Sugar-Free Whole Foods Market Brown Butter Chocolate Chunk Cookies
Indulge guilt-free with these Sugar-Free Whole Foods Market Brown Butter Chocolate Chunk Cookies, a health-conscious twist on a classic treat. Crafted with almond and coconut flours, these cookies are gluten-free, low-carb, and packed with nutrient-dense ingredients. The star of the recipe is the golden brown butter, which adds a rich, nutty depth to every bite, perfectly complemented by sugar-free chocolate chunks. Sweetened with erythritol, these cookies are ideal for anyone seeking a sugar-free dessert option that doesn't compromise on flavor. Quick to prepare in under 30 minutes and boasting a chewy texture enhanced by optional chopped nuts, these cookies are perfect for mindful snacking or sharing at gatherings. Bake up a batch today and savor a wholesome yet indulgent treat!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 0.75 cup Erythritol (granulated, or your preferred sugar-free sweetener)
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Sugar-free chocolate chunks or chips
- 0.5 cup Chopped nuts (optional, e.g., walnuts or pecans)
Instructions
In a medium saucepan, melt the butter over medium heat. Allow it to cook until it turns golden brown and gives off a nutty aroma, stirring occasionally to prevent burning. Once browned, remove the saucepan from the heat and let the butter cool for about 10 minutes.
While the butter is cooling, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking soda, and salt.
In a separate bowl, beat the eggs and then stir in the cooled brown butter and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix until a dough forms. If the dough is too sticky, let it sit for a few minutes to firm up.
Fold in the sugar-free chocolate chunks or chips and optional chopped nuts, distributing them evenly throughout the dough.
Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
Flatten each cookie slightly with the back of a spoon or your fingers, as these cookies won't spread much during baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the tops look set.
Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Nutrition Facts
Calories |
3636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 319.8 g | 410% | |
| Saturated Fat | 119.1 g | 596% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2616 mg | 114% | |
| Total Carbohydrate | 366.0 g | 133% | |
| Dietary Fiber | 78.7 g | 281% | |
| Total Sugars | 11.6 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 696 mg | 54% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 1326 mg | 28% | |
*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.
