Crunchy Low Carb Brown Butter Chocolate Chip Cookies Recipes

CRUNCHY LOW-CARB BROWN BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Combine almond flour, coconut flour, arrowroot powder, xanthan gum, salt, and baking soda in a medium bowl. Whisk until all clumps are broken up and the ingredients are well combined. You can also sift ingredients together.
• In the bowl of a mixer with paddle attachment, cream butter for about 2 minutes on medium speed.
• Slowly add the powdered golden erythritol and Stevia and cream for another 6-7 minutes. Scrape down the sides as needed.
• Add the vanilla and room-temp egg and mix until they just begin to combine.
• Slowly add in the dry ingredients and mix just until everything is combined. Scrape down the sides as needed.
• Add in the chocolate chips and pecans.
• Cover dough with plastic wrap and chill for at least 1 hour.
• Preheat oven to 350 degrees. I prefer to use regular oven and not convection for crispy cookies.
• Line 2 cookie sheets with parchment paper.
• Using a #40 cookie scoop, this will make 18 cookies. Spread dough balls out on the parchment-lined pans and press each dough ball down about halfway. Press broken chocolate into the tops of the dough balls if desired.
• Bake for 15-17 minutes, or until edges begin to brown. Allow cookies to cool on the pan. They will continue to bake and crisp up as they cool down. Store in an airtight container.