| Servings |
cookies
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Ingredients
Dry Ingredients
- 2 cups quick oats
- 1 1/3 cups whole wheat pastry flour
- 2 teaspoons aluminum free baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2/3 cup sucanat or brown sugar
- 1/2 cup natural peanut butter
- 1/2 cup nondairy milk
- 1/3 cup oil
- 1/4 cup cane juice crystals
- 4 teaspoons ground flax seeds
- 1 1/2 teaspoons vanilla extract
Extras
- ¼ to ½ cup natural peanut butter
Ingredients
Dry Ingredients
Wet Ingredients
Extras
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Instructions
- Preheat oven to 350ºF. Coat large baking sheet with non-stick cooking spray or line with parchment paper.
- Mix dry ingredients together in bowl.
- Whisk wet ingredients together in a separate bowl until smooth; add to dry mixture and mix until just combined.
- Stirring by hand as you go, drop teaspoons of the additional peanut butter into dough, mixing very lightly so that you have swirls of peanut butter throughout the dough.
- Scoop dough with a tablespoon to form balls; drop balls onto prepared baking sheet, 2 inches apart each, flattening slightly.
- Bake 11 to 12 minutes, until cookies are just lightly browned around the edges. Cool 5 minutes on baking sheet; transfer to a wire rack to cool completely.
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