These peanut butter stuffed biscuits are to die for. Plus, homemade biscuits always taste so much better. 
Made by Eli Brecher from @elibrechernutrition using Islands 75% Dark Chocolate - you can use our buttons or broken up bars.
70g oat flour (make your own by grinding oats in a food processor until a flour-like consistency forms)⁠
60g coconut flour⁠⁠
 3 tbsp sugar or granulated sweetener ⁠
1/2 tsp baking powder⁠
1/4 tsp salt⁠
✔️ 2 tbsp coconut oil, melted⁠
✔️ 1/3 cup milk of choice⁠
✔️ 5 tbsp creamy peanut butter⁠ 
✔️ 1 tbsp maple syrup⁠
✔️ 100g melted Islands dark chocolate
1. Preheat your oven to 180°C.⁠
2. In a large bowl, mix together the oat flour, regular (or gluten-free) flour, sugar, baking powder and salt.⁠
3. Pour in the melted coconut oil and milk and mix well (I recommend using your hands!)⁠
4. Roll the dough into a ball and place it between 2 sheets of baking paper.⁠
5. Use a rolling pin to roll the dough until it's about 1/4 inch thick.⁠
6. Use cookie cutters to cut out the biscuits (I used flower-shaped cutters).⁠
7. Arrange the biscuits on a lined baking tray and bake for 15-17 minutes, then allow to cool completely.⁠
8. Once the biscuits are cool, mix together the peanut butter and maple syrup in a small bowl.⁠
9. Use the back of a teaspoon to spread the peanut butter layer onto each biscuit, then place biscuits in the freezer for 20 minutes.⁠
10. Remove from the freezer and dip each biscuit into the melted chocolate, then leave to set before serving. Store in an air-tight container at room temperature for up to 5 days.⁠
For more nutritious and fun recipes by Eli Brecher, check out her website . 

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