23 g (1/8 cup) of oat flakes
40 g (1/3 cup) almond flour (or other flour)
1/4 teaspoon sea salt (plus more for decoration)
1/2 tsp. baking powder
73 g (3/8 cup) brown sugar
128 g salted peanut butter
1/2 teaspoon vanilla extract
1 large egg
34 g of dark chocolate drippings (plus more for sprinkles)
How to make:
Preheat the oven to 176 C and line a large baking tray with parchment paper. In a medium sized bowl add the gluten free oats, gluten free flour, sea salt, baking powder and brown sugar and mix together.
Add peanut butter, vanilla and egg and mix until a sticky dough forms. Depending on the freshness/fatness of your peanut butter, you may need to add a little more flour if the dough is too wet. Or, if it’s too dry or crumbly, compensate with a little peanut butter, vegetable milk. Mix with chocolate shavings.
Then choose 1 ½ tablespoon dough and place it on the prepared baking tray. Sprinkle chocolate shavings on top and press lightly to form a disk. Bake for 10-12 minutes or until the edges are lightly golden brown and they are about twice their original size. Remove from the oven and let cool in the pan for 10 minutes (add a little more salt at this time – if desired). Then enjoy (preferably with vegetable milk). Store the cookies tightly covered at room temperature for up to 4-5 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month (let thaw before enjoying).