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Browned Butter Chocolate Chips Cookies, THM XO, SF

Course Dessert
Cuisine American
Cook Time 10 minutes
Servings 18
Author Glenda Groff

Ingredients

  • 8 tablespoons unsalted butter
  • 1/2 cup Lakanto Monkfruit/Allulose Sweetener
  • 1/4 cup Brown Sugar Sweetener Substitute or THM Gentle Sweet
  • 1 large egg room temperature
  • 1 teaspoon Vanilla extract
  • 1 1/4 cups Sprouted Flour fluff the flour with a spoon and spoon into the cup.
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon baking soda
  • 3/4 cup sugar-free chocolate chips
  • Coarse Pretzel Salt

Instructions

  1. Browning the butter: In a frying pan, melt the butter over medium heat. Allow the butter to simmer until it is golden brown. Be careful as it does splatter somewhat. Pour the butter into your mixing bowl, scraping all the browned bits into the bowl as well. Allow the butter to cool until it is semi-hardened.
  2. Mixing the cookie dough: In the mixer bowl combine the Lakanto Monkfruit/Allulose Sweetener, Brown Sugar Sweetener Substitute, or THM Gentle Sweet, and egg. Mix for 3-4 minutes until it is creamy. Add Vanilla extract, Sprouted Flour, Baking Powder, and baking soda together until smooth. Add chocolate chips. Mix again. Scope cookies into 18 balls. Sprinkle with coarse salt. Refridgerate for 30-45 minutes.
  3. Baking: Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Place chilled cookies balls on the baking sheet. Bake cookies dough balls for 8-10 minutes. Remove from the oven while they are still soft and cool. 18 cookies