Gluten-Free Brown Butter Pecan Cookies

So far these are my hands down favorite cookie I’ve made this week. I’ve had a hard time not wanting to nibble on some of the cookie dough (most times I prefer cookie dough to the actual cookie).

I think part of it is the brown butter, which just adds incredible flavor. But also the pecans, they are reminiscent of my favorite childhood cookies. Plus the chocolate dipped touch at the end pretty much makes them irresistible. I like the approach of freezing, slicing and baking later, as well. It made them really to easy to make that way.

Brown Butter Pecan

  • 2 sticks  butter
  • 2 tsp vanilla
  • 1/4 cup honey
  • 1/4 cup coconut sugar
  • 1/2 tsp salt
  • 2 cups almond flour
  • 3/4 cup raw pecans, very finely chopped
  • 1 1/2 cups Enjoy Life Chocolate Chips

How to Make It:  Melt butter in a saucepan, continue cooking and swirling the pan until it is amber in color. Allow it to cool slightly. 

Whisk in the vanilla, honey, coconut sugar and salt.

Now add the flour. Place dough onto a piece of parchment. Roll into a log. Place in the freezer overnight.

Preheat oven to 350. Slice cookies. Place on a parchment lined cookie sheet. Bake for 10 to 12 minutes. Allow them to cool before transferring to a wire rack. Allow them to cool further before dipping them in melted chocolate.

Eat and enjoy!

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