(modified this recipe from OMG Chocolate Desserts)
The original recipe is gluten free, but I am not a huge fan, so I added the gluten back in.
This recipe is easy, quick and very, very yummy!
I love chocolate and peanut butter, so I knew this recipe had to be good! I hope you enjoy this recipe as much as I did. The original recipe said the recipe yielded 16 cookies. I only got 6 cookies and they were not that big.
2 tbsp. ground flax
6 tbsp. water
3/4 cup rolled oats
1/4 cup unbleached all purpose flour
1 tbsp. ground cinnamon
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/3 cup peanut butter
1/4 cup coconut sugar
2 tbsp. coconut oil
1 tsp vanilla extract
1/2 cup peanut butter
1 cup vegan chocolate chips
2 tsp coconut oil
(You need to make your flax egg about 15 minutes before you are ready to make your cookies.)
In a small bowl, mix ground flax and water (set aside) and preheat your oven 350 F. Line a cookie sheet with parchment paper.
In a large bowl, combine dry ingredients (set aside)
In a medium bowl, combine flax egg and wet ingredients
Fold wet ingredients into the dry ingredients
Scoop 1 1/2 tbsp. of cookie dough and form balls. Place on cookie sheet about 2 inches apart. Use the back of a spoon and slightly flatten the balls to desired thickness. They do not flatten out like regular cookies, so don't think you did something wrong when they don't spread. Last thing, make a small dent in the center of the cookie.
Place in the oven and bake for 10 minutes or until golden brown. Transfer to a cooling rack and press each cookie in the center to make enough room for your peanut butter. Cool Completely.
Add peanut butter to each cookie and slightly spread with your spoon. Transfer cookies to a cook rack. I would recommend placing the cookie rack on parchment paper. To catch the melted chocolate that you will pour over the cookies.
Melt chocolate chips and coconut oil and pour over the cookies.
If you know someone who loves peanut butter and chocolate, be a friend and share this recipe!