Chocolate Covered Peanut Butter Oatmeal Cookies
Oct 4, 2020 21:37:59 GMT -5
Post by Shoshanna on Oct 4, 2020 21:37:59 GMT -5
Chocolate Covered Peanut Butter Oatmeal Cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 16 cookies
Chocolate Covered Peanut Butter Oatmeal Cookies are simple and easy recipe for healthy dessert and healthy snack. These irresistible cookies are gluten free, dairy free, refined sugar free and vegan!
Ingredients
¾ cup gluten free rolled oats
¼ cup gluten free oat flour
½ teaspoon ground cinnamon (more or less to taste)
¼ teaspoon baking powder
¼ teaspoon baking soda
1/8 teaspoon salt
6 Tablespoons peanut butter
2 Tablespoons ground flax
6 Tablespoons warm water
¼ cup coconut sugar
2 Tablespoons coconut oil- melted
1 teaspoon vanilla extract
Topping
1 cup peanut butter-room temperature
½ cup vegan chocolate chips
1 teaspoon coconut oil
Instructions
First make flax egg. In a small bowl stir together 2 Tablespoons ground flax seed and 6 tablespoons warm water and set aside for 15 minutes.
Preheat oven to 350°F, line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together dry ingredients: rolled oats, oat flour, cinnamon, baking powder, baking soda and salt.
In a medium bowl, whisk together wet ingredients: peanut butter, coconut oil, coconut sugar, flax eggs and vanilla until well mixed.
Pour wet mixture over dry mixture and using a rubber spatula, fold the ingredients together until well combined.
Using medium (1 ½ Tablespoons) cookie scoop drop balls of cookie dough onto the prepared baking sheet, leaving 2 inches space apart. Using a spoon, slightly flatten cookies to desired thickness (They will not spread much during baking) and make a small dent in the center. If the edges crack and fall apart when press the cookie, shape them with your fingers.
Bake for 10-14 minutes until gets nice golden-brown color and slightly firm to touch. Transfer cookie sheet to cooling rack and again press each cookie in the center with a spoon to make enough space for peanut butter filling. Cool completely.
Drop peanut butter on each cookie and slightly spread with a spoon. Transfer the cookies on a rack.
Melt chocolate chips and coconut oil and pour over each cookie.
link
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 16 cookies
Chocolate Covered Peanut Butter Oatmeal Cookies are simple and easy recipe for healthy dessert and healthy snack. These irresistible cookies are gluten free, dairy free, refined sugar free and vegan!
Ingredients
¾ cup gluten free rolled oats
¼ cup gluten free oat flour
½ teaspoon ground cinnamon (more or less to taste)
¼ teaspoon baking powder
¼ teaspoon baking soda
1/8 teaspoon salt
6 Tablespoons peanut butter
2 Tablespoons ground flax
6 Tablespoons warm water
¼ cup coconut sugar
2 Tablespoons coconut oil- melted
1 teaspoon vanilla extract
Topping
1 cup peanut butter-room temperature
½ cup vegan chocolate chips
1 teaspoon coconut oil
Instructions
First make flax egg. In a small bowl stir together 2 Tablespoons ground flax seed and 6 tablespoons warm water and set aside for 15 minutes.
Preheat oven to 350°F, line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together dry ingredients: rolled oats, oat flour, cinnamon, baking powder, baking soda and salt.
In a medium bowl, whisk together wet ingredients: peanut butter, coconut oil, coconut sugar, flax eggs and vanilla until well mixed.
Pour wet mixture over dry mixture and using a rubber spatula, fold the ingredients together until well combined.
Using medium (1 ½ Tablespoons) cookie scoop drop balls of cookie dough onto the prepared baking sheet, leaving 2 inches space apart. Using a spoon, slightly flatten cookies to desired thickness (They will not spread much during baking) and make a small dent in the center. If the edges crack and fall apart when press the cookie, shape them with your fingers.
Bake for 10-14 minutes until gets nice golden-brown color and slightly firm to touch. Transfer cookie sheet to cooling rack and again press each cookie in the center with a spoon to make enough space for peanut butter filling. Cool completely.
Drop peanut butter on each cookie and slightly spread with a spoon. Transfer the cookies on a rack.
Melt chocolate chips and coconut oil and pour over each cookie.
link
