Joy to the Food

1 Brown the [wprm-ingredient text="½ cup (84g) unsalted butter" uid="2"] in a light-colored pan over medium heat, swirling occasionally, until it smells nutty and the milk solids are amber-brown, about 5 minutes. Pour immediately into a large mixing bowl.Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2 While the butter is still warm, whisk in [wprm-ingredient text="¼ cup (50g) granulated sugar" uid="3"] and [wprm-ingredient text="⅓ cup (65g) coconut sugar" uid="4"] until combined. Add the [wprm-ingredient text="1 large egg" uid="5"] and whisk until smooth and slightly thickened, about 1 minute.
3 Add [wprm-ingredient text="⅓ cup (32g) oat flour" uid="8"], [wprm-ingredient text="⅓ cup (40g) whole wheat flour" uid="9"], [wprm-ingredient text="½ teaspoon (3g) baking soda" uid="10"], and [wprm-ingredient text="½ teaspoon salt" uid="11"]. Stir to combine. Fold in the [wprm-ingredient text="1 cup (110g) rolled oats" uid="12"] and [wprm-ingredient text="½ cup (75g) hulled hemp hearts" uid="14"] until just combined. Fold in the [wprm-ingredient text="1/3  cup (70g) semi-sweet or bittersweet chocolate chunks" uid="15"], and the warm dough will start to melt them slightly.The dough should feel like play-dough. If it seems crumbly, add additional melted butter one teaspoon at a time. If it's very soft, freeze for 15 minutes and if it still isn't firm enough to scoop, add more oat flour 1 tbsp at a time.
5 Scoop dough into 15 equal balls (about 1.5 tablespoons each) and place 2 inches apart. Bake for 7 minutes. Remove and firmly slam the pan on the counter. Return to the oven for 4-5 more minutes until edges are set; the centers will look underdone.Remove and slam the pan on the counter again. While still hot, use a mason jar lid to swirl each cookie into a perfect circle. Immediately finish with flaky sea salt.
8 Cool on the pan for at least 10 minutes before eating. They firm up significantly as they cool.