Who doesn’t love brown butter cookies? I will warn you—after you brown the butter, it takes at least 30 minutes in the freezer for these to actually start making the cookies, so plan accordingly! 

As always, I replaced the sugar with Swerve (linked below). Just by substituting the sugar for brown sugar, I saved 810 calories (255 calories from the sugar and 555 calories from the brown sugar). This recipe made 15 cookies, so 54 calories per cookie were saved just by replacing regular sugar with the Swerve brand! 

Ingredients

• 3/4 cup butter
• 1/3 cup sugar
• 2/3 cup brown sugar
• 2 large eggs
• 1 cup kamut flour
• 1/4 tsp salt + more for topping
• 1 tsp baking soda
• 1 cup chocolate chips
• 1 tsp vanilla

Directions

• Brown butter in a medium saucepan over medium-high heat. Stir constantly until you reach a deep honey color. Transfer to a mixing bowl and allow to become room-temp texture
• Set oven to 375 and spray cookie sheet once butter is set up
• In a mixer, cream butter and sugars (about one minute)
• Add remaining ingredients minus chocolate chips- do not over-mix
• Fold in chocolate chips
• Roll 1/4 cup dough into balls and place on cookie sheet
• Top with extra sea salt if desired 
• Bake 8 -10 minutes until the top is just golden
• Cool on baking sheet for 2 – 3 minutes before moving to cooling rack

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