Amazing Vegan Peanut Butter Chocolate Chip Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
0.50 tsp Salt 1 tsp Vanilla Extract 3 fl oz Water, tap 1 tsp Baking Soda 1.50 cup Granulated Sugar 8 serving Land O Lakes, Margarine, Stick, 1 Tbsp 1 serving Bob's Red Mill Whole Ground Flaxseed Meal, 2 Tbsp. 2 serving Old Fashioned Quaker Oatmeal- Plain (1/2 cup dry) 8 tbsp Skippy Natural Creamy Peanut Butter 1.25 cup Bob's Red Mill 100% Stone Ground Whole Wheat Pastry Flour 2 tbsp Bob's Red Mill All Natural Egg Replacer (100% vegetarian), 1 serving = 1 tbsp 13 gram(s) Bob's Red Mill - Chia seeds - 1Tbsp=13g 8 tbsp Hershey’s Special Dark Chocolate Chips
Cream the butter with the peanut butter, add the dry egg replacer and mix until smooth. Add in the water, vanilla, sugar, baking soda and salt, and mix until smooth. Next add in oatmeal, chia and flaxseed and flour and mix until smooth. Pop in the chocolate chips and stir to blend evenly.
Drop by teaspoons onto cookie sheets and bake about 8-10 minutes at 350 degrees
Serving Size: Makes 48
Drop by teaspoons onto cookie sheets and bake about 8-10 minutes at 350 degrees
Serving Size: Makes 48
Nutritional Info Amount Per Serving
- Calories: 89.7
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 83.8 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 1.1 g
- Protein: 1.4 g
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