Preheat oven to 350F and prepare batter.

Prepare your flax egg by combining 1 tbsp flax meal with 3 tbsp water and allow to sit until thick.

In a large bowl, combine oat flour, almond flour, baking powder, and salt. Whisk until smooth.

Add flax egg, maple syrup, almond butter, almond extract and vanilla extract and mix until a dough forms. Allow the dough to sit for a few minutes. If the dough feels too dry, you can add an additional tablespoon of peanut butter, or non-dairy milk by the teaspoon to help it along. At this point, I recommend taste testing to see if the almond flavour is strong enough. I personally find it very strong so I like to start with less and add more, but add as much as you'd like!

Roll dough into small balls, about 1.5 tablespoons in size, and pinch one side to create a teardrop shape. Place on a lined baking sheet. Follow this video for a visual guide.

To create mouse shapes, press 2 sliced almonds (pointy side down) into the head of the mouse, to create the ears. Take an herb stem of choice (I used the stems of fresh sage, but you can use thyme, rosemary, anything else edible and tail-like)!

Bake cookies for about 10-12 minutes, being careful not to overbake.

Let cookies cool for at least one hour, to firm up, before decorating with chocolate.

Melt ⅛ cup of dark chocolate chips (use a double boiler method, or microwave) and create a nose and eyes for each mouse.

Allow to cool again, until chocolate is completely dry.