• 165g smooth natural peanut butter
• 90g honey
• 2 tsp vanilla extract
• 100g oats
• 90g ground almonds
• Pinch of sea salt
• 100g dark chocolate, melted

1. Preheat the oven to 180˚C/160˚C fan/ gas mark 4.
2. Add the peanut butter, honey and vanilla to a bowl and stir until combined.
3. Add the oats and ground almonds and mix again to combine.
4. Line a baking tray with parchment paper.
5. Take a heaped tablespoon of the cookie mixture and roll into a ball using the palm of your hand and place it on the lined baking tray. Repeat until all the dough is used.
6. Gently press each cookie dough ball with the palm of your hand to flatten.
7. Bake for 10-12 minutes until lightly golden around the edges.
8. Allow to cool. Melt the dark chocolate according to pack instructions in a shallow bowl. Dip the bottom of each cookie into the melted chocolate and place them back onto the lined backing tray.
9. Refrigerate for 20 minutes to allow the cookies to set before tucking in.