Chocolate Lacey Oat Cookies
thin and crispy, buttery lacey oat cookies drizzled with dark chocolate
Ingredients
- 8 tablespoons Salted Butter 107 g
- ½ cup dark brown sugar 100 g
- ¼ cup almond flour 28 g
- 1 cup old fashioned oats 85 g
- 1 tablespoon honey 20 g
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
- 4-5 oz. semi sweet or dark chocolate melted, 112 g
Instructions
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To a medium size skillet, add the salted butter and dark brown sugar. Heat the mixture over medium heat until the butter melts, and the brown sugar dissolves.
Cook for another 1 minute until the mixture bubbles up, then remove the pan from the heat.
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Pour the butter and sugar mixture into a medium size heat proof mixing bowl. Then add the almond flour, oats, honey, vanilla extract, and salt.
Use a rubber spatula to incorporate all of the ingredients completely. Let the mixture rest at room temperature for 15 minutes until it firms up.
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Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper, and set aside.
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Drop 1 teaspoonfuls of the mixture onto the parchment lined baking sheets, spacing the balls 2-3 inches apart.
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Bake the cookies for 6-8 minutes. The cookies should be golden brown, and will spread out until very thin, and are often an irregular shape, that’s ok.
Remove the cookies from the oven, and use a biscuit cutter or a mason jar lid to scoot the cookies into a round shape. Allow them to cool completely on the cookie sheet.
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Melt the chocolate, and drizzle the tops of the cookies with the melted chocolate. Use a fork or place the melted chocolate into a small piping bag or a zip top bag for a neater drizzle.
Sprinkle flaky sea salt on top, and then let the chocolate set.