Toast the almonds in a large, dry frying pan over a low-medium heat for 3-4 mins, shaking the pan often until just golden and fragrant. Transfer to a bowl and gently crush using the end of a rolling pin.

Toast the oats in the same pan for 2-3 mins until lightly golden. Tip into the bowl with the almonds and leave to cool. Stir in the flour, baking powder and sea salt flakes.

Put the butter, both sugars, the golden syrup, 1 tbsp almond butter and the vanilla in a large bowl. Beat using an electric whisk until smooth. Add the eggs, one at a time, beating well after each addition until fully incorporated.

Tip the dry ingredients into the wet mixture and stir until no pockets of flour remain. Fold through most of the chopped chocolate, reserving a small handful. Chill the dough for at least 1 hr, or until firm.

Scoop the dough into small satsuma-sized portions (about 80-85g each) and roll into balls. Arrange on a tray or plate. Use a teaspoon, melon baller or your thumb to press a small indent into the centre of each cookie, then fill the gaps with 1 tsp each of almond butter. Press over the reserved chocolate chunks and lightly sprinkle over some sea salt flakes. Freeze for at least 1 hr before baking.

Heat the oven to 180C/160C fan/gas 4. Arrange the cookies on a baking tray lined with baking parchment, leaving plenty of space between them. Bake for 15 mins for a soft-centred cookie, or a few minutes longer for a firmer texture. Leave to cool on the tray for 10-15 mins before serving.