Keto Whole Foods Market Brown Butter Chocolate Chunk Cookies
Indulge in the rich, nutty flavor of these Keto Whole Foods Market Brown Butter Chocolate Chunk Cookies, the ultimate low-carb treat designed to satisfy your sweet tooth without compromising your health goals. This keto-friendly recipe elevates classic chocolate chip cookies by using browned butter for an irresistibly deep, toasty flavor, perfectly complemented by the decadent chunks of sugar-free chocolate. Crafted with almond and coconut flours, these cookies are gluten-free, packed with healthy fats, and sweetened naturally with erythritol or monk fruit for a guilt-free indulgence. With just 20 minutes of prep time and 12 minutes of baking time, you'll have soft, chewy cookies with golden edges and melty chocolate in no time. Perfect for keto dieters or anyone seeking a wholesome, grain-free dessert, these cookies pair wonderfully with a hot cup of coffee or tea. Prepare a batch today and enjoy a bakery-quality, keto-approved treat right at home!
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Ingredients
- 113 grams Unsalted butter
- 150 grams Almond flour
- 20 grams Coconut flour
- 80 grams Granular erythritol (or monk fruit sweetener)
- 100 grams Sugar-free chocolate chunks
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 large Egg
- 1 teaspoon Vanilla extract
Directions
Step 1
Place the butter in a small saucepan over medium heat and allow it to melt. Continue cooking the butter, stirring often, until it turns golden brown and starts to release a nutty aroma. Immediately pour the browned butter into a heatproof bowl to prevent it from burning, and allow it to cool for 10 minutes.
Step 2
In a medium mixing bowl, combine almond flour, coconut flour, erythritol, baking soda, and salt. Whisk until thoroughly mixed.
Step 3
In a large mixing bowl, whisk the cooled brown butter, egg, and vanilla extract until smooth.
Step 4
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until a thick dough forms.
Step 5
Gently fold in the sugar-free chocolate chunks until evenly distributed throughout the dough.
Step 6
Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
Step 7
Scoop out approximately 2 tablespoons of dough per cookie and roll into balls. Place the dough balls onto the prepared baking sheet, leaving about 2 inches of space between cookies. Gently press each ball to flatten slightly.
Step 8
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden brown. The centers will still be soft but will firm up as they cool.
Step 9
Remove the baking sheet from the oven and allow the cookies to cool on the tray for 5 minutes. Transfer them to a wire rack to cool completely.
Step 10
Enjoy your keto-friendly brown butter chocolate chunk cookies! Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | (530.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2337.7 |
| Total Fat 215.8g | 0% |
| Saturated Fat 86.5g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 469.7mg | 0% |
| Sodium 2584.7mg | 0% |
| Total Carbohydrate 178.5g | 0% |
| Dietary Fiber 43.7g | 0% |
| Total Sugars 7.6g | |
| Protein 49.8g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 442.7mg | 0% |
| Iron 13.9mg | 0% |
| Potassium 757.1mg | 0% |
Source of Calories