Nutty Vegan Chocolate Biscuits

Preheat your oven to 356 F.
In a mixing bowl, combine oat flour, sugar, baking powder, salt, and cinnamon.
1 cup oat flour, ¼ teaspoon salt, 2 tablespoons brown or white sugar, ¼ teaspoon cinnamon, ½ teaspoon baking powder
Add melted coconut oil, maple syrup, almond milk, and vanilla extract. Mix into a soft dough. If too sticky, chill for 15-20 minutes.
2 tablespoons maple syrup, ½ teaspoon vanilla extract, 1 ½ tablespoon almond milk, 2 tablespoon coconut oil
Roll the dough between 2 sheets of baking paper to about 6x12 inches.
Cut out biscuits with a 2 ½ inch round cutter. Re-roll scraps to make about 6 biscuits total.
Place on a baking tray lined with parchment paper and bake for 15-17 minutes until golden.
Let biscuits cool completely on a wire rack.
Melt dark chocolate in the microwave in short bursts, stirring in between.
Stir chopped nuts into the melted chocolate until well coated.
½ cup dark chocolate, ⅓ cup almonds or toasted peanuts
Spoon the chocolate-nut mixture over each cooled biscuit.
Chill in the fridge for 5-10 minutes to set the topping.
Store in an airtight container at room temperature.