Ingredients
- 1/2 cup butter
- 2 eggs
- 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
Instructions
- 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-freeMethod: bakeCuisine: AmericanDiet: Gluten Free
