Sunday, December 20, 2015

Crispy Peanut Butter Chocolate Chip Cookies

This recipe is a version of the Crispy Almond Butter Chocolate Chip Cookies from The Oh She Glows Cookbook pg. 265

My Peanut Butter Crispy Chocolate Chip Cookies

  • 1 tablespoon ground flaxseed
  • 1/4 cup coconut oil
  • 1/4 peanut butter
  • 3/4 raw sugar (or coconut sugar)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2 cups gluten-free rolled oats ground into flour
  • 1/4 cup Enjoy Life Semi Sweet Chocolate Mini Chips
  • Preheat the oven to 350°F (180°C).

  • Line a baking sheet with parchment paper.

  • In a small bowl, mix the flaxseed with tablespoons of water and set aside for approximately five minutes.

  • Mix together the coconut oil and peanut butter until blended.  I used a wisk for this step.  Add sugar and beat for one minute more.  Add the flaxseed mixture and the vanilla extract and beat until combined.

  • One by one, beat in the baking soda, baking powder, salt, and oat flour. The dough should be slightly sticky.  Add a bit of almond milk if too dry.

  • Fold in the chocolate chips.

  • Shape the dough into one inch balls.  I used a cookie scoop.  Place the cookie dough balls onto the prepared baking sheet leaving two to three inches between them as they spread out.

  • Enjoy

Makes 16 - 20 cookies
Bake time:  12 to 14 minutes
Gluten-free, soy free, refined sugar free

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