These no refined sugar brown butter chocolate chunk cookies are also made grain free using almond flour, for an indulgent yet still health conscious treat.
This is the first classic chocolate chip cookie on my website! It’s about time. I was craving something simple and sweet, and a chocolate chip, or in this case more of a chunk, made perfect sense. I used almond flour for the cookie base, browned the butter for a bit of extra flavour/pizazz, and added some flaky sea salt (which is optional, I’ve only recently discovered what all the flaky sea salt hype is about trusssmiii) after they were done baking to really contrast the dark chocolate flavour and they turned out perfect!
I also like my cookies to be soft but not toooo soft. I added a sprinkle of gelatin powder to the cookies to help with that. These were so good warm out of the oven, but I also froze a handful right away and have been eating them cold too. It’s best to store baked goods with almond flour in the fridge or freezer for longevity and texture too, I find.
For the chocolate, feel free to replace the chunks with chips and use whatever type of chocolate works for your diet/body – I use Hu Kitchen dark chocolate bar that I chop up into chunks, or I use their Gems but any brand and shape will work! I added an extra piece of chocolate to the middle of each cookie before baking not only for aesthetics but for function (more chocolate = better).
Grab the recipe below and follow me over on IG or TikTok for more!
A few more recipes if you’re looking for some yummy cookie ideas:
- BANANA ALMOND BUTTER CHOCOLATE CHIP COOKIES
- DOUBLE CHOCOLATE BROWNIE COOKIES
- PECAN CARDAMOM SHORTBREAD COOKIES
- PUMPKIN PEANUT BUTTER BREAKFAST COOKIES
- MOLASSES MONSTER COOKIES WITH COCONUT FLOUR
no refined sugar brown butter chocolate chunk cookies: ingredients
- 2 + 1/2 cups almond flour
- 1/2 cup refined sugar free chocolate chunks or chip
- 1/2 tsp baking soda
- 1/4 tsp salt (you can also add flaky sea salt on top after baking as well)
- 1 + 1/2 tsp pure vanilla extract
- 1/2 tsp gelatin powder (I use Great Lakes)
- 1/3 cup honey
- 1/3 cup browned butter
- 1 egg, medium size
no refined sugar brown butter chocolate chunk cookies: how to
- in medium size bowl, mix the almond flour, baking soda, salt and gelatin powder together, set aside as you brown the butter.
- over medium heat, brown the butter in a small saucepan until its bubbly and darkened in colour, approximately 10 minutes.
- in a medium size bowl, add the browned butter, egg, vanilla and honey and combine well.
- add the wet ingredients into the dry, combine well.
- fold in the chopped chocolate chunks, I chop up Hu Kitchen dark chocolate bar for this.
- on a prepared baking sheet (lined with parchment paper), form balls with your cookie dough, approximately two tbsp per cookie.
- flatten each cookie with the palm of your hand and i like to top with an extra little piece of chocolate in the middle.
- bake in a preheated oven at 350 for 12-14 minutes, until slightly golden brown on top.
- top with extra flaky sea salt if desired. allow to cool.
- store in fridge or freezer.
no refined sugar brown butter chocolate chunk cookies
Ingredients
- 2 + 1/2 cup almond flour
- 1/2 cup refined sugar free chocolate chunks or chip
- 1/2 tsp baking soda
- 1/4 tsp salt (you can also add flaky sea salt on top after baking as well)
- 1 + 1/2 tsp pure vanilla extract
- 1/2 tsp gelatin powder (I use Great Lakes)
- 1/3 cup honey
- 1/3 cup browned butter
Instructions
- in medium size bowl, mix the almond flour, baking soda, salt and gelatin powder together, set aside as you brown the butter.
- over medium heat, brown the butter in a small saucepan until its bubbly and darkened in colour, approximately 10 minutes.
- in a medium size bowl, add the browned butter, egg, vanilla and honey and combine well.
- add the wet ingredients into the dry, combine well.
- fold in the chopped chocolate chunks, I chop up Hu Kitchen dark chocolate bar for this.
- on a prepared baking sheet (lined with parchment paper), form balls with your cookie dough, approximately two tbsp per cookie.
- flatten each cookie with the palm of your hand and i like to top with an extra little piece of chocolate in the middle.
- bake in a preheated oven at 350 for 12-14 minutes, until slightly golden brown on top.
- top with extra flaky sea salt if desired. allow to cool.
- store in fridge or freezer.
