I’m an equal opportunist when it comes to cookies. They can be vegan or full of dairy for all I care – all that matters is that they’re worth every single bite and made with real ingredients. And these, my friends, ARE!
This is the second installment from my day with CocoBakes – the first were these dairy & gluten free waffles – and like the waffles, these are pretty darn delicious. They’re full of whole, real ingredients, and are so satisfying that one is *usually* enough. Here’s how to whip them up:
Recipe: Vegan Chocolate Chip Peanut Butter Cookies
1 cup peanut butter
1 cup coconut sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon baking soda
2/3 cup oat flour
1/4 cup water
3/4 cups chocolate chips
MIX: peanut butter, salt, vanilla extract and sugar until combined.
ADD: baking soda and half of the flour, then mix more.
WATER: slowly add the water while mixing.
MIX: in the rest of the flour and chocolate chips.
FORM: 12 even sized balls. Flatten with fingers, followed by a fork.
BAKE: at 350 degrees for 9 minutes, or ’til edges darken.