INGREDIENTS
- ½ cup peanut butter
- ½ cup coconut oil
- 1 ½ cups brown sugar, packed
- 2 teaspoons vanilla
- 1 Tbsp corn starch
- 3 Tbsp soy milk or water, cold
- 1 teaspoon apple cider vinegar
- 1 ½ cups flour
- 1 cup oatmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 Tbsp chia seeds
- 1 Tbsp hemp seeds (hemp Seeds can be purchased at most health food stores; I bought my at Vitacost)
- 1 Tbsp flax seeds
- 1 cup chocolate chips, dairy-free
INSTRUCTIONS
1. Heat your oven to 350F.
2. combine the peanut butter, coconut oil, sugar, and vanilla in a large bowl.
3. In a separate small bowl, combine the ground flax seed, corn starch, and soy milk (or water). The corn starch will want to get kind of clumpy. Stir it up a bit to prevent that. Then add the vinegar, let it sit for just a second or two, and pour it into the peanut butter mixture. Stir well.
4. In a separate bowl, mix the dry ingredients: flour, oatmeal, baking soda, baking powder, and salt. Stir until combined. Add the chia and hemp, and give the dry ingredients another little stir.
5. Now, stir together the dry and the wet ingredients. Add another tablespoon of soy milk (or water) if the mixture seems too dry. Then add the chocolate chips and stir everything one last time.
6. Make 1 – 1 1/2-inch balls and place them an inch or so apart on a baking pan. Depending on your desired crunchiness, bake for 10 – 12 minutes.
NOTES
The cookies come out of the oven on the puffy side, but wait a minute, and they’ll deflate. After they cooled, they were the perfect cookies – crisp on the outside and chewy on the inside.
Disclaimer: This article is originally published on https://www.melangery.com/
