Peanut Butter Chocolate Chip Cookies

PEANUT BUTTER CHOCOLATE CHIP COOKIES

Delicious AND oh so much healthier than most other cookie recipes and for sure better than nearly all packaged treats, these are great with a cup of tea for a 3:00pm snack, with a nice glass of red for dessert or even with your almond milk latte for breakfast! This recipe is based on one from Angela Liddon’s, The Oh She Glows Cookbook, a book I highly recommend. 

INGREDIENTS

1 Flegg (flax seed egg)

¼ cup neutral cooking oil such as avocado, grape seed or light olive oil

¼ cup peanut butter (make sure there’s no added sugar or additional oils)

½ cup sucanat or lightly packed brown sugar 

¼ cup organic cane sugar

1 teaspoon pure vanilla extract

½ teaspoon baking soda

½ teaspoon baking powder 

½ teaspoon fine sea salt

1 cup rolled oats, processed into a flour using a food processor (or 1 cup purchased oat flour)

1 cup almonds, processed into a meal using a food processor (or 1 cup purchased almond meal)

¼ cup mini or regular size non-dairy chocolate chips (I like dark chocolate)

Flake sea salt, optional

Smoked paprika, optional

PREPARATION 

• Preheat oven to 350°F. Line a baking sheet with parchment paper (optional.)

• Prepare your flegg.

• With an electric mixer or in a stand mixer, beat the oil and peanut butter until combined.

• Add both sugars and beat for 1 more minute. Beat in flegg and vanilla extract until combined.

• Beat in baking soda, baking powder and salt.

• Make your oat and almond flours, if doing it yourself.

• Beat in oat and almond flours.

• Stir in the chocolate chips.

• Shape dough into small balls and place on prepared baking sheet about 3” inches apart.

• Flatten balls of dough with a fork.

• Bake for about 11 to 13 minutes. The cookies will be very soft coming out of the oven, but they will crisp up as they cool.

• While hot, sprinkle with salt and/or smoked paprika.

• Allow to cool for 5 to 10 minutes on the baking sheet and then transfer to a cooling rack for another 10 minutes.