It's that time of the year again, time for....Cookies!!!!

While I hope everyone had a great thanksgiving, Christmas is soon approaching. Despite my new lifestyle, I still love cookies during this time of the year. Instead of buying some as I usually do, I’m going to make homemade chocolate chip cookies and I challenge you guys to make your own too. So, here’s the recipe! 

Crispy Peanut Butter Chocolate Chip Cookies

Ingredients:
  • tablespoon ground flax
  • 3 tablespoons water
  • 1/4 cup non-dairy buttery spread
  • 1/4 smooth peanut butter or almond butter
  • 1/2 cup brown sugar
  • 1/4 cup organic cane sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon  salt
  • 1 cup gluten-free rolled oats
  • 1 cup almonds
  • 1/3 cup non-dairy chocolate chips


Directions:

1. Begin by preheating your oven to 350 degrees.

2. While the oven is heating up, in a small bowl, mix together the ground flax and water. Then, set aside for a few minutes so it can thicken. 

3. Now, with a mixer, beat the buttery spread and peanut butter until they are completely mixed. 

4 Then, add both sugars and beat for another minute.  Beat in the faux mixture and vanilla extract until they’re completely mixed. 

5. Now, you’re ready to beat in the dry ingredients—baking soda, baking powder, salt, oat flour, and almond meal. 

6. Stir in the chocolate chips, reserving some to press into the top of the dough balls.

7. Now, its time for the fun part!!! Shape 1-inch balls of dough and place them onto the baking sheet 2 inches apart. If chocolate chips aren’t sticking to the dough, just press them in with your fingers. Please, don’t flatten the balls, the cookies will spread out in the oven. 

8. Bake for about 11 to 13 minutes until the dough spreads out and is lightly golden. The cookies will be soft out of the oven but they will become crispy as they cool.  


Enjoy!!!

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