Peanut Butter Cookies
Store-bought cookies make me sad. Yes—I’m even talking about the legendary Oreo (did you know it was vegan?). Put a Milano up against something homemade, and I guarantee you’ll enjoy the latter more. And, like most things, making cookies yourself gives you transparency into the ingredients. You can be sure that you are buying quality, more nutritious cookie components. And yes, even in dessert, it is important to avoid the preservatives and stabilizers that are present in the kinds stocked on the grocery shelves.
These cookies are simple to make, and are a unique take on a traditional peanut butter cookie. The coconut, peanut butter and dark chocolate compose a symphony of bitter, sweet, savory and salty flavor. It has everything you want, and nothing you don’t!
1 tablespoon ground flaxseed
2.5 tablespoons of water
1/2 cup unsweetened coconut flakes
1/2 cup gluten free rolled oats
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 cup dark chocolate/ non-dairy chips
1/2 cup smooth natural peanut butter (natural peanut butter is really important - be sure to avoid added oils so as to not affect texture)
1 teaspoon vanilla extract
2 tablespoons maple syrup
1) Preheat the oven to 350F. Line a large baking sheet with parchment paper.
2) In a medium bowl, whisk together the ground flaxseed and water to create a flax egg. Set aside for a few minutes.
3) In a large bowl, whisk together the coconut, rolled oats, brown sugar, baking powder, salt, and chocolate.
4) Add the peanut butter, vanilla, maple syrup to the bowl with the flax and stir until combined. This mixture will be thick.
5) Spoon the wet ingredients into the dry ingredients and stir until thoroughly combined. Knead the dough with your hands to incorporate. It will appear dry but keep kneading with your hands, it will eventually incorporate.
6) Lightly wet your hands and form dough into 12 balls the size of golf balls. If any chocolate chips fall out of the dough, simply push the dough balls into the chips at the bottom of the bowl. Place the balls on the prepared baking sheet 2-3 inches apart. Gently press down on each ball to flatten slightly.
7) Bake for 12-14 minutes. The cookies will be very soft and delicate coming out of the oven, but they will firm up as they cool. The bottoms will be golden brown. Let the cookies cool on the baking sheet for 5-8 minutes before carefully transferring to a cooling rack to cool completely. Store the cookies in an airtight container in the fridge for 3-4 days or freeze for up to 1 month.
Recipe adapted from Oh She Glows