Preheat the oven to 160c

In a small bowl, combine the psyllium husks with the water. Set aside to thicken.

Place the vegan butter in a small saucepan over a medium/low heat until melted. If using one of the listed brands of butter or a brand which you know will brown, keep cooking until the butter foams and starts to smell nutty and picks up small brown flecks  - remove from the heat and make sure it’s not burnt! If your butter doesn’t brown, then just make sure it’s melted. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment add the sugars, oat milk and vanilla followed by the melted/browned butter and thickened psyllium husks. Beat until pale (for a minimum of 5 minutes) on high speed.

While beating, in a medium bowl, combine the flour, cocoa powder, espresso powder, baking powder, baking soda and salt. Stir to combine.

Stop the mixer and add the flour mixture. On low speed, beat until the flour is fully incorporated. Remove the bowl and stir in the chocolate chunks.

Line a cookie sheet with baking parchment and scoop out balls of cookie dough, a couple inches apart, making sure each one has a good amount of chocolate showing on top. Sprinkle with a little sea salt and place in the preheated oven. Bake for 16 minutes.

Once baked, allow to cool on the baking sheet for about 5 minutes and then transfer to a wire cooling rack. Once cooled, ENJOY!