Line a cookie sheet with parchment paper, set aside.
In a large microwave-safe bowl melt together the peanut butter and honey, this should take roughly 1 minute. Add the vanilla and whisk until evenly combined and smooth.
Next add the oat flour and salt and mix until a sticky dough is formed. (If your dough is too wet or dry add in more oat flour or more milk until you get stoppable dough)
Using a cookie scoop or a tablespoon measure scoop 2 tablespoons of the dough into your hand and roll into a ball. Gently press the ball of dough between your palms to form a flat disc about 1/2 inch thick.
Place the cookie onto the lined cookie sheet and repeat the process until all of the dough has been used.
Using a fork press into the top of the cookie to form that classic peanut butter crosshatch pattern.
Place in the fridge to set for 10-20 minutes while preparing the chocolate.
In a medium microwave-safe bowl melt the chocolate in 30-second increments until fully melted, this should take 1 1/2 to 2 minutes.
Once the cookies have set, dip 1/2 of each in the melted chocolate then return to the lined baking sheet to allow the chocolate to set. Once the chocolate has set enjoy!
These can be kept covered and stored in the fridge for up to 10 days.
2 tbsp. extra-virgin olive oil, plus more for baking dish
2 lb. boneless skinless chicken breasts
Freshly ground black pepper
1/2 onion, chopped
2 medium sweet potatoes, peeled and cut into small cubes
1 lb. brussels sprouts, trimmed and quartered
1 tsp. dried thyme
1/2 tsp. paprika
1/4 c. low-sodium chicken broth
6 c. cooked wild rice
1/2 c. dried cranberries
1/2 c. sliced almonds
Preheat oven to 350o and grease a 9″-x-13″ baking dish with oil. In a large, deep skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper. Add chicken to skillet and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1″ pieces.
Heat remaining tablespoon oil over medium heat. Add onion, sweet potatoes, and Brussels sprouts and season with thyme, paprika, salt, and pepper. Cook until softened, 5 minutes. Add broth, bring to a simmer, and cook, covered, 5 minutes.
Stir in cooked rice, chicken, and cranberries. Transfer mixture to baking dish, top with almonds, and bake 20 minutes.