Ingredients:

  • 1/2 cup (113g) unsalted grass-fed butter
  • 1/2 cup (100g) light brown sugar, tightly packed
  • 3/4 cup (75g) rolled oats, finely pulsed
  • 1/4 cup (25g) blanched almond flour
  • 1 tbsp all-purpose flour
  • 1 tsp vanilla bean paste
  • 1/4 tsp flaky sea salt
  • 1 tbsp whole milk
  • 4 oz (115g) 70% dark chocolate, chopped
  • 1 tsp coconut oil

Instructions:

  1. In a heavy-bottomed saucepan over medium heat, combine the butter, sugar, and milk. Stir constantly until the butter is liquified and the sugar crystals have dissolved.
  2. Bring the mixture to a gentle simmer for exactly 60 seconds to ensure a crisp finish.
  3. Remove from heat and stir in the pulsed oats, almond flour, all-purpose flour, vanilla bean paste, and sea salt until a cohesive batter forms.
  4. Preheat oven to 350°F (175°C). Line baking sheets with silicone mats.
  5. Drop half-teaspoon sized portions of batter at least 3 inches apart onto the prepared mats. They will spread significantly.
  6. Bake for 7-9 minutes until the cookies are bubbling and a deep mahogany brown.
  7. Allow cookies to cool completely on the silicone mats until hardened before removing with an offset spatula.
  8. Melt the dark chocolate and coconut oil together. Spread a thin layer on the flat side of one cookie and press another cookie on top to form a sandwich.