These cookies make a wonderful protein-filled snack or a perfect way to end a meal.
Preheat oven to 380˚
Yields 24 monster-sized cookies
These monster cookies have a dash of cinnamon and they’re so good no one will know they’re vegan or mind that they’re gluten-free!
3/4 cup boiling water
1 cup flax meal (I find it’s less expensive to buy whole flax seeds and then put them in the blender to make my own flax meal)
In a small bowl, pour the boiling water over the flax meal and stir it. Set aside and measure out and beat together the following ingredients in a large bowl:
1 1/2 cups natural peanut butter (try to avoid peanut butters with added sugar or hydrogenated fats)
1/2 cup coconut butter
2 1/2 cups brown sugar
1 Tbs. baking soda
1 Tbs. cinnamon
1 tsp. salt
Add the flax/water mixture to the mixing bowl and beat for an additional minute, then add:
6 cups of rolled oats (either quick oats or whole oats)
1/2 cup applesauce
2 cups of your favorite chocolate chips
Mix well. If you’re using whole oats, you may want to let the cookie dough sit for twenty minutes or so to absorb the moisture. Use a half–cup ice-cream scoop or a half-cup measuring cup to measure out the monster cookies on a baking parchment (or Silpat) or lightly oiled cookie sheet. Bake at 380˚ for 12-15 minutes. Carefully remove the cookies from the baking sheet onto a cooling rack. As the cookies cool, they will stick together better.
If you’d like to know why I eat the way I do, read my Healthy (er) Choices Manifesto.
