Ingredients

(Makes 18 cookies)

Brown Butter (The Secret Weapon):
• ¾ cup (170g) unsalted butter
→ Cool completely before using—this is critical!

Dry Mix:
• 1½ cups blanched almond flour
• ¼ cup coconut flour
• ¾ tsp baking soda
• ½ tsp sea salt
• ¼ tsp xanthan gum (optional, for chew)

Wet Mix:
• ½ cup brown sugar–style monk fruit blend (e.g., Lakanto Golden—essential for molasses depth!)
• 1 large egg, room temp
• 1½ tsp pure vanilla extract
• ½ tsp almond extract (bakery-style depth—optional but recommended)

Fold-Ins:
• ¾ cup sugar-free dark chocolate chunks (e.g., ChocZero or Lily’s 55%)
• Optional: ¼ cup toasted chopped walnuts or pecans (echoes your Pecan Cream Pie love)

Finishing Touch:
• Flaky sea salt (e.g., Maldon), for sprinkling

Instructions

Brown the butter: Melt butter in a light skillet over medium heat. Swirl often. It will foam, then crackle—keep going until golden-brown bits form and aroma is nutty (3–5 min). Immediately pour into a heatproof bowl (scrape all bits!). Cool 1 hour in fridge (or 20 min freezer)—must be solid but soft, like room-temp butter.
Whip the “sugar”: In a stand mixer, beat cooled brown butter and monk fruit blend 2–3 min until light and fluffy (yes—it works!).
Add wet: Mix in egg, vanilla, and almond extract until smooth and glossy.
Fold in dry: Whisk dry ingredients, then add to wet. Mix just until combined—dough will be thick and scoopable.
Chill 24 hours (non-negotiable!):
→ Why? Hydrates flours, deepens brown butter flavor, prevents overspreading, and develops chew. (Like your 3-Day Chill Cookies—patience = perfection.)
Bake:
• Preheat oven to 350°F (175°C). Line sheets with parchment.
• Scoop 2-tbsp balls (use a #20 cookie scoop). Place 3″ apart.
• Bake 11–13 min—edges golden, centers soft.
• Immediately sprinkle with flaky salt. Cool 10 min on sheet.

⏱️ TIME & NUTRITION