cookies

I always hear that baking is a science.  That with cooking you can throw in what you want and you’ll be fine. But baking, BAKING takes a certain degree of skill.

Or in my case, luck.

The cookie gods were smiling down on me the other day because there is no other explanation as to why I would attempt making up an original recipe for cookies.  But I’m so, so glad I did.

I was going to post this recipe next week, but with the weekend ahead, I wanted to give you time to make these.  Because you must.  I can’t keep my hands out of the cookie jar with these around!

Oat ‘n Flax Chocolate Nut Butter Cookies

• 1 cup All Purpose Flour
• 1 cup rolled oats (to make oat flour!)
• 1 Tbsp Cocoa Powder
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 cup butter, melted
• 1 cup brown sugar
• 1/2 cup white, granulated sugar
• 1 Tbsp Vanilla Extract
• 2 Tbsp Flaxseed Meal
• 6 Tbsp water
• 1 cup Dark Chocolate Chips
• 1 cup Peanut Butter Chips

Preheat your oven to 320 degrees.  This recipe makes 16 large cookies.

The first step is to create your flax eggs.  You can substitute 1 Tbsp of flaxseed meal + 3 Tbsp of water for 1 egg in any recipe.  In this recipe, make 2 flax eggs. Simply mix together the water and flax and set aside for 5-10 minutes to allow it to gel.

While your flax eggs are gelling (are you gellin’? ) turn your oats into oat flour, which is easy. 1 cup of oats into the food processor.

Grind for a minute or so. Check it.

Grind another minute or so, until the consistency of flour.

In a separate bowl, mix your oat flour, regular flour, cocoa powder, salt and baking soda.

In a mixer, throw in sugar, brown sugar and melted butter.

Mix well, then add in your flax eggs.

Mix about a minute, until well combined, then slowly add in your flour mixture.

Once all your flour mixture is added, mix for another minute or two.

By hand, stir in your chocolate and peanut butter chips.

Feel free to lick the beater! No eggs means no salmonella risk

Use a 1/4 measuring cup to scoop dough onto a greased cookie sheet, or parchment paper.

Bake for 18 minutes.

Marvel.

These cookies were BIG- which I loved…

But the real question… are they Hubbs approved?

Hesitant at first, knowing they contained ‘oat flour’ and ‘flax eggs’…

Realizing that I might just be on to something…

Got ‘em! Hook, line & sinker! Delicious!

The only problem with these cookies?

We can’t stop eating them.

Chewy- delicious- and with the right amount of sweetness! <3

I’ve tried breaking off half, only to come running back into the kitchen minutes later to retrieve the missing piece. As Maria told me on Twitter, Cookies aren’t meant to be broken in half.

PS- looking for a entree to eat before these cookies? Make it a fab Friday night and start off with Homemade Pizza!