13g (2 tbs) Ground Flaxseed
10g (1 tbs, packed) Organic Corn Starch
6 tbs Unsweetened Vanilla Almond Milk
128g (½ cup) Natural Peanut Butter (no sugar/salt/oil added)
49g (3½ tbs) Coconut Oil, melted
28g (4 tsp) Molasses
1 tsp Vanilla Extract
½ tsp Stevia Extract
144g (1½ cups) Old Fashioned Rolled Oats
96g (½ cup) Granulated Erythritol
½ tsp Double Acting Baking Powder
½ tsp Baking Soda
¼ tsp Salt
Preheat your oven to 350 degrees Fahrenheit and line 2 cookie sheets with parchment paper.
In a stand mixer bowl fitted with a beater attachment, add the flax, starch, and almond milk. Mix on low speed until fully combined. Add the peanut butter, coconut oil, molasses, vanilla extract, and stevia extract. Mix again until fully combined.
In a large bowl, stir together the oats, erythritol, baking powder, baking soda, and salt. Dump the dry ingredients into the stand mixer bowl and mix until fully combined, scraping down the sides of the bowl if necessary.
Scoop the cookie dough onto the prepared cookie sheets (I used a black size 30 scooper/disher). Flatten the cookie dough mounds slightly, then bake for ~12 minutes. Let cookies cool, then serve and enjoy!
Keeps in an airtight container at room temp for up to ~4 days.
Note that these cookies are somewhat delicate, so they won’t stand being in an overstuffed purse for a snack later that day. Oh, how do I know that? Gosh, I don’t know… ????
Read more: https://dessertswithbenefits.com/healthy-chewy-peanut-butter-oatmeal-cookies/#ixzz4VG5xq8sj
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Source: Desserts With Benefits