Double Chocolate Peanut Butter (vegan) Cookies

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Sometimes I make things that are so good I just have to share them. I am not the kind of person who has secret recipes. I would much rather share so that everyone can enjoy the deliciousness!

I am always on the look out for treats that are kinda healthy. If something can be 100% amazing and even just 50% healthier then the typical, why not right? I have had BAD luck with healthy cookies in the past. They usually end up crumbly, or not very sweet or just a general disaster. These cookies are vegan I have never really ventured too deeply into vegan eating (I like my dairy and eggs!) but I follow a few ladies on instagram who make some amazing looking vegan food. When I came across this recipe today it spoke to my constant craving for chewy, chocolate-y, peanut butter-y things. I couldn’t wait to make them and luckily I had all the ingredients I needed!

Double Chocolate Chip Vegan Cookies (Originally from a new-to-me blog Oh She Glows)

Wet Ingredients:

  • 1 tbsp ground Flax mixed with 3 tbsp water
  • 1/4 cup Coconut Oil
  • 1/4 cup natural Peanut Butter
  • 2/3 cup Coconut Sugar
  • 2 tsp Vanilla extract

Dry Ingredients:

  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp fine grain Sea Salt
  • 3 tbsp Cocoa Powder
  • 1.5 cups Oat Flour (grind up whole oats in your food processor)
  • 1 tbsp Almond Milk
  • 2/3 cup mini Chocolate Chips (or what ever vegan chocolate you would like)

Preheat oven to 350 degrees F.

  1. Mix flax with water and set aside to thicken up. Whisk again once the flax has thickened up.
  2. Add the rest of the wet ingredients to the flax and beat until well combined. You can used a mixer, but a firm rubber spatula did the trick for me.
  3. Next, beat in the dry ingredients one by one following the order of the ingredient list. Only add the milk if your mixture seems very dry. It should be moist, but not super sticky.
  4. Shape into balls that use about 2 tbsp of dough each. Pat balls down into 1/2 inch thick disks on a parchment lined cookie sheet. Space the cookies 2-3 inches apart.
  5. Bake for 10-15 minutes (mine were perfect at 13!) and the let cool on the pan for about 5 minutes. Transfer to a cooling rack to cool completely.
  6. Enjoy alone or dipped in milk (or…what ever you would like).
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