Browned Butter Chocolate Chip Cookie Recipe


When we take dessert to a gathering, I don’t usually something like bring avocado mousse or banana cookies. My family loves them, but our taste buds are accustomed to healthy foods.


Bringing chocolate chip cookies is always a crowd pleaser though. I make a slightly healthier version with a little less sugar, coconut oil, and whole wheat sprouted flour. It quick to whip up and is made with whole ingredients, nothing processed.


Browned Butter Chocolate Chip Cookies

Makes 30 cookies

6 Tbs butter

2 Tbs coconut oil

1 3/4 cup white whole wheat flour

3/4 tsp baking soda

1/4 tsp salt

1/2 cup packed brown sugar

1/3 cup white sugar

1/8 tsp salt

1 tsp vanilla extract

1 egg

1 Tbs milk of choice (coconut milk, whole milk, almond milk, etc)

1/3 cup mini chocolate chips

Preheat oven to 350F.

Melt butter in a saucepan over medium low heat until it starts to brown. It should get to a light caramel color, then remove immediately from heat. It will burn quickly so be careful. (I imagine if you were in a time crunch, you could just melt the butter until just melted and continue on. It just wouldn’t have that caramel flavor)

Beat in sugars and vanilla.

Beat in egg.

Sift together remaining ingredients (besides chocolate chips) and add to the butter/sugar mixture. Beat until combined.

Refrigerate dough for a couple minutes until slightly cooled then mix in chocolate chips (don’t over stir or the chips will melt into the dough)

Portion onto silpat baking sheets.

Bake at 350F for 8 minutes.

Nutritional Information:

Calories: 80

Fat: 4 g

Sodium: 85 mg (4%)

Carbohydrates: 10 g

Dietary Fiber: 1 g

Sugars: 5 g

Protein: 1.3 g

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