120 coconut butter ( softened)
30 gr sugar
3 tbsp maple syrup
80 g flour
1 tsp baking powder
Pinch of salt
100g dark chocolate
Preheat the oven to 180 C and line the tray with baking paper.
In a mixer, beat the butter and sugar until pale and smooth.
Reduce the speed to low, mix in the oats, flour, baking powder, maple syrup, and salt.
Using medium icecream scoop, roll dough into balls and flatten on the tray. Make sure you leave room between the cookies so they don’t spread and attach as they cook
Bake 12-15min, until golden brown.
Melt the chocolate and coat each cookie. Let them to cool and enjoy (handy trick: put them in the fridge for 5 minutes).