Instructions

1. To a medium size skillet, add the Kerrygold 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.
2. 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.
3. Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper, and set aside.
4. Drop 1 teaspoonfuls of the mixture onto the parchment lined baking sheets, spacing the balls 2-3 inches apart.
5. 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.
6. Melt the chocolate, and drizzle the tops of the cookies with the melted chocolate. Sprinkle flaky sea salt on top, and then let the chocolate set.