Ingredients

The following ingredients have 12 Servings
  • 3 cups (9oz/255g) oat flour
  • 1/2 teaspoon salt
  • 3/4 cup (6oz/170g) peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 cup (5oz/142g) honey
  • 3/4 cup (41/2oz/128g) chocolate, melted

Instruction

  • Line a cookie sheet with parchment paper, set aside.
  • In a large microwave-safe bowl melt together the peanut butter and honey, this should take roughly 1 minute. Add the vanilla and whisk until evenly combined and smooth.
  • Next add the oat flour and salt and mix until a sticky dough is formed. (If your dough is too wet or dry add in more oat flour or more honey until you get stoppable dough)
  • Using a cookie scoop or a tablespoon measure scoop 2 tablespoons of the dough into your hand and roll into a ball. Gently press the ball of dough between your palms to form a flat disc about 1/2 inch thick.
  • Place the cookie onto the lined cookie sheet and repeat the process until all of the dough has been used.
  • Using a fork press into the top of the cookie to form that classic peanut butter crosshatch pattern.
  • Place in the fridge to set for 10-20 minutes while preparing the chocolate.
  • In a medium microwave-safe bowl melt the chocolate in 30-second increments until fully melted, this should take 1 1/2 to 2 minutes.
  • Once the cookies have set, dip 1/2 of each in the melted chocolate then return to the lined baking sheet to allow the chocolate to set. Once the chocolate has set enjoy!
  • These can be kept covered and stored in the fridge for up to 10 days.