Makes 14-16 individual cookies or 7-8 sandwich cookies.
3 tablespoons (24 g) all purpose flour
1/4 cup (25 g) old fashioned, rolled oats
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons (40 g) unsalted butter
2 tablespoons (25 g) light brown sugar
2 tablespoons honey or agave nectar
1/2 teaspoon pure vanilla extract
3.5 oz. dark chocolate (preferably at least 65% cacao)
Preheat oven to 400 F (200 C). Prepare a large baking sheet pan with parchment paper or silicone mat. Set aside.
In a small food processor, combine flour, oats, baking soda, and salt. Pulse until oats are mostly chopped. A few medium sized, coarse pieces are okay. Set aside.
In a small saucepan, melt butter, sugar, and honey/agave over medium heat. When the mixture begins to come to a rolling boil, immediately stir in dry ingredients. Cook for 30 seconds to 1 min. Turn off heat and stir in vanilla. Allow to cool for 1-2 minutes. Using a teaspoon, spoon out batter leaving a couple inches of space in between for spreading. Bake for 5-7 minutes or until golden brown around the edges. They should have a thin, lace like appearance. Allow to cool completely on the pan placed over a wire rack before sandwiching between melted chocolate. Once cooled, use a thin spatula to separate from the pan, flip one cookie so the flat side is facing upward, spread a thin layer of melted chocolate over the surface, and sandwich with another similar sized cookie. Allow to cool in the fridge until set and firm. Enjoy! 🙂
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