Be sure to watch the instructional video to see how I made these oatmeal cookies.

• Preheat the oven to 375°F
• In a saucepan melt the butter over medium heat and continue stirring until butter has browned, about 5-8 minutes. Set aside and allow to slightly cool
  4 tablespoon unsalted butter
• In a medium bowl whisk together the dry ingredients except the brown sweetener. Set aside.
  1 cup almond flour, ½ teaspoon salt, ½ teaspoon baking soda, ¼ teaspoon cinnamon, 1 tablespoon unflavored gelatine powder
• In a large bowl whisk together the eggs and the vanilla extract. Then whisk in the cooled melted brown butter and coconut oil until incorporated. Then add the brown sweetener and whisk again until well incorporated.
  2 large eggs, 1 teaspoon vanilla extract, ½ cup coconut oil, 1 cup brown sweetener
• Next mix in the dry ingredients and then fold in the old fashioned rolled oats and the chocolate chips (if using) with a wooden spoon or strong rubber spatula. Mix until all ingredients are well combined.
  3 cups old fashioned rolled oats, ½ cup unsweetened or low carb chocolate chips
• Using an ice cream scoop, scoop out the cookies on a parchment lined baking sheet. Then flatten the cookies to about a half inch thick with a rubber spatula. You will likely need to use two baking sheets.
• Bake the cookies at 375°F for about 8-10 minutes until the edges are slightly brown and crispy. Remove from the oven and allow to cool before moving them to a cooling rack.
• (See the video instructions below if further clarification is needed)