Maple Sweetened Peanut Butter Chocolate Chip Cookies
These are so good you'll probably eat a dozen in one sitting. Don't say we didn't warn you.
What You’ll Need
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Add the wet ingredients to a large mixing bowl and beat until combined. It's ok if the mixture is not perfectly smooth at this point. TIP: If you use tofu instead of the flax egg, you may want to add a step and blend the wet ingredients to make sure the tofu smoothes out.
- Add the dry ingredients to the wet bowl.Beat until smooth and fluffy. Fold in the oats and chips.
- You can either chill the dough for an hour or so – or bake right away. Scoop dough onto the baking sheet(s).
- Bake at 350 for 12-14 minutes. Edges should be very light golden brown.
- Remove baking sheet from the oven and transfer cookies to a cooling rack. Serve after at least a few minutes of cooling.
- Storage: If stored in a sealed bag, these cookies will get very soft and cake-like from moisture. I actually like them stored uncovered, so that they retain their natural complex texture. A light paper towel draped over top the plate of cookies works – store in fridge if keeping for over a day.
- **PEANUT BUTTER: Choose a peanut butter than is nice and oily, soft and spoonable. If your peanut butter is on the dry side, your cookies will be too.
