Chewy, gluten-free derby pie oatmeal cookies come together with brown butter, bourbon, and chocolate chunks.
Should I say I’m sorry or you’re welcome? I’m truly not sure. I’m sorry because you’re going to need to eat this whole batch of cookies. You’re welcome because well…brown butter, bourbon, and chocolate chunks. Like LOL R U KIDDIN’ ME?
I realize I should have posted these like 3 weeks ago before the derby but ya know, that’s what inspired me to make these and I’m human, not robot, so it took me a few days to get these perfect for ya.
One thing to note – these are freezer cookies. You’re going to make the dough, scoop it, and pop the cookie dough balls into the freezer to set up, preferably overnight. Because they’re so (ugh gotta use it) *moist*, they need that freezing process to set up during baking. This is partially due to these being made completely out of oats. How cool is that! So like…fiber, which makes it cool to eat 10 in my book. This is nice, too, becuase you can store them in the freezer for a few weeks and make them as needed (if they last that long).
Use a bit of caution when adding that bourbon into the browned butter, unless you’re Bobby Flay (aka a pro). If you are Bobby Flay HAY BOY HAY! Kidding.
Anywho…let’s make cookies!
Gluten Free Derby Pie Oatmeal Cookies with Bourbon and Chocolate
Chewy, gluten-free derby pie oatmeal cookies come together with brown butter, bourbon, and chocolate chunks.
- Prep Time: overnight
- Cook Time: 11 minutes
- Total Time: 0 hours
- Yield: about 18 cookies 1x
Ingredients
- 1/2 cup butter
- 1/4 cup bourbon
- 1 cup oat flour – process whole oats in a food processor or high powered blender until fine
- 1/2 cup rolled oats
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1/2 cup coconut sugar
- 2 eggs
- 1 tsp. vanilla
- 1/3 cup pecans
- 1/3 cup chocolate chunks (more depending on your preference)
Instructions
- Add the butter to a medium saucepan over medium heat. Let it melt, bubble up and brown.
- Just when it browns and you see toasty flecks floating in the liquid, carefully add the bourbon, let it bubble and remove from the heat. Set this aside and let it come to room temperature. You can pop it in the fridge if you need to.
- While the bourbon butter cools, mix together the oat flour, oats, baking powder, baking soda and salt with a whisk or fork in a separate bowl.
- When the bourbon butter has cooled, add it to a bowl with the coconut sugar. Beat together.
- Add the eggs, one at a time and the vanilla.
- Fold in the dry oat mixture, pecans, and chocolate chips.
- Scoop the dough into balls, using about 1 Tbsp. per ball.
- Place the dough balls in the freezer overnight, or for up to a few months.
- When you’re ready to bake, preheat the oven to 350 degrees and bake for 10-12 minutes. Enjoy!
Notes
*you can freeze these and bake as needed! If you want to bake the whole batch at once or just one at a time for a sweet treat, go for it!
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