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Browned Butter Chocolate Chip Cookies (Grain Free) & A Cookie Dough Gift Roll Idea


Browned Butter Chocolate Chip Cookies 

Okay, I’ll be the first to admit this recipe is kind of ridiculous.


Because it includes butter and coconut oil. Honey and maple syrup. Not just one or the other. Both.

Ridiculous, I know. Why didn’t I just pick one or the other?

Let me tell you exactly why I didn’t.

I was out to make the world’s best chocolate chip cookie…at least the best in my little world. So, I did what any crazy awesome person would do.

I made 14 different chocolate chip cookie recipes and had people vote on their favorite. In one recipe I only used honey as the sweetener, in another maple syrup. I used coconut flour in one recipe and almond flour in the other. I combined almond flour and coconut flour. I combined maple and honey….you get the point. I basically thought of every combination I could think of and tried it.

And then I shoved cookies in all my friends, neighbors and families faces and made them tell me what ones they liked.

So do you wanna be my friend? Actually, you really don’t because after I shoved cookies in their faces, I drilled them with 30 annoying questions about each cookie. “Did it have good flavor? What about the texture – did you like the texture? Are you sure? Like really, really sure? Are you 100% positive you liked this one better than the 9th cookie? Try it again one more time. Okay, you sure?”

Yeah, I told you I was crazy awesome.

Anyway, hands down this recipe was the clear winner. And of course it had to be the complicated recipe of butter (and not just butter, but browned butter) and coconut oil and honey and maple syrup. Of course, you could just pick one or the other, but I’m telling you – if you want to experience a slammin chocolate chip cookie, just try this recipe out as written.

And let me tell you, browned butter = ahhhhhmazing. The depth of flavor it brings to the cookies is unmatched. I promise that you’re not going to regret taking the few extra seconds to make it.

Some of you regular readers probably know by now that I’m not an almond flour fan and don’t think it’s the healthiest thing to be consuming on a regular basis (read why in this post). This recipe is actually the first almond flour recipe I’ve posted and these cookies are my one almond flour exception. Try them and you’ll see why πŸ˜‰

And learn how to make this super cute gift roll cookie dough, too. It’s so simple and such a fun gift for teachers, hostess gifts, or anyone! I don’t know too many that will turn away cookies πŸ™‚


Browned Butter Chocolate Chip Cookies (Grain Free)

Makes about 20–24 cookies or 2 gift rolls


5 T butter

5 T coconut oil, melted

3 T pure raw honey

3 T pure maple syrup

1 Β½ T pure vanilla extract

2 Β½ cups almond flour

Β½ tsp baking soda

ΒΌ tsp sea salt

2/3 cup dark chocolate chips or chocolate pieces 


Preheat oven to 350.

Melt the butter over medium heat in a small saucepan. Stir continuously until you start to see it change color slightly and see little brown bits appear on the bottom. This will not take long – about a minute or two. As soon as you see this, remove immediately from the heat and continue stirring constantly for 30 seconds. It’s important to remove from the heat as soon as you see the little brown bits on the bottom because you can go from glorious brown butter to gross, nasty, yucky burnt butter in a matter of seconds.

Once you’ve made your brown butter, put it in a mixing bowl and add the coconut oil, honey, maple syrup and vanilla. Stir until well mixed. Add in the dry ingredients and stir. Finally add in the chocolate chips and stir.

You can bake the cookies immediately. Drop rounded spoonfuls onto a baking pan and bake for 10-12 minutes. But I like to place the dough in the fridge for at least 30 minutes and then bake them. I have no idea what this does (does anyone know?), but I swear it makes the cookies taste better. After they’ve been in the fridge for at least 30 minutes, I roll them into balls and then flatten them with both my palms so they form perfect little patties or slices. Then I bake them at 350 for 10-12 minutes. I can’t think of anything much better than warm cookies so enjoy!


You can also make 2 adorable gift rolls out of this recipe!

Divide your dough in half and place the halves on 2 separate sheets of parchment paper. Shape the cookie dough in a log and roll up with the parchment paper. Twist the ends and tie with ribbon. Use some cute paper and sticker labels (you can find these at craft stores) to create a gift tag, like pictured. Tape will not stick on the parchment paper, so you have to use a piece of decorative paper and wrap it around the roll (it looks cuter like that anyway!). Then you can stick the label on the decorative paper. I always like to include the recipe with the gift roll, as well. I also make sure to tell them that they can use the parchment paper to bake their cookies πŸ™‚


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  1. The fridge thing does two things..it sets the butter and coconut back up so they bake at the right speed and don’t spread so much AND it allows all the flavors to meld together…and you are my hero if this tastes as good as you say! well..you really are an inspiration to me anyway..but hero will be your title if these fill that void! πŸ™‚

  2. These look amazing. I have 2 questions. Is the butter you used salted or unsalted? Also, do you think almond meal (Trader Joe’s) would work in place of the finer almond flour in this recipe? Thanks!

  3. Aaaaah! why does this recipe happens to be posted the very month I decided to eat no sugar at all? They seem amazing. Guess what? I think that they’ll be the first thing I’ll make on June 1st πŸ˜‰
    I’ll use salted butter though, because I love a pinch of salt with sweet taste, it enhances flavors

  4. I haven’t had a classic chocolate chip cookie in a long time! (I don’t do much baking, you see!)This looks amazing, I may have to convince my baking-obsessed little sister to help me out and make these. Awesome and drool-worthy!

  5. I just made a different recipe last night and they were ok now I need to try these just to be sure…

  6. I bake cookies that I can’t eat, for a living, so these sound fantastic!! I can’t wait to try them. I’ll also be sharing a few with my trainer at the gym who is also paleo. Thanks so much! I miss cookies!

  7. These taste amazing! Made them yesterday and all thought they don’t quit look as pretty as yours, they sure taste fantastic. Thank you for all your yummy ideas πŸ™‚

  8. Hi there,

    Made these last night. very easy to make and delish, thanks for the recipe.

    I decided to make a double batch to have extra dough to make later and also to give away. I did not have any maple syrup so substituted raw organic argave syrup which seemed to work well. I also cut the quantity of the honey and agave syrup in half and it was still plenty sweet. For me and my family anyway!

    Do you use agave syrup much?

  9. Thank you for this recipe! By far the best cookies I’ve EVER made! My 5-year-old son even told me I did a good job. These cookies are delicious. Fantastic!!

  10. Do you worry about the almond flour being soaked/unsoaked due to phytic acid etc? sorry if this question was already asked above and I missed it…and thanks! πŸ™‚

    • Primally Inspired

      Hi Sara! Great question.
      I personally need to use soaked almond flour. Almonds have always been a mild irritant to me, but when I soak the nuts overnight, I can tolerate them so much better and don’t notice the negative effects. For this reason, I make my own almond flour by grinding my soaked almonds in a food processor.

      Truthfully, I don’t think I would be so concerned about it if nuts weren’t a problem for me. Yes, it helps tremendously with the phytic acid. But in my personal case, I consume almonds and almond flour so infrequently (like once every 2 or 3 months) that if I could eat nuts with no problems, I wouldn’t even bother soaking it.

  11. I looked up that information about rancid oil in baked nuts. From what I see, it’s not that baking makes them go rancid but that baking nuts means the oils are more likely to go rancid MORE QUICKLY. Big difference.


    • Primally Inspired

      Yes, the oils in nuts go rancid very quickly. Even packages of nuts sitting on store shelves getting sunlight go rancid very quickly from the heat. Anytime you heat nuts, it makes the oils/fats more likely to go rancid (the same as when you heat olive oil at temperatures too high).

  12. I wonder how these would turn out with carob chips. Anyone try that?

  13. Made these for a graduation party today and paleoers and nonpaloers alike went crazy!!! Thank you!!

  14. These look amazing! BUT- I only use coconut flour. Can I substitute the almond for coconut? If so, do you know what the measurement difference would be?
    Thank you! Love your site πŸ™‚

  15. Made these twice now and my wife’s in love with them. I nailed the brown butter the second time,but was wondering how to make the cookies look like the picture? Mine come out like flat poodles, but still taste great. Tried letting them sit longer in the fridge but same result.

  16. The cookies will spread way too thin if you don’t refrigerate them first, at least with most recipes.

  17. Great recipe! I found that 30 minutes wasn’t quite enough for me before baking. They still got a bit too flat. I will try again cooling them overnight. Probably doesn’t help that it’s the summer…in Vegas lol

  18. Can you use ghee instead of butter? Will it still brown?

  19. These taste amazing! I just spoiled my dinner by taste testing too many of these πŸ™‚
    Mine came out quite flat also and not very firm. They kind of crumble when you pick them up. I’m putting them in the fridge to see if that will help. I did put the batter in the fridge 30min prior to baking but maybe that was not long enough as a pp mentioned above.

  20. Made these and they were great! I refrigerated the dough, used a small scoop to form and did not flatten. Anybody varied this recipe to make gingersnaps? Want to make ice cream sandwiches with these and my homemade coconut milk based ice cream.

  21. Prior to going Paleo, the America’s Test Kitchen Cookbook was my go to for cooking. I still use it for ideas (and adjust recipes so that they are paleo), but the dessert pages have been very lonely…Our favorite dessert was their thick and chewy chocolate chip cookies, because of the flavor of browned butter. I’m so excited to have a substitute! Thank you!

  22. I’ve made these a couple times now and they are totally awesome, but mine really flatten out and have to be eaten in pieces. I’ll try refrigerating the dough longer next time but if anyone has any other suggestions I’d love to hear them.

  23. Mine came out terribly flat! I chilled the dough for over an hour, but that didn’t help. I had to put the cookie sheets in the fridge after they’d cooled off just so I could get the cookies off the paper in one piece. It’s a good thing that they are delicious!

    I have no idea what to do so they come out like the photo; I really want to make them again, but don’t want such fragile, thin cookies. More almond flour? A tablespoon of coconut flour? Any ideas?

    • Primally Inspired

      Hi Kristine! These cookies will pretty much stay the same shape before the oven as when they are cooked. My best advice is to maybe make them a little thicker before going into the oven. Keep me posted if you try it again! I want you to have nice thicker cookies πŸ™‚

      • I just made them again. This time I used Trader Joe’s Almond Meal instead of Bob’s Red Mill Almond Meal/Flour. I also used 4 Tbsp coconut oil instead of 5. Huge difference! The cookies are holding their shape very nicely, and I think they taste even better this time. Next time I’m doubling the recipe so I can put some in the freezer. πŸ˜‰

  24. Does anyone know how long you can wait before baking (ie to tell the recipient of a gift roll)? And/or has anyone tried freezing the dough? Just wondering if the cookies baked up well and how long the dough lasted frozen as well. Thanks!

  25. I made these cookies and they were awesome! Thanks so much! Quick question – what’s the best way to store them? (not that they’ll last that long LOL but still good to know)

  26. Has anyone tried making these cookies with other sweeteners – ie ones that have less glycemic impact than maple syrup and honey? Does anyone know if these cookies will work with sweeteners as: stevia, erythritol or xylitol in place of the maple syrup & honey?

  27. These are the best! Everyone loves them paleo or not. However my paleo eaters no longer want to eat that much almond flour (they were eating these all the time). How can we make this with coconut flour? Thank you

  28. Am I blind? Did you say you used coconut flour to? Can’t wait to try these πŸ™‚ Thanks!

    • Primally Inspired

      Hi Tawni! No coconut flour for this recipe! When I was experimenting with all the different cookie recipes, a few of them used coconut flour – but it wasn’t nearly as good as these. Hope you like these πŸ™‚

  29. These sound wonderful…but, can another nut flour or other flour be substituted? My son is allergic to almonds and everything good seems to be made with it. I will experiment but wondered if you had any first hand advice. πŸ˜‰

  30. I first tried this recipe several months ago, and I wasn’t satisfied with the results – the cookies were too “heavy” and didn’t satisfy my desire for an “old fashioned chocolate chip cookie.” So I made the recipe again last night, but I added two eggs and increased the chocolate chips to a full cup. I also poured the dough into a 9X9 inch greased baking pan, and refrigerated it overnight. I baked it this morning at 350 degrees for 25 minutes. I am VERY HAPPY with the chocolate chip cookie bars! And the browned butter is a great idea – it gives the cookies the “brown sugar” type of flavor, without any sugar. Thanks again, Kelly, for your awesome website!

  31. I can’t wait to try these..I’ve never cooked with almond flour/meal before. I was wondering though..if I made your chocolate to use instead of enjoy life chocolate chips…wouldn’t the chocolate melt since it has coconut as an ingredient or do they hold up well when baked? Thank you ! πŸ™‚

  32. I tried these today and they were great!! Next time I’m going to leave out the chocolate chips because they remind me of butter cookies if the chocolate chips were left out. My husband LOVES butter cookies so I can’t wait to make them again for him without the chocolate chips. Thanks for the recipe! It was my first time using almond flour.

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