These cookies LITERALLY melt in your mouth.
I wanted to make healthy peanut butter cookies that were vegan, gluten-free and use minimal ingredients.
They are easy to bake after dinner when you want something sweet, but good for you too.
- 2 Flax Eggs (mix 2 tbsp ground flax seed with 4 tbsp of water and let sit for 1 min) or I used Bob’s Red Mill Gluten Free Egg Replacer or swap in 1 whole egg
- 1 c almond flour
- 1/2 c oat flour
- 1 tsp vanilla extract
- 1/2 c peanut butter
- 1/4 c melted coconut oil
- 1/4 c maple syrup
- 1/4 c non dairy milk (oat, coconut, almond)
- 1/2 tsp of sea salt
- 1 tsp of baking powder
- 3 scoops collagen powder
- Cinnamon, to taste
- Handful of chocolate chips or Eating Evolved’s chocolate bar broken into chunks (Pro Tip – put a few chunks of Eating Evolved bar into the batter and chocolate chips on top)
MAKE IT HAPPEN:
① Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
② Mix together the melted coconut oil, maple syrup, peanut butter, vanilla extract, flax egg, Bob’s Red Mill egg replacer, or whole egg, and milk until a wet dough forms
③ Mix in the oat and almond flour, collagen powder, baking powder, sea salt, cinnamon, and stir until well combined.
④ Fold 1/2 of the chocolate into the dough.
⑤ Using your hands, take the dough and roll into cookie shape balls (3 tbsp or so of dough). Spread the cookies out on the baking sheet as they expand a bit. Top with extra chocolate chips or chocolate pieces before going into the oven.
⑥ Bake for 15-17 min. Allow the cookies to cool for 5 minutes before removing from tray.