First, brown your butter. Add butter to a large saucepan and heat to medium. As the butter melts, it will crackly and foam (that is normal!). Whisk constantly, and after 1 - 3 minutes, the butter will begin to brown and turn golden. Immediately remove from heat and transfer the browned butter to a medium bowl to avoid burning. Let it cool for 10 minutes.
Whisk the oat flour, baking soda, and salt together in a medium mixing bowl and set to the side. Make sure there are no clumps.
Once the browned butter is cooled, whisk the melted butter with the coconut sugar. Then add the eggs and vanilla.
Add the wet ingredients to the mixing bowl with the flour, baking soda, and salt. Fold in the chocolate chips with a spatula. It will be soft! We will chill the cookie dough.
Chill for 30 - 45 minutes in the fridge so that the cookie dough solidifies and is scoopable. You must chill, so the oat flour soaks up any extra liquid.
While the cookie dough chills, preheat oven to 350°F and line 2 rimmed baking trays with parchment paper.
Using a cooking scooper, portion out about 2 Tablespoons of dough for each cookie. Use your hands to roll them into balls and evenly space them out on your lined cookie sheets, and press a few extra chocolate chips on top of each dough ball. Do not flatten the cookie dough balls! This recipe makes around 26 cookies.
Bake for 8 - 10 minutes until the edges are golden. They will look slightly underdone (don’t worry, that is normal)! Let them cool on the baking tray for 5 - 10 minutes, and then transfer them to a wire rack to finish cooling.