Buttery vegan shortbread cookies with a pinch of salt and dark chocolate chunks.
Preheat your oven to 180°C / 350°F and line a tray with baking paper.
In a large bowl, mix together the agave, butter and vanilla until creamy.
Add the oat flour, plain flour, and salt. Mix together using a spoon, then use your hands to form a dough. Fold in the chocolate chunks.
Roll out the dough on a lightly floured surface and cut out your cookie shapes using a cookie cutter or the bottom of a small glass.
Bake for 25- 30 minutes until the edges become golden brown.
Leave to cool completely, then sprinkle some caster sugar on top before enjoying!
Can be stored in an airtight container at room temperature for up to 5 days.