Brown Butter, Peanut Butter Chocolate Chunk Cookies

1. Preheat oven to 350 F and line a baking sheet with parchment paper. Start by browning your butter. Melt butter in a thick-bottomed skillet (preferably a light color so you can see the butter change colors) 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. Remove from heat immediately, and pour into a bowl to cool (don’t let the butter sit in the pot or it will burn). Let cool for about 10 minutes.
2. In a medium bowl, mix together your almond flour, baking soda, salt, and coconut sugar. In a separate small bowl, mix together your peanut butter, egg, vanilla, and cooled (but still melty) brown butter. Mix your wet ingredients into your dry ingredients, and then mix in your chocolate chunks.
3. Scoop out heaped tablespoons of the cookie dough, and roll with your hands into a ball. Add to the parchment paper-lined baking sheet, and slightly flatten. Add more chocolate chunks to the top of your cookies, if desired, and top with flake salt. Bake for 12-15 minutes, or until cookies are golden brown on top (depending on your oven, you may need more time). Cookies will be soft at first, but if they’re golden, they will firm up after cooling. Let cool before eating!