Turn the oven to 160 degrees (fan), line an oven tray with greaseproof paper.
Using a spatula, combine the almond meal, oat flour and baking soda in a bowl. In a separate bowl, beat together the yoghurt, peanut butter and honey until light, then add vanilla and mix well. Lastly, beat in the egg.
Pour the dry ingredients into the wet and use a spatula to combine, then fold through the chocolate.
Scoop out heaped tablespoons of the cookie batter, and ‘dollop’ them onto the oven tray. Bake for 10-12 minutes, or until the edges just begin to go golden. Remove from the oven and let cool.
Makes 16 biscuits
Approximate per serve
Fat 9g (saturated 1.7g)
Carbs 10g (sugar 5.1g)
Dietary Fibre 1.8g