Brown Butter Chocolate Chip Cookies with Peppermint Chocolate Drizzle

1. Preheat oven to 350 F and line a baking sheet with parchment paper. Brown butter by melting it in a thick-bottomed skillet on medium heat. Heat for about 5-8 minutes, stirring frequently to ensure even cooking. Remove from heat once the butter has turned a toasty-brown color, and pour into a bowl to cool. Let cool for about 10 minutes.
2. In a medium bowl, mix together almond flour, baking soda, salt, and coconut sugar. In a separate small bowl, mix together peanut butter, egg, vanilla, and cooled brown butter. Mix your wet ingredients into your dry ingredients, and then mix in ½ cup chocolate chunks.
3. Scoop out heaped tablespoons of the cookie dough, and roll with your hands into a ball. Add to the baking sheet, and slightly flatten. Bake for 12-15 minutes, or until cookies are golden brown on top. Cookies will be soft at first, but if they’re golden, they will firm up after cooling. Melt the remaining chocolate chunks, and mix in the peppermint extract. Drizzle over the cookies, and top with crushed peppermint candies, if desired.