Tear the dates in half and remove the stones.
200 g Soft Fresh Dates
Put all the cookie ingredients in the food processor and blend for 1 ½ -2 minutes, until all the ingredients are well combined and you have no lumps.
100 g Gluten-Free Oats, 200 g Soft Fresh Dates, 150 g Peanut Butter, 2 tablespoon Ground Flaxseed
Take 2 tablespoons of the cookie dough and roll into a ball, then place on a baking tray lined with greaseproof paper. Repeat this until you have rolled all of the dough into balls and spaced them all out evenly on the tray. Make sure they are far enough apart that you leave room for them to be flattened and shaped into Cookies.
Gently press each ball into a round cookie, about ½ inch thick.
If you find that they are cracking at the edges then gently mould the edges using your fingers.
Place the tray in the fridge for 1 hour. If you can't wait that long then you can put the tray in the freezer for 20 minutes instead.
Melt the chocolate using the Bain Marie* method, and then stir in the coconut oil once the chocolate has melted. Then remove the bowl from the heat.
50 g Dairy-Free Chocolate, ½ tablespoon Coconut Oil
Dip the cookies into the melted chocolate mixture.
Return the cookies to the fridge for the chocolate coating to set.
These cookies need to be kept in the fridge or freezer until you are ready to eat them. If frozen take out 15 minutes before eating, if stored in the fridge they can be taken out just before serving.