These are my favorite cookies of all time
If you’ve never had brown butter before, you can’t imagine the extra depth and flavor that they add to these cookies. They provide a warm, nutty flavor that, when combined with sugar, tastes just like toffee. If you have had brown butter before, then you know exactly what I’m talking about.
Brown butter undergoes something called the Maillard reaction. This is a reaction between sugar and amino acids in the butter due to heat. The reaction creates new flavor compounds typically associated with browning. Seared steaks, fried dumplings and toasted marshmallows also undergo the Maillard reaction.
But the real cherry on top for these sea salt brown butter einkorn cookies is the flaky sea salt. It’s the perfect touch to make the best melt-in-your-mouth cookies.
Kitchen essentials
What you’ll need to make sea salt brown butter einkorn cookies:
- A small saucepan
- A rubber spatula
- A mixing bowl
- Measuring cups/spoons
- A baking sheet
- A cookie scoop (recommended)
Substitutions
- Cane sugar: cane sugar can be substituted with 1/2 brown sugar and 1/2 white sugar. If using this method, omit the molasses.
- AP einkorn flour: I have not tested this recipe with regular AP flour or whole wheat einkorn flour, and I do not recommend substituting.
More of my favorite desserts



Nutrition Facts
20 servings per container
Serving Size1 cookies
Calories152
- Amount Per Serving% Daily Value *
- Total Fat
8.5g
14%
- Saturated Fat 5.1g 26%
- Trans Fat 0.3g
- Cholesterol 25.1mg 9%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
17.8g
6%
- Dietary Fiber 1.1g 5%
- Sugars 10.8g
- Protein 1.9g 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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