Step 1

Preheat the oven to 170C/150C fan forced. Line 2 large baking trays with baking paper and set aside.

Step 2

Process the almond meal, coconut flour, cornflour, sugar, bicarb and salt in a food processor until combined. Whisk the peanut butter, oil, egg and vanilla in a jug. Add the peanut butter mixture to the almond mixture. Process until well combined. Transfer to a bowl and stir in 85g chocolate.

Step 3

Use damp hands to roll rounded tablespoonfuls of mixture into balls. Place on prepared trays. Flatten well, pressing together with fingers if large cracks form. Bake, swapping trays after 8 minutes, for 16-18 minutes or until golden brown. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely.

Step 4

Place the remaining chocolate in a microwave-safe bowl. Microwave on Medium until smooth. Drizzle melted chocolate over cookies. Set aside to set.