Ingredients

The following ingredients have 10 Servings
  • 1 and 1/4 cups oat flour (150 g)
  • 1 and 1/4 cups almond flour (130 g)
  • 1/2 cup coconut, cane or brown sugar (40 g)
  • 1 tsp baking powder
  • 1/4 cup peanut butter (60 g)
  • 1/2 cup + 2 tbsp oat milk (155 ml)
  • 2 flax eggs
  • 1/2 cup dairy-free chocolate chips (85 g)

Instruction

  • Preheat the oven to 350ºF or 180ºC. Line a large baking sheet with parchment paper.
  • Combine the dry ingredients in a large mixing bowl (the oat flour, almond flour, sugar and baking powder).
  • Mix the peanut butter and the milk in a jar and whisk or stir to combine.
  • Add the liquid ingredients to the large mixing bowl (the peanut butter-milk mixture and the flax eggs) and stir until well combined.
  • Add the chocolate chips and stir until they're evenly incorporated.
  • If the dough is sticky, refrigerate covered for about 20 minutes.
  • Now it's time to make our cookies! We use this cookie scoop, but you can also use a regular spoon or even your hands. Fill the scoop with dough and just press and release onto the lined baking sheet. Press down slightly to flatten.
  • Bake for about 15 minutes or until the cookies are golden at the edges, but still a little underdone in the center.
  • Remove from the oven and let the cookies rest on the hot baking sheet for at least 5 minutes before transferring them to a cooling rack or a serving plate.
  • Store in a sealed container at room temperature for 3 to 4 days or in the freezer for a month.