DRY INGREDIENTS

1 cup oat flour
1/2 teaspoon baking powder
1/2 teaspoon aluminum-free baking soda
1/4 teaspoon sea salt
1/2 cup coconut sugar

WET INGREDIENTS

3/4 cup natural (no added sugar) peanut butter (You can use either the creamy or chunky variety. We made our cookies with chunky peanut butter and loved them! You can also sub sunflower seed butter or almond butter if you have to avoid peanuts).
3 tablespoons melted coconut oil
1/2 cup coconut sugar
1/4 cup pure maple syrup (don’t use pancake syrup!)
2 flax eggs (2 tablespoons flax seeds, mixed with 6 tablespoons warm water, let set for 15 minutes beforehand)
1 teaspoon pure vanilla extract

Optional: 1/4 cups semi-sweetened, dark chocolate chips (check label to make sure there’s no dairy).

INSTRUCTIONS

Preheat oven to 350 degrees and grease a cookie sheet with extra coconut oil. Combine the wet ingredients in one medium-sized mixing bowl and the dry ingredients in another.

Slowly pour the wet ingredients into the bowl of dry ingredients and whisk hard until everything is thoroughly combined. Your batter will be smooth and slightly sticky. Don’t worry, this is a good thing.

Using a tablespoon, scoop up the batter and place the heaping scoops, one at a time, onto the greased cookie sheet. Flatten them with a fork to create those signature tine marks. These cookies will spread quite a bit when they bake, so be sure to give them plenty of room to move!

Bake for 12-15 minutes, depending on the size of the cookies. Larger cookies will take a bit longer. You’ll end up with a dozen large cookies, or about 15-17 smaller ones, depending upon your preference.

Try to give these cookies a few minutes to cool after you remove them from your oven. They didn’t last long at our house, and probably won’t last long at yours, either. But if you’re a paragon of self-control, you can store them, securely covered, for up to three days. Your family may get to them before you do, however. Just bake some more – they’re so easy, and so delicious!