I was sick with COVID the past week and I really wanted cookies. Since I was quarantining for 5 days I decided to make my own cookies! I used the ingredients I had on hand and these delicious cookies were invented.

Ingredients

Flax eggs – Flax eggs replace eggs in vegan cooking. To make a flax egg, mix 1 tbsp flaxseed with 3 tbsp warm water. Set aside for ~5 minutes. You’ll notice the mixture firm up and resemble and egg like consistency. This helps the cookies bind together.

Almond butter – You can use any nut or seed butter. I like using almond butter because it has a more mild flavor than other nut butters.

Maple syrup – This adds sweetness to the cookies. You could also use honey.

Oat flour – You can buy this premade at most grocery stores. I prefer to make my own by processing oats in my Cuisinart.

Vegan chocolate chips – You could use any vegan chocolate chips that you want. I like Enjoy Life Dark Chocolate Morsels.

Instructions

1. Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper.
2. Make the flax eggs by combining 2 tbsp flaxseed with 6 tbsps warm water. Set aside for 5 minutes.
3. Mix flour, oats, baking powder, baking soda and salt in small mixing bowl.
4. Mix peanut butter, maple syrup and vanilla extract in medium bowl.
5. Add in the flax eggs to the wet mixture and mix to combine.
6. Add in the dry ingredients to the wet mixture and stir until combined.
7. Add in chocolate chips and lightly mix to distribute throughout the dough.
8. Spoon cookie dough onto prepared cookie sheet and cook for 12-14 minutes. The bottom of the cookies should be slightly browned.
9. Cool on cooling rack and enjoy! Store in an air tight container on the counter for 5 days.

Storing Instructions

Store cookies in an air tight container on the counter for up to 5 days.