1 cup whole natural unsalted almonds with skins
4 Tablespoons old-fashioned oats or gluten-free oats
1–1/2 sticks (6 oz) unsalted butter
3/4 cup granulated sugar
4 Tablespoons brown sugar
1 Tablespoon honey or agave
2 Tablespoons unbleached flour or gluten-free flour (I used Bob’s Red Mill)
1/2 teaspoon sea salt
1/4 teaspoon pure Almond Extract
1 teaspoon Rain’s Choice pure Vanilla Extract
8 oz bittersweet chocolate, melted (optional)
Arrange racks in lower and upper thirds of oven; preheat to 350 degrees.
Line 2 rimless baking sheets with parchment paper.
Pulse almonds and oats in a food processor until coarse meal forms. Set aside.
Melt butter in a medium saucepan over medium heat Add both sugars and honey, 1–2 minutes. Remove from heat.
Add nut mixture, flour, salt, and extracts; stir until well blended.
Spoon batter by 1-teaspoon portions onto baking sheets, spacing 2-1/2 inches apart. Using your finger tips, pat cookies down to 1/4″- high rounds, pushing in any jagged edges to form smooth circles.
Bake, rotating sheets after 6 minutes, until dark golden brown and cookies spread out into a thin layer, 10-12 minutes.
Slide cookies on parchment onto a wire rack and let cool.
Using a pastry brush, brush half of each cookie with melted chocolate. Let stand until the chocolate is set, about 2 hours.
Note: These cookies can be made up to 2 days ahead. Store in an airtight container between sheets of parchment or waxed paper.