Today has been one of the most beautiful days ever, weather-wise. There's nothing like sitting outside and eating cookies on a nice, breezy summer day. When it comes to cookies, we can't get enough of oatmeal + peanut butter + chocolate chips! This recipe has the added bonuses of coconut oil, hemp, chia seeds and flax. You really can't beat that for a summer's day kind of cookie.
Recipe by Melangery
- ½ cup peanut butter
- ½ cup coconut oil
- 1 ½ cups brown sugar, packed
- 2 teaspoons vanilla
- 1 Tbsp corn starch
- 3 Tbsp soy milk or water, cold
- 1 teaspoon apple cider vinegar
- 1 ½ cups flour
- 1 cup oatmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 Tbsp chia seeds
- 1 Tbsp hemp seeds (hemp Seeds can be purchased at most health food stores, I bought my at Vitacost)
- 1 Tbsp flax seeds
- 1 cup chocolate chips, dairy-free
Heat your oven to 350F.
In a large bowl combine the peanut butter, coconut oil, sugar, and vanilla.
In a separate small bowl combine the ground flax seed, corn starch, and soy milk (or water). The corn starch will want to get kind of clumpy. Stir it up a bit to keep that from happening. Then add the vinegar, let it sit for just a second or two and pour it into the peanut butter mixture. Stir well.
In a separate bowl mix the dry ingredients: flour, oatmeal, baking soda, baking powder, and salt. Stir until combined. Add the chia, hemp, and give the dry ingredients another little stir.
Now stir together the dry and the wet ingredients. If the mixture seems a little bit too dry, feel free to add another tablespoon of soy milk (or water). Then add the chocolate chips and stir everything one last time.
Make 1 – 1 1/2 inch balls and placed them and inch or so apart on a baking pan. Bake anywhere from 10 – 12 minutes depending on your desired crunchiness.