Chocolate chunk cookies with spicy and salty brown butter

Preparation time :

25 minutes

Servings:

12

Calories:

109 per cookie

Ingredients :

• 1 ½ cups finely grated unsweetened coconut
• 1/2 cup grass-fed salted butter
• ¼ cup coconut sugar
• 1 egg, at room temperature
• ½ cup blanched almond flour
• ½ teaspoon baking soda
• 1 tablespoon pumpkin pie spice
• 1 bar of Lily's Dark Chocolate , chopped
• Flaky sea salt, for garnish

Preparation :

1. Preheat the oven to 350°F and line a cookie sheet with parchment paper.
2. Add the butter to a small saucepan over medium heat.

Simmer until the butter turns brown and gives off a DELICIOUS caramel aroma (this may take about 10 minutes), then remove from the heat and leave to cool.

3. Pour the coconut into a frying pan over medium heat and cook, stirring constantly, until completely browned. It can cook quickly, so remember to keep stirring, then remove from heat.
4. Measure 1/4 cup browned butter into a bowl, add coconut sugar and egg. Mix with a whisk. Add Lily's Dark Chocolate , almond flour, baking soda and spices and mix until smooth. Add the chocolate pieces.
5. Using a cookie scoop (or rounded tablespoon), portion the dough into 12 cookies. Flatten halfway with the palm of your hand.
6. Bake for 8 to 10 minutes, or until the cookies are golden brown all over and crisp around the edges. Let cool for about a minute, then sprinkle with flaked salt. Enjoy immediately for an incredible texture!!!

Nutritional information:

Net carbs: 0.6