Lätta mjölkchoklad- och vaniljgrötomkakor

👩‍🍳 Gör så här

1. 1
   In a skillet with sides, melt the butter together with the brown sugar over medium heat. Bring to a boil and cook for 1 minute, until the sugar dissolves and looks similar to caramel. Remove from the heat and transfer to a bowl. Whisk in the honey and vanilla, whisking until smooth and glossy. Add the oats, almond flour, and salt mixing until combined. Let cool for 5 minutes, then stir in the egg white. Let the dough sit for 10 minutes to thicken.
2. 2
   Position racks in the upper and lower thirds of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
3. 3
   Drop 1 teaspoon-size amount of dough on the prepared baking sheets, placing each one 3 inches apart. Bake for 7-9 minutes until golden brown around the edges. The butter will be bubbling up around the cookies, this is OK. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cook completely.
4. 4
   Sandwich each cookie with melted chocolate. Sprinkle with sea salt (if desired). Store cookies in an airtight container for up to 4 days.