1/2 cup Chickpea Flour
3/4 Cup organic rolled oats
1/2 cup Nutty Scoopz Peanut Dip
1/4 tsp sea salt
1/8 cup maple syrup
1/8 cup date sugar
1/8 cup vanilla flavored unsweetened almond milk


Preheat oven to 350. Mix all ingredients by hand until uniform. Add more oats or more almond milk to adjust consistency to roll into 10 balls. Wet hands if too sticky. Place each ball on a parchment lined baking sheet. Press each ball down into a round cookie shape using a wet fork, giving the normal peanut butter cookie pattern. Bake 14-15 mins on middle oven rack. Cool for a few minutes on the pan, then on a rack. Stores well in the refrigerator.