Peanut Butter Oatmeal Chocolate Chip Cookies
1 1/4 c. unbleached flour
1 c. oatmeal
1 t. sea salt
1 t. baking soda
1 1/2 c. cane juice crystals or natural sugar (I use Zulka)
1/2 c. dairy-free margarine (I use Nucoa)
1/2 c. creamy or chunky peanut butter
1 t. vanilla extract
1 T. powdered egg replacer (I use Ener-G), prepared with 4 T. warm water
1 package dairy-free chocolate chips (I use the Safeway Organic brand)
Preheat oven to 375 degrees.
In a medium bowl, combine flour, oats, sea salt and baking soda.
In a large bowl, cream together the cane juice crystals or sugar, margarine, peanut butter, vanilla extract, and prepared egg replacer.
Add oat and flour mixture to creamed peanut butter mixture in large bowl and stir until well-combined.
Add chocolate chips and mix until evenly distributed.
Grease baking sheets or cover with parchment paper and drop cookie dough by tablespoons onto cookie sheet (I used a #50 scoop), about 2" apart.
Bake for about 12 minutes, or until edges just begin to brown.
Allow to rest on cookie sheet for 2 minutes before transferring to cooling rack. Makes about 48 cookies.