Super Soft Peanut Butter Cookies

2 servings

⅕ cup Rolled Oats 45g, or 3½ Tbsp Oat Flour

⅕ tsp Baking Powder

⅕ cup Peanut Butter 85g

Stevia Sweetener 1½ Tbsp sugar worth (Use your brand's Conversion Chart)

⅕ tsp Vanilla Extract

⅕ Tbsp Almond Milk/Water

⅕ Tbsp Unsweetened Cocoa

½ Tbsp Water

Stevia Sweetener 2 tsp sugar worth (Use your brand's Conversion Chart)

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Preheat oven to 350°F and line a baking sheet with parchment paper.
Pulse oats in a food processor for 30 seconds to make oat flour.
In a small bowl, combine flour and baking powder and mix.
Cream peanut butter and sweetener in a large bowl.
Add vanilla and beat.
While beating, add dry mix 1 Tbsp at a time, until dough is crumbly.
Add almond milk/water and beat till uniform. Do not over-mix.
Roll about ¾ Tbsp dough at a time into balls and place on sheet about 2” apart. Flatten with a fork in 2 different directions to make criss-cross pattern
Bake for 10 minutes or until lightly golden. Watch closely since they burn quickly.
Let cool for 5 minutes removing from the pan (important so they can get firm).
Transfer to wire rack to cool completely.
Dip in chocolate sauce, sprinkle with crushed peanuts, and enjoy!