No-bake Double Choc Peanut Butter Cookies

RSF, DF, PB
Makes: 10

Ingredients: 

1 cup PIC’S Smooth Peanut Butter 
2/3 cup pure maple syrup 
2/3 cup raw cacao powder 
2 cups gluten-free rolled oats 
Pinch of salt 
2 cup dark chocolate, melted 

Method:

Get started by mixing the peanut butter and maple syrup in a large bowl until well combined. 

Stir through the cacao powder and a pinch of salt until you’ve got a thick chocolatey batter. 

Then slowly stir in 2 cups of rolled oats, starting with 1 cup at first to allow them to fully incorporate. 

Roll heaped tablespoon amounts of the dough into evenly sized cookie shapes and place on baking trays lined with baking paper, you may need two of these. Transfer to the fridge or freezer to set. 

Once set, melt down your dark chocolate and dip half of each cookie into the melted chocolate and place back on the baking tray to set firm. 

Keep cookies stored in the freezer, and simply let them sit at room temperature for a few minutes prior to enjoying one.