Outrageous Peanut Butter Chocolate Chip Cookies

Outrageous peanut butter chocolate chip cookies

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

Instructions:

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.

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  • Hello all! Hope you are energized this morning and ready to plan a beautiful Passover feast! Here are some beautiful salad ideas I found on @epicurious for inspiration: Farmer’s Market Quinoa Salad, Cauliflower “Rice” Tabbouleh, and Kale and Brussel Sprouts Salad. I love the freshness and color of these dishes to liven our tables. Find the recipes on Epicurious.com. Enjoy! #passover2019, #passoversalads, #passoverideas https://www.epicurious.com/recipes/food/views/farmers-market-quinoa-salad-56389873
  • @rosettabakery near Lincoln rd has delicious coffee and pastries...especially the Nutella filled croissant 😍