|1/4 cup||crunchy peanut butter|
|1/4 cup||coconut sugar|
|1||egg or 1 tbs chia seeds soaked in 3 tbs water for 5 min|
|1 tsp||vanilla — paste or extract|
|3/4 cup||gluten-free oat flour|
|1/2 tsp||Robertson's baking powder|
|1/4 cup||dark chocolate chips or salted peanuts, roughly chopped|
Preheat the oven to 180°C. Lightly grease a baking tray.
Add the butter, peanut butter, sugar, egg or soaked chia seeds and vanilla to a mixing bowl and mix until well combined. Add the remaining ingredients, except the chocolate chips, and mix again until smooth, then stir in the chocolate chips.
Roll into balls (using 1 large tsp of the mixture per ball) and press down gently onto each one with a fork.
Arrange on the prepared tray and bake for ±10 minutes, or until lightly golden and smelling delicious.
You could even spread over some extra peanut butter before sprinkling with chopped peanuts, if using.
Reprinted with permission from Sarah Graham. The recipe comes from her new cook book Super Natural, published by Penguin Random House Publishers.