Peanut butter and chocolate is always a stellar combo and these cookies are no exception. This recipe is simple and full of healthy ingredients.
1 cup of quick oats
¾ cup of whole wheat flour
1 ½ teaspoons of baking powder
⅛ teaspoon of cinnamon
⅛ teaspoon of sea salt
½ a ripe banana
3 tablespoons of natural peanut butter
1 flax egg replacement (1 tablespoon of water + 3 tablespoons of ground flax)
1 teaspoon of pure vanilla extract
½ cup of agave or pure maple syrup
¼ cup of coconut palm sugar or dry sugar of choice
¼ cup of vegan chocolate chips
Mix water and ground flax and set aside for 5 minutes. Mix dry ingredients (minus sugar) in a medium/large bowl. Add mushed banana, peanut butter, vanilla extract, agave, and coconut palm sugar into the flax egg. Add in the flour mixture, stirring until just incorporated. Fold in chocolate chips. Chill for 30 minutes in the fridge. Preheat the oven to 325 degrees. Drop cookies into round scoops and flatten slightly. Cook for 11-14 minutes.