Crispy cookies layered with peanut butter and coated with chocolate - these homemade cookies are gluten free, grain free, refined sugar free, vegan and they're better than the originals.
Ingredients:
- 2 cups Organic Larder almond flour
- 3 tbsp Organic Matters coconut oil
- 2 tbsp Horizon maple syrup
- 200g Ecoato dark chocolate 73%
- Monki crunchy peanut butter
Directions:
- Preheat your oven at 150º Celsius
- Mix the almond flour, the coconut oil and the maple syrup and shape into little discs, with a dip in the middle
- Cook the discs in the oven for 15 minutes
- After they have cooled down, scoop 1 tsp of peanut butter on each disc and place in the fridge for 15 minutes
- In the meantime melt the chocolate
- Dip each disc in the melted chocolate to cover entirely
- Put in the freezer to set for 10 minutes
- Enjoy!