These peanut butter chocolate chip cookies are outrageous because they possess all of the addictive qualities of a chocolate chip cookie despite being refined sugar free, egg and dairy free! They are chewy, abundant with chocolate, and have a rich flavor.
If you prefer a smoother texture, you can replace the oats, almond flour, and flaxseed meal with 2 1/4 cups spelt flour. I like the crunchiness added by the oats.
Makes 18 large or 24 smaller cookies ( adapted from the Vegetarian Times)
1 1/2 cups natural peanut butter
3/4 cup quick oats
3/4 cup almond flour
1/2 cup ground flaxseed meal
1 tsp baking soda
1 tsp salt
1 1/2 cups pure maple syrup
2 tsp pure vanilla extract
1 1/2 cups chocolate chips
Preheat oven to 375F. Line 2 baking sheets with parchment paper.
Microwave the peanut butter in the microwave for 30 seconds or up to a minute until melted, stirring if necessary.
Combine the oats, almond flour, flaxseed meal, and salt in a large bowl. Stir in the melted peanut butter, maple syrup, and vanilla until blended.
Drop 2 tbs for each cookie onto the baking sheets and flatten slightly. Bake 14-17 minutes or until golden brown. Make sure to not overbake. Cool 5 minutes, then transfer to a wire rack.