Crispy Peanut Butter Chocolate Chip Cookies
Ingredients
-
1
tablespoon
ground flax
-
3
tablespoons
water
-
¼
cup
non-dairy buttery spread
-
¼
cup
natural smooth peanut butter or almond butter
-
½
cup
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
gluten-free rolled oats, blended into a flour
-
1
cup
almonds, blended into a meal
-
⅓
cup
mini non-dairy chocolate chips
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Mix the ground flax and water in a small bowl and set aside to thicken.
- Beat the buttery spread and peanut butter together until combined.
- Add both sugars and beat for 1 minute, then mix in the flax mixture and vanilla extract.
- Incorporate the dry ingredients one by one: baking soda, baking powder, salt, oat flour, and almond meal.
- Stir in the chocolate chips, reserving some for later.
- Shape the dough into 1-inch balls and place them on the baking sheet, pressing reserved chocolate chips into the tops.
- Bake for 11 to 13 minutes until lightly golden. Allow to cool on the baking sheet for 5 to 10 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
20 medium cookies
Calories
140
Total fat
8g
Total carbohydrates
14g
Total protein
3g
Sodium
115mg
Cholesterol
0mg
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