>> Monday, April 11, 2016
It's been far too long since I posted a recipe. I actually do have a few to share with you guys, so I thought I'd start off with something sweet today. We've been making these cookies for a while because they're simple to mix together and turn out perfectly every time.
Without further delay . . .
OATMEAL PEANUT BUTTER CHIPPERS
What you'll need . . .
- 1-1/4 cup all purpose flour
- 2 cups rolled oats (uncooked)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch coarse Kosher salt
- 1/2 cup virgin/unrefined coconut oil (softened)
- 1/2 cup smooth peanut butter
- 1 cup cane sugar
- 1/4 cup coconut sugar (or brown sugar)
- 1/3 cup coconut milk (refrigerated kind or nondairy substitute)
- Heaping tablespoon flax meal
- 2 teaspoons vanilla extract
- 1 cup your favorite chocolate chips
Method . . .
- Preheat your oven to 350 degrees F. Spritz a baking sheet with oil or line with parchment, whichever you have around.
- Put the coconut oil, peanut butter, and sugars in the bowl of a stand mixer and beat until fluffy. Then add the milk, flax meal, and vanilla and beat again until well incorporated and fluffy.
- In another bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
- Then add the dry ingredients to the wet in batches (I did it in four batches) and mix until everything is uniform. Fold in the chocolate chips.
- Scoop heaping tablespoons of dough and roll them into balls and place on your cookie sheet. Alternatively, if you want a flatter cookie, you can press them down with the palm of your hand.
- Bake for around 12 minutes -- until golden brown. Then let cool before putting them on a cooling rack.
- Repeat the baking process with the remaining dough. Should make 24 large cookies.
- Store in an airtight container or they'll get crumbly.
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