Directions
- Place the butter into a saucepan over medium heat until it’s melted and darker in color, and the milk solids become caramelized.
- Remove from heat and let cool. Once the butter has cooled, place the butter and coconut sugar into a mixing bowl and using a paddle attachment beat them together until well combined. Add in the egg and vanilla and mix until incorporated.
- Place the oats, flour, baking soda, baking powder and salt into a food processor or blender and blend until in powder form and then add them to the mixing bowl. Mix until the cookie dough comes together.
- Stir in the chocolate chips and use a 1 1/2 inch cookie scoop to make about 16 evenly sized cookie dough balls.
- Place the cookie dough balls onto a baking sheet and chill in the refrigerator for 1 hour.
- Once chilled, preheat the oven to 350°F and place the cookies on two baking sheets about 2 1/2 inch apart.
- Bake the cookies for 11-14 minutes and golden brown on the edges.
- Let cool for 10 minutes before transferring to a cooling rack to continue cooling for an additional 15 minutes. Top with flaky salt and serve.
