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

Ingredients:

• 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

Directions:

• 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