Ingredients

• 3/4 cup oat flour
• 3/4 cup almond flour
• 1/2 teaspoon salt
• 2 tablespoons natural peanut butter
• 2 tablespoons almond butter
• 1/4 cup skim milk
• 2 tablespoons honey
• 2 tablespoons agave
• 1 teaspoon vanilla extract

Instructions

1. In a medium bowl, combine oat flour, almond flour and salt and whisk together. Then add the peanut and almond butter, milk, honey, agave, and vanilla, and mix together until thick and smooth.
For Cookie Dough:
2. Shape raw dough into small balls, or roll into one large ball, flatten into a thick pancake, and wrap with plastic wrap, and place in freezer for at least two hours. Once firmed up, cut cookie dough into 1/2 inch chunks.
For Crumble:
3. Using a spatula, scoop raw dough into a microwave safe bowl, and microwave for 3 to 4 minutes until dough starts to puff up and look slightly cooked on top. Allow dough to cool, then break up slightly, and spoon into an airtight container and freeze for at least one hour or overnight (or up to one week). Serve over ice cream, fruit, or whatever needs a cookie crumble topping.

Notes