• 1 cup gluten free oats
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2/3 cup Date Puree
• 1/3 cup natural peanut butter
• 1 tsp. vanilla

In food processor grind oats into oat flour. Add the remaining ingredients and blend until well mixed. Using a small scoop (approx. 2 Tbsp.), scoop onto parchment lined baking sheet. Press down slightly with fork. Bake in a 350 F oven for 12 -15 min. After cookies are cooled they can be topped with a chocolate drizzle. For the chocolate drizzle use 1/4 cup stevia sweetened chocolate chips and 2 squares of Lindt 95% chocolate. Melt in microwave safe dish for 30 seconds, stir and melt at 10 second intervals till melted.