Ingredients:
1/3 cup peanut butter (unsweetened)
3 tbsp date syrup/maple syrup
3 tbsp oat milk/plant based milk (unsweetened)
1/2 cup almond flour (substitute with any other gluten free flour)
1 cup gluten free rolled oats
1/4 cup unsweetened chocolate chips (use cocoa nibs if preferred)
a sprinkle of sea salt to top
Method:
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
In a medium bowl mix peanut butter, date syrup, milk and oat milk pulp until combined. In a separate bowl mix the rest of the ingredients except for the chocolate chips.
Add the dry ingredients to the wet ingredients and mix well. Add the chocolate chips or cocoa nibs and stir in. With an ice cream/cookie scoop or spoon spoon out the cookie dough and place onto the baking sheet leaving at least 2 inch between cookies.
Sprinkle with sea salt and bake for about 10-15 minutes. Remove from the oven and let cool. Serve while still warm with fresh oat milk.
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