In a skillet or saucepan, heat your ½ cup butter over medium. Let cook for about 3-4 minutes until it’s starting to bubble.

Continue cooking the butter, stirring frequently, until it starts to get foamy, about 3 more minutes.

At this point light brown bits will start to form at the bottom of the pan. Keep stirring until your butter is golden brown in colour and smells nutty and delicious.

As soon as it has browned slightly, remove from the heat and pour into a liquid measuring cup. You want the liquid volume to equal ½ cup, so if it’s a bit under, add the remaining 1 tbsp butter and stir it in.

Pour your brown butter into a large bowl with the coconut sugar. Add the egg and vanilla and whisk well until smooth.

Add in your flours, baking soda + sea salt and stir to combine.

Add the rolled oats and mix to form a dough. Fold in the chocolate chunks.

Preheat the oven to 350 degrees. While your oven preheats, place cookie dough in the freezer to firm up for about 15 minutes (important step for the texture!).

Once ready, scoop about 2 tbsp dough per cookie onto a lined baking sheet. Make sure to leave room between each cookie, as they will spread.

Bake for 10-12 minutes until edges are starting to brown and cookies are just starting to set in the middle (they will look a little under baked).

Remove from the oven and gently tap your baking sheet on the counter to get that ripple effect.

Use a mug or a round cookie cutter to swirl around each cookie, which will give you a really nice shape and texture.

Let cool completely for at least 15 minutes. Enjoy!