Flourless Peanut Butter Cookies

Peanut butter, shredded coconut, and rolled oats invent the unhealthy of those soft and chewy chocolate chip cookies. Brown sugar lends a delicate caramel flavour which pairs so successfully with the peanut butter and sea salt. They’re completely flourless, as successfully as to being vegan and gluten-free, but no person will be the wiser. You need to strive these in my Obsession-Mighty Peanut Butter Cookie Ice Cream for a decadent summer treat! This recipe is from Oh She Glows Every Day (page 213).

1. Preheat the oven to 350°F (180°C), and line a mountainous baking sheet with parchment paper.
2. Add the floor flax and water to a medium bowl, and run till blended. Place aside.
3. To a mountainous bowl, add the coconut, rolled oats, brown sugar, baking powder, salt, and chocolate chips. Ride to combine.
4. To the identical bowl because the flax mixture, add the peanut butter, vanilla, and maple syrup. Ride till gentle. The combination will be very thick.
5. The usage of a spatula (this helps to scoop up every last bit), scoop the moist mixture on top of the dry ingredients, and hasten till thoroughly blended. The batter will be very dry originally, but here is atypical! You will want to build some elbow grease into stirring. I love to knead the dough with my fingers to produce it all reach together. (You shall be ready to moreover spend electric beaters, but I prefer to procure in there with my fingers and knead till no dry patches stay.) If for some motive your dough is restful too dry to form into balls, add a teaspoon of water and mix over again.
6. Flippantly moist your fingers (shaking off extra water) and invent about 13 balls, resplendent smaller than golf balls. Quit and rinse off sticky fingers as predominant. Space every ball onto the intelligent baking sheet about 2 to three inches apart. Gently press down on every ball to flatten correct into a 1-cm (resplendent no longer as a lot as 1/2-fade) thick disc. If there are any leftover chocolate chips in the bottom of the bowl, scoop them up and push them into the tops of the cookies.
7. Bake for 12 to 14 minutes. The cookies tend to simplest spread out a shrimp. They’ll be handsome coming out of the oven, but they might be able to company up as they frigid. The bottoms will be golden. Allow the cookies to chill on the baking sheet for 10 minutes earlier than in moderation transferring to a cooling rack till completely cooled. Once cooled, the cookies will stay soft and chewy. For a much less assailable texture, switch the cookies to the freezer (my favourite approach to revel in them!). Store leftovers in an airtight container or freezer web in the freezer for as a lot as 1 month.

Diet Knowledge

(click to prolong)