Low Carb Whole Foods Market Brown Butter Chocolate Chunk Cookies
Indulge in the perfect balance of rich, buttery flavor and guilt-free ingredients with these Low Carb Whole Foods Market Brown Butter Chocolate Chunk Cookies. Featuring golden, nutty brown butter and a delightful blend of almond and coconut flours, these cookies cater to low-carb and keto lifestyles without compromising on taste. Sweetened naturally with granulated erythritol or monk fruit, and studded with decadent sugar-free chocolate chunks, they offer all the satisfaction of homemade treats without added sugars. Ready in under 30 minutes, these cookies boast crispy edges and chewy centers, making them perfect for a quick snack or after-dinner dessert. Whether you’re following a low-carb diet or simply looking to elevate your baking game, these cookies will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 180 grams almond flour
- 20 grams coconut flour
- 100 grams granulated erythritol or monk fruit sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking powder
- 0.25 teaspoon sea salt
- 100 grams sugar-free chocolate chunks
Instructions
In a small saucepan over medium heat, melt the butter. Continue stirring until the butter turns golden brown and emits a nutty aroma. This should take about 5-7 minutes. Remove from heat and let cool to room temperature.
In a large mixing bowl, combine almond flour, coconut flour, granulated erythritol (or monk fruit sweetener), baking powder, and sea salt. Whisk together until well combined.
In a separate bowl, whisk the cooled brown butter, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
Fold in the sugar-free chocolate chunks, ensuring they are evenly distributed throughout the dough.
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
Using a cookie scoop or tablespoon, portion the dough into 12 equal-sized balls and place them on the prepared baking sheet, leaving some space between them.
Flatten each ball slightly with the palm of your hand or the back of a spoon to achieve a cookie shape.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may still look slightly soft, but they will firm up as the cookies cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Nutrition Facts
Calories |
2511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.8 g | 296% | |
| Saturated Fat | 87.6 g | 438% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 952 mg | 41% | |
| Total Carbohydrate | 206.0 g | 75% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 8.7 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 507 mg | 39% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 757 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
