Boooooooy these cookies are good. So good. Next level good. I proclaimed them to be one of the best things I've ever baked on my instagram and I maintain that statement. Fresh out of the oven, my first bite of these cookies was like ...wowowow what have I done here? Bites of chocolate, subtle peanutty goodness, the perfect hint of citrus, chewy from the oats but with the perfect level of crunch. Oh boy, make these! I know I can't wait to make another batch. As always they're vegan, as well as being gluten free (provided you can tolerate oats) and oil free.
1 tbsp chia seeds + 3 tbsp water (also known as a chia "egg")
1/3 cup of peanut butter
1/3 cup of rice malt syrup
1/2 cup of rice milk (or other non-dairy milk)
1 tsp of vanilla
1/2 tsp of salt
1 heaped tbsp maple syrup (or an extra tbsp of rice malt; I just love the fragrant sweetness of maple)

1 heaped cup of rolled oats
1.5 cups of brown rice flour
1/2 cup vegan dark choc chunks, roughly chopped
1-2 tsp of fresh orange zest

To begin with, mix the chia seeds and water in a small bowl and leave to set. Preheat the oven to 180 degrees Celsius, and grease a couple of baking trays. In a bowl, mix the peanut butter, rice malt syrup, rice milk, vanilla and maple syrup. Add in the rolled oats, brown rice flour and salt and mix well. Stir through the chia egg. Finally, stir through the chopped choc chunks and orange zest. Using your hands, roll the dough into balls, transfer to the baking tray and press each ball with your hands to flatten. Bake for 18-20 minutes. Makes about 16 cookies. Best enjoyed fresh out of the oven/on the day of baking!