You can use an equal volume of all-purpose flour if you want.
If you are intolerant to gluten, make sure you use certified GF oats in this recipe.
1/2cupsmooth peanut butter
1/3cupcane sugar, (or demerara or brown sugar)
3/4cupoat flour, (this is just oats ground up in a food processor until fine)
1/2cupto 3/4 cup roughly chopped bittersweet chocolate
Pomegranate salt, (see recipe above) or flaky salt, for sprinkling
Preheat the oven to 350 F. Line a cookie sheet with parchment paper.
Cream together the first 6 ingredients until smooth. Stir in the oat flour. Scoop tablespoons of dough onto the lined cookie sheet, spacing them about 2-inches apart. Bake for 8-10 minutes until golden underneath and on the edges. Transfer to a wire rack to cool.
Melt (and temper if you want to) the chocolate. Dip one half of each cookie into the chocolate and place onto a piece of parchment paper. Sprinkle with some pomegranate salt (or normal flaky salt) and leave to set.