Dairy Free : Vegetarian

Makes 16 cookies

2 free range eggs
1/4 (60g) cup coconut oil, melted
1/2 cup all natural peanut butter
1/2 cup coconut sugar
2 teaspoons vanilla extract
1/2 teaspoon bicarb soda
1/2 teaspoons baking powder
Pinch of sea salt
1 cup oats
1 cup spelt flour
1 cup peanuts

Preheat oven to 170C and line a large tray with baking paper.
In a large mixing bowl whisk together the coconut oil , eggs, and peanut butter until creamy.
Add coconut sugar, vanilla, bicarb soda, baking powder and a pinch of sea salt and mix to combine.
Add oats, spelt flour and peanuts and stir together until it becomes a cookie dough.
Form 2 tablespoon sized balls, flatten slightly and place them on the baking tray.
Bake in the preheated oven for 12-14 minutes until golden.
Cool completely on the tray.
Store in an airtight jar up to 1 week.