Prepare a baking tray for the biscuits, either line with greaseproof paper or grease with a little oil or butter.
Set aside two sheets of baking paper ready to roll the dough.
Place the oat flour in a large mixing bowl.
In a separate bowl mix the butter and honey together either by hand or using a food processor.
Add the eggs, milk, vanilla, and sea salt to the butter mixture and combine.
Transfer the butter mixture into the bowl with the oat flour and fold together to make a dough. If it’s too sticky add a little more flour. Stir in the dark chocolate pieces.
Place the dough between two sheets of greaseproof and roll with a rolling pin or heavy glass (alternatively dust flour over a chopping board and on top of the dough and roll on the board instead).
Once the dough is about 1cm thick (feel free to make a thicker/chunkier version), use a biscuit cutter or glass to cut out circles.
Place the biscuits on the prepared tray and bake in the oven for 15-20 minutes or until golden brown around the edges. Bigger cookies may take longer.
Leave to cool and serve. Keep in an air-tight container for up to one week.
