Ingredients
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1 1/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/4 teaspoons cinnamon, ground
1/2 teaspoon salt
2 cups oats (quick-cooking or rolled depending on your preference)
1/2 cup oil
1/2 cup creamy natural-style peanut butter
1/2 cup sugar
3/4 cup dark brown sugar, packed
1/3 cup non-dairy milk (e.g. vanilla soy milk)
4 teaspoons ground flax seeds
1 1/2 teaspoons pure vanilla extract
1 cup dry roasted salted peanuts or 1/2 cup vegan semi-sweet choc chips and 1/2 cup vegan pb chips
Preparation
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In a medium-sized bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Stir in oats and set aside.
In a large bowl, beat together oil, pb, sugar, brown sugar, non-dairy milk, flax seeds and vanilla until smooth.
Fold in half the flour mixture to moisten, then fold in the remaining half.
Fold in chopped peanuts or chocolate chips and pb chips.
Drop generous 1 tbs full of dough per cookie onto a greased or paper-lined baking sheet leaving about 2 inches of space between each cookie. Flatten slightly with moistened fingers.
Bake for 12-14 minutes in the preheated oven at 350\u00b0F/175\u00b0C until the edges just start to brown.
Let cookies rest on the baking sheet for 5 minutes before removing them to a wire rack to cool completely.
Enjoy! :).
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