Ingredients:
1. cup peanut butter
1.5 cup coconut oil
1 1.5 cups brown sugar, packed
2 teaspoons vanilla
1 Tbsp corn starch
3 Tbsp soy milk or water, cold
1 teaspoon apple cider vinegar
1 1.5 cups flour
1 cup oatmeal
1 teaspoon baking powder
1 teaspoon baking soda
1.5 teaspoon salt
1 Tbsp chia seeds
1 Tbsp hemp seeds (hemp Seeds can be purchased at most health food stores, I bought mine at Vitacost)
1 Tbsp flax seeds
1 cup chocolate chips, dairy-free
Tip: Make these cookies gluten-free by using 1 cup brown rice flour and 1/2 cup buckwheat flour.
Fact: Long recognized as an excellent source of nutrition and energy, hemp foods have been used by humans for over 12,000 years all around the world, and continue to be one of the top-rated superfoods.
Directions:
Heat your oven to 350F.
In a large bowl combine the peanut butter, coconut oil, sugar, and vanilla.
In a separate small bowl combine the ground flax seed, corn starch, and soy milk (or water). The corn starch will want to get kind of clumpy. Stir it up a bit to keep that from happening. Then add the vinegar, let it sit for just a second or two and pour it into the peanut butter mixture. Stir well.
In a separate bowl mix the dry ingredients: flour, oatmeal, baking soda, baking powder, and salt. Stir until combined. Add the chia, hemp, and give the dry ingredients another little stir.
Now stir together the dry and the wet ingredients. If the mixture seems a little bit too dry, feel free to add another tablespoon of soy milk (or water). Then add the chocolate chips and stir everything one last time.
Make 1 - 1 1/2 inch balls and placed them and inch or so apart on a baking pan. Bake anywhere from 10 - 12 minutes depending on your desired crunchiness.
Note: The cookies come out of the oven on the puffy side, but just wait a minute or so and they'll deflate. After they cooled they were the perfect cookies - crisp on the outside, chewy on the inside.
