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Choc Chip Peanut Butter Oat Cookies
Ingredients
1.5 cup (84 g) almond flour or almond meal*
1.5 cup (67 g) rolled oats
0.5 cup (20 g) finely shredded (desiccated)
0.5 cup (30 g) vegan dark chocolate chip cookies
1.5 tsp baking powder
0.5 tsp sea salt
0.67 cup packed (73 g) coconut sugar
0.5 cup (60 ml) aquafaba (the brine/liquid in a can of chickpeas)
4 Tbsp peanut butter
6 Tbsp (45 ml) melted coconut oil
1/2 tsp vanilla extract
Instructions
In a large mixing bowl, stir together almond flour, oats, coconut, vegan chocolate, baking powder, salt, and sugar.
In a separate bowl, beat aquafaba (using a handheld mixer or by whisking vigorously) until light and fluffy and loose peaks have formed. (Add a little cream of tartar to help them along if not whipping.)
To the aquafaba, add the peanut butter, oil, and vanilla (optional) and beat or whisk to combine. (The mixture will deflate a little - that's OK). Then add to dry ingredients and mix until combined. You should have a firm, semi-tacky dough (see photo). Cover and chill in the refrigerator for at least 30 minutes or overnight.
Preheat oven to 350 degrees F (176 C) and either lightly grease or line a baking sheet with parchment paper.
Scoop chilled dough into roughly 2-Tablespoon amounts (I like this scoop) and form into small discs (see photo). Place on baking sheet with about a 1-inch gap in between each cookie to allow for spreading. There should be about 12 cookies.
Bake for 10 minutes. Then increase oven temperature to 375 degrees F (190 C) and bake for another 2-4 minutes or until the edges are slightly golden brown. Be careful not to burn (especially on the bottoms) - they bake quickly toward the end.
Remove from oven and let cool for 5 minutes. Then carefully loosen with a spatula - they can stick a little to the bare pan.
Store leftovers in a loosely sealed container at room temperature up to 3 days, in the refrigerator for 4 days, or in the freezer for 1 month. These are so delicious when warm and dipped in almond milk orhot cocoa! I recommend storing them in the freezer once cooked to help the retain their crispy exterior.
