I've got to say – it's been YEARS since I made cookies with butter. Up until recently, I only baked with coconut oil. Nothing against coconut oil, but after making these Chocolate Chip Cookies with Brown Butter Ghee (from Lee's Provisions), I don't know if I can go back to the coconut oil cookie life anytime soon!

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When you smell this ghee, you will immediately be inspired to make chocolate chip cookies! Ghee is a lactose-free alternative to butter that is actually derived from butter, but it's been cooked down so that 99% of the milk solids are removed in the process, virtually making it lactose-free and safe for anyone with lactose intolerance.

My body is hot and cold when it comes to dairy. I can typically have hard cheeses without any digestive side effects, but ice-cream or creamy cow's milk-derived cheese? Game over! Ghee is a great alternative for anyone though, seeing as though many people are actually lactose-intolerant (or sensitive to lactose) since we do not produce much of the lactase enzyme after infancy.

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But back to the cookies – yup, these were pretty nuts! The recipe is inspired by The Roasted Root's Soft, Chewy and Gooey Paleo Chocolate Chip Cookies, which is exactly what they are!

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If you look close enough, they might even be smiling at you! ;)

I've made these twice now and these ones that I photographed came out a bit less gooey, but to get the "goo", I would just decrease the cook time (I did these for 10 minutes, but I did some others in this batch that I didn't photograph for 8 minutes that turned out more gooey!).

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For more "goo" (I love how this is a word now), I would also recommend the "dollop" effect when it comes to scooping your batter onto the baking sheet, rather than rolling into balls and smushing it down.

I think the dollop works better because it makes for thicker, chunkier cookies that take longer to cook through (even though they do end up cooked), but therefore – MORE. GOO. Can you tell I love a good gooey chocolate chip cookie?

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Oh, and while I don't professionally recommend it (because of the raw eggs), the batter is pretty bad ass.

Brown Butter Ghee Chocolate Chip Cookies

Servings: 14 Cookies

Ingredients:

- 1/3 cup brown butter ghee (regular ghee is fine too), softened but not melted

- 1/4 cup pure maple syrup

- 2 tbsp almond butter (any nut butter would work)

- 1 tsp pure vanilla extract

- 1 large egg

- 1 2/3 cup almond flour

- 2 tbsp tapioca flour/starch

- 1/2 tsp baking soda

- 1/4 tsp sea salt

- 1/2 cup dark chocolate chips

Directions:

1. Preheat oven to 350 degrees F.

2. Mix together ghee, maple syrup, almond butter and vanilla extract. Once mixed, add egg.

3. In a separate bowl, mix together almond flour, tapioca flour/starch, baking soda and sea salt.

4. Add dry ingredients into wet ingredients and mix until a batter forms. Fold in the chocolate chips.

5. Line a baking sheet with parchment paper and dollop batter onto tray. It should fit around 9 (they don't spread too much while baking either).

6. Bake for 7-8 minutes. Let cool for 1-2 minutes before transferring to cooling rack.