Ingredients:
- 165g smooth natural peanut butter
- 90g honey
- 2 tsp vanilla extract
- 100g oats
- 90g ground almonds
- Pinch of sea salt
- 100g dark chocolate, melted
Method:
- Preheat the oven to 180˚C/160˚C fan/ gas mark 4.
- Add the peanut butter, honey and vanilla to a bowl and stir until combined.
- Add the oats and ground almonds and mix again to combine.
- Line a baking tray with parchment paper.
- 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.
- Gently press each cookie dough ball with the palm of your hand to flatten.
- Bake for 10-12 minutes until lightly golden around the edges.
- 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.
- Refrigerate for 20 minutes to allow the cookies to set before tucking in.
