Peanut Butter Oat Cookies With Cacao Nibs

The inspiration for this recipe comes from Oh She Glows: Crispy Peanut Butter Chocolate Cookies. Wanted to make some cookies for my after lunch dessert tomorrow while I’m studying for upcoming exams.

And they’re just so darn chewy and good!

I changed quite a bit in this recipe, but still came out with the same texture and goodness.

Ingredients:

  • 1 tbsp flaxseed meal 
  • 1/4 c. almond milk yogurt (or vegan butter) 
  • 1/4 c. crunchy peanut butter wit flax/chia seeds
  • 3/4 c. date sugar 
  • 1 tsp vanilla extract 
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder 
  • 1/2 tsp fine grain sea salt
  • 1 c. gluten free rolled oats (blended into flour) 
  • 1 c. almonds blended into almond meal (optional; I didn’t do this since my peanut butter was the crunchy kind)
  • 1/4 c. cacao nibs

Prep: 15-20 minutes / Cook on 350F for 12-14 minutes

– Mix together flaxseed with 3 tbsp water, set aside for 5 minutes to thicken

– Mix peanut butter & sugar until combined

– Mix in vanilla to the thickened flaxseed

-Mix in everything else one by one: baking soda/powder, peanut butter/sugar mixture, salt, oat flour, and nut meal (if you incorporated that into your ingredients).

– You can add a touch of almond milk to thin it out (I did, but not much, you don’t want it to be a watery consistency).

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– Fold in cacao nibs

– Shape into about the size of a ping pong ball

– Place on a pan or cookie sheet, I flattened mine out a bit.

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-Bake on 350F for 12-14 minutes

If you want them to be crispier, put them in the freezer! Enjoy!

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