Servings: 19
Calories: 150kcal
Equipment
- Oven
- Bowl
Ingredients
- 2 flax eggs 2 tablespoons ground flaxseed whisked with 6 tablespoons warm water, rested for 15 minutes
- ¼ cup chopped walnuts substitutable with your favorite nuts or mix-ins
- ¼ cup organic coconut sugar provides a soft sweetness
- ½ teaspoon pure vanilla extract for that soothing warmth
- ¼ teaspoon aluminum-free baking powder gives just enough lift
- 1 tablespoon cacao powder enhances the chocolate experience
- ¼ cup finely milled gluten-free oat flour for moisture
- ½ cup dairy-free chocolate chips because chocolate is a must
- 2 tablespoons vegan chocolate chips optional, for extra chocolatey goodness
- ¼ teaspoon baking soda aiding in that perfect rise
- ½ teaspoon ground Ceylon cinnamon adds a cozy spice
- 1/8 teaspoon sea salt to balance the sweetness
- 2 tablespoons unrefined melted coconut oil for richness
- ¾ cup gluten-free rolled oats the hearty base
- 1 tablespoon maple syrup to enhance sweetness and moisture
- ¼ cup + 2 tablespoons natural creamy peanut butter unsalted (the star of the show)
- Sprinkle of flaky sea salt optional, to enhance flavors
- 2 flax eggs 2 tablespoons ground flaxseed whisked with 6 tablespoons warm water, rested for 15 minutes
- ¼ cup chopped walnuts substitutable with your favorite nuts or mix-ins
- ¼ cup organic coconut sugar provides a soft sweetness
- ½ teaspoon pure vanilla extract for that soothing warmth
- ¼ teaspoon aluminum-free baking powder gives just enough lift
- 1 tablespoon cacao powder enhances the chocolate experience
- ¼ cup finely milled gluten-free oat flour for moisture
- ½ cup dairy-free chocolate chips because chocolate is a must
- 2 tablespoons vegan chocolate chips optional, for extra chocolatey goodness
- ¼ teaspoon baking soda aiding in that perfect rise
- ½ teaspoon ground Ceylon cinnamon adds a cozy spice
- 1/8 teaspoon sea salt to balance the sweetness
- 2 tablespoons unrefined melted coconut oil for richness
- ¾ cup gluten-free rolled oats the hearty base
- 1 tablespoon maple syrup to enhance sweetness and moisture
- ¼ cup + 2 tablespoons natural creamy peanut butter unsalted (the star of the show)
- Sprinkle of flaky sea salt optional, to enhance flavors
Instructions
Step 1: Prepare Your Flax Eggs
- Start by making your flax eggs; whisk together the ground flaxseed and warm water in a small bowl. Allow it to sit for at least 15 minutes. This mixture creates a gel-like consistency that acts as a binder, similar to eggs.
Step 2: Mix the Wet Ingredients
- In a large bowl, combine the flax egg, peanut butter, coconut sugar, maple syrup, vanilla extract, and melted coconut oil. Stir well until everything is smooth and well blended.
Step 3: Combine the Dry Ingredients
- In another bowl, mix the rolled oats, gluten-free oat flour, cacao powder, baking powder, baking soda, cinnamon, and sea salt. Gently whisk to combine.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry mixture into the wet mixture. Stir until it’s fully combined. This is where you can fold in your chocolate chips and nuts. Be creative here!
Step 5: Shape the Cookies
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. Use a scoop or spoon to drop a heaping tablespoon of dough onto the baking sheet, leaving space for them to spread a bit.
Step 6: Bake
- Place the baking sheet in the oven and bake for about 10-12 minutes, or until the edges are slightly golden. The centers may feel soft but they will firm up as they cool.
Step 7: Cool and Enjoy
- Once baked, let the cookies cool on the baking sheet for a few minutes and then transfer them to a wire rack to cool completely. Enjoy them warm for that irresistible melt-in-your-mouth experience.
Notes
- Use Natural Peanut Butter – Choose a brand that contains only peanuts and salt. Avoid sugary spreads to keep these cookies healthy.
- Experiment with Mix-Ins – Dried fruit, nuts, or seeds can add a unique flavor and boost the nutritional profile.
- Don’t Over-Bake – Keep an eye on your cookies in the oven. They’ll continue to bake on the sheet, so make sure to take them out when they look slightly underbaked.
- Let Them Cool Completely – These cookies get firmer once they’ve cooled, which is crucial for texture.
- Store in an Airtight Container – To maintain their chewiness, store cookies in a sealed container.
Nutrition
Calories: 150kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Fiber: 2g | Sugar: 6g
Tried this recipe?Let us know how it was!