Peanut Butter Chocolate Chip Oatmeal Cookies (Vegan, Gluten Free

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Flax eggs

• Breakfast Foods

  • 1 cup Rolled oats, gluten free

• Condiments

  • 1/4 cup Maple syrup, pure
  • 1 cup Peanut butter, natural unsalted

• Baking & Spices

  • 3/4 tsp Baking powder
  • 3/4 tsp Baking soda
  • 3/4 cup Chocolate chips, vegan
  • 1 tsp Cinnamon, ground
  • 1/2 cup Coconut sugar
  • 3/4 cup Gluten free oat flour
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 3/4 cup Coconut, unsweetened

Found on beamingbaker.com

Description

Ingredients

• 1 cup gluten free rolled oats
• ¾ cup gluten free oat flour
• ¾ cup unsweetened, shredded coconut
• ¾ teaspoon baking soda
• ¾ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon of salt
• 1 cup natural, unsalted peanut butter (make sure to use naturally liquidy PB)
• ¼ cup melted coconut oil
• ½ cup coconut sugar*
• ¼ cup pure maple syrup
• 2 flax eggs (2 tablespoons ground flax + 6 tablespoons warm water, whisked together, set for 5 mins)
• 1 teaspoon pure vanilla extract
• ¾ cup vegan chocolate chips

Directions

• Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foil. Set aside.
• In a medium bowl, whisk together the dry ingredients: oats, oat flour, coconut, baking soda, baking powder, cinnamon and salt.
• In a large bowl, whisk together all the wet ingredients: peanut butter, coconut oil, coconut sugar, maple syrup, flax eggs and vanilla.
• Add the dry mixture to wet mixture. Using a rubber spatula or wooden spoon, stir and fold until you get a cohesive dough. Fold in chocolate chips.
• Scoop 2 tablespoon-sized cookie dough balls onto the cookie sheet, spaced evenly apart. Flatten to desired shape--these cookies wont spread too much. Bake for 8-10 minutes.
• Using a flat, heatproof spatula, carefully lift the cookies off the baking sheet and place onto a cooling rack. Allow to cool. Enjoy!