Ingredients
- 1 stick butter (1/2 a cup)
- ½ cup brown sugar (packed)
- 1 egg
- 1 egg yolk
- 1 tsp vanilla
- 1 tsp baking soda
- 1⅓ cup almond flour
- 1.5 cup rolled oats
- 1 cup crushed mini eggs
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper or grease the sheet with butter.
- In a small saucepan, melt butter over medium heat until it begins to foam and turn golden brown, remove from heat and let cool slightly.
- In a mixing bowl, whisk together browned butter and brown sugar until smooth.
- Add vanilla, egg, and egg yolk and mix until combined.
- Stir in almond flour, baking soda, and oats. Do not overmix.
- Fold in crushed mini eggs.
- Let the dough rest for 15-20 minutes to hydrate the oats.
- Scoop dough into cookie balls and place on the baking sheet.
- Bake 8–10 minutes, until edges are set but centers still look soft. Mine were done at 9 minutes.
- Cool on the pan for 5 minutes before transferring to a rack. They should still be soft and will harden as they cool.
Nutrition
Calories: 278kcalCarbohydrates: 29gProtein: 5.4gFat: 16gFiber: 1.7g