Browned Butter Chocolate Chip Cookies
This recipe isn't considered "diet" but the carbs and sugars have been cut to achieve a cookie that is both tasty and lower in sugar and carbs than most.
Ingredients
- 3/4 cup unsalted butter*
- 1/2 cup date sugar
- 3/4 cup allulose or allulose/monk fruit blend
- 1 large egg + 1 large egg yolk at room temperature
- 1 tablespoon pure vanilla extract
- 1 tsp almond extract optional
- 1 1/2 cup finely ground almond flour
- 1/4 cup all - purpose flour I use 00 flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt + more flaky sea salt for sprinkling
- 1 1/4 cups semisweet or bittersweet chocolate chips (or roughly chopped chocolate Lily's
Instructions
- Place the butter in a small saucepan and set over medium low heat. Low heat is key to an even, golden browning! Use a spatula to stir and scrape the butter from the bottom and sides of the pan every 10 to 15 seconds. At first, the butter will melt and foam, then over time the foam bubbles will get smaller and the butter will begin to emit a warm, nutty aroma. Continue to cook the butter, occasionally stirring and scraping with your spatula, until the butter begins to take on color and you see small floating brown bits, about 5 to 7 minutes (these are the milk solids in your butter separating and toasting). Once the butter is golden brown, remove it from the heat and allow it to cool in the saucepan for about 5 minutes. You want it to cool down enough that it’s pretty warm, but not scalding hot to the touch.
- In a large mixing bowl, combine the brown butter, date sugar, and allulose.Use a silicone spatula to mix together. Add the egg, extra egg yolk,vanilla and almond extract and mix well.
- Add in the almond flour, all purpose flour, baking soda, salt and FOLD carefully being careful not to overmix your batter. The dough should be soft but not sticky, so when you touch it with your finger, it gives just a little.
- Fold in the chocolate chips until evenly distributed. Do not over mix. Cover the bowl and place it in the fridge to chill for at least 1 hour (and up to overnight).
- Preheat the oven to 350°F. Line two baking sheets with parchment paper. Remove the dough from the fridge and allow it to soften at room temperature until it’s scoopable (about 20 minutes). Use a 1 ½ ounce cookie scoop to portion out equal amounts of dough. Place on the prepared baking sheets, spacing the dough 2 inches apart.
- Bake until the cookies have puffed up and are light golden brown around the edges but still somewhat soft in the middle, 10-12 minutes. Remove the baking sheet from the oven, sprinkle with flaky sea salt (if using), and allow the cookies to cool slightly on the baking sheet before serving.
Notes
Every oven is different, so make sure you keep an eye on your cookies. We recommend taking them out right when they have puffed up and just turning golden brown on the edges. The cookies should still be a little underdone in the middle. If you leave them in past this point they will not have that gooey center you’re looking for.
Carbs per cookie: 11 g
Net carbs : 10 g