Brown Butter Oat Flour Chocolate Chip Cookies
Salty, delectable, chewy, brown butter oat flour chocolate chip cookies are all you will need for the rest of your life. They're a great dessert and gluten free too, so everyone can enjoy them!
Servings: 30 cookies
Ingredients
- 2 cups Oat Flour
- 3/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 cup Unsalted Butter
- 1/3 cup of Granulated Sugar
- 2/3 cup of Brown Sugar
- 1 Large Egg
- 1 tablespoon Vanilla Extract
- 1 1/2 cups Chocolate Chips
Instructions
- Preheat your oven to 350°F.
- In a medium sized bowl, add your oat flour, baking powder, baking soda, and salt. Whisk together to combine. Set aside.
- Add the butter to a saucepan and put on a stove over medium-high heat. Heat the buter until the milk solids brown. For more detailed instructions on browning butter, see the paragraph "How do I brown butter" from above.
- Once the butter is brown, transfer it to a bowl. Add the granulated and brown sugar to the butter, it is okay if the butter is still liquidy. Whisk until smooth and fully combined. The mixture should be warm but not hot at this point. If it is still hot, put it in the refrigerator for a couple minutes to cool off, we want to make sure the egg doesn't cook when you add it to the mixture.
- Add the egg and vanilla to the warm (not hot) butter and sugar mixture and whisk until smooth.
- Add the dry ingredients to the wet and use a rubber spatula to combine. Once all of the dry ingredients are incorporated, put the dough in the fridge for 10 minutes, covered.
- After refrigeration, add the chocolate chips to the batter, mixing in with the spatula. Use a cookie scoop or a tablespoon to portion out dough balls. Place on a cookie sheet and bake in the preheated oven for 12-15 minutes or until the edges are golden brown. Remove from the oven and allow to cool before enjoying!