Brown Butter Oatmeal Chocolate Chip Cookies

I have tried baking at least fifty chocolate chip cookie recipes in my life, but this recipe takes the cake. Along with my favorite recipe for The Best Soft Chocolate Chip Cookies from Pinch of Yum which you can find here, these cookies take the cake for serious flavor and an unbelievable texture. You can also easily swap out unbleached flour for whole wheat or all-purpose gluten free flour making them super allergy friendly. Experiment with mix-ins and let me know if you try another combination that you really like!

Brown Butter Oatmeal Chocolate Chip Cookies


  • 2 sticks of butter, browned
  • 1/2 cup brown sugar
  • 1/2 cup coconut sugar
  • 1/2 cup granulated sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla
  • 1 3/4 cup flour (you can also sub with all purpose gluten-free flour)
  • 1/4 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups rolled oats (semi-ground)
  • 1 1/2 – 2 cups chocolate chips/ dark chocolate chunks


Preheat oven to 350 F. Brown the butter in a saucepan until it froths and brown bits began to appear (about 10 minutes on medium-low heat) and let it cool back to room temperature and become somewhat solid. In a large bowl, cream together the brown butter, brown sugar, coconut sugar, and granulated sugar. Beat in eggs and vanilla for 15-20 seconds (do not overbeat). 

Add in the dry ingredients (flour. cinnamon, salt and baking soda) to the wet ingredients and stir together. Grind 1-1.5 cups of the oatmeal in a blender to create a semi-ground version of oatmeal and then add that and the rest of the rolled oats to the batter. Stir together and add chocolate chips and chunks. I use a combination of semi-sweet chocolate chips and 72% chocolate chunks. 

Roll the dough into 1-2 inch balls and place on parchment paper on a baking sheet. You do not need to chill the dough, but if you don’t have time to bake right after mixing, then you can store it in the fridge tightly covered with cling wrap. Bake for 9-11 minutes or until just browned around the edges. I usually stick to 9 minutes with my oven. Remove from oven and let cool on the cookie sheet for several minutes before moving to wire rack or plate to cool completely. 

Store in a tupperware container for up to a week.

Raspberry Stuffed French Toast Pancakes

Does anyone else feel like something decadent for brunch? These gluten-free, fiber-rich, and refined sugar-free pancakes are calling my name. With the added benefit of collagen protein and endless ways to top them, you will be in pancake heaven in no time.

Ingredients for pancakes:

1 cup of gluten-free oats blended into oat flour
3 scoops of collagen powder (about 1/4 cup)
1/4 teaspoon of baking powder
1/2 teaspoon cinnamon
3 tablespoons of egg whites
1/4 cup of almond milk (or milk of choice)
1 teaspoon vanilla
1 tablespoon of honey (or sweetener of choice)


Mix all dry ingredients together first and then add in wet ingredients to create a fairly thick batter. Let sit for five minutes to thicken up more.

Grease a frying pan with 1/2 tablespoon of butter or ghee, and set heat to medium. Put batter in pan and fry about 1-2 minutes per side until lightly golden and crispy.

I made a simple raspberry compote to smear on mine, by taking a cup of raspberries and reducing them in a small pan over medium low heat for about 15 minutes. Mashing them with a spoon until juicy and tender creates the perfect consistency.

I spread layers of cream cheese and compote on top of each and served warm. You could also serve with compote and nut butter for a play on peanut butter and jelly.