1/2 cup butter
3/4 cup coconut sugar
1 tsp vanilla
2 cups almond flour
2 cups rolled oats
1 tsp baking soda
1/2 tsp salt
2 chocolate bars, chopped flaky sea salt for topping
Start by browning your butter. In a saute pan, heat to medium. Add butter to pan and let melt down and crackle. Whisk continuously and often during the browning period. Browning takes about 5-7 minutes. Once it is amber brown like
maple syrup, turn off heat. Pour brown butter into dish and let cool for an hour. Preheat oven to 350F and grease
baking sheet. In a large bowl, add cooled brown butter. Whisk two eggs into butter.
Then add in
coconut sugar and vanilla, and whisk until well combined. In a medium bowl, stir together
almond flour, rolled oats, baking soda, and salt. Add dry ingredients to wet ingredients and stir until all combined.
Chop chocolate bars into small chunks and mix into dough.
Scoop dough and roll into balls, making 16 cookies. Add to
baking sheet and flatten slightly. Add extra chocolate on top if desired. Bake for 10 minutes, then take out of oven and drop tray on counter 3 times to allow cookies to drop and lay flatter. Bake for an additional 3-4 minutes.
Let cool completely before eating. Flake with sea salt if desired.
Category: cookies, snack, dessert, gluten-free Method: bake Cuisine: American Diet: Gluten Free