Oatmeal Peanut Butter Cookies

I call these a {{dessert}} cookie splurge because they’re made with maple and coconut oil. But they do have healing ingredients in the oats, pecans, cinnamon, and flax meal. So, technically they might be able to classify as brain food AND soul food. If you want to make them as an everyday healthy snack with no oil or sugar, substitute banana for coconut oil and date paste for the maple—then you'll truly have a brain-food snack or breakfast cookie!

Ingredients

• 1 Tbsp flax meal (or ground flaxseed)

• 3 Tbsp warm water

• 1/4 cup peanut butter

• 3 Tbsp pure maple syrup

• 2 Tbsp melted coconut oil or mashed banana for oil-free

• 1 tsp vanilla extract

• 1/2 tsp ground cinnamon

• 2 pinches salt

• 1/4 cup chopped pecans

• 1 cup organic rolled oats

• 1/2 cup unsweetened shredded coconut

• 1/4 cup vegan dark chocolate chips (optional)

How to make

1. Preheat oven to 350 degrees F

2. In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes.

3. In a food processor, combine the peanut butter, maple syrup, coconut oil or banana, vanilla, cinnamon, and salt. Add the flaxseed mixture and blend until smooth.

4. Add the pecans and pulse until combined. 

5. Add half of the oats (1/2 cup) and all of the coconut. Pulse until combined. 

6. Transfer to a medium-size bowl. Stir in the remaining oats and chocolate chips if using.

7. Scoop mixture out with a spoon, roll into balls then flatten out into thin cookies on a parchment-lined baking sheet.

8. Bake for 12 minutes and let cool for 10 minutes before diving in!

P.S. Spread this Creamy Vanilla Cashew Cream on one cookie and place another cookie on top for an Oatmeal Peanut Butter Cookie Sandwich!

Nutrition Information

Per serving (6 servings): 248 calories, 21 grams carbohydrates, 4 grams fiber, 5 grams protein, 17 grams fat, 105 milligrams sodium

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