cookie - Thin & Chewy Peanut Butter Oatmeal Cookies v2

By tinathorn

Ingredients

• 13 g (2 tbs) Ground Flaxseed
• 1/4 cup Unsweetened Almond Milk
• 56 g (1/4 cup) Coconut Oil
• 128 g (1/2 cup) Natural Peanut Butter (no sugar/salt/oil added)
• 1 tsp Butter Extract
• 28 g (1 tbs + 1 tsp) Molasses
• 192 g (1 cup) Granulated Erythritol (or dry sweetener of choice)
• 144 g (1.5 cups) Old Fashioned Rolled Oats
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt

Details

Servings 16
Adapted from dessertswithbenefits.com

Preparation

Step 1

Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper, set aside.
In a small bowl, stir together the flax and almond milk, set aside to gel up.
In your largest microwave-safe bowl, add the coconut oil and heat until mostly melted (about 15-20 seconds). Stir in the peanut butter and butter extract.
Stir in the molasses, then stir in the erythritol.
In a medium bowl, mix together the oats, baking powder, baking soda and salt, then dump into the peanut butter mixture. Fold until everything is incorporated (it should look like there are too many oats, but don't worry that's fine!)
Use a tablespoon measure (or spoon) to scoop the dough and place 2-3" apart on the baking sheet. Flatten the cookies with your fingers, and press together any cracks that form on the edges. Bake for ~9 minutes, or until edges are slightly browned (make sure to keep watch, I burned a few by leaving them in the oven for an extra minute or so)