These decadent, delicious, and beautiful cookies have a hidden secret — they’re grain-free and lower in sugar. But you’d never guess they’re better for you than the average cookie, the salty nutty caramel flavors offset by the bittersweet chocolate is craveable.
Between the reduced sugar content and use of coconut flour instead of grain-based flour, these cookies are far lower in net carbohydrates than average. Given their lower net carb and higher fat content (thanks to the nut and regular butters and coconut), they’ll impact blood sugar less than a comparably sized standard cookie. They’re still dessert, they’re just a slightly healthier option.
To be honest, I don’t bake very often because then there are baked goods in the house and my self-control only goes so far. When cookies are around, one of the ways I moderate our consumption is to keep them in the freezer. That way they’re out-of-sight (and somewhat out-of-mind) and I don’t feel the impulse to eat them all while they’re fresh. Most cookie recipes, including this one, freeze perfectly. If you’re curious about the impact our visual cues have on dietary intake and mindless eating, check out this fascinating book by Dr. Brian Wansink.
A few notes on process and ingredients:
- Browning the butter is a bit of a tedious first step, but it lends a complex caramelization that’s set off by the bittersweet chocolate chips and flaked salt. I promise it’s worth it.
- Any type of natural nut butter you may have on hand should work in this recipe, but I tested it with cashew, almond, and peanut butters. A long-time friend of mine in Missoula, Montana runs an artisan nut-butter company called Moxie Nosh and she makes the best nut-butters, including the cashew butter I used in my cashew test batch (they were by far my favorite). FYI, this post isn’t sponsored, I just like mentioning outstanding products, especially when they’re produced by a friend. My very wise mother suggested I test these cookies with a variety of natural nut butters to ensure they worked for every taste preference and budget. So to round out my testing process I used Adams Peanut Butter and Justin’s Almond Butter in the other batches and they also turned out very well. The almond butter version was the darkest in color and is shown in the recipe photograph. I did not try them with Skippy or Jiff type peanut butter, so you’re on your own if you go that direction.
- If you’ve never used a flaked sea salt in a recipe, Maldon Sea Salt is a game changer. You’ll be amazed what a difference a few tiny flakes make when sprinkled over the top of almost anything, including these cookies.
- ½ C. unsalted butter, browned, and cooled
- ½ C. granulated sugar
- 2 tsp vanilla
- 2 large eggs
- 1 C. cashew butter, almond butter, or peanut butter
- ½ C. coconut flour
- ½ C. large unsweetened coconut flakes
- ½ tsp salt
- ½ tsp baking soda
- ½ C. bittersweet chocolate chips
- (optional: flaked salt)
- In a small saucepan, heat butter over medium heat, swirling frequently to prevent burning once the butter has melted and is beginning to bubble and foam. Watch for the butter to begin turning light caramel color. Continue swirling frequently until butter reaches a medium caramel color then remove from heat. Let cool.
- Once butter has cooled, pre-heat oven to 350°F.
- Pour cooled browned butter into a large mixing bowl and add sugar, vanilla, eggs, and nut butter of choice.
- Mix all wet ingredients thoroughly and completely.
- Combine dry ingredients (coconut flour, coconut flakes, salt, and baking soda) in a medium-sized mixing bowl. Mix to distribute salt and baking soda evenly.
- Add dry ingredients into sugar and butter mixture and mix completely.
- Once all ingredients are mixed, add chocolate chips and stir until incorporated.
- Use a tablespoon and your hands to make small-medium sized dough balls and place the balls evenly on baking trays.
- Once all dough balls are on the baking trays, use your hand or the bottom of a measuring cup to flatten the cookies a bit before baking.
- Optional: sprinkle tops of the cookies with a little flaked salt.
- Bake the cookies on the middle or top racks of the oven at 350°F for about 13 minutes or until lightly browned.