Oatmeal Peanut Butter Chippers

It's been far too long since I posted a recipe. I actually do have a few to share with you guys, so I thought I'd start off with something sweet today. We've been making these cookies for a while because they're simple to mix together and turn out perfectly every time.

Without further delay . . . 

OATMEAL PEANUT BUTTER CHIPPERS

What you'll need . . .

• 1-1/4 cup all purpose flour
• 2 cups rolled oats (uncooked)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch coarse Kosher salt
• 1/2 cup virgin/unrefined coconut oil (softened)
• 1/2 cup smooth peanut butter
• 1 cup cane sugar
• 1/4 cup coconut sugar (or brown sugar)
• 1/3 cup coconut milk (refrigerated kind or nondairy substitute)
• Heaping tablespoon flax meal
• 2 teaspoons vanilla extract
• 1 cup your favorite chocolate chips

Method . . .

1. Preheat your oven to 350 degrees F. Spritz a baking sheet with oil or line with parchment, whichever you have around.
2. Put the coconut oil, peanut butter, and sugars in the bowl of a stand mixer and beat until fluffy. Then add the milk, flax meal, and vanilla and beat again until well incorporated and fluffy.
3. In another bowl, whisk together the flour, oats, baking powder, baking soda, and salt. 
4. Then add the dry ingredients to the wet in batches (I did it in four batches) and mix until everything is uniform. Fold in the chocolate chips.
5. Scoop heaping tablespoons of dough and roll them into balls and place on your cookie sheet. Alternatively, if you want a flatter cookie, you can press them down with the palm of your hand.
6. Bake for around 12 minutes -- until golden brown. Then let cool before putting them on a cooling rack. 
7. Repeat the baking process with the remaining dough. Should make 24 large cookies.
8. Store in an airtight container or they'll get crumbly.

HAPPY MONDAY!

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Try It: Replace Conventional Flour w/ Sprouted

I've gone on enough no-sugar and/or detox kicks by now. I know myself. I cannot resolve to cut sugar out of my diet for the rest of my life. I don't want to either. (And I'm amazed at those of you who have the strength to abstain.)  I like love dessert. It's fun + relaxing to mix and bake . . . and, undeniably, dessert tastes good.

What I've finally accepted is that dessert cannot and should not replace meals, particularly breakfast. That's a part of maturing my eating habits that I understand. Knowing is half the battle. So, I've been experimenting with substitutions and alternatives.

And not at the flavor's expense.

// A BRIEF HISTORY

These are my favorite vegan chocolate chip cookies. I then modified the recipe back in 2012 by subbing in some pulsed oats to lighten the flour. Then again, I came up with a half dozen quick recipe + a gluten free version for a similar cookie, just less of it. (Remember all my half dozen recipes? I need to do more of them!)

And now I've changed them again. Chocolate chip cookies are my favorite dessert by far. I'll continue to make variation after variation, too. I'm that passionate and dedicated!


This time, I took the original recipe and . . .

• I replaced the sugars with coconut sugar (specifically this kind, which is lower glycemic, less processed, more nutrient dense)
• I switched the egg replacer + water with a flax egg (added omegas + what IS egg replacer?)
• I changed up the flour by using all sprouted flour (specifically this kind, which digests "like a vegetable" and isn't processed/refined + has all sorts of vitamins, enzymes, and minerals) 
• I also swapped the pecans for crushed walnuts because that's all we had in the pantry.

So, for any of my friends or family wondering what I did with my birthday money this year -- I bought these alternative baking supplies. We don't have money in the budget to always afford such interesting and exotic luxuries. These cookies are, in fact, literally a treat . . . on many levels.

As far as taste and texture, they are similar to the original recipe, just a bit chewier. It was my first time using sprouted flour, but I can surely tell a difference from a digestive perspective. And perhaps because I was using special ingredients, I was much more careful to conserve these cookies and resist eating them all in a week a day.

Have you baked with sprouted flour?

I'm itching to try something else. Perhaps a pie crust! I have all these frozen plums and I think pie might be just the thing. Baking is truly an emotional release for me. It's also given me time to think these last few weeks -- and I think I've been on a roll so I should keep it going!

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