1/2 cup dark chocolate chips (code RACHL for free shipping)
Instructions
Preheat oven to 350 degrees and line a baking tray with parchment paper and spray
In a medium bowl, mix together creamy peanut butter, maple syrup, almond milk and vanilla extract (I used hand mixer but you can use whisk too)
Once mixed well, add spelt flour, baking powder and cinnamon and mix well (it should be very doughy!)
Roll the dough into small ball-sized pieces using about 1-2 tablespoons of dough each
Flatten with a fork to get that crisscross effect and to flatten the cookies to bake
Bake in oven for 8-10 minutes and let them cool for a bit
Once the cookies are cool, melt the chocolate and coconut oil in sauce pan over heat and dip each cookie in the melted chocolate, you can sprinkle some crushed nuts on top too!
Place back onto baking tray and let the chocolate set for about 30 minutes
Enjoy! *These will stay good for 5-7 days or you can freeze for longer