Meatless Mondays focus on main meals but sometimes a cookie to be enjoyed as a snack is just what you need. Last week I came up with this recipe. While making it I also discovered another money saving secret. Gluten free is all the craze and many recipes use oat flour. I don’t know if this type of flour has always been expensive or if the prices have been hiked due to the demand. Any way, I decided I wanted to use whole wheat flour and opted to make my own oat flour. It’s easy… just put some old fashioned oatmeal into a blender or food processor and pulverize it. Viola, you have oat flour which in this recipe stands in for the oatmeal. I opted not to use dairy products for this one but if you’re not worried about it being completely vegan, then you can use regular milk.
This definitely isn’t a low calorie treat but with a cup of tea it’s perfect any afternoon, not just on a Meatless Monday.
1 cup whole wheat flour
1 cup oat flour
1 tablespoon baking powder
¼ cup peanut butter
½ cup agave nectar or maple syrup (or if you don’t need it to be vegan, honey)
Just under ½ cup oil
½ cup non-dairy milk
1/3 cup chocolate chips
Preheat oven to 375 and spray two cooking sheets with non-stick spray.
In a large mixing bowl add the flours and baking powder, stir together.
Add the chocolate chips and stir.
In another bowl combine the peanut butter, agave nectar, oil, and milk and stir well.
Add to the dry ingredients and stir until everything is well blended.
Place about two tablespoons of the mixture onto the cookie sheets and bake for about 10 minutes.
They tend to rise just a little so I pressed them down with a spatula half way through the baking process.
I think these would also be great served with ice cream or frozen yogurt for a Meatless Monday dessert.
Makes about 18 cookies.