For the batter, start by mixing the fat with the sugar and egg until very thick and creamy. Knead the oats, almond kernels, salt and flour mixed with baking powder. Form the dough into a thumb-thick roll. Cut uniform pieces into small pieces and shape them into balls. Place on a baking tray covered with baking parchment. Bake for 15 minutes on the top shelf in a heated oven at 200 °C. Cool on a rack. Cool on a wire rack. Melt the chocolate at low temperature on a bain-marie. Using a fork, spread the chocolate evenly over the cookies in uneven stripes.
Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use what tastes better to you.
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