To make these oats peanut butter cookies, in a mixer jar, grind the oats to a coarse powder along with the baking powder. Remove into a large bowl.

Grind the almonds to a coarse powder and add to the oats in the bowl.

Mix in the powdered jaggery. Combine the dry ingredients well.

Take the peanut butter in a microwave safe bowl and microwave for 1 minute so it is somewhat melted and easy to mix with dry ingredients.

Add this to the bowl along with the vanilla and almond cocoa spread. I have used the Hershey’s brand of spread because I had a surplus of this lying in the pantry. You can also use Nutella or just replace this with extra peanut butter alone. I like the cocoa almond spread because it cuts the excessive peanut butter taste in the cookies, giving them a richer chocolatey flavour.

Using a sturdy spoon, mix all of this together in the bowl. If the mixture is still dry and not coming together you can use 3-4 tbsp of almond milk or regular milk or even warm water to bring it to a smooth dough like consistency.

Mix in the chocolate chunks.

Divide into 16 portions for large cookies 3” diameter or 32 portions for smaller cookies.

Preheat the oven at 180°C. Line a baking tray with silicon mat or parchment paper.

Roll each portion of cookie dough into a ball and then flatten to around 1/2 inch thickness. Place on the prepared baking tray leaving around 1” space between cookies.

Bake for 12-13 minutes. Allow to cool on baking tray for 5-10 minutes. Remove with a metal spatula and cool on a wire rack for 30 minutes before packing them into an airtight container.