Sugar Free Brown Butter Chocolate Chip Cookies

This recipe for Sugar Free Brown Butter Chocolate Chip Cookies was inspired by the famous ones in a certain popular magazine (bon appetit).

What makes Brown Butter Chocolate Chip Cookies so good?

 
Browned butter gives a basic chocolate chip cookie a deep, nutty and almost toffee-like flavor along with a chewy soft texture, unlike regular butter.

I like that these mouthwatering cookies can be made without added sugar!

Did you try my recipe for Sugar Free Rice Krispie Treats?

That recipe for Krispie treats can be made with about any sugar free or keto diet friendly cereal. Both these brown butter cookies and those Krispie treats would go nicely when served together!

To make this recipe you will need a brown sugar alternative. You can find a selection of brown sugar alternatives here.

 Ingredients needed to make homemade brown butter cookies.

• Flour. All purpose flour was used to make my cookies. I have not tried using a flour alternative however, I would assume the almond flour would change the texture of the cookies.
• Salt. A really small amount is used to help balance out the other flavors.
• Baking Soda. Only a small amount is used as these cookies are better when they are a bit more flat.
• Butter. Use unsalted butter. Also, the butter will be divided.
• Brown Sugar Alternative. To keep the balance of the ingredients, it is best to use an alternative that measures like brown sugar.
• Sugar Alternative. For best results, use a sugar alternative that measures like sugar and that can be baked with.
• Eggs. Two of the eggs will need to be separated.
• Vanilla Extract. Also added for flavor balance.
• Sugar Free Chocolate Chips. Use chocolate chips that can also be baked with.

How to make Brown Butter Chocolate Chip Cookies

Prep: 15 minutes.
Bake Tip: 20 minutes.
Yield: 16 cookies.

1. Prepare two baking sheets for nonstick. I like parchment paper for this recipe.
2. In a small bowl, use a whisk to mix together the flour, salt, and baking soda.
3. Next, in a skillet on medium heat, melt one stick of your unsalted butter. Remove the browned butter skillet from the heat and allow it to sit for a minute. Meanwhile, cut the remaining butter into cubes and then stir the cubes into the cooling brown butter.
4. Transfer the butter to a large mixing bowl and add the brown sugar alternative and the regular sugar alternative. Beat the ingredients until creamy. Then stir in the eggs followed by the vanilla.
5. Add the dry ingredients from the first bowl to the mixing bowl and mix until just combined. Then fold in the chocolate chips.
6. Let the ingredients to sit at room temperature for 15-20 minutes as the ingredients need time to blend together. Meanwhile, preheat your oven to 350
7. Use a large cookie scoop to scoop the dough and place the cookies about 2 ½" apart from one another on the prepared baking sheets.
8. Bake the cookies for five minutes and then rotate the baking sheets so that the cookies can evenly bake. Then continue to bake until the edges begin to brown (about 12-15 minutes). Remove the baking sheets from your oven and allow the cookies to sit on the baking sheets for 10 minutes before carefully transferring them to a cooling rack.

Expert Tip 👉 These cookies will be soft in the center when you remove them from the oven. This is why we are allowing them to sit on the warm baking sheets to finish setting.
 

Tips for making the best brown butter cookies.

Brown butter cookies get their beautiful spread thanks to the molasses that is in the brown sugar. One way to get a similar result in sugar free cookies is to add a tablespoon of molasses to the batter, if you are okay with the sugar that comes from doing so.

More helpful tips for you.

1. For a soft and gooey cookie, use new cookie sheets to bake these cookies on. This is because a cookie sheet that has been blackened is more prone to not baking soft and gooey.
2. When browning you butter, it is important to stir and swirl the skillet constantly to prevent burning. If your butter burns it will not work with this recipe. It should take about seven to eight minutes to get the desired 'foam'.
3. This is the kind of a cookie that people often like in extra-large sizes (🙋‍♀️) which is why this recipe is formulated for a three tablespoon cookie scoop. If you intend to use a smaller size, you may need to adjust your baking time as a result (ie. keep an eye on your cookies while they are baking!).
4. Unlike other cookie recipes, these cookies should be baked until the edges begin to brown (the centers will still be soft!). The centers will finish baking on the baking sheets after removing the baking sheets from the oven.

How to store brown butter chocolate chip cookies.

These cookies should be stored in an airtight container. If properly stored at room temperature, these cookies should keep for about a week (unless you live in my house...).

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