Prepare to swoon! These Oatmeal, Peanut Butter, Chocolate Chip Cookies live up to every expectation you might have when it comes to cookie consumption. Each bite is melt-in-your-mouth delicious combining a flavor profile that’s both sweet and savory. If that’s not enough, they are vegan and free of refined sugar and gluten.
1/2 cup gluten-free oats
1/2 cup almond meal
1 cup of gluten-free flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 tablespoons ground flaxseed
1/2 cup unsweetened almond milk
1/2 cup natural peanut butter
2 teaspoons vanilla
1 tablespoon extra virgin coconut oil (melted)
1/2 cup maple syrup
1/2 cup vegan chocolate chips
Note: If you’re not a chocolate person you can easily swap the chocolate chips out for raisins or chopped nuts.
Preheat the oven to 350°F.
In a small bowl combine almond milk, coconut oil, vanilla, peanut butter, maple syrup, and ground flaxseed. Mix thoroughly and set aside.
In a medium size bowl mix together oats, almond meal, gluten-free flour, baking powder, baking soda, and cinnamon.
Combine wet ingredients with the flour mixture using an electric mixer or rubber spatula. Once the dough is mixed, gently fold in vegan chocolate chips.
Using a spoon, scoop out dough and roll into 1 inch balls. Gently flatten each ball with a fork.
Bake at 350°F for 8-10 minutes (until the edges are slightly golden).
Allow cookies to cool for at least 15 minutes before serving.