These biscuits are filled with plant protein, good fats and fiber - perfect with a morning coffee or an afternoon cup of tea.
1 tsp. fine salt
240g gluten-free oat flour
1 tsp. baking powder
1/2 tsp. ground ginger
150g dark chocolate (at least 70% cacao solids) finely chopped
250g all-natural, organic, unprocessed peanut butter (no added oil, sugar or salt)
125g agave or maple syrup
50g coconut oil
1 tsp. of coarse sea salt
1. Preheat your oven to 180 degrees Celsius. Combine the dry ingredients (oat flour, baking powder, ginger, chocolate pieces and salt).
2. Whisk together the wet ingredients (peanut butter, agave syrup and coconut oil) – if the mixture is very thick, just warm it up a little in the microwave to make it more liquefied and easier to stir.
3. Pour the peanut butter mixture into the bowl with the dry ingredients, and mix well to combine.
4. Next take a lined baking tray and scoop out a tbsp.-sized piece of batter. Roll this ball around in your hands and then place on the baking tray and flatten with a fork. You should probably have enough batter to make around 20 biscuits.
5. Sprinkle some coarse sea salt over the cookies and bake them for 10 minutes. Make sure you don’t bake them for too long as they can easily become dry if over cooked.
6. After 10 minutes when they have started to become golden, remove from the oven and leave to cool slightly before getting stuck in :)
NB. These will keep for max 5 days in an airtight container.