I created this recipe some fourteen years ago. It’s been tweaked to perfection over time and shared with many a friend.
I call them breakfast cookies, because I love a sweet with my morning coffee.
Tossing old habits and my usual go to junk, I was striving for a healthier choice, with protein, natural ingredients, easy to make, and plain ole scrumptious with a cup of strong Columbian coffee.
¾ CUP OF BROWN SUGAR (I USE TRADER JOE’S ORGANIC)
¼ CUP MILK (I PREFER TJ’S VANILLA ALMOND MILK)
1 JAR OF TRADER JOE’S SALTED CREAMY ALL NATURAL PEANUT BUTTER
5&1/3 TABLESPOONS OF SOFTENED COCONUT OIL
1 TEASPOON VANILLA
2&1/2 CUPS OAT FLOUR (I GRIND ROLLED OATS IN A COFFEE GRINDER)
1 TABLESPOON FLAX MEAL
1 TABLESPOON GROUND SEA SALT
½ TEASPOON BAKING SODA
1/3 CUP DARK CHOCOLATE CHIPS
Place dry ingredients in a separate bowl and set aside
Cream together peanut butter, brown sugar, almond milk, coconut oil, and vanilla
Add dry ingredients, a little at a time mix well *Batter will be thick
Fold in chocolate chips
I LINE MY COOKIE SHEETS WITH NON~STICK REYNOLDS WRAP
ROLL AND PAT SMALL CHUNKS OF DOUGH AND PLACE ON PAN
BAKE AT 350 DEGREES TWELVE MINUTES
YIELDS 36~40 COOKIES
LET COOL AND STORE IN AIRTIGHT CONTAINER