten Free Browned Coconut Butter Chocolate Chip Cookies
These delicious cookies are gluten, dairy, and nut free! They utilize coconut butter for that rich flavor. Who doesn't love browned butter chocolate chip cookies?! Now we've just made them allergy friendly.
Servings 12 cookies
Ingredients
- ¼ cup coconut butter
- ⅓ cup coconut oil melted and cooled
- ¼ cup brown or coconut sugar
- ¼ cup white sugar
- 1 egg room temp
- 1 egg yolk room temp
- 2 teaspoon vanilla extract
- 1 tablespoon milk of choice
- ¾ cup 1:1 gluten free flour
- Scant ½ cup Sifted Tigernut flour or almond flour
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt plus extra flaky sea salt
- ½-3/4 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)