Preheat the oven to 160c.

In a small bowl, mix together the psyllium husk powder and the water. Set aside to thicken.

In a separate medium bowl, measure out the flour, baking powder and baking soda.

Set aside around ⅔ of your chocolate chips/buttons. With the other ⅓, chop roughly. Set aside also.

In a small saucepan, place the butter and place over a medium/low heat. If you’re not using Naturli or Myokos you’ll find that your butter will not brown, however please follow this step anyway as you’ll want your butter at least melted. Stirring constantly, cook until the butter is fully melted, begins to foam and starts to develop light brown specks (around 3-4 minutes). Remove from the heat and allow to cool slightly for around 5 minutes.

Pour the butter into the bowl of a stand mixer fitted with the paddle attachment. Add the sugars and beat on a medium speed to combine. Add the thickened psyllium husk, the vanilla and the oat milk while the mixer is running. Beat until the psyllium husk “egg” is fully incorporated (it has a tendency to be quite lumpy if not beaten enough).

With a silicone spatula, stir in your dry ingredients, being careful not to over mix or you’ll end up with a tough cookie!

Add all the chocolate and stir to combine. 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!