Brown-Butter Almond-Oat Chocolate Chip Cookies

Ingredients

Method

1. 1

   Brown the butter: Melt 50 grams butter in a light-coloured pan over medium heat. It'll foam, then the milk solids sink and turn golden-brown with a nutty smell. Scrape every bit, including the brown flecks, into a large bowl.

2. 2

   Cool and heat oven: Let the brown butter cool until just warm, not hot, so it won't cook the yogurt later. Meanwhile, heat oven to 350°F (175°C) and line a tray with parchment.

3. 3

   Mix dry: Grind your oats into a fine flour. In a separate bowl whisk together almond flour, oat flour, baking soda, salt, cinnamon, and nutmeg. Go easy on the salt if your butter was salted.

4. 4

   Mix wet: To the cooled brown butter, whisk in brown sugar, maple syrup, Greek yogurt, and vanilla until smooth.

5. 5

   Combine: Stir the dry mix into the wet, then fold in milk chocolate Chipits. The dough should hold a soft mound on a spoon. If runny, stir in oat flour 2 tablespoons at a time until it does.

6. 6

   Chill: Chill the dough so the cookies hold their shape instead of spreading.

7. 7

   Shape: Scoop into 20 small mounds and press each flat into a cookie shape. They barely spread.