1 cup rolled oats
1/2 cup almond flour
1/4 tsp fine sea salt
3/4 cup natural peanut butter
1/4 cup coconut oil
1/4 cup rice malt syrup
1/2 tsp vanilla extract
1/2 cup dried cherries (or sultanas)
Pre-heat oven to 180 and put coconut oil in a small saucepan in the oven to melt.
Mix together the oats, almond flour and sea salt in a large bowl.
Stir peanut butter, syrup & vanilla through oil. Add to dry and mix. Fold in cherries. Chill in the fridge a few minutes.
Line a baking sheet with parchment paper. Use a small ice cream scoop to form perfect cookie balls and place evenly spaced on the cookie sheet. Keep batter chilled while you’re working since coconut oil turns to liquid above room temperature.
Bake in the center of the oven for 13 minutes. Allow cookies to cool.
Note: delicious but very crumbly. Next time try with psyllium - see if it binds them a bit.
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